Ingredients
2 cans (15.5 ounces each) red kidney beans, rinsed and drained
1 medium carrot, peeled and shredded (about 1/2 cup)
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 cup dried breadcrumbs
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Hamburger buns, romaine-lettuce leaves, sliced avocado, sliced red onion, sour cream, and lime wedges, for serving
Preparation
Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.
