Vegan Earthburger

Pink Slime-Free Burgers for Earth Day

This post contributed by Leslie Durso, Veggie Dreamgirl and chef behind the popular Vegan Lifestyle blog

Why worry about pink slime in your burger when you can have a better one using whole food?  Food safety and alarming news stories like “Pink Slime” are increasingly driving food consumers toward a plant-based diet. When that happens, it’s important to see what fits for you by experimenting and trying new foods that make you feel good.

My friends and family all know how obsessed I am with making meatless burgers that are moist, hearty, and satisfying. The best part of this burger, aside that it dons strictly earth-tones and doesn’t have freezer burn, is it’s simple, nutritious AND you get to use your bare hands to craft it… all with ingredients you probably already have on hand in your pantry….

I’ll be celebrating Earth Day at the Green Festival in New York City where I’m presenting Vegan Pantry Raid and the Earthburger below. I encourage you to join me wherever you are by creating a fun, nutritious meal straight from the earth for your family and friends. Enjoy!

Leslie Durso’s Vegan Pantry Earthburger
Makes 6 patties

1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of white beans, drained and rinsed
1/2 medium onion, chopped
2 cloves of garlic, finely chopped
1 cup cooked brown rice
1/4 cup plain breadcrumbs
1/2 cup oats
1/4 cup corn kernels
1 large tomato, diced and de-seeded
1/4 cup chopped cilantro
1 tbsp. soy sauce
1 tbsp. nutritional yeast
1 tsp. paprika
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 3.5 oz. package of Hail Merry Chimayo Chili Pecans, crushed medium-fine

In a large bowl combine the beans, onion, and garlic. Using a potato masher lightly smash the beans.  Add in the rest of the ingredients except the pecans and stir well.  Place the crushed pecans on a small plate.  Form the burger patties with your hands and dredge in the nuts on each side of the burger.  Cook in a lightly greased frying pan on medium-high heat for about 5 minutes on each side or until the sides are golden.  Serve with a toasted bun, avocado and caramelized onions.

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