A very tasty meal of homemade rolls and bean burgers. I paired it with steamed cabbage, a salad and condiments such as sliced tomatoes and onions. The steamed cabbage is surprisingly tasty (your taste buds become more attuned to the flavors), and a salad is always good. Some vinegar on the salad and cabbage was a great complement.
The rolls are easy to make from any bread recipe. These were made from oats and whole wheat flour but other flours can be used. Simply make the dough for a loaf as normal, then split them in 8 parts, make a ball and flatten it on the pan. You may need a tiny bit of olive oil on your hands to keep the dough from sticking. The pan is a cookie sheet which delivers the heat evenly and prevents sticking.
The burgers are from p 215 of Joel Fuhrman, MD's Eat to Live. I used the beans prepared for the enchiladas earlier in the week.
- 1/2 cup sunflower seeds (I keep them in the freezer)
- 2 cups of beans (I used pintos)
- 1/2 cup minced onion
- 1/2 tsp chili powder
- 2 tbsp ketchup
- 2 tbsp wheat germ or oatmeal (I used oatmeal)
Chop the sunflower seeds and then the beans. A blender should work with the seeds but may not be adequate for the beans. They can be mashed manually or a Vitamix can do it all. Then add the minced onion, etc. Form into patties on a sheet and bake for 20-25 minutes. The original recipe indicates that they should be reformed and baked for another 15 minutes on each side. Since the burgers are fully cooked and we were in a hurry, I decided to simply bake them for 45 minutes and serve them on the buns carefully using a spatula. That worked nicely. I then let everything cool and after dinner made a lunch for my wife so she can continue to eat healthy. I made extra so I put the extra burgers in the freezer for another time.
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