Veggie Burger

Whip up a quick veggie burger in 30 minutes! These black bean burgers are hearty, not crumbly, and seriously good for a weeknight dinner.

Ingredients

• 2 medium carrots
• 1 medium onion
• 2 cloves garlic
• 400 grams canned black beans
• 0.5 cup breadcrumbs
• 0.5 cup rolled oats
• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 cup chopped fresh cilantro
• 4 burger buns
• 1 medium tomato
• 4 lettuce leaves
• 0.5 cup mayonnaise

Instructions

1. Wash 2 medium carrots, then peel and finely grate them. Set aside.
2. Peel 1 medium onion and finely dice it. Set aside.
3. Peel 2 cloves garlic and finely chop them. Set aside.
4. Open 400 grams canned black beans, drain them in a colander, and rinse well under cold water. Transfer the drained and rinsed black beans to a large bowl.
5. Mash the black beans thoroughly with a fork or potato masher until most of them are broken down but some chunks remain for texture.
6. Heat 2 tablespoons olive oil in a large frying pan over medium heat.
7. Add the finely diced 1 medium onion to the pan and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Add the finely chopped 2 cloves garlic and the grated 2 medium carrots to the pan. Cook for another 3-4 minutes, stirring frequently, until the carrots are slightly tender.
9. Remove the pan from the heat and let the mixture cool slightly.
10. Add the cooked onion, garlic, and carrot mixture to the mashed black beans in the large bowl.
11. To the bowl, add 0.5 cup breadcrumbs, 0.5 cup rolled oats, 1 tablespoon soy sauce, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon black pepper, 0.25 teaspoon salt, and 0.25 cup chopped fresh cilantro.
12. Mix all the ingredients thoroughly with your hands until well combined. The mixture should be firm enough to form patties. If it's too wet, add a little more breadcrumbs; if too dry, add a tiny bit of water.
13. Divide the mixture into 4 equal portions and shape each portion into a patty, about 1 inch thick.
14. Heat the remaining 2 tablespoons olive oil in the large frying pan over medium heat.
15. Carefully place the 4 veggie patties in the hot pan. Cook for 5-7 minutes on each side, until golden brown and heated through.
16. While the burgers are cooking, prepare the buns and toppings. Slice 4 burger buns in half.
17. If desired, lightly toast the cut sides of the burger buns in a separate dry pan or a toaster.
18. Wash and slice 1 medium tomato into 4 rounds. Wash 4 lettuce leaves.
19. Spread 0.5 cup mayonnaise on the toasted bun halves.
20. Assemble the burgers: Place a cooked veggie patty on the bottom half of each bun. Top with a lettuce leaf, a tomato slice, and any other desired toppings. Cover with the top half of the bun.
21. Serve immediately.

View the interactive Veggie Burger recipe