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Almond, Bean & Grain Burgers

Adapted from Clean Eating Magazine

These meatless burgers are loaded with flavor and texture from crunchy almonds, smooth chewy bulgur, aromatic shallots and garlic.

Makes 4 servings

1 1/2 tsp Ellyndale Organics™ Extra Virgin Olive Oil*, divided
1/4 cup minced shallots
3 large cloves garlic, minced
1/4 cup bulgur wheat
1 1/2 cups cooked black beans
1/4 cup NOW Natural Almonds*
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 cup nonfat plain Greek yogurt
1/4 cup whole-wheat bread crumbs

*NOW items available at your local health food store

  1. Prepare burgers: Heat 1 tsp oil in a medium saucepot on medium-high.
  2. Add shallots and garlic and sauté for 2 minutes, until shallots are soft and translucent.
  3. Add 1/3 cup water and bring to a boil.
  4. Stir in bulgur, return to a boil, cover and remove from heat.
  5. Let bulgur sit for 15 minutes to absorb water and cook.
  6. Meanwhile, add beans, almonds, salt and pepper to the bowl of a food processor.
  7. Pulse mixture 25 times, until a coarse paste begins to form.  
  8. In a large mixing bowl, combine yogurt and bread crumbs. Add hot bulgur and mix thoroughly.
  9. Scrape bean-almond mixture into bowl and work ingredients together, either with clean hands or by folding with a large spatula.
  10. Divide mixture into 4 equal piles and form each into a 1/2-inch-thick patty.
  11. Place patties on a baking sheet or large plate lined with parchment paper and refrigerate for about 15 minutes, uncovered.
  12. Remove patties from refrigerator. Heat a large skillet (not nonstick) on high.
  13. Brush remaining 1/2 tsp oil over surface of skillet.
  14. When skillet is very hot, add patties and sear for 2 to 3 minutes per side. (NOTE: If your skillet is not large enough to hold all 4 patties without crowding, cook in batches.)
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