Truth be told I generally don't eat these as an actual "burger," but I put it in a bun for you to be more official. Shortly thereafter I extracted it and all its lovely toppings and just ate it as is with a fork. These are great to keep in the fridge and grab when your tummy starts growling. I'm going on a field trip tomorrow with my youngest, and I'll be repeating tonight's dinner as my brown-bag lunch. Mmmm!
You can switch up the veggies (carrots and collards) or leave them out altogether. I just like to pack them in where I can. Just remember the more you add, the wetter your burger will be, and therefore more fragile.
1 can beans (I used pinto today), rinsed & drained
2 Tbsp vegan mayo
1/3 cup bread crumbs
1 tsp cumin
1/2 tsp chili powder
1 tsp oregano
2 Tbsp cilantro (fresh from my rain-soaked garden! so fragrant!)
2 Tbsp onion
1 small carrot
1 collard green leaf
Salt & pepper
Set one half of the beans aside. In your food processor, blend the other half of the beans and the rest of the ingredients.
When smooth, mix in the remaining whole beans. Form into 3 patties.
Heat a well-oiled skillet and then add the patties.
Cook about 5 minutes on each side, until browned and firm.
I made it a perfect bean burger by topping with tomato, onion, avocado, and coleslaw.
