Happy Saturday everyone! I hope you are all enjoying the weekend. Since it is farmers market day in my part of the world I thought I would share the veggie burgers that I made last week with some of my produce haul. I really do adore the Marietta Square Farmers Market, so if you live in the Marietta/Atlanta area you should definitely check it out! They are right into the height of the fall growing season with lots of fresh veggies abounding.
I was surprised last week to still see some butter beans and crowder peas available this late in the season. I’m definitely not complaining as I have come to really enjoy those fresh beans. The pinkeye peas I have used in a veggie patty recently, so I opted to do another variation with the butter beans.
Kohlrabi and radishes are also popping up at a lot of the stands, so into the bag went some lovely daikon and purple kohlrabi from Straight from the Backyard Farm. Those two are perfect in a slaw, but the greens also added extra nutrition and moisture to my veggie burgers. Did you know you can eat the greens of most vegetables like that? No sense in letting any part of the plant go to waste, plus it gives you more bang for your $$ buck. 😉
These burgers turned out excellent! The flavor from the ginger really popped, and the texture stayed nice and moist. They did squish out of the fresh sourdough bread a little bit, but I’d much rather them fall apart just a little than dry out and get crumbly. I hope you give them a try!
Butter Bean Burgers
Makes about 7 patties
- 2 heaping cups daikon radish leaves or other leafy greens
- 4-5 garlic cloves, peeled
- 1 1/2 tablespoons chopped fresh ginger
- 2 tablespoons natural peanut butter
- 2 tabelspoons tamari or liquid aminos
- 1 tablespoon light miso
- 2 cups cooked butter beans (fresh lima beans or cooked from dried)
- 1/2 cup shredded kohlrabi
- 1/2 cup bread crumbs
- fresh bread, leafy greens, hummus or any other toppers of your choosing to round out your meal
Heat your oven to 375 degrees Fahrenheit. Place the greens through the miso in a food processor and blend until roughly combined, scrape the sides once if needed to make sure no big chunks are left. Add in the beans and pulse together further until the beans are broken down before finally adding the kohlrabi. Pulse a few more times until you have a mixture that looks similar to a chunky hummus.
Scrape out the veggie patty mixture and add to a bowl with the bread crumbs. Mix together then set aside for a few minutes to let the crumbs soak up some of the moisture and make the patties easier to form.
Scoop out roughly 1/2 cup portions to make your patties then place in the oven. Cook for 20 minutes, then carefully flip and cook for an additional 15 minutes on the opposite side.
Remove from the oven and build your favorite burger on fresh sourdough bread like we did or however you like to eat yours!
- 2 cups shredded kohlrabi (about 2 bulbs)
- 1 cup shredded daikon radish
- 1 apple, peeled & shredded
- 1/4 cup chopped lemon balm (mint would also taste great)
- 1 lime, juice
- 2 tablespoons lemongrass mint balsamic vinegar
- pinch of sea salt
- pinch of cayenne pepper (optional)
Mix all of your ingredients together and let sit for a few hours before serving to really let those flavors meld together! Any other slightly sweet white balsamic would also work well, or you can add a bit more lime juice if you like your slaw more tart.
Have a fantastic day!