Black Bean and Carrot Burgers

When I first started making bean burgers four years ago, I had just transitioned to a vegan nutrition-style and I was experimenting with various foods. My bean burgers back then tasted okay but always looked a little too gray because of the mother-load of oatmeal I used to hold the mashed beans together. πŸ™‚ As a “seat-of-the-pants” cook, measuring, and then remembering what I used, has always been such a chore.

I’m getting better. πŸ™‚ Anyway, these black bean burgers are the first that I’ve ever made with egg. But the oatmeal method still works well to hold the bean mixture together if egg-less is your nutritional preference. Also, I used canned black beans this time – a 15-5 oz, 3-serving can that offered 150 mg of sodium per serving. That’s not too bad for sodium content but I rinsed them well anyway.

Mashed black beans on left; carrot/onion/pepper mix on the right.

Mashed black beans on left; carrot/onion/pepper mix on the right.

Black Bean Carrot Burgers

Ingredients

Black beans – one 15.5 oz can (I prefer slow-cooking the dry beans but the can beans work very well.)

Two medium carrots

Half of a medium onion (less or more if you like)

Half of a green pepper (less or more; yellow or jalapeno works fine)

1 egg (or one cup of oatmeal flakes)

Seasonings (My faves are garlic powder, black pepper, bruschetta seasoning, Mrs. Dash spicy seasoning)

Preparation

Drain and rinse beans; cut onion, carrots and peppers in quarters, then pulse in processor until finely chopped.

Mash black beans – I like to keep some whole.

Black Bean and Carrot burgers with melted vegan cheddar cheese.

Black Bean and Carrot burgers with melted vegan cheddar cheese.

Mix together beans and onion/carrot/pepper mixture with the egg (or oatmeal)

Oil pan with pan spray and set on medium-low heat.

Drop bean mixture by spoonfuls into frying pan and shape into patties.

Brown on each side.

Makes approximately 8 medium-sized burgers.

Enjoy! πŸ™‚