What's for Dinner? Veggie Bean Burgers!

Ok, I'm back again.  I know I have been slack at my blog posts...I will try and do better! Cooking, and definitely blogging, have not been on the top of my list of to-dos lately...two kids under 2 1/2 definitely keep a person busy! Most of our meals these days consist of a quick protein, like grilled chicken or fish, and a steamed veggie.  So, there is no need to blog that kind of "recipe". But I did get an itch to make something the other day, so I emailed my good friend, Molly, to send me this recipe I had been thinking about.  She made these delicious veggie bean burgers on our vacation a while back to Charleston, with a great group of friends.  They were so good but for some reason I forgot about them until the other day.  I made these and they were fantastic!  I adapted the recipe just a little bit...they will make a lot, but trust me...you'll be happy to have extras in the freezer.  Enjoy!

Veggie Bean Burgers
Makes 10 burgers

• 2 TBSP olive oil
• 1/2 large red onion, finely diced
• 1/4 cup sliced black olive, diced
• 1/2 large red bell pepper, finely diced
• 1 container sliced mushrooms, finely diced
• 2 TBSP minced pickled jalapeno
• 5 cloves garlic, minced
• 1/4 cup finely diced canned artichoke
• 1 15-oz can seasoned black beans, drained
• 1 15-oz can chickpeas, drained
• 1 15-oz can cannelini beans, drained
• 2 cups rolled oats
• 1 1/2 teaspoons Hungarian paprika
• 1 1/2 teaspoons chili powder
• 2 1/2 teaspoons dried oregano
• 3 TBSP minced fresh parsley leaves
• 1 1/2 teaspoons red chili flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon ground sage
• 5 TBSP seasoned panko bread crumbs
• 2 large eggs

 

In a medium saute pan over medium heat, add 1 TBSP olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. 

In a medium mixing bowl, add all beans and coarsely mash with potato masher or fork.  Add veggies to beans and mix thoroughly. Add all dry ingredients along with the eggs. Thoroughly mix all ingredients and form into 10 patties. Individually wrap 6 (or however many you want to freeze) in plastic wrap and place in freezer for a later date. Cover the remaining patties and refrigerate for 30 minutes.
 
In same saute pan add remaining TBSP olive oil, and cook patties 2 to 3 minutes per side. Serve on toasted buns with cheese, avocado, guacamole, tomato slices or whatever toppings you like!

Thaw frozen patties in fridge overnight and fry up in the pan when ready to eat!