I have been on the hunt for a moist, tasty veggie burger that doesn't fall apart. This one comes close!!
16 ounces can of black beans (rinse thoroughly)
1 Tablespoon garlic powder
1 teaspoon salt
1 teaspoon cumin
3 Tablespoons chili sauce
3/4 C quick oats
1/4 C ground flax seed (not necessary, but I always like to add fiber)
4 ounces mushrooms, chopped fine (I used fresh)
1/2 of red bell pepper, chopped fine
Smash the beans down a bit; it's OK for some to still be whole. Mix in the seasonings, chili sauce, and mushrooms and peppers. Add the oats and flax, stir well. The mixture will be very sticky and wet, but if it seems really wet, add some more oats. Put in fridge for at least 30 minutes. Coat hands with non-stick spray, form 4 patties, cook on grill (I used a George Foreman for about 8 minutes).
The best part of veggie burgers is dressing them up on the bun: I add sliced onion, pickles, some spinach leaves, and a healthy dollop of guacamole on a multigrain bun.
Next time I'm going to add some shredded carrots, and use some dark red kidney beans as well.
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