Ingredients
12 California Prunes
1 Egg
1 Tbsp. (15 mL) vegetable oil
½ Onion, finely chopped
2 Garlic cloves, minced
3 Tbsp. (45 mL) Pumpkin seeds, roughly chopped
1 can (540 mL/19 fl.oz ) Kidney beans or white navy beans, drained and rinsed
4 Tbsp. (60 mL) Rolled oats
1 Medium carrot, peeled and grated
1 Tbsp. (15 mL) Flax seeds
1 Tbsp. (15 mL) Chopped fresh coriander or parsley
½ tsp. (3 mL) Chili powder
1 Tbsp. (15 mL) Cocoa powder
Dash Worchester Sauce (optional)
Black pepper
4 Tbsp. (60 mL) Sesame seeds for coating the burgers (optional)
2 Tbsp. (30mL) Vegetable oil
Directions
In a blender, blend prunes with egg to make a purée.
In a fry pan, heat oil and cook onions and garlic for 2 mins. Add pumpkin seeds and cook for 1 more min.
In a large bowl mash beans with a fork.
Add remaining ingredients (except oil and sesame seeds) and combine thoroughly using a metal spoon.
Cover and refrigerate for at least 30 minutes until the mixture becomes firm.
Divide mixture and shape into 8 patties.
Place sesame seeds in a small dish and place each pattie into dish coating each side; set aside.
On a hot oiled grill, cook burgers over medium heat for 4 to 5 minutes per side. Burgers should be crispy on the outside and cooked through.
