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Veggie Burger
Whether you’re a vegetarian or not, this homemade vegetable burger will certainly please you. The patties are prepared with ground beans wrapped in breadcrumbs for a crunchy texture!
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20m
4 
MEDIUM
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Ingredients
¼ can American Garden Pinto beans
¼ cup Onion, chopped
2 cloves Garlic, chopped
1 cup American Garden Mix veggies
1 Tbsp. American Garden Ketchup
1 Tbsp. American Garden Mustard
2 Eggs
½ tsp. Salt
1 cup American Garden bread crumbs
4 Burger Buns
2 Tomatoes, Sliced
4 Iceberg Lettuce Leaves
2 tsp. Oil
Pepper-to-taste
To prepare dipping sauce:
½ cup American Garden Mayonnaise
2 Tsp. American Garden Tomato Ketchup
2 Tbsp. American Garden Horseradish Sauce
¼ Tsp. Paprika
A pinch of Dry Oregano
Salt-to-taste
Pepper-to-taste
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Preparation
Heat oil in a pan over medium heat. Sauté the garlic & onion until translucent and then add the mixed veggies and cook for about 5 minutes. Adjust seasoning as desired and keep aside to cool.
Transfer to a food processor and pulse with beans, making sure that the consistency is still chunky. Pour the mixture in a separate bowl. Add the breadcrumbs then season with salt and pepper.
Shape the mixture into small balls and flatten them into the desired shape. Grill them on a flat sauté pan until evenly cooked on both sides.
To prepare dipping sauce, mix all the ingredients and keep aside.
To assemble: toast both sides of burger buns under a grill or on the same sauté pan. Place a piece of burger patty on the base side of the bun. Top with a cheese slice. Add tomato and lettuce. Spread some sauce over the other half of the bun. Serve immediately.
