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We are very proud to have our own named burger created by Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
These burgers can be made with kidney beans, chickpeas, black beans, white beans, potatoes, lentils, and pretty much any other vegetable that can be mashed and formed into a burger. These burgers are high in protein and low in fat. The perfect combo. Makes 10 burgers and perfect the next day for lunch boxes.
2 cups cooked kidney beans
3 cups cooked brown rice
½ cup rolled oats
2 heaping tbsp. mild salsa
1 large onion, small dice
3 garlic cloves, minced
1 tbsp. Seaweed Agogo kombu seaweed
1 tsp. dried oregano
1 tsp. smoked paprika
1 tsp. turmeric
1 tsp. ginger powder
1 tbsp. shoyu
½ cup finely chopped fresh coriander
¼ cup sesame seeds
Preheat the oven to 200/400°. In a large bowl, mash the drained and rinsed beans together with the cooked brown rice. Stir in the rolled oats and salsa. Heat a splash or two of water in a small pan and saute the onion and garlic, along with the kombu seaweed, dried herbs, spices and shoyu. Cover and cook for 5-7 minutes add a little water if the mixture is dry. Stir this mixture into the bowl and mix well. Add the fresh coriander and sesame seeds and mix well. Squeeze the mixture together with your hands. If not cohesive enough, add some more sesame seeds and rolled oats. Take a heaped tablespoon of mixture and with moist hands roll into a burger shape. Place on a baking sheet with parchment paper. Bake the burgers in the middle of a hot oven for 20-25 minutes, turning once halfway through cooking.
Note: Adding Seaweed Agogo Kombu to your cooking is a winner not only for taste but for health. Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively.
