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.
2) Combine ALL ingredients in a food processor until desired consistency is reached. Add a small amount of water if mixture is too dry.
3) Form into 4 patties.
4) Eat RAW.
or
5) Brown on medium heat on both sides.
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.