Pec-Idney Burgers

• 1 cup pecan halves
• 15 ounces canned no salt kidney beans, drained (1.5 cups cooked)
• 2 cloves garlic, minced
• .5 cup onion, diced
• .25 cup bean broth (or water)
• 2 tbs nutritional yeast
• 2 teaspoons Dr. Fuhrman's Vegizest
• 1 teaspoon poultry seasoning spice mix
• .125 teaspoon black pepper (to taste!)
• 1 cup diced carrots
• .5 cup diced celery
• 1 cup quick rolled oats

1. 1. In food processor (use S blade), grind pecans into a flour.
2. 2. Add beans, garlic, onion, broth, nutritional yeast, vegizest, poultry seasoning, and black pepper. Process until blended. You may need to stop part way through to scrape the sides of bowl.
3. 3. Add carrots and celery. Process again, until well-blended, but small carrot pieces are visible.
4. 4. Transfer mixture to large bowl. Add rolled oats and mix with spatula until combined.
5. 5. Form mixture into 6 patties (about a half cup each). Press into burgers.
6. 6. Lay burgers on plate between wax paper. Allow to rest in refrigerator for at least an hour. While waiting, pre-heat oven to 350.
7. 7. Bake burgers on non-stick cookie sheet for 15 minutes. Flip burgers and bake for another 10 minutes.
8. 8. Serve with whole-wheat buns or lettuce for wraps. Top with favorite condiments; my favorites are no sodium ketchup and Dijon mustard. Enjoy!

pecan halves, kidney beans, garlic, onion, bean broth, yeast, dr, poultry seasoning spice, black pepper, carrots, celery, rolled oats

Taken from www.epicurious.com/recipes/member/views/pec-idney-burgers-50169241 (may not work)