Tuesday, December 3, 2013

The Vegetarian Burger for Carnivores!

I had a great time creating this veggie burger.  So much so, I added bacon at the end for a perfect finishing touch.  :)  Of course, the bacon may be omitted for the strict vegetarians and vegans.  Either way, all can be satisfied wit this fabulous burger, loaded with goodies like two kinds of beans, grated carrot and turnips.  I also spiked it with calcium loaded sesame seeds and heart healthy flax seeds, boasting the reduction of certain cancers.  Flax seeds are also rich in fiber and protein. Lycopene rich tomatoes and  fresh parsley are added as a wonderful source of vitamins and minerals, with parsley acting as a natural diuretic.  Oats are also involved, bringing in another helping hand of fiber and
B vitamins.  Served with super powered fresh spinach on a whole grain bun, this veggie burger is a cut above the rest. With that said, the slice of cheese and two slices of bacon don't seem so bad now huh.!  Besides, reduced fat cheese and a bacon substitute may be exchanged, but why take all the fun out of something so good and great for you!
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1/2 c. EACH grated carrot and turnip
1/4 c. quick cooking oats
1 tbsp. liquid aminos or to taste
2 tsp. flax seeds
1 tsp. sesame seeds
1 tsp. onion powder
1 tsp. garlic powder
1/2 c. fresh chopped parsley
8 -12 slices thick cut Applewood bacon
Fresh Tomato
Fresh Spinach
Sliced Cheese
olive oil for drizzling
Mash beans with a potato masher or fork until slightly broken apart, leaving some almost whole for texture.
Add remaining ingredients and drizzle with olive oil. SPST.
Stir together until evenly mixed and form into 4 to 6 patties.
Heat large saute pan over medium high heat, drizzle with olive oil and add patties, heating through and browning on both sides, about 5 minutes per side.
Embellish as desired and with desired toppings.  Serve on thin style whole grain buns.

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