Name: Crafting the Perfect Grillable Bean Burger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups cooked white beans (or one can); 1 tablespoon psyllium husk powder (can add a second one pending the moisture of the beans and veggies); 1/2 cup rolled oats (can sub ground buckwheat); 1 small onion or shallot, finely chopped; 1 clove garlic, minced (optional); 1 tbsp grated ginger; 1 carrot, grated; 1 small zucchini, grated; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons hemp seeds; 2 tablespoons sunflower seeds; 1 tsp soy sauce or tamari; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1-2 tsp preserved lemon (can use lemon zest); Salt and pepper to taste (check for salt levels after you add the preserved lemon)

Description

Find all the summer and picnic recipes HERE.

Transform your dishes with a burst of flavor from these vibrant, zesty pickled red onions! Whether you’re between patients, winding down after a long shift, or simply looking to elevate your meals, this quick and easy recipe is a game-changer.

Imagine adding a tangy crunch to your salads, tacos, sandwiches, or grain bowls. The combination of apple cider vinegar, preserved lemons, and a hint of spicy chilies creates an irresistible flavor profile that brightens up any dish.

Ingredients

Scale

1 large red onion, thinly sliced – i love to use a mandolin

1/2 cup apple cider vinegar or herbal vinegar of choice

1/2 cup water (you can use all vinegar if you choose)

1 tbsp sea salt (adjust to your palate)

1 tsp whole peppercorns

1 tsp coriander whole seeds

2 dried chilies (you choose the heat)

1 tsbp fresh rosemary (ok to omit) that can stay on the stalk (about 2 inches)

1 tbsp preserved lemon, thinly sliced (can omit)

1/2 fresh organic Valencia orange quartered ) Be sure to scrub the outside carefully to remove any residue or dirt

1 tbsp organic sugar (optional if you feel it is sweet enough from the oranges)

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Instructions

Prepare the Vinegar Mixture:

Combine the vinegar, sugar (if using), coriander, salt, peppercorns, dried chilies, and preserved lemon slices in a small saucepan. Bring to a simmer.

Place Onions in a Jar:

Place the sliced onions in a sterile glass jar and add the orange. The orange helps us reduce added refined sugar. You can substitute maple syrup or honey if you don’t have fruit.

Add the Vinegar Mixture:

Pour the hot vinegar mixture over the onions, ensuring they’re fully submerged.

Cool and Refrigerate:

Allow to cool to room temperature, then seal and refrigerate.

These pickled onions will be ready in at least 30 minutes, but the flavors develop more over time. They’ll keep in the refrigerator for up to two weeks, making them a perfect addition to your meal prep routine. I love the pink color they become over time. It is so distinctive with the anthocyanins in the red onions.

Notes

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Please note that all the ratios can be adjusted to your particular liking—more or less salt, sugar, or vinegar can shape the flavors considerably. It may not be the perfect batch the first time, but try this with different ratios and types of citrus to see what you enjoy.

These go great in Potato Salad and this Grillable Burger.

Prep Time: 15 minutes
Cook Time: overnight
Method: Pickling