Flavorful Pinto Bean and Veggie Burger

Ingredients

Pinto beans

1 can (15 oz), drained and rinsed

Vegetable broth

1/4 cup

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Zucchini

1 small, grated

Carrot

1 medium, grated

Ground flaxseed

2 tablespoons

Breadcrumbs

1/2 cup (or gluten-free breadcrumbs for a gluten-free option)

Paprika

1 teaspoon

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Whole wheat burger buns

4

Lettuce

4 leaves

Tomato

1 large, sliced

Avocado

1, sliced

Sauce of choice

to taste (suggestions: vegan mayo, sriracha, or tahini)

Instructions

1. In a large bowl, mash the pinto beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. In a small saucepan, heat the vegetable broth over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
3. Stir in the grated carrot and zucchini, cooking for an additional 2-3 minutes until the vegetables are tender but still vibrant.
4. Transfer the vegetable mixture to the bowl with the mashed pinto beans. Add breadcrumbs, ground flaxseed, cumin, paprika, salt, and pepper. Mix thoroughly until well combined.
5. Divide the mixture into 4 equal portions and shape each portion into a patty, ensuring they are compact.
6. Heat a non-stick skillet or grill pan over medium heat. Cook the patties for about 4-5 minutes per side, or until golden brown and heated through.
7. If desired, toast the whole wheat burger buns until golden.
8. Assemble the burgers by placing a patty on the bottom half of each bun. Top with lettuce, tomato slices, avocado slices, and your choice of sauce.
9. Cover with the top half of the bun and serve immediately, enjoying the delightful flavors!