Cannellini Bean Veggie Burgers

www.goveganmeow.blogspot.com

Yield: 4 veggie burgers

Ingredients

* 2 1/2 tablespoons olive oil

* 1/2 cup finely chopped onion

* 1/2 cup finely chopped bell pepper

* 1/2 cup finely chopped celery

* 1/2 cup finely chopped carrot

* 1 1/2 teaspoons minced garlic

* 1 15 oz can of Cannellini beans, drained and rinsed

* 1/2 cup vital wheat gluten

* 1/4 cup water

* 1/2 cup dry unseasoned breadcrumbs

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* Hamburger buns, for serving

* Sliced tomatoes, onions, lettuce leaves, pickles, avocado, etc., for garnishing, as desired

* Condiments for serving, such as ketchup or salsa, mayonnaise, mustard, as desired

Directions

1. In a nonstick skillet, heat 2 tablespoons of the olive oil and saute the onion, bell pepper, celery, carrot, and garlic until soft, 3 to 4 minutes. Set aside to cool.

2. In a medium mixing bowl, mash the beans with the back of a fork. Stir in the cooled vegetables, vital wheat gluten, water, breadcrumbs, salt and pepper and mix well.

3. Proceed to knead with your hands, until the mixture is firm and uniformly mixed ( about a minute ).

4. Divide the burger mixture into four equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1 1/2 inch thick. Press so that the patty is flat on both sides. Make four patties.

5. Preheat a heavy-bottomed pan over medium heat. Pour a thin layer of olive oil into the pan. Cook the patties two or three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil before turning over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Serve warm, on lightly toasted buns, garnished with desired condiments.