Low Carb Portabello Burgers w/ Kidney Beans
Ready for an incredibly tasty burger?
I was too! I’m doing a cleanse – the Advocare 24 Day Challenge – so I haven’t been cooking a whole heck of a lot. That’s why you haven’t seen too many posts from me recently… that and life has been C-C-C-razy!
I’ve been craving pasta like you wouldn’t believe. A visit to the grocery store today for a few needed items, had me gasping over the chip aisle. I prevailed though. Here’s a tasty treat that’s nutritious, filling and delicious!
I originally found the recipe on e-How and ended up making several adjustments. I can’t find it again for reference, but this is a really tasty treat.
1 14 oz can kidney beans, no salt added, drained and rinsed
1 medium carrot
1 cup portabello mushrooms, chopped
1/2 large orange or yellow pepper (or one whole small), seeded
1 cup panko bread crumbs
2 tbsp ketchup
1 tbsp garlic powder
6 small slices tomato
3 large leaves romaine lettuce
Using a food processor, shred your carrot. Add the beans and all other ingredients, except the tomato and lettuce.The original recipe calls for the mix to cool for an hour, but I was hungry, so I just split into six patties and broiled for about 5 minutes on each side.
Plate up on half a lettuce leaf, topped with a small amount of horseradish dijon and a small slice of tomato.
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