Sprouted Veggie Burgers

1 cup dry organic kidney beans

½ cup dry organic black-eyed peas, lentils, black beans, or mung beans

1 cup carrots

3 Tbsp. olive oil

1 medium onion, diced

1 medium bell pepper

1 cup chopped mushrooms

1 Tbsp. garlic, chopped

1 bunch fresh chard, de-veined, roughly chopped

1 Tbsp. ground cumin

1 Tbsp. ground paprika

1 Tbsp. onion powder

1 tsp. dry sage

1 Tbsp. Tamari/soy sauce

1 cup quick oats

Combine dry beans in bowl. Cover with water, let sit 8 hours minimum to begin sprouting. Discard water. Add 4 ½ cups water in pot, add beans, bring to a boil over medium heat 60 minutes. Add carrots after 30 minutes.

Preheat oven to 375 degrees Fahrenheit. In separate skillet over medium-high heat, add olive oil. Add onions, mushrooms, bell peppers, and garlic. Once onions are translucent, add chard. Stir. Add cumin, paprika, onion powder, and sage. Add to beans and carrots.

Once beans are soft, turn off heat. Puree in a food processer until smooth.  Pour into a large bowl. Add tamari and onion powder. Add oats. Stir. If still too runny, add more oats. Let sit 5-10 minutes, until cool enough to handle. Shape into patties no more than 3/4” thick.

Drizzle cookie sheet with olive oil. Lay patties on a single layer. Drizzle with olive oil on top. Bake 15 minutes. Turn over. Bake an additional 10-15 minutes until browned. Makes 18 patties. 

Top with grilled onions, arugala, tomatoes, pickles. 

Optional: 

Burger sauce: 

1 Tbsp. vegan grape seed oil mayo

2 tsp. ketchup

1 tsp. Old Bay seasoning

1 tsp. molasses

1 tsp. garlic powder

Mix.