Spiced White Bean and Carrot Veggie Burgers: An easy meatless meal packed with protein and fiber. With a ton of flavorful spices, these patties are a perfect and delicious meal prep recipe!
Ingredients
1½cupsWhite Beans, Canned (390g) or Cooked from dry (96g)
1½largeCarrot, Chopped, about 110g
½mediumOnion, about 52g
1½TbspMinced Garlic
1TbspCumin
1TbspPaprika
2tspOregano
½tspSalt
½tspBlack Pepper
1 Egg
1cupInstant or Quick Oats, 90g
Instructions
Make burgers:
In a large bowl, add drained, dried beans and mash well with a fork or potato masher leaving only a few whole beans.
Chop bell pepper, onions, and garlic very finely, or use a food processor.
Add vegetables, spices (cumin, paprika and oregano), salt, pepper and egg, and mix till combined.
Stir in oats and let rest for about 20 minutes (This is required so that the mixture gets thick and isn’t to runny).
Divide the mixture into 6 parts.
Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to cooking surface.ORUse slightly wet hands and and shape into ¾” thick patties.
Cook:
Place on a lightly greased or parchment-lined baking sheet and bake at 375°F for about 25 minutes.OR
Heat a skillet or grill over medium, grease well with olive oil or spray and cook burgers for 4-5 minutes each side (8-12 minutes total).
Assemble:
Assemble burger between toasted buns with greens, sauce, onion, tomato, and any desired toppings!
Make sure beans are completely dried or the burgers wont hold.
Let the mixture rest for about 20 minutes before shaping them so that the oats absorb as much moisture as possible. This is required or the mix will be too runny to hold.
Lightly oil your hands when shaping patties if using hands and they are too dry.
To make then vegan, replace egg with 1 Flax Egg: (1 Tbsp Flaxseed + 3 Tbsp Water allowed to rest for 10 minutes)
To replace oats, use breadcrumbs.
Storage:
Cook patties and cool.
Transfer to parchment-lined baking sheet and freeze.
When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. To reheat, bake at 375°F for 15-20 minutes. Keeps about 3 weeks.
Or in an airtight container in the refrigerator for 3-4 days.