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 ( I guess I should say things). They are also easy to make a double batch and freeze the patties in between parchment paper, making a fast meal another night. The recipe 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 are good as written, but needed a little kick to them, so I experimented doubling the spices, adding tobasco sauce, and sauteed peppers. Feel free to experiment with them. They also go really well with sweet potato fries.
1 C chopped onion
1/2 C chopped sweet peppers or red pepper
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.
Update: So that your burgers don’t fall apart instead of mashing the beans by hand put the mustard, soy sauce, ketchup, and oats in a food processor. Pulse them until it forms a thick dough. Mix in the onions, carrot, and sweet pepper mixture. Form into patties. If you don’t have a food processor pulse the beans in the blender. The trick is you want the beans to be really mashed up so that the patties stay together.
Another Note: These freeze really well you can cook them before hand and then warm them up by pan frying them again or you can freeze them uncooked and then cook them in a fry pan once they are mostly defrosted. This works well for the grill if you freeze them and cook them when they are mostly dethawed.