INGREDIENTS:
• 1 540 mL can dark red kidney beans/chick peas • 1 scant handful almonds/pecans
• 1/4 cup flax seeds
• 1/4 cup buckwheat flour
• scant handful of fresh dill
• 2 garlic cloves
• 1 tbsp. coconut oil
Vegan/Gluten Free Burgers
Prep: 5-7 mins Cook time: 0 (raw)- 5 mins Serves: 4
DIRECTIONS:
1) Rinse, drain, and pat dry kidney beans or chickpeas. Wash off all foam to help aid digestion and reduce gas or, even better, soak dry beans and sprout them.
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2) Combine ALL ingredients in a food processor until desired consistency is reached. Add a small amount of water if mixture is too dry.
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3) Form into 4 patties.
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4) Eat RAW.
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or
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5) Brown on medium heat on both sides.
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6) Because they are SOO filling, I just have mine on a salad, but you could have it on a rice or corn cake with veganaise, hot sauce or any other typical burger toppings.