1 cup whole almonds, smoked or roasted
3 cups cooked kidney beans or two 15 ounce cans, drained and rinsed
12 ounce oil-packed grilled or marinated artichoke hearts, drained
3 tablespoons salt-free steak seasoning blend
2 tablespoons soy sauce or Bragg Aminos
2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup breadcrumbs
Run the almonds in a food processor until they’re ground up enough to remind you of sand. Pour them into a large bowl.
Run the artichoke hearts, kidney beans, steak seasoning, soy sauce, smoked paprika, salt, and pepper in a food processor until the mixture is well blended and no large chunks of beans remain. Pour this into the bowl and mix it all together with the ground almonds until those fuckers are all blended together. Add the breadcrumbs and mix until everything is evenly distributed and no big dry spots remain.
Form the mixture into 6 large patties and let them rest in the fridge for at least an hour, but up to 2 days, before cooking them. This helps them firm up and for all the flavors to mix together so don’t skip this shit. When you’re ready for burgers, pull them out and decide if you wanna bake them, cook them on the stove top, or grill them.
- If you’re cooking them on a griddle or in a large pan, warm it up over a medium-high heat. Add a tablespoon or 2 of oil to the pan and cook for 3-4 minutes on each side until the outside is browned. Then you’re good to go.
- If you wanna bake them, warm up the oven to 400 degrees. Spray the patties lightly with some oil and bake them for about 30 minutes on a lined cooking sheet, flipping burgers over halfway through. You want them to be golden on both sides.
- If you wanna grill them, make sure they’ve rested in the fridge for at least 4 hours to really firm up. To make sure the burgers don’t dry out while they’re cooking, mix together 2 tablespoons soy sauce or Bragg Aminos and 2 tablespoons peanut or other high heat oil. Then heat up a well-oiled grill to 350-400 degrees and place the burgers on and brush them with a little of the soy mixture. Close the lid and let ’em cook for 4 minutes. Flip and then repeat the process for another 4-5 minutes until the burger is cooked through and their are grill marks. Easy shit.
No matter how you cook ’em serve them with whatever the hell you like on a burger and enjoy. We like them with lettuce, pickles, ketchup, caramelized and red onions, tomatoes, and some non dairy cheese and/or avocado.
All copyrights for this article are reserved to food