Curry Turmeric White Bean Burger

Hi all, happy Monday! Hope you had a lovely weekend wherever you were. Yesterday turned out to be one of the nicest days we’ve had all summer. It was sunny, high 70s/low 80s with a glorious warm breeze. It was so nice to finally turn off the air, open the windows and get some fresh air!

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Since the weather outside was no longer scorchingly hot, I was happy to be able to turn on my oven again. I love my oven, and it baked these burgers to perfection! If you want to start your week off on the right note, make these Curry Turmeric White Bean Burgers for dinner! They are light, fresh and the perfect vegetarian burger for summer.

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I recently bought turmeric for the first time and wasn’t sure of the best way to use it, or what to make with it….But not long after debating on what I should do I decided on making burgers. I figured the turmeric would pair well with curry, so from there I just kept adding ingredients until I had a veggie patty. These turned out unbelievably moist on the inside, and goldenly, crisp and crunchy on the outside.

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The curry and turmeric also create a beautiful golden color for the burgers. Almost too pretty to eat! Almost.

Curry Turmeric White Bean Burger

Makes 6 patties

3/4 cup butternut squash (pre-cooked)

3 large white button mushrooms, diced

1 can of cannellini beans

1/8 cup jalapeños, diced

1 dry piece of bread, finely crumbled

Dash of salt

Dash of red pepper flakes

1/4 tsp cinnamon

1/2 tsp curry powder

1/2 tsp turmeric

1/2 tsp apple cider vinegar

Begin by preheating your oven to 400 degrees.

Then, to start making these burgers, add the cooked squash and cannellini beans to a large mixing bowl and mash with a fork to desired consistency.

Next, add in the mushrooms, jalapeños, and bread crumbs and stir to combine.

Now mix in all the seasonings and give it a final stir.

Form the mixture into 6 patties and place on a tin foil lined baking sheet.

Place in the oven for 15 minutes, flip, and cook for another 10 minutes. Don’t try and flip the patties any earlier than 15 minutes though, these burgers are very wet and moist and if you try to flip them too early they will fall apart!

After the second side has been cooked take them out of the oven and enjoy! I loved mine stuffed in a pita with kale, tomato and cilantro jalapeño hummus. So good!!

Get your curry on,

Sydney

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