Veggie Burgers!

GIRLS NIGHT!  I decided to throw a little impromptu girls night!
Autumn and Carolina came over tonight for a little food and girl talk.  Plus I got to show them our wedding video from Bali.  I'm serving All-American Vegetarian Food.  Including Veggie Burgers, French Fries and Chocolate Chip Cookies : )  Check out the recipe below to make veggie burgers!  Now, this recipe is really easy to alter.  Keep the base of the beans, crumbs and oats the same and you can flavor them with whatever vegetables you like. 

What You'll Need: 

 Base: 

 1 can of Black Beans, drained and rinsed 

 1 can of White Beans, drained and rinsed 

 1 cup Rolled Oats (non-instant Oatmeal) 

 3/4 cup Bread Crumbs 

 1 tsp. (or more) Chili Powder 

 1 tsp. Paprika 

 2 tsp. oregano 

 1 tbsp. fresh Parsley, chopped 

 Salt and Pepper to taste 

 1 egg 

 Flavor: 

 Olive Oil 

 1 small Red Bell Pepper, finely diced 

 1/2 Yellow Onion, finely diced 

 4 oz. Crimini Mushrooms, finely diced

 6 Sun Dried Tomatoes, diced  (you can use jarred or dry) 

 1 oz. Kalamata Olives, pitted and chopped 

 3 cloves of Garlic, finely chopped

 1 handful of fresh Spinach, chopped 

In a 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, Sun Dried Tomatoes and olives; let cook another couple minutes.  Finally, remove from heat and fold in chopped Spinach.  Let cool.
While the veggies are cooling.  In a large bowl combine the Beans, Oats, Bread Crumbs and all the spices.  Toss a little and add the egg.  Time to get your hands dirty!  Using your hands smooch 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 : )
To form the patties, use a tupperware as a guide (see picture below)  Place a sheet of plastic wrap over the bowl.  Fill with burger mix and pat down with the back of a spoon.  Patties should be about 1/2 inch to 1 inch thick.  Take out of tupperware and fold in the corners of the plastic wrap sealing the burgers in a pouch.  Repeat for 7 more burgers.  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.  I like serving them on toasted wheat buns with veganaise, gorgonzola cheese and a slice of Heirloom tomato.
Options:
Make a Southwestern version with more chili powder, corn, mushrooms and green chilies.
Garden style with artichokes, tomatoes and Arugula.
Use your imagination!  Anything Goes!
Love you girls!!

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