A medley of cooked vegetables, pinto beans, and quick-cooking oats make a flavorful, grillable vegan patty that won't fall apart.
2 cups prepared Farmer Direct Organic Pinto Beans, drained
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 medium carrot, chopped
- 1 medium red bell pepper, chopped
- 1 cup white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp. each chili powder, ground cumin, and ground coriander
- ½ tsp. each sea salt and black pepper
- 1 cup quick oats
- Oil for cooking
In a large skillet over medium-high heat sauté onions, carrots, red peppers, and mushrooms in olive oil for about 5 minutes. Stir in garlic, seasonings and drained pinto beans and cook, stirring, another couple minutes.
Process in a food processor with quick oats, scraping down sides a couple times, until uniformly chunky puree forms.
Form into 6 flat patties and let rest in refrigerator for 1 hour.
Heat large skillet over medium-high heat, pour in a thin film of oil, and cook burgers until browned, about 3 to 4 minutes per side.
Serve hot on buns with toppings of choice.
BONUS: drizzle with Hemp Heart Ranch Dressing for an extra kick!