Veggie Burgers

adapted from Vegetarian magazine

2 C cooked beans (black beans are the best, but pinto, chickpeas, lentils, etc also work)

4 carrots, peeled and grated (we use zucchini, too, for part of this)

1 finely chopped onion

1/2 cup rolled oats

1/4 C chopped fresh parsley or cilantro

3 cloves garlic, chopped

T chili powder or any spices of your choice

1 t salt

pinch of black pepper

hamburger buns (best if made with whole wheat bread dough)

toppings:  ketchup, mustard, lettuce, tomato, cheese, avocado, hummus, pickles

Put beans, carrots, onions and oats in food processor (but do not puree).  Mix in the spices.  Add a little water (1 T at a time) if needed, to help the mixture hold together like cookie dough.  Form the mixture into patties.  Put on greased cookie sheet.  Bake at 400 for 15 minutes, then flip patties over and cook for another 15 minutes (or until desired crispiness). 

Patties can also be cooked in a skillet over medium heat, in olive oil.  Cook for 3-5 minutes on each side.

You don't really have to measure anything in this recipe; just make it with whatever ingredients you want to use, until it's moist and sticks together like cookie dough.  Other possible ingredients are:  leftover cooked rice, bread crumbs, oregano, sage, chopped olives, chopped red pepper.

Bean mixture can be refrigerated before shaping them, and patties can be frozen before (or after) cooking them.

 

Veggie burgers

2 C zucchini

2 eggs

¼ C onion

½ C flour, parm, mozz

Salt, pepper, oregano, garlic

350   15 min on cookie sheet

OR:

1 C black beans

1 grated carrot

3 potatoes

½ onion

S + P

1 c corn

Optional:  garlic, bread crumbs, rolled oats, shredded cheese, egg, soy sauce, flour

OR: Mash 2 C of beans

½ bell pepper

½ onion

3 garlic cloves

Blend in food processor.

1 egg

T chili powder

T cumin

1 t hot sauce

½ C bread crumbs

S + p

OR:

6 C shredded zucchini

1 egg

1 onion

Milk

1 C flour

2 T oil

1 t salt

½ t pepper

2 t sugar

Optional:  carrots, oats