breakfast friday >> peanut butter banana breakfast burgers

Say whaaat!?

This recipe has actually been in my head for awhile now.  I think I've just been a little scared to actually try it out.  I mean, a breakfast bean burger?  Am I getting a little too carried away with the breakfast recipes?


Nahhhh.  Don't think so!  It's all about experimentation, right?

These breakfast burgers definitely took a few trials to find the right bean to oat ratio.  At first I used way too many beans and they were pasty and not too pleasing texturely.  A little overzealous with the bean usage, perhaps. 

I lowered the bean count and also peeled the skins off, which I realize is annoying but it really just takes a few minutes.  I also added blueberries for a little pop of juiciness and walnuts for crunch.  


The 2nd + 3rd batches were much more pleasing to the palette.  I snacked on these all day long and even the next morning straight from the fridge.  The whole time thinking, is this too weird?  Followed immediately by eating another.


The peanut butter + jam toppings are mandatory.  

Eating these bunless is also mandatory.  

I'll let the banana + coconut toppings be optional.

That cool with you?

If not, maple syrup or honey will also get the job done.


Speaking of jam, the lovely jar above came from my good friend Megan.  It's a strawberry rhubarb jam that is about the best jam/jelly/fruit-spread I have ever tasted.  Seriously cannot get enough.  Megan is a pro-jammer + marmalade maker and lucky for me she's very generous with the sharing.  


Print this!

Peanut Butter Banana Breakfast Burger

gluten-free, vegan // yields ~8, 3-inch patties

  • 3/4 cup cooked chickpeas, rinsed, drained, and peeled
  • 6 tablespoons mashed ripe banana
  • 1/4 cup + 2 tablespoons partially ground gluten-free rolled oats, pulse oats in a blender/food processor/coffee grinder/etc. until broken down
  • 1/4 cup + 2 tablespoons gluten-free rolled oats
  • 1/4 cup + 2 tablespoons chopped walnuts
  • 3 tablespoons natural creamy peanut butter
  • 1 tablespoon pure maple syrup
  • 3/4 teaspoon cinnamon
  • pinch of salt
  • 1/3-1/2 cup blueberries
  • coconut oil or ghee for cooking
  • toppings: peanut butter, jam/jelly, banana, coconut
  1. Fully mash the peeled chickpeas in a mixing bowl with the back of a fork.  
  2. Add in all remaining ingredients [except for the blueberries] and mix/mash until thoroughly combined.   You may need to add an extra tablespoon of banana to help moisten.  If your mixture is too wet/mushy add more ground oats in 1-2 tablespoon increments.
  3. Fold in the blueberries until incorporated.  They may need to be packed in with your hands as you form the patties.  If your blueberries are large you may want to cut them in half.
  4. Preheat a griddle or cast iron skillet over medium/medium-low heat and add coconut oil or ghee to coat the pan.
  5. While heating, start forming 3-inch x 1/2-inch thick burgers, tightly packing them together.
  6. Place burgers in the pan and cook over medium for 4-5 minutes until golden brown.  Avoid overcrowding.  
  7. Flip and cook another 4-5 minutes until golden brown.
  8. Serve with peanut butter, jelly, banana, coconut, etc.
  9. Let fully cool then refrigerate leftovers.  Great served cold with a peanut butter topping!

recipe adapted: 7/19/13 [copied part down wrong from an earlier trial, but shouldn't make a big difference]


What does your breakfast look like today [or any day!]?  Show me whatchu' got!

#bfastfridayclub @edibleash

Weekend time, people.  Stay cool + enjoy!