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Bean Burgers
Dairy-free ~ Nut-free ~ Vegetarian

Makes about 24 mini burgers

Easy for little hands to pick up, these burgers are also great dipped in Apple Butter Dip (page 208), Hummus (page 182), or tzatziki. Serve with Sweet Potato Fries (page 208)—yummy!

2 medium carrots
1 small yellow onion
1 clove garlic
Handful of fresh cilantro or flat-leaf or curly parsley, chopped
3 cups (750 mL) canned mixed beans
1 tablespoon (15 mL) extra virgin olive oil, plus more for cooking
1½ cups (375 mL) whole-grain or gluten-free breadcrumbs
2 to 3 eggs

1. In a food processor, pulse the carrots, onion, garlic, and cilantro until finely chopped. Add the beans and olive oil and pulse until combined.
2. Add the breadcrumbs and 2 of the eggs and pulse until the texture is uniform. If the mixture is too crumbly and dry, add the remaining egg and blend. Let sit for a few minutes. The mixture should hold together easily to form into patties.
3. Form into 24 small patties (about 2 inches/5 cm in diameter) or sausage shapes. Brush a nonstick grill or frying pan with olive oil and place over medium heat. Cook the patties about 5 minutes per side until golden brown. Alternately, bake in the oven at 350ºF (180ºC) for 15 minutes, turning once halfway through.
4. Store patties in an airtight container in the fridge for up to 4 days or in the freezer in a container or large freezer bag with parchment paper in between layers of patties for up to 2 months.

Tip: 1. Use 1 cup (250 mL) each canned chickpeas, kidney beans, and adzuki beans or your favourite beans instead of canned mixed beans. 2. Substitute ½ cup (125 mL) ground seeds (sunflower seeds or pumpkin seeds) for ½ cup (125 mL) of the breadcrumbs for more nutrients and taste.

NUTRITIONAL INFORMATION
These patties are a good source of fibre, protein, magnesium, potassium, iron, zinc, copper, manganese, and vitamin B3.