This post is for you Emily. I made these at a weekend ski trip and Emily asked me for the recipe ages ago, sorry for the delay, here is the recipe. This is a recipe that I keep going back to. The thing I love about them, is that they are fast, cheap, delicious and filling. They are also easy to make a double batch and freeze the patties in between parchment paper, making a fast meal another night. It came from the Moosewood Restaurant cookbook, which is one of the only cookbooks that I actually have used over and over, I love it. The veggie burgers were good, but needed a little kick, so I experimented adding more spices, tobasco sauce, and sauteed peppers. Feel free to experiment with them. They also go really well with sweet potato fries. I will post that recipe next.
1 C chopped onion
1/2 C chopped sweet peppers
4 garlic cloves
2 tsp olive oil
1/2 C peeled and grated carrots
3 tsp chili powder
2 tsp cumin
3 C cooked black beans
3 T dijon mustard
3 T soy sauce
3 T ketchup
Tobasco to taste
1 1/2 c rolled oats (don't substitute instant oats)
Saute the onions, sweet peppers, and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin, and cook on low heat for 5 minutes. Set aside.
Mash the beans in a large bowl with a potato masher or the back of a spoon. Add the mustard, soy sauce, ketchup, or tomato paste, and the sauteed vegetables. Mix in the oats. Add salt and pepper to taste, and tobasco if you want a kick.
Moisten your hands and form the burger mixture in to 6 3-4 inch patties. Lightly spray or oil a nonstick skillet and cook the burgers on medium low heat for 5 to 8 minutes on each side.