This tasty burger has a hearty texture that is sure to please everyone. Go crazy with the toppings, if it's fresh, then you can't go wrong!
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 1/3 cup grated carrot
- 2 cloves garlic, minced
- 1 cup Nature’s Path Pumpkin Flax Granola
- 1 can (19 oz) black beans, drained but not rinsed
- 1 tbsp Dijon mustard
- 2 tsp chili powder
- 1 tsp soy sauce or tamari
- 1/4 tsp each salt and pepper
- 1/4 cup ketchup
- 2 tbsp mayonnaise
- 2 tsp hot sauce
- 4 burger buns, toasted
- 1 ripe avocado, peeled, pitted and thinly sliced
- 8 tomato slices
- 1/2 cup sliced cucumber
- 1 cup alfalfa sprouts
- Heat 1 tbsp oil in skillet set over medium heat; cook onion, carrot and garlic for about 5 minutes or until tender.
- Let cool completely.
- In food processor, pulse granola until finely ground.
- Add half of the beans; pulse until mashed and transfer to bowl.
- Mix in remaining beans, cooled vegetable mixture, mustard, chili powder, soy sauce, salt and pepper.
- Divide into 4 portions and shape into 1/2-inch thick patties.
- Heat remaining oil in large nonstick skillet set over medium heat; cook burgers for 3 to 4 minutes per side or until golden brown and heated through.
- Meanwhile, mix together ketchup, mayonnaise and hot sauce.
- Assemble burgers in buns with spicy ketchup, avocado, tomato, cucumber and alfalfa sprouts.
Tip: For cheeseburgers, add slice of Cheddar or vegan cheese slice to each burger.
Use your favourite hot sauce: try sriracha, sambal oelek or Louisiana-style hot sauce.