How to cook
Drain the water from the two cans of beans, pour into a bowl and mash with a fork.
One of the onions is finely chopped and added to the beans. Add the two eggs and 2/3 breadcrumbs (until a homogeneous mixture is formed), to achieve a mixture that is easy to form meatballs for burgers from, season with salt and pepper.
Pour a little olive oil into a heated pan, form a meatball the size of the burger buns you have prepared, and fry for 3-5 minutes on each side until golden brown.
When almost done, a piece of cheddar is placed on the second side of the meatball to melt. Heat the buns slightly in the pan while the meatball is still there.
Mash the avocado with the garlic and lemon juice until a creamy mixture is obtained.
Spread butter on the lightly toasted buns for vegetarian burgers, avocado cream, put lettuce, a slice of tomato, onion (which you can also fry with meatballs) and put the meatball on top and close with bread.
I garnished the veggie burger with grilled carrots, flavoured with a little lemon and olive oil.