Everyone has that familiar tin of mixed beans in the cupboard that stare you in the face every time you open the door. What to do with them…? No mixed bean salad here, just a delicious recipe for a veggie burger. No promises that everyone in your household are going to enjoy these or even taste one (you know who I am talking about…Gordy) but Yale and I had them for dinner last night with purple potatoes and a dollop of honey mustard that I made by mixing dijon, some buckwheat honey and a dash of cayenne pepper and all of a sudden your can of mixed beans is not ordinary any more.
This recipe makes 8 patties.
- 1 large onion, minced
- 1 tbsp tomato ketchup
- 2 tbsp low sodium soy sauce
- 2 tbsp Dijon mustard
- 1 1/2 cups oats
- 1 -19 ounce tin of mixed beans
- 1 tsp ground cumin
- 1 1/2 teaspoons chili powder
- 1/4 tsp sea salt
- 1 medium carrot, grated
- 1 medium parsnip, grated
- 2 or 3 cloves garlic, very finely chopped
- Coconut oil or olive oil
- Preheat oven to 400 degrees.
- Rinse beans well in colander under cold running water.
- Heat a skillet and saute the onion and garlic until translucent.
- Add the carrot, parsnip, chili powder, cumin, salt and cook until the carrot and parsnip is tender. Turn off the heat and set aside.
- Mash the beans in a large bowl. Add the carrot and parsnip mixture, mustard, ketchup, soy sauce and oats.
- Mix well and then shape the mixture into eight patties.
- Place patties in the fridge for 15 minutes so they become firm.
- Heat a nonstick skillet and coat with coconut oil.
- Cook patties over medium heat for four to five minutes on each side, or until golden brown.
- Place patties on parchment lined cookie sheet, (You can prepare up to this point in advance).
- Bake in the oven for 20 to 30 minutes until hot.
- Serve with your favourite toppings.
These veggie burgers freeze well.