Many of my best cooking ideas come when I am walking along the Beltline Trail. I first started walking/jogging along the Beltline with my father in the 1980's, in those days you could still see the wooden tracks of the rail road. Later I walked with my children in strollers, tricycles and two-wheelers and now I walk with Gordy, friends or alone. The tracks are gone, my kids grown and my father passed, but walking along the trail I sometimes think I can still feel the outline of the tracks, hear the train whistle or see my father with his long legs always walking two steps ahead.
These burgers are perfect in a bun or on their own. I have been using parsnip in lots of recipes lately, in muffins, loaves or roasted in the oven, I can't seem to get enough of this root vegetable and find that I am shredding it raw into salads and adding it in soups. Where does your cooking inspiration come from?
Kidney Bean and Oat Vegan Burgers
This recipe makes 10 mini burgers.
- 1 large onion, minced
- 1 tbsp tomato ketchup
- 2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
- 2 tbsp Dijon mustard
- 1½ cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
- 1 - 19 ounce tin of kidney beans
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp tumeric
- 1½ tsp chili powder
- 1 cup carrot, grated
- 1 cup parsnip, grated
- 4 cloves garlic, very finely chopped
- coconut or olive oil
- Preheat oven to 350 degrees.
- Rinse beans well and let drain.
- Sauté the onion and garlic for a few minutes until onions are translucent.
- Add the carrot, all the spices and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
- Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
- Mix well and then shape the mixture into patties. I like to make mine mini but you can make them any size you like.
- Heat the same pan you used to sauté the onions and add a bit of oil.
- Cook patties over medium heat for four to five minutes on each side, or until golden brown.
- I like to finish my burgers off in the oven for about five minutes per side to make them crispy on the outside.
- Serve with a bun and all the toppings or on top of your favourite greens.