The versatile vegan burger


Here’s a template for a burger that you can mix & match & create your own version. The ingredients in this one are a Mexican/chili style. Change the bean & the spice palette & go Italian, or Mediterranean. These are so easy & fast to make. I love them & hope you’ll try playing around with this recipe.

 

Ingredients

1 15 oz. can pinto beans, drained, liquid reserved

1 15 oz. can kidney beans, drained, liquid reserved

4 carrots, peeled & finely grated (1 ½ cups)

1 cup frozen corn nibblets

1 small onion, diced (1 cup)

½ cup rolled oats (not instant)

¼ cup cilantro or parsley, chopped

3 cloves garlic, minced

2 heaping tsp. chili powder

1 tsp. cumin

1 tsp dried basil

1 tsp. dried oregano

1 tsp salt, or to taste

Black pepper to taste

Hot sauce (to taste, optional)

 

Directions

Mash beans together in large mixing bowl, taking care to NOT mash every bean into a mushy paste. A little texture & lumps works in these burgers. Add all other ingredients to the bowl. Mix together gently with hands. Chill in refrigerator for 30 minutes.

 

Shape mixture into thick patties. In large fry pan, heat olive oil. Add patties and cook 3 -5 minutes until browned. Flip carefully, using a 2nd spatula to aid in turning the burger over. Cook 3-5 minutes more, until browned and crispy. Serve hot or at room temp. with guacamole, melted cheese, salsa, etc.

 

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