By Easy, Low Calorie, Original Recipes, Seasonal, Summer
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Carrot and Pinto Bean Burgers

Enjoy these easy to make, delicious, fresh, healthy veggie burgers at home, any day of the week! Savory, crispy on the outside, soft on the inside - we’ve dubbed these a “feel good burger” in my family. Enjoy with any toppings of choice, and veggies, fries, chips, or pickles on the side. Patties can be made ahead and stored in the fridge. 377 calories for one patty and one bun, not including any toppings or sides.
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Servings 7 patties

Ingredients
  

  • 2 cups pinto beans see step 1
  • 2 cups shredded carrot
  • 2 stalks celery sliced
  • 2 cloves garlic pressed or minced
  • 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 cup cornstarch
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp Black pepper
  • 1/4 - 1/2 cup vital wheat gluten **see note below recipe if you're not sure what this is
  • oil for frying

Instructions
 

  • I cook my beans from dried and let them chill in the fridge overnight or during the workday to allow them to dry out some. If using beans immediately out of a can or straight out of a pot of water, your patties may be more wet and may need more gluten.
  • Combine everything except gluten and oil in a food processor. If necessary, mix everything in a bowl first and process in two batches. Process just until the mixture starts to clump together (less than 30 seconds in my Cuisinart.) Pour mixture into a large bowl. Add 1/4 cup vital wheat gluten and knead it in with your hands. The mixture should be soft, pliable, and not sticky. If it's still too wet, add more gluten a couple tablespoons at a time until you get the right consistency.
  • Form into 7 patties. If possible, allow them to chill in the fridge for awhile (make ahead if you can.) They'll hold together better that way. Cook the patties in a skillet over medium heat with just enough oil to cover the bottom of the skillet, 5 minutes on each side. You want a nice golden crust. Serve as desired.

Notes

**Vital wheat gluten is a high protein wheat based flour found in most grocery stores. It’s typically found in the baking aisle near the specialty flours (not the gluten free area, if separate from the regular baking area. ) Bob’s Red Mill is the most common brand in stores in the US. You can NOT swap regular all purpose flour in place of vital wheat gluten. These two flours behave differently when mixed with water. You can try swapping any starch flour (corn, arrowroot, potato, tapioca.) I have not tried this, so I can’t comment on the results.