I have made vegetarian burgers before but never thought to make them mini and since Gordy loves anythingburger I thought I could pass these mini burger off without questions. Boy was I wrong. Before he even tasted one the competition was on. Gordy made his with wagu beef, American cheese, ketchup and pickles. Mine are made with black beans, oatmeal, organic ketchup and a dollop of dijon. Surprise, surprise, Gordy told me he really liked the black bean burgers, but ate all the the wagu burgers! I tried.
Mini anything is fun! You just need to know when to stop eating them!
My mini black bean burgers.
This is Gordy’s mini made with wagu beef.
Ingredients:
This recipe make about 12 mini burgers.
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 medium carrot, shredded
- 1 to 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 10 ounce can black beans, rinsed and drained
- 1 -1/2 cups quick-cooking oats
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon organic ketchup
- 1/4 teaspoon pepper
- 8 mini hamburger buns (optional)
- 8 lettuce leaves (optional)
Directions:
- In a large saute pan and a bit of oil and saute onions in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
- In a food processor add the black beans, oats, mustard, soy sauce, ketchup, pepper and carrot mixture; process until all ingredients are well blended.
- Shape into mini patties.
- Add a bit of oil to your saute pan and add patties and cook of each side until lightly browned.
- Then place on cookies sheet and heat in the oven for 10 to 15 minutes or until they are slightly crispy on the outside and soft in the inside.
- Serve on buns with lettuce and dijon mustard or whatever topping you enjoy.