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Serves 5 | Prep Time 45 minutes | Cook Time 15 minutes
15 ounces Eden Pinto Beans, drained, reserve 2 to 3 Tbsp. bean liquid
1/2 cup Eden Oat Flakes
1 cup coarsely grated carrots
2 Tbsp finely diced celery
3 Tbsp minced parsley
3 Tbsp finely diced onion
1/2 tsp Eden Sea Salt
1/2 tsp chili powder
1/2 tsp ground cumin
5 Tbsp Eden Extra Virgin Olive Oil
5 lettuce leaves
1 medium organic tomato, sliced
1 1/2 Tbsp any Eden Mustard
Place the beans, oats, vegetables, salt, and spices in a food processor and pulse until combined but not pureed. Remove from the food processor and place in a bowl. Mix in 2 to 3 tablespoons of reserved bean cooking liquid and mix. Refrigerate for 1 hour.
Heat the olive oil in a heavy skillet. Shape the bean mixture into 5 1-inch thick burgers. When the oil is hot, place the burgers in the skillet over medium heat. Cook 5 to 7 minutes or until browned on the bottom. Carefully flip the burgers over and cook another 5 to 7 minutes or until browned and crispy.
Serve on a bed of lettuce with tomato slices and mustard garnish or on a bun with your favorite toppings.
NOTE: If a food processor is not available, place the ingredients in a medium bowl and mash with a potato masher.