CHIA by Beverly Lynn Bennett

Author:Beverly Lynn Bennett
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2014-11-12T05:00:00+00:00

Put the beans, kale, celery, carrot, red onion, red bell pepper, parsley, mustard, nutritional yeast flakes, chili powder, thyme, garlic powder, cumin, smoked paprika, salt, and pepper in a food processor and process until coarsely ground, stopping occasionally to scrape down the sides of the container with a rubber spatula.

Transfer the bean mixture to a medium bowl. Add the sunflower seeds, chia seeds, and hempseeds and stir until well combined. Add the chickpea flour and stir until well combined.

Line a large baking sheet with parchment paper or a silicone baking mat. Using ½ cup measuring cup, prepare each patty by lightly filling and gently packing the burger mixture into the cup with the back of a spoon. Flip the measuring cup over onto the prepared baking sheet and tap the cup to release the bean mixture. Flatten each portion into a patty. Refrigerate the patties for at least 1 hour to let them firm up slightly.

Preheat the oven to 375 degrees F. Bake the patties for 15 minutes, until golden brown on top. Flip the patties over with a spatula and bake for 10 to 15 minutes longer, until the burgers are golden brown on both sides.

TIPS: If you prefer, the burgers can be cooked in an oiled skillet on the stove top over medium-high heat until golden brown on both sides. Baked or fried burgers can be stored in an airtight container in the freezer for up to 3 months. Reheat the frozen patties in a 350 degree F oven or in a skillet over medium heat until hot, about 15 minutes.

INDIAN-STYLE CHIA VEGGIE BURGERS: Prepare the recipe using chickpeas, omit the chili powder and smoked paprika, and add 1 tablespoon of curry powder or garam masala.

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