It’s true – a healthier diet takes effort. For example, over the last year or so I have tried about half a dozen times to make a veggie burger and have failed every… single… time. Talk about feeling defeated and wanting to order take out! Perhaps “fail” is too harsh of a description, since I did actually make a veggie burger at the end of each attempt. The trouble is that I did not think any of them were worthy to share or make again…ever.
So when I decided to give it another try I used a different approach, which seemed to have made all the difference. These veggie burgers are firm on the outside and soft on the inside and very delicious.
While Ryan and I were enjoying our surprisingly good burgers we reminisced on my burger flops. There was one that we kindly refer to as the chickpea omelet. I am happy to report that there will be no more attempts on the veggie burger project. This recipe is good to go!
Ingredients: (makes 8 – 10 patties)
2 cups black beans (cooked or canned)
1 can (14.5 oz) diced tomatoes
1 large shallot
1 clove garlic
1 cup shredded carrots
¼ – ½ cup cilantro or parsley
2 cups rolled oats
Directions:
Preheat oven to 450 degrees
Grease baking pan / baking sheet
Combine all ingredients except rolled oats in blender and pour mixture into mixing bowl
Use spoon to stir in oats
Use hands to make patties and place on greased baking sheet. Patties should be about 1 inch thick.
Bake for 10 – 12 minutes and then broil for 5 minutes. Flip patties and broil for 5 more minutes.