Vegetarian Cranberry Bean Burger recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 tablespoon olive oil 1 cup finely chopped onions ½ cup finely chopped carrots ½ cup finely chopped red bell pepper ½ cup finely chopped zucchini 2 tablespoons minced garlic 1 ½ teaspoons dried basil 1 teaspoon dried oregano ¼ teaspoon dried sage 2 (15 ounce) cans Romano (cranberry) beans, rinsed and drained 3 tablespoons soy sauce 3 tablespoons ketchup 2 tablespoons Dijon mustard ½ tablespoon sea salt ¼ teaspoon ground black pepper 1 ½ cups rolled oats cooking spray 8 hamburger buns, split
Nutrition Info
- 313.9 caloriescarbohydrate: 54.5 gcholesterol: : -fat: 5.3 gfiber: 10.4 gprotein: 12.6 gsaturatedFat: 1 gservingSize: -sodium: 1423 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Cranberry Bean Burger
Directions
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Heat 1 tablespoon oil over medium heat in a skillet. Saute onions in the hot oil for 1 minute. Add carrots, bell pepper, and zucchini, cook and stir for 3 minutes. Cook and stir garlic, basil, oregano, and sage in the pan for 2 minutes. Remove from heat.
Mash beans in a large bowl. Add soy sauce, ketchup, Dijon mustard, sea salt, and pepper, stir well. Fold in vegetable mixture. Mix in oats. Portion out 8 equal-sized patties and flatten to desired thickness. Chill in the refrigerator for 30 minutes.
Lightly grease a nonstick skillet and heat over medium-high heat. Cook burgers until browned, 3 to 5 minutes per side. Serve on buns.