• 2 large carrots, grated
• 1 cup rolled oats
• 1/2 cup chickpea flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon B-well Extra Virgin Olive Oil
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons water

• 1/2 cup B-well Thick and Creamy Mayonnaise
• 1 tablespoon fresh lemon juice

• 4 whole grain burger buns
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1 tomato, thinly sliced
• Lettuce leaves
• B-well Thick and Creamy Mayonnaise with lemon

1. Prepare the Veggie Patties:

1. In a large mixing bowl, combine grated carrots, rolled oats, chickpea flour, finely chopped onion, minced garlic, cumin powder, paprika, salt, pepper, and water. Mix well until all ingredients are combined.
2. Shape the mixture into 4 equal patties.
3. Heat B-well Extra Virgin Olive Oil in a skillet over medium heat.
4. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through.

2. Prepare the Lemon Mayo Sauce:

1. In a small bowl, whisk together B-well Thick and Creamy Mayonnaise and fresh lemon juice until smooth.

3. Assemble the Burger:

1. Toast the burger buns lightly.
2. Spread a generous amount of the lemon mayo sauce on both the top and bottom halves of the buns.
3. Place a veggie patty on the bottom bun.
4. Top with lettuce leaves, sliced tomatoes, thinly sliced cucumber, and red onions.
5. Place the top bun on the burger.

4. Serve:

1. Serve the veggie carrot and oats burgers immediately, with extra lemon mayo sauce on the side if desired.