- 2 cups cooked grain (brown rice, quinoa, barley, grouts, bulgur wheat)
- 15 oz. can kidney beans rinsed, consider reserving the bean water (aquafaba) for later use
- 1/2 cup corn meal (almond meal, wheat germ, rice flour, any grain or bean flour)
- 1/2 cup garbanzo flour
- 1/2 teaspoon ground cumin (not highly seasoned- let the sauce do the work)
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon hot sauce – optional – sriracha – etc.
- 1 cup minced onion
- 2 large garlic gloves minced
- 1/2 cup frozen corn
- 1 cup diced tomato – 2 medium Roma tomatoes
- 1 cup chopped broccoli florets
Our Formula for a Rainbow Garden Burger
Easy to Make Gluten-Free
- Preheat conventional oven to 350º (if you are not grilling outside)
- In a large mixing bowl incorporate rice and beans by squishing them together with your hand or fork.
- Continue adding and mixing in the dry and wet ingredients.
- Scoop and pack the mixture into a (1-cup) measuring container which is 3/4’s full. Drop contents into your hand and roll into a ball. Place on a parchment lined cookie sheet and flatten with your palm into a 3 1/2-inch circle. This is the same size as a traditional hamburger bun.
- Sear, if desired, in a pre-seasoned skillet over medium-high heat for 5 minutes, each side. Transfer to baking sheet and continue cooking for 15 minutes, flipping once. The exterior should be brown and crispy, the inside hot and moist.
- On YouTube we simply took the burgers outside and began grilling.
- If grilling your burgers ahead of a party, stop after searing, hold on the counter, refrigerate or freeze until grill time.
Yield: 6 burgers = 3 pounds
Special Note on Aquafaba (bean water):
3 Tablespoons of bean water / aquafaba = 1 whole egg
Add up to 6 Tablespoons of aquafaba (about two eggs) to create a mixture that is not too dry and not too wet. The perfect consistency is a mixture that holds together but is not mushy.
Rainbow Garden Burgers were created for our YouTube Cooking Series “Farm Fresh Recipes.”