Filled with lots of healthy goodies and yummy flavours...
I serve with home made potato wedges, salad and coleslaw. You can also top the burger with a huge grilled mushroom and a poached egg.
This recipe makes six big burgers.
Carrot & Bean Burgers
1 onion, finely chopped
15ml/1 tbsp vegetable oil
2 cloves garlic, crushed
450g/1lb carrots, chopped
5ml/1tsp ground cumin
200ml/7floz vegetable stock
salt and ground black pepper
1 (400g) can canelloni beans
75g/3oz fresh wholewheat breadcrumbs
45ml/3tbsp chopped fresh coriander
a little spray olive oil or brush
In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots and cumin and stir for a further 1 minute.
Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and season to taste and leave to cool. (I don't mash the ingredients I chucked them in the food processor).
Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately.
Preheat the oven to 220C/Fan200C/425F/Gas Mark 7 and put a large baking sheet in to preheat.
Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.
This recipe is suitable for freezing. At the end of step 3, place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking as above.
Adapted from a britishfood.about.com recipe