|CBTTG Veggie Burger on a bed of romaine, bean sprouts,|
zucchini & radishes; topped with salsa & avocado.
2 cans of butter beans, drained/rinsed/mashed
1 shallot, cut in half (or half of a medium onion)
2 carrots, chopped in chunks
1 (12-ounce) package of your favorite mushrooms, washed/dried
2 Tablespoons chili powder
3 Tablespoons cumin
1 teaspoon hot sauce
3/4 cup oats, lightly ground in food processor
3/4 cup bread crumbs
2 Tablespoons fresh cilantro, washed/chopped
olive oil (for skillet)
Place the mashed butter beans into a large bowl. Combine shallot, carrots and mushrooms into a food processor on low for a minute or two until the vegetables are coarsely chopped. Then add chopped veggies to butter beans. Add spices, hot sauce, ground oats, bread crumbs, cilantro and 4 eggs. Mix thoroughly to combine (your hands work best for this). Then shape into 12-14 burgers. Add olive oil to skillet and heat to medium heat. Cook for 5-8 minutes on each side until golden.
Note: This recipe is intended to make a lot of burgers so that some can be consumed immediately and others can be frozen. Place uncooked burgers on a wax paper-lined cookie sheet in the freezer. Once they are completely frozen you can put them all in a large freezer bag and take 1 or 2 out as needed. I'm going to try grilling my veggie burgers, straight from the freezer, next time.