A delightful twist on classic veggie burgers, these patties are packed with flavor and perfect for any meal.
Heat the olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until softened.
Ensure the onions are translucent for a milder flavor.
Add the grated carrot, chili powder, and cumin to the skillet and cook for a few minutes to release the spices' aroma.
Stir frequently to prevent the spices from burning.
Mash the kidney beans in a mixing bowl until mostly smooth with some texture remaining.
Leave some beans partially intact for a better texture.
Combine the sautéed vegetables, mustard, soy sauce, ketchup, and oats with the mashed beans and mix well.
If the mixture feels too wet, add a bit more oats.
Form the mixture into six equal patties with your hands.
Wet your hands slightly to prevent sticking.
Cook the patties in a lightly oiled skillet over medium heat until golden brown on both sides.
Flip the patties gently to keep them intact.
Serve the patties on buns with your favorite toppings and sauces.
Toast the buns for added texture and flavor.
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