Kidney Bean Burger

#8lawsofhealth #glutenfreevegan#plantbased #fullyvegan #oilfree #jamaicanvegan #jamaicanplantbased #beanburger

Ingredients:

1 ½ cup cooked kidney beans

1.5TBSP lemon juice

¾ tsp dried oregano

¾ tsp dried thyme

¾ tsp pink Himalayan salt

¾ tsp cumin powder

½ TBSP garlic powder

½ TBSP onion powder

½ cup pre-baked quick oats

Directions:

To bake now:

1. Preheat oven to 400 degrees Fahrenheit

2. Line a cookie sheet or baking tray with parchment paper

3. Place cooked kidney beans and lemon juice in a medium-sized bowl and crush with a fork.

4. Add dried oregano, dried thyme, pink Himalayan salt, cumin, garlic powder, and onion powder. Mix to combine.

5. Add pre-baked quick oats. Mix to combine.

6. Using a ½ cup or ⅓ cup measuring cup, scoop up the mixture and roll into a ball then place on parchment paper and flatten with your palm. Repeat until you have made all the burgers the mixture can make.

7. Bake for 10 minutes on each side. Use an egg lifter to carefully flip.

To bake later:

1. Cut 5 squares of parchment paper (about 5 inches X 5 inches)

2. Place cooked kidney beans and lemon juice in a medium-sized bowl and crush with a fork.

3. Add dried oregano, dried thyme, pink Himalayan salt, cumin, garlic powder, and onion powder. Mix to combine.

4. Add pre-baked quick oats. Mix to combine.

5. Using a ½ cup or ⅓ cup measuring cup, scoop up the mixture and roll into a ball then place on a square-cut parchment paper from step 1. Flatten with your palm. Repeat until you have made all the burgers the mixture can make.

6. Stack the burgers on top of each other and place the 5th square-cut parchment paper on the top burger. Wrap in tin foil, label and put in the freezer for up to a month.

7. When you are ready to bake, bake from frozen state for 10 minutes on each side at 400 degrees Fahrenheit.