Name: Beef, Bean and Veggie Burgers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 burgers
Ingredients: 1 tablespoon plus 2 teaspoons olive oil; 1/2 cup finely diced yellow onions; 1/2 cup grated carrots (see Cook's Note); 1/2 cup grated broccoli; 1 jalapeño, seeds and membrane removed, finely minced; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1 pound lean ground sirloin; 1/2 cup grated oats (see Cook's Note); 1/2 cup canned black beans, drained and rinsed, pulsed in a food processor; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 6 hamburger buns, toasted; Sliced avocado, sliced tomato and ranch dressing, for topping

Directions

Watch how to make this recipe.

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

Cook’s Note

The carrots and broccoli can be grated in a food processor fitted with the blade or grating attachment, or by hand using a box grater. The oats and beans can be done in the food processor with the blade attachment.

Beef, Bean and Veggie Burgers

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