Category
Main Dishes
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Hamburgers are the perfect way to satisfy hunger, especially on a busy night when you don't feel like cooking. But if your burgers always have you reaching for the same ingredients, it might be time to switch things up with these delicious Baked Bean Burgers with Sun Dried Tomato Hummus! Not only is this recipe healthier than your typical burger, but it also packs lots of flavor in an easy-to-assemble package. Best of all, these veggie burgers can be made ahead and frozen so they'll always be at the ready for quick weeknight meals. This post will cover everything from how to make and serve the baked bean patties to steps for creating homemade sun dried tomato hummus – let's get started!
Ingredients
- 2 cups beans, canned
- 1/2 cups corn
- 1 onion, red, large, chopped
6 tbsp oats
- 2 eggs
-
4 tbsp olive oil
-
1 tsp salt
-
1/4 tsp pepper, black
2 cups chickpeas, canned
2/3 cup tahini paste
1/2 cup dried tomatoes
2 garlic cloves
1 lemon, juice
-
1/2 cup olive oil
1 tsp paprika
-
2/3 tsp salt
-
For the hummus:
Directions
- 1. Preheat the oven to 350°F.
2. Process the beans with the onion, eggs, oats, salt, and, pepper in a blender to get a dough. Fold in the corn and shape it into burgers. Place on a lined baking pan and drizzle with olive oil. Bake for 20-25 minutes until golden brown.
3. In the meantime, make the hummus by processing the chickpeas with tahini, garlic, lemon juice, half the amount of olive oil, a pinch of salt and pepper in a blender.
- 4. Fold in the chopped dried tomatoes and adjust the seasoning.
5. Mix the remaining olive oil with the paprika powder in a small saucepan. Bring to a gentle simmer for 3-5 minutes over very low heat to make the paprika oil.
- 6. Serve the burgers hot on a bed of hummus, drizzled with a generous dose of paprika olive oil.
Recipe Note
Products used in this Recipe: