1. Rinse and dry produce. Drain and rinse kidney beans. Add the beans, walnuts, oats, garlic powder, cumin and a pinch of salt and pepper to a food processor. Pulse until ingredients are well mixed. Divide the bean mixture into 2 patties and place in fridge.
2. Thinly slice the scallions. Halve the peach, remove the pit and thinly slice. To a large bowl, add the scallions, sliced peach, green cabbage, mayonnaise and apple cider vinegar, and seasoned with salt and pepper. Toss peach slaw well to combine.
3. Add 1 tbsp of olive oil to a medium hot skillet. Add the burger patties to the hot skillet. Cook, undisturbed, until brown and crispy on the bottom, about 5 minutes. Flip and cook another 5 minutes. Pop the buns in the toaster oven to warm.
4. Build the burgers - top each patty with peach slaw and slices of raw onion. Use dijon mustard and ketchup if desired.
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