Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 4 servings
- ¼ cup red onion, diced
- 1 clove garlic, minced
- 1 tsp oil
- ½ tsp cumin
- ¼ tsp thyme
- 2 ½ cup kidney beans
- 1 carrot, grated
- 2 Tbsp cilantro, chopped coarsely
- ¼ tsp sea salt
- 1 Tbsp water, plus more if needed
- ¼ cup oats
Sauté onion and garlic in oil on medium-low heat, about 5 minutes. Add cumin and thyme until mixed through.
Let onion mixture cool while continuing the rest of preparation.
Mash kidney beans with a fork or potato masher. Add carrots, cilantro, salt and water and mix.
Fold in onion mixture. Add oats until mixture can hold together, then shape into small patties or large burgers.
Bake on a baking sheet at 425 degrees for 12 to 15 minutes, flipping once about halfway through bake time.
Recipe submitted by Sara Glassman of Vine Dining. July 2014.