Ingredients
- 1 Tbsp vegetable or canola oil
- 1 medium onion diced
- 1 clove garlic minced
- 1 Tbsp ground cumin
- 1-1/2 Tbsp chili powder
- 1 19 oz can black beans drained, rinsed well and pulsed in the food processor to rough puree
- 1 tsp dried oregano
- 2 Tbsp sesame oil
- 1/2 Cup almonds toasted and chopped
- 1 Cup sunflower seeds - toasted and chopped
- 3 Cups panko bread crumbs pulsed in the food processor to fine
- 1/2 Cup soy sauce
- 5 eggs
- 2 Cups carrot grated
- 2 Cups rolled oats
- Flour for dredging
- 2 Tbsp vegetable or canola oil
Instructions
- Toast almonds and sunflower seeds (separately) and set aside to cool. When cool - pulse (separately) to medium chop in the food processor.
- Saute onions and garlic in 1 T oil until translucent. Remove to large bowl to cool.
- Add all remaining ingredients except flour and oil. Mix well. (hands work best.) Form into 3 inch patties - about 3/4 inch thick. Dredge lightly in flour.
- Heat 2 Tbsp oil in pan over medium high head. Brown burgers on both sides in batches. (You may need to add another T of oil.) When browned add 2 T water to pan and cover. Cook until water has evaporated.
- Remove to 200 F oven to keep warm. Do not keep in oven for more than 20 minutes.
- Can be made up to patty stage in advance. Dredge in flour and cook just prior to serving.
- Serve on whole wheat burger buns topped with tomato, red onion, sprouts, dill pickle and roasted garlic aioli or burger sauce.
Notes
What's a great veggie burger without some great sauces to top it with?
Roasted Red Pepper
- 1/2 Cup roasted red pepper - chopped
- 1/4 Cup home made or good quality mayonnaise
- 1 clove garlic - minced
- 1/8 tsp cayenne pepper
- salt and pepper
- 2 Cups home made or good quality mayonnaise
- 1 whole garlic head
- 1/2 tsp olive oil
- 1/2 tsp fresh thyme (minced)
- Salt and pepper
- 1 Cup home made or good quality mayonnaise
- 1/4 Cup home made or good quality BBQ sauce
- 1/4 Cup dill pickle - finely chopped
- 1 tsp chili in adobo sauce - chopped
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