I used the trusty Baby Bullet to puree half the beans, half the carrot mixture, the scallions, and eggs. If you wanted to make this recipe egg-free, you could replace the 3 eggs with 3 tablespoons ground flax seed mixed with 6 tablespoons of water, or just simply increase the amount of panko as a binder.
Cook over medium heat for 3-5 minutes per side, or till done.
They should be a nice golden-brown and firm all the way through.
This photo shows a buried veggie burger – just the way I like them – covered in mustard, spinach, and on a big crusty bun. This just so happened to by a lunch at work one noon hour. The orange dotted thing is one of those nifty reusable sandwich bags.
Black Bean & Carrot Veggie Burgers
1. In a small bowl combine: 2 grated carrots, 2 tablespoons lime juice, and salt and pepper to taste.
2. In a food processor or blender puree: 1/2 can of black beans, 4 tablespoons chopped scallions, 1/2 the carrot mixture, and 3 eggs.
3. Transfer puree to a medium mixing bowl. Combine with puree: remaining 1/2 can of black beans, 1 tablespoon chia seeds, 1 cup gluten-free or regular panko, and remaining carrot mixture.
4. Fry on griddle or pan over medium heat, 3-5 minutes per side or till done. Serve with toppings and bun of choice.