Bean Burgers

2 fifteen-ounce cans black, pinto or garbanzo beans
2 Tablespoons finely chopped onion
2 carrots, shredded
1 potato, peeled and shredded
1 egg or vegan egg substitute

Rinse and drain beans. Place in medium mixing bowl and mash with potato masher or fork slightly, leave some beans whole for texture. Add remaining ingredients and stir well. Heat a griddle over medium-high heat. Brush with olive oil. Spoon about one-third cup bean mixture onto hot griddle and spread into a four-inch thin circle using the back of a spoon. Cook until very crisp then carefully turn over. Add cheese if desired. Cook until firm and cheese has melted. Repeat until all batter is gone. Yields about eight burgers. Heat whole wheat burger buns in oven or on grill until warm and lightly toasted. Spread with catsup and mustard. Top hot burger with lettuce, tomato, sliced purple onion and dill pickle chips.