The ‘Use It All’ Veggie Burger

Servings burgers

Calories 122kcal

4 oz can pinto or romano beans rinsed and drained
1 cup cooked brown rice
1 cup very finely diced broccoli stalks and leaves cooked and drained
1 cup grated carrots or finely chopped carrot peelings
1/2 sweet onion peeled and finely minced
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp flaked garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup panko breadcrumbs gluten free if desired
1 Tbsp extra-virgin olive oil
6 large leafy lettuce leaves
6 sliced and toasted brioche buns or gluten- and/or dairy-free equivalent optional

In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky. Add remaining ingredients except for breadcrumbs, oil, lettuce, buns, and toppings.
Using your hands, work mixture together until fully blended. Shape mixture into 6 equal-sized patties about 1/2 inch thick. In medium bowl, place breadcrumbs. Press each burger into crumbs until lightly coated.
In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
Serve burgers on lettuce leaves or on lettuce-lined toasted buns with toppings of choice.

Freeze!

These burgers can be made when you have time, fried, and frozen for an easy meal down the road.

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