High Protein Red Bean and Garlic Veggie Burger- With Spinach and Hemp!

I’ve been light on food shopping over the holidays, so I literally have nothing in the house to make for lunches and dinner. I’ve been scraping boxes of pasta together and making some cream sauces out of cashews to try and come up with inventive dinners that don’t totally bore my hubby.  I’ve got to get back on track with food shopping- but for now, my laziness led to a new veggie burger recipe out of desperation to feed him!

These red bean and garlic burgers have a really nice mild taste.  To boost their nutrient content I added organic baby spinach as well as the world’s healthiest seed…hemp seeds!  I love adding hemp to burgers, salads, oatmeal…basically anything I can.  Hemp seeds are very soft and easy on the digestive system.  They are LOADED with healthy, plant derived protein, about 3 grams of protein per tablespoon.  More importantly than the protein though, are the Essential Fatty Acids they contain (EFAs).   EFAs are, as their name implies, essential to our health.  Our bodies need them to maintain health but we don’t make them on our own. That means we MUST get them from our diet.  Hemp seeds are an excellent source of EFAs. I add 1 tablespoon to my oats every morning as well as 1 tablespoon to my Sunwarrior Protein Shake every day.

So these burgers are gluten free and protein packed.  There is about 8 grams of protein per burger patty- if you use a 1/2 cup measuring cup to make your patties.  I topped mine with a little Daiya Vegan Mozzarella shreds and some Earth Balance mayo.

Recipe: Vegan and Gluten Free Red Bean and Garlic Veggie Burgers

Red Bean and Garlic Veggie Burger with Spinach and Hemp

High protein red bean burgers with spinach and hemp seeds.  Lots of nutrients, essential fatty acids and anti-oxidants packed into these burgers along with fiber and protein. 

  • 1 14 oz can Red kidney beans
  • 1/2 onion chopped ((I like vidalia))
  • 1/2 cup Rolled Oats (plus 2 tablespoons) (Quick cook is fine, gluten free if necessary)
  • 1 cup baby spinach
  • 3 tablespoons hemp seeds
  • 1.5 teaspoons minced garlic
  • 1/4 teaspoon salt ((omit for high blood pressure individuals))
  1. Add onion and garlic to food processor. Pulse about 10-15 times.  Add remaining ingredients to food processor and pulse until mixture is smooth.  You don’t want to completely puree the mixture, but you don’t want it lumpy either. 

Transfer mixture to a bowl. Heat a pan and spray with non-stick spray. While your pan is heating, use a 1/2 cup measuring cup to form patties.

    Cook burger patties for about 2-3 minutes per side, until a slight golden brown forms.

      Topping suggestions: Earth balance mayo, Daiya mozzarella shreds, avocado, roasted red peppers.