I came home from work yesterday to a house smelling like beans and crisp potatoes baking in the oven. Jordan was at it again, chopping up peppers, onions, jalapenos, artichokes, parsley and pounding those black beans hard. Then a few minutes later, he was folding scoops into Saran Warp to prep for cooking....laughing, I asked what in the world he was doing. He showed me this cool new trick...
These are a great way to freeze your uncooked burgers, too! Thanks, Jordan!
Anyways, here is Guy's recipe that won't let you and your meat-loving family down! Afterall, Guy is a meat obsessed-guy (no pun intended) himself....and if he liked these burgers, I know your family and friends will feel the same way!
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.