Wow- I haven’t done one of these in a while… Here is a delicious vegetarian burger!
Active Time: 30 mins Total Time: 40 Mins Makes: 4
Ingredients: 2 (15.5 oz) cans red kidney beans, rinsed and drained
1 medium carrot, peeled and shredded (~1/2 c)
1 tsp each chili powder and dried oregano, as well as coarse salt/ground pepper
3/4 c dried breadcrumbs
2 large eggs, lightly beaten
3 Tbps extra-virgin olive oil
Accompaniments: Hamburger buns, lettuce leaves, sliced avocado, sliced red onion, sour cream and lime wedges
1. Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 patties (we did 6).
2. Heat 2 Tbps oil in a large nonstick skillet over medium heat. Add patties, and cook, undisturbed, until bottom forms a browned crust and moist of the oil is absorbed, about 10-12 minutes. Flip and add remaining Tbps oil to pan, swirling to coat bottom. Cook, undisturbed, until browned and heated through, 8-10 more minutes. Serve on buns with accompaniments.