BEST Veggie Burgers (Bean and Oat)

A few nights ago, we had the ultimate comfort food dinner: Veggie burgers with Udi's gluten-free buns, homemade gourmet poutine and Zevia soda.  We had carrot cake muffins for dessert, but this time I made the icing :). Heavenly.

I don't love beans or bean burgers so this recipe by Holy Cow! was a really nice surprise. They didn't fall apart, were very tasty and easy to make.

Ingredients 

• 1 large onion, minced
• 1 tbsp organic tomato ketchup
• 2 tbsp gluten-free tamari
• 2 tbsp Dijon mustard
• 1 1/2 cups gluten-free quick-cooking oats (run them in the food processor for a minute)
• 1 14oz can of mixed beans (original recipe called for 1/2 cup pinto and 1/2 cup red or black beans - dried)
• 1 tsp freshly ground coriander (original called for cumin but I don't really like it) 
• 1 1/2 teaspoons chili powder
• 1 medium carrot, grated
• 4 cloves garlic, very finely chopped

 Instructions

1. Rinse your beans
2. Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown.
3. Add the carrot, chili powder, and coriander and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
4. Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
5. Mix well and then shape the mixture into eight patties.
6. Heat cast-iron skillet and coat with olive oil
7. Cook patties over medium heat for four to five minutes on each side, or until golden brown.