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from the tolerant vegan:
Makes 4 burgers
For the burgers:
For the topping:
Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.
Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir.
Add in the water and use your hands to form patties.
The water should act as a binding agent, so if your patties feel too loose, add a little more water.
Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking.
While your patties are frying, whip up some guacamole.
Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir.
Toast your buns, plop the patties in between and spoon on a generous serving of guacamole.
If you like a spicier burger, throw some chipotle salsa in the mix.
yum! these look fantastic!