Ingredients:
- 1, 15-ounce can cannelloni beans
- 1/2 cup walnuts or almonds, chopped
- 1/4 teaspoon Cayenne Hot Pepper Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup quick oats
- 1 teaspoon + 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil
- 1/2 medium onion, chopped (about 2/3 cup chopped)
- 2 cloves garlic, chopped
- 1 medium carrot, grated (about 1 cup grated)
- 1 large egg, whisked
- 1/4 cup feta cheese
Instructions:
- In a large bowl, combine the beans, nuts, Cayenne Hot Pepper Sea Salt, pepper, and oats,
- Heat 1 teaspoon of Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil in skillet set over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Take the skillet off of the heat and stir in the carrots. Pour mixture into the bowl with the beans and using a fork or avocado masher, smash and stir the mixture until combined. Mix in the egg and feta cheese. Divide mixture into 8 and shape into 2 1/2-inch round patties.
- Wipe out the pan used to cook the onion and garlic mixture, then set over medium heat. Add half of the remaining Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil and once hot, add half of the veggie burgers, cooking 5 minutes on each side. Repeat the remaining process with the remaining Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil and burgers.
