RDF Veggie Burger (Serves 10)
¼ cup plus 2 T olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
2 T, plus 1tsp Red Door Farms® Hamburger Seasoning
1 can of chickpeas (15oz.), drained and rinsed
1 can of black beans (15oz.), drained and rinsed
1 can of white beans (15 oz.; great northern or cannellini), drained and rinsed
1 can sliced black olives (3.8oz.), drained
1 egg* (lightly beaten)
Heat ¼ cup olive oil over medium heat in small sauté pan. Add onions and bell pepper and sauté until softened, about 3 minutes. Add garlic and Red Door Farms® and sauté for 1 more minute. Let cool for 10 minutes.
Add chickpeas, black beans, white beans, and olives to bowl of food processor and pulse until roughly chopped. Transfer to large bowl and fold in onion mixture and egg.
Form into patties and chill in refrigerator for 30 minutes.
Heat 1 T olive oil in medium sauté pan (cast iron, if ya got one!) and cook half of burgers 2 to 3 minutes per side. Repeat with remaining 1 T olive oil and remaining half of burgers. Serve warm on buns (or let cool and freeze in a single layer in freezer bags – they’ll be good for 3 months, but I bet you’ll eat ‘em before then..!).
* Note: Omit egg to make vegan – they’ll be just as tasty, but ever so slightly more fragile!