Recipe Redux: Veggie Burger

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Revisiting an unnecessarily complicated and rambling recipe from May 15, 2012!
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1 onion, diced
1 garlic clove, minced
1 tsp cumin
1.5 tsp oregano
1/2 tsp multi-purpose seasoning that suits your fancy (for example, Old Bay or Bon Appetit)
1/2 tsp coriander
1 tsp soy sauce (or more depending on your taste)
1 tsp chili powder
2 medium carrots, grated
1 can beans - mixed beans, kidney beans (could try Heinz "chili style kidney beans" for example)
1 cup regular oats, processed to a flour in a food processor, blender, or cleaned coffee grinder (if you don't have a food processor you can use quick cooking oats or oat bran)
1 cup bread crumbs (from panko, bought bread crumbs, or whizzing 1 slice of bread or a bun in a food processor)
1/3 cup ground almonds, or sunflower seeds (either grind your own or can purchase bags of ground almonds in the baking section of a grocery store)
1 egg
salt and pepper

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Saute onions and garlic in olive oil. When they're softened, add the spices and toast them too for a minute or two.


Add the can of beans to the frying pan and mash well with a potato masher or fork. It doesn't have to be perfectly smooth, you can leave some chunks of beans if you want. When these have heated through remove from heat and put into a mixing bowl. Add all the ingredients except the egg. Taste it to see if it needs more seasoning. Add the egg and stir it together. If it seems too wet, just add more bread crumbs, if it seems really dry you could add another egg or another carrot or more mashed beans.
 

I usually make these in a frying pan - adding a decent amount of oil to the frying pan so they get a nice crispy coating on the outside. You could also brush them with oil and bake them in the oven.  If you make them on the bbq, make sure to grease the grill.



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