So when he had received food, he was strengthened… Acts 9:19 (NKJV)

One of the yummiest and easiest burgers I’ve made recently, this kidney bean burger recipe is a keeper!  It starts with canned kidney beans, cutting the cook time of other recipes.  Kidney beans have a natural sweetness, are packed with protein, and their red color is reminiscent of real burgers on the grill.  Keep this recipe handy for your Memorial Day weekend and summer cookouts!

Ingredients:

1 cup dairy-free plain yogurt
1/4 cup green onions, chopped
1/2 teaspoon oregano
1/4 teaspoon salt

2 cans kidney beans, drained and rinsed
2 slices gluten-free bread, toasted and cubed
1/2 cup green onion, chopped (the rest of your bunch)
1/2 teaspoon garlic powder
dash cayenne pepper
dash pepper
2 eggs, beaten
olive oil

Combine the yogurt, green onions, oregano and salt in a small bowl.  Cover and chill in frig.

In a stand mixer, mash the kidney beans.  Add the bread crumbs, green onion, garlic powder, cayenne, pepper, and eggs.  Mix well, until it is a good paste-like consistency.

Prepare a grill mat by coating with olive oil. Spoon the burger mixture into 8 patties on the grill mat.  Grill approximately 8 minutes per side.  Serve kidney bean burgers topped with the yogurt sauce and your favorite burger toppings.   With sides of veggies, chips and watermelon, you are set for a summer cookout!

Therefore if the Son makes you free, you shall be free indeed.  John 8:36 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.