Summer was made for these plant-strong burgers! They are sweet, tangy, juicy and spicy – all at once! Perfect for company and kids (skip the cayenne) – bring a napkin and your appetite!
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1 large Vidalia onion – cut in 3/4 inch slices
1 can cannellini beans, drained
1/2 cup cooked farro (Substitute brown rice or quinoa for gluten-free)
1/2 cup green peas, cooked
1/4 cup red cabbage, shredded
1/4 cup garbanzo bean flour
2 tablespoons BBQ sauce + 2 tablespoons for basting
1 tablespoon salt-free jerk seasoning
1 teaspoon garlic powder
5 slices fresh pineapple (or canned pineapple drained)
1/2 teaspoon cayenne (optional)
Mash beans by hand in a medium mixing bowl.
Add the rest of the ingredients except the onion and pineapple and mix well.
Separate the onion slices into onion rings.
Press mixture into onion ring to form a patty surrounded by a ring of onion.
Bake at 400 for 35-45 minutes on a lined baking sheet.
Baste with extra BBQ sauce and serve on a whole grain bun with a slice of grilled pineapple.
Note: These can also be grilled – though I recommend using a nonstick grill pan on your BBQ grill if you plan to do so.
Recipe makes 4-6 servings depending upon the size of your onion slices.