This recipe was submitted as an assignment from our student Taryn Law. Thank-you Taryn!
For burger (makes four):
· 1 tbsp ground
flaxseed
· 3 tbsp distilled water
· 1 cup cannellini beans
· 1 cup pumpkin purée
· 1 1/2 tsp chipotle peppers in adobo sauce (chopped)
· 4 cloves garlic
· 1/2 cup chopped green onion
· 1/2 tsp garlic powder
· 1/2 tsp Italian seasoning blend
· 1/2 tsp
paprika
· 1/4 tsp sea salt
· 1/4 tsp crushed red pepper flakes
· 1 tbsp olive oil
· 1 1/2 cups rolled oats
For toppings:
· 1-2 cups salad greens or micro greens
· Tomato
· Onion
· Pickle
· Avocado mash
· Condiments of choice
· Your choice of buns or lettuce wraps
Directions:
Whisk together flaxseed with water set aside to set.
Mash beans in a large bowl set aside.
Add pumpkin, chipotle peppers, garlic, and onion to the beans bowl.
Add seasonings, mix well.
Pulse oats in blender/food processor then add it to the mix.
Add olive oil, mix well.
Add flaxseed, mix well.
Divide mixture into four, shape into
burger.
Cover and chill while you prep desired toppings.
Put 1-2 tbsp olive oil in skillet and set to med-high heat - the burgers should sizzle when they touch the pan.
Cook for a few minutes on each side until you have a golden crust and a warm center repeat for
each patty.
Assemble as desired and enjoy.
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