1/2 can black beans
1/2 can pinto beans (1/3 can refried works too, but I prefer pinto)
1 small onion
5-6 mushrooms caps or 1 portobello cap
1/2 small carrot
1 teaspoon soy sauce
Vegan almond vegan cheese (mozzarella or pepper-jack)
2 - 3 level tablespoon flour (Any flour, ground cashew or ground flaxseed will work)
spices: cumin, coriander, garlic powder, salt, black pepper, etc...
optional: chili powder, (ground) chili pepper, 1 teaspoon Tabasco
These burgers are an adaptation of other recipes I've stumbled across. Let me know what you think.
Dice all your veggies and grate the carrot and the vegan cheese(s).
If you wish, you can just blend or process all the ingredients, but in my opinion doing so takes the soul out of these wonderful burgers.
Start by mashing beans together with potato masher or large spoon. Now that the hard part is over, grease a saucepan and set it to heat on med-high. Add the spices and sauces, then the vegan cheese and mix well. Adjust spices and sauces to your liking. Now add the veggies and mix again. Lastly - mix in the flour to dry it out a bit so it won't stick to your hands, but you want it to remain moist. If necessary - add a little juice from one of the cans of beans if mixture gets too dry.
Use your hands to form patties for frying. Fry for about five minutes on each side. You may want to flip over a couple more times to thoroughly cook inside depending on the consistency you like for your burgers.
Serve on toasted bun with tomatoes, sautéed onions, sautéed mushrooms and more vegan cheese if you want, but they already have everything you need, so they can even be eaten with just a little ketchup.
Variation: Mix works great for vegan meatballs too! (just leave out the flour.)