Homemade Veggie Burgers

This recipe is really a base, and you can take it and make any number of variations- add chopped sauteed vegetables or different seasonings to change the flavor. They're also great just as they are, on buns with traditional burger toppings. I fried them in some olive oil, but they could probably also be broiled or grilled over foil. Finally, they're not completely vegan because I couldn't make them form patties without the egg.

• Ready In: 10 hrs 10 mins
• Serves: 4
• Yields: 4 burgers

Ingredients

• 1⁄3 cup  small  red beans, dried
• 1⁄3 cup navy beans, dried
• 1⁄2 carrot, diced
• 1  tablespoon lemon juice
• 1  egg
• 2  tablespoons onions, minced
• 1⁄4 teaspoon  garlic salt
• 1⁄4 teaspoon pepper
• 1  pinch chili powder
• 2  tablespoons fresh parsley, chopped
• 1⁄3 cup  breadcrumbs

Directions

1. The day before cooking, place dried beans in a bowl and add enough water to cover by 2-3 inches. Soak beans for 8-10 hours.
2. When ready to prepare burgers, drain and rinse beans.
3. Place beans and carrots in a saucepan, and cover with water seasoned with lemon juice. Simmer until beans and carrots are tender, drain, and allow to cool until you can touch it bare-handed.
4. Place mixture in a bowl, and add egg, onions, and spices. Mash with a fork (or process in a food processor) until it forms a chunky paste. Then add bread crumbs, and mix thoroughly.
5. Form into patties and cook by your desired method, until burgers are firm to the touch.
6. Serve with whatever type of buns and toppings you like.