Carrot-Onion Veggie Burgers

by Jen

I made the mix for these veggie burgers two days ago, but for some reason decided to wait until it was even hotter to fire up the oven and bake them!  I think they turned out well.  The work of mincing and grating and shredding was largely done by my food processor, so the mix was not much trouble to pull together.

Recipe:

  • Heat a little olive oil.  When hot, throw in 1 Tbsp black mustard seeds and some crushed red pepper.  When the mustard seeds pop, add in 1 medium onion, minced.  Cook for 5 minutes or so, until the onion softens.
  • Add 1 lb. carrot, grated.  Cook for another few minutes, until the carrot softens.  Add 4 cloves of garlic, minced.  Stir and cook for about a minute longer — try not to cook the garlic too long.
  • Take the mixture off heat, and stir in: 1 tsp dried thyme; 1 tsp dried basil; 1 can cannelini beans, mashed up a bit; 1 cup shredded cheese; 1/2 cup oats.  Stir and mash together.
  • Season with salt (in my experience, veggie burger mix should taste a little salty — the burgers come out better!) and add a little flour, as needed to make the mixture manageable.
  • Form into patties — I made 9.  I don’t think these would grill, but they would definitely be easy to pan fry — and I suspect they would be wonderful that way.  I baked them (on a greased pan, for about 20 minutes at 400 degrees), in part because it was so hot I didn’t want to stand over the stove.
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