These burgers are packed with all sorts of veggies, legumes, and whole grains. This recipe can easily be cooked in an air fryer or the oven, but I suggest grilling the patties for the best flavor. I also usually grill the buns for a few minutes to make them a little toasty.
Ingredients
1 can of pinto beans or 2 cups of cooked beans (drained and rinsed)
1 grated clove of garlic
1 cup of shredded carrots
½ yellow bell pepper, chopped
1 small anaheim pepper, chopped
2 cups of oats
¼ cup of cornmeal (plus a little extra for dusting)
1-2 tablespoons of water
1 tablespoon of ground flax
2 teaspoons of vegan worcestershire sauce (I like Fresh Thyme brand)
½ teaspoon of cumin
½ teaspoon of smoked paprika
½ teaspoon of taco seasoning
¼ teaspoon of onion powder
½ teaspoon of salt
Pepper to taste
Suggested Toppings:
Spinach or romaine lettuce
Red onions
Pickles
Ketchup
Vegan Mayo
Dijon Mustard
Preparation
Add all the ingredients, minus the oats and corn meal, to a food processor and pulse a few times until all the ingredients are well mixed. Veggies should be chopped small but not a mushy paste. Transfer to a bowl and add in the oats and cornmeal. Form patties and lightly sprinkle each with a dusting of cornmeal.
If cooking patties in the oven, place patties on a pan lined with parchment paper. Cook each side for about 10-15 minutes at 375 degrees.
If grilling (which I highly recommend), grill at about 400 degrees for about 8-10 minutes each side.
Recipe Origin: