YIELD:
Makes 6 to 8 patties
ACTIVE TIME:
45 minutes
TOTAL TIME:
45 minutes
SPECIAL EQUIPMENT:
Food processor
Note: Patty mixture can be made through step 4 and stored in a sealed container in the refrigerator for up to 3 days before forming patties and cooking as desired. To freeze, place formed patties on a parchment-lined baking sheet and place in freezer until fully frozen, about 1 hour. Remove from freezer and cut parchment around each burger. Stack frozen burgers with the parchment in between each layer. Transfer to a zipper-lock freezer bag and freeze for up to 3 months. To cook frozen burgers, break apart and spread in a single layer on a baking sheet or cutting board and allow to thaw at room temperature for 1 hour before cooking as directed.
If using dry beans:
1. Soak beans as directed on package (up to 24 hours)
2. Drain and rinse beans
3. Cook, using your favorite method (mine is slow cooker with homemade stock) until beans reach "canned" doneness - not mushy, but not al dente either.
4. Strain beans (reserve liquid for soup, if you like), and LET COOL!! This allows most of the extra liquid to evaporate.
5. Once cool enough to handle, follow the recipe directions as if you had canned beans (stick them in the oven in a single layer... etc.)