Veggie Bean Burgers

Here are some homemade veggie bean burgers I made. This was my first time making veggie burgers (or any type of burger at all actually). There are so many vegetable burger recipes out there using so many different ingredients! I didn't know whether to make a tofu burger, a bean burger, a vegetable burger, a potato burger, a mushroom burger, or a grain burger. Veggie burgers often contain some form of soy based protein or beans, along with some vegetable fillers, often onion, carrot, and celery, and a grain to bind it together, such as flour, quinoa, brown rice, or breadcrumbs. Many veggie burger recipes don't use egg because they are also vegan recipe. Most veggie burger recipes contain a bevy of healthy, and often strange or expensive, ingredients, such as quinoa, brown rice, lentils as fillers; as well as a slew of vegetables, including corn, pumpkin, squash, and spinach. You can also just grill a portabella mushroom cap, and eat that like a burger. I have had a few of these "burgers" before, and when done right, they are very tasty and have a nice, meaty texture. For my first try, I decided to take the basics of a simple recipe I found online, and alter it as I pleased. I settled on a simple bean burger recipe with chili sauce to give it a bit of kick. I haven't tasted many veggie burgers, so I don't know how good this one was, but it certainly had flavor, and a texture I liked, soft and moist with a crisp exterior.

Chili Bean Burgers
1 can (540 mL) white kidney beans, drained, rinsed, and patted dry
1/2 medium onion, diced
2 Tablespoons finely shredded carrot
1 large egg
1/2 cup dry breadcrumbs
1/4 cup chili sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika

Mash the beans in a bowl with your hands. Mash them to your preference - more if you like a smooth-textured veggie burger, less if you like some texture. Add in the onion and carrot, then add the remaining ingredients and mix well, using your hands if necessary. Form into patties (I got five from this recipe). These can be wrapped in waxed paper and refrigerated until needed, or cooked immediately. They can be fried in a pan of oil at medium heat for about 10 - 12 minutes, or grilled on the barbecue for 10-15 minutes. Serve on a bun with your favorite toppings.