Yes, I stumbled upon it.  A veggie burger liked by vegetarians and carnivores alike.  Quite delicious, and fabulously  healthy.  I must say, I’ve only just ventured into the veggie burger world this year, as I typically would dismiss any opportunity to try one.  After having my first, a run of the mill frozen variety,  my conclusion was that as long as you put enough mustard and ketchup on it, it’s certainly passable.   Then we tried a Black Bean burger on a restaurant menu.  This one was more than passable; it was very good.

So at some point in my past, I had torn this recipe out and it sat in a stack of recipes.  We tried, and we liked, very, very much.  My two teens say they’ll even take it in their school lunch this year.  It’s nice to add something new and nutritious to the household repertoire.

Black Bean/Veggie Burger

1 can black beans, rinsed and drained

1 can tomatoes with zesty mild chilis, drained (I used tomatoes with jalapenos)

1 garlic clove, minced or pressed, or 1 tsp garlic powder

1 tsp onion powder (I used flakes)

2 green onions, chopped

1 cup chopped carrots

1 cup parsley or cilantro

2 cups quick rolled oats (I used Old Fashioned Oats)

8 whole grain buns

Preheat oven to 450.  Process the first seven ingredients in a food processor or blender.  Remove contents into a large bowl and stir in the oats.  Form into patties, place on a sprayed baking sheet, and bake for 8 minutes.  Turn oven up to broil and cook for 2 more minutes, until the tops are nicely browned.  Toast the buns and pile on your favorite toppings.

Note:  These really don’t hold their shape too well in the process of making and baking.  I was wondering if I had used the quick oats rather than the Old Fashioned, as the recipe had suggested, if they would have been firmer.  I also did not drain the tomatoes.

When they came out of the oven, they still were not very firm, but I was able to get them into a bun, and while a little messy, not terribly so.  However, after they sat a bit, they firmed up nicely.  The following day we had them cold on sandwiches, and they were nice and firm.  This made me think that it is not a bad idea to make them ahead of time, and then just bring them out and microwave before serving.

Enjoy.

Source:  Recipe from The New York Times