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.


  • 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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