Pec-Idney Burgers

Name: Pec-Idney Burgers
Ingredients: 1 cup pecan halves; 15 ounces canned no salt kidney beans, drained (1.5 cups cooked); 2 cloves garlic, minced; .5 cup onion, diced; .25 cup bean broth (or water); 2 tbs nutritional yeast; 2 teaspoons Dr. Fuhrman's Vegizest; 1 teaspoon poultry seasoning spice mix; .125 teaspoon black pepper (to taste!); 1 cup diced carrots; .5 cup diced celery; 1 cup quick rolled oats

12 ingredients

1 steps

Ingredients

1 cup pecan halves
15 ounces canned no salt kidney beans, drained (1.5 cups cooked)
2 cloves garlic, minced
.5 cup onion, diced
.25 cup bean broth (or water)
2 tbs nutritional yeast
2 teaspoons Dr. Fuhrman's Vegizest
1 teaspoon poultry seasoning spice mix
.125 teaspoon black pepper (to taste!)
1 cup diced carrots
.5 cup diced celery
1 cup quick rolled oats

Directions

1

{"0":"1. In food processor (use S blade), grind pecans into a flour.","2":"2. Add beans, garlic, onion, broth, nutritional yeast, vegizest, poultry seasoning, and black pepper. Process until blended. You may need to stop part way through to scrape the sides of bowl.","4":"3. Add carrots and celery. Process again, until well-blended, but small carrot pieces are visible.","6":"4. Transfer mixture to large bowl. Add rolled oats and mix with spatula until combined.","8":"5. Form mixture into 6 patties (about a half cup each). Press into burgers.","10":"6. Lay burgers on plate between wax paper. Allow to rest in refrigerator for at least an hour. While waiting, pre-heat oven to 350.","12":"7. Bake burgers on non-stick cookie sheet for 15 minutes. Flip burgers and bake for another 10 minutes.","14":"8. Serve with whole-wheat buns or lettuce for wraps. Top with favorite condiments; my favorites are no sodium ketchup and Dijon mustard. Enjoy!"}