Adapted from HolyCowVegan.net. Takes about 30 minutes with 1 hour to chill
- 1/4 cup filtered water plus more if pan runs low
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 medium carrot, chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon ground flax seeds
- 1 tablespoon ketchup
- 2 tablespoons tamari, gluten free
- 2 tablespoons Dijon mustard
- 1 1/2 cups rolled oats, run through food processor
- 1 15 ounce can of pinto beans, drained and rinsed
- 1 15 ounce can of black or red beans, drained and rinsed
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Add onions, garlic and carrots to the bowl of a food processor with the S blade. Pulse until finely chopped. This step is important for the burgers to stay together after cooking. Place mix from food processor into a preheated skillet with water and sauté for 3 to 5 minutes or until soft. Add more water to the skillet if required. Do not burn the veggies.
Set the empty food processor bowl back on the base and add the beans. Pulse them until pulverized, but some beans remain whole – typically 5 to 10 pulses will do.
In a large bowl add the cooked veggies, spices, flax seed, ground oats and beans. Blend well. Set bowl in the refrigerator, covered and let sit for 1 hour in the freezer or refrigerator to firm up. They can be refrigerated overnight to use the next day.
Remove bowl from refrigerator. The burger mix will be set up and sticky at this point. Pack a 1/2 cup measuring cup with the mix and form patties on the prepared sheet. Cooking spray will help with the release or you can hand form the patties so absolutely no oil is used. Press burgers with the back of the measuring cup to flatten them. You’ll get around 8 burgers.
Please sheet in the oven for 20 minutes, remove from the oven and let sit for 10 minutes. Flip the burgers with a spatula and cook for 15 to 20 more minutes. Remove from oven and serve immediately or let cool completely and freeze in a reusable, freezer safe container. Use within a month or two. These burgers freeze or refrigerate really well. If refrigerating, use within a week. Use as you have any other burgers with buns, condiments and veggies to make it your own. We use lettuce, tomatoes, hot sauce and the burger sauce below.
Hope you love them too.
Burger Sauce – add 1/2 cup vegan mayo (or plain, non-dairy yogurt), 1/2 cup ketchup and 1/4 cup finely chopped dill pickles. Whisk together and serve with burgers.