Quick Bean Burger
This quick and easy vegan burger is made from pantry staples. While it is simple to prepare, it tastes restaurant quality.
Servings: 4 -6
- 1 can reduced sodium black or pinto beans drained and rinsed
- 1 cup cooked quinoa
- ½ cup whole kernel fire roasted corn drained (do not rinse)
- ½ cup finely chopped, sliced carrots (from can or pouch; drain before chopping)
- 1 teaspoon garlic powder
- ¼ teaspoon fresh, ground pepper
- 1 teaspoon cumin
- ½ teaspoon dried basil
- 1 teaspoon red wine vinegar
- Cooking spray
Heat a large, non stick skillet over medium heat.
Dump beans in to a large mixing bowl. Using a potato masher, roughly mash up beans.
Add the rest of the ingredients to the mixing bowl and stir to combine well. (I found using my hands to mix together was very effective.)
Spray skillet with cooking spray. Using either a ⅓ or ½ measuring cup, loosely scoop out bean mixture and form into a patty. Place patty on skillet and gently flatten further with back of a spatula. Cook for 4 minutes, then flip and cook for 4 more minutes, spraying skillet with cooking spray in between if needed. Finish with all the bean mixture. Serve immediately or let cool completely for freezing (see notes).
Makes 4-5 large patties with ½ measuring cup.
Makes 5-6 medium patties with ⅓ measuring cup.
After patties have cooled, wrap individually in stretch wrap and store in freezer. Allow to defrost slightly then reheat in microwave, toaster oven, or skillet.