summer cookout veggie burger


  • 1 can of black beans, drained and rinsed 
  •  1 can of white kidney beans, drained and rinsed 
  •  1 cup rolled oats (non-instant Oatmeal) 
  •  3/4 cup bread crumbs (ex: Panko also called Japanese bread crumbs)
  •  1 tsp. (or more) chili powder 
  •  1 tsp. paprika 
  •  salt and pepper to taste 
  • about 3 tbsp. chopped chives
  •  1 egg 
  •  olive oil 
  •  1 small red bell pepper, finely diced 
  •  1/2 onion, finely diced 
  •  4 oz. mushrooms, finely diced
  •  6 sun dried tomatoes, diced
  •  3 cloves of garlic, minced

In a medium frying pan, heat some olive oil.  Add the chopped onion, garlic, bell peppers and a pinch of Salt.  Let cook 2 minutes on a lower heat.  Add mushrooms and sun dried tomatoes; let cook another couple minutes.  Let cool when cooked. While the veggies are cooling, in a large bowl combine the Beans, Oats, Bread Crumbs and all the spices and chives.  Toss a little and add the egg.  Using your hands to mix the mixture until it’s slightly sticky and about 3/4 of the beans are smashed.  Add in the veggies.  Continue to work with your hands.  If the mix feels a little dry, add water by the teaspoon until right.  If it’s too wet, add bread crumbs.

Form 8 burger patties.  Refrigerate for about an hour.  (you can also place these pouches in a ziploc bag and freeze for up to a couple of weeks) To cook, unwrap the burgers from the plastic and cook in a heated skillet with cooking spray or olive oil in the bottom.  Cook about 3-4 minutes on each side. These should always be cooked on a skillet or frying pan.  Unfortunately, they can fall apart if cooked on the bbq! Makes 8 patties.

Source: Leslie Sarna


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