Beanie Burger
Yield 5 burgers
3 cups beans
1/4 cup onion
1 egg
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup quick oats, breadcrumbs or cornmeal
1 bun per burger
suggestions
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Preheat oven to 350.
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Line a sheet tray with parchment paper.
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Mash beans and onions by hand, in a blender or food processor, until desired consistency. Add seasoning and mix or blend for a few seconds. Put mixture into a bowl.
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Form into 5 burgers, rolling in oats or breadcrumbs to hold together. Add more oats or breadcrumbs if needed. Refrigerate for 1/2 hour or long before cooking.
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Bake at 350 for 15 minutes or sauté in frying pan in oil or butter. Cool and freeze at this stage if desired.
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Serve on buns with coleslaw.
Note: If you want to grill these burgers, refrigerate for at least 2 hours. Use a grill pan for ease of flipping and to prevent them from falling through the grates.
Make it Vegan: Omit egg.
Gluten Free: Use gluten free beradcrumbs.
Like it Spicier: Mix in 1/4 cup medium to hot salsa.
No beans? Use chickpeas
Add a topping: Add lettuce and BBQ sauce
Mini: Make mini sliders
