Bean And Vegetable Burgers
The flavor combinations and nutritional content of this bean burger recipe will knock your socks off!
Ingredients
- 2 cans (14 oz each) cans pinto beans, drained, rinsed, and patted dry
- 1 tbsp extra virgin olive oil
- 3/4 cup shredded carrots
- 3/4 cup shredded cabbage
- 1 cup finely chopped yellow onion (1/2 of a large onion)
- 3 cloves garlic, finely minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black garlic powder
- 1/2 tbsp salt
- 1/4 cup flaxseed meal
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
Instructions
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Combine the chopped onions, minced garlic, shredded carrots, shredded cabbage, all the dry seasonings, ketchup, Worcestershire sauce, and flaxseed meal in a large mixing bowl and stir until thoroughly combined
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Use a food processor to blend up the beans into a chunky purée before adding it into the mixing bowl ingredients
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Stir the mixture until it’s thoroughly combined
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Mold about 8 burger patties out of the bean vegetable mixture
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Heat the oil in a large skillet on medium high heat
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Cook the bean patties for approximately 5 minutes per side
Recipe Video
Recipe Notes
Nutrition Facts
Servings: 8
Amount per serving
Calories 114
% Daily Value*
Total Fat 3.2g 4%
Saturated Fat 0.5g 2%
Cholesterol 0mg 0%
Sodium 732mg 32%
Total Carbohydrate 19.1g 7%
Dietary Fiber 4.4g 16%
Total Sugars 7.7g
Protein 4.2
Vitamin D 0mcg 0%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 266mg 6%