Carrot Ginger Kidney Bean Burgers

My week is a bit thrown off. A lovely friend offered to cover my lab hours on Tuesday so that I could spend time with my baby boy on his spring break. Well, I went through the whole day yesterday thinking it was Wednesday! Who knows why, but I was all mixed up.

I finally realized that it was actually Tuesday when I went to pack my lunch. Thursday lunches are much different since I have access to a kitchen at work – Wednesday lunches have to be open-and-eat since I’m on campus all day. Routine, much?

What did we do on this day off, you ask?

This.

Yes, we still have VHS tapes. No, we aren’t stuck in the 90’s. We just like garage sales!

We’ve been searching for the new ‘stealth ride’ remote control cars for a few days now. Thank you Toys R’ Us for saving me another tank of gas!

Of course Georgie promptly tried to eat the car numerous times. Children’s toy or animal toy? I’m going with both.

Adam also recorded 3 more videos deemed ‘Georgie vs. the stealth ride.’ Georgie won. Every time.

You know you want to hang out with us.

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All that stealth-riding made us hungry for dinner! I’ve been meaning to make a batch of veggie burgers for a while now, so I threw together something based on what I had on hand.

Carrot Ginger Kidney Bean Burgers

(inspired by carrot ginger soup)

  • 1 can kidney beans (drained and rinsed)
  • 1/3 C. old-fashioned oats
  • 1 large carrot (peeled and chopped)
  • 1/8 C. chopped red onion
  • 1/2 C. chopped carrots
  • 1/8 C. Bragg’s liquid aminos
  • 1/8 C. apple cider vinegar
  • 1 t. chopped ginger
  • 1 t. extra virgin olive oil
  • 1 t. Bragg’s organic sprinkle
  • stevia
  • salt and pepper


Blend all the ingredients in a high speed blender or food processor.

Transfer the mixture to a bowl and add another 1/2 C. of chopped carrots for texture.

Form 4-6 patties (depending on how big you want them) and get cooking! You can bake, pan fry, or grill them.

My cooking method of choice? Baking in a whoopie pie pan veggie burger pan.

This pan makes it so much easier (and less messy) to form patties. If you’ve ever made homemade veggie burgers, you know what I’m talking about! I didn’t even have to touch the mixture – I simply scooped it into the pre-formed circles!

Bake at 375 for 20 minutes. Then flip and cook for another 25 minutes (or until the outside is crispy).

Rather than flipping my patties, I transferred them to a flat cookie sheet and flattened them with a spatula.

I kept the side simple.

Sweet Potato Wedges

  • 1 large sweet potato cut into wedges
  • 1 T. extra virgin olive oil
  • Bragg’s organic sprinkle

Bake at 425 for about 30 minutes or until the wedges are nice and crispy.

Not only was this dinner delish, but I also have leftovers! Of course they’re making an appearance in today’s lunch.

Now there’s an open-and-eat lunch that I can’t wait to dig into!

Have a great day guys!