New York Times Veggie Burgers

15 oz of black or navy beans, drained

  (soak dry ones yourself to use)

1 can tomatoes

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

1 teaspoon onion powder

2 green onions, chopped

1 cup carrots, chopped

1 cup parsley or cilantro

2 cups quick rolled oats

8 homemade wheat hamburger buns

Fresh veggie toppings and healthy condiments

Preheat oven to 450 degrees.  Process the first seven ingredients using a food processor.   

Remove contents into a large bowl, and stir in oats. 

Form into patties, place on sprayed baking sheet. 

uncooked

 Bake for 8 minutes.  Turn oven up to broil and cook for 2 more minutes, until the tops are nicely browned.

cooked

 Toast the buns and pile on favorite toppings.

Variation:  Saute the burgers on medium heat in a sprayed cast iron or stainless steel skillet for 5 minutes on each side, until both sides are browned.

*Recipe from Vibrant Life magazine.

They are a nice variation from a regular beef burger.  Give them a try!