Dale's Veggie Burgers

Dale's Veggie Burgers

Serves about 12

Ingredient
2 large portabello mushrooms, chopped and sauteed
1 can black beans, divided

1 medium potato, boiled, cooled (about 1 cup by volume)

1 cup carrots, grated

3 cloves garlic, minced

1 cup diced onion

2 eggs plus 1 egg white

1 cup whole wheat flour

2 cup quick cooking oatmeal

1\2 cup sour cream

1\4 cup ketchup

1 Tablespoon Steak or BBQ Sauce

2 Tablespoons Canola oil

1 Tablespoon Italian seasoning

4 Tablespoons Italian parsley chopped

1 Tablespoon Cilantro, chopped

1\4 Jalapeno pepper, finely diced

1 teaspoon salt

3\4 teaspoon pepper

Healthy pinch of cayenne

Procedure:
1. In a food processor, blend together the cooked mushrooms, 1 cup of the black beans,
potatoes, eggs and egg white, and onions until thoroughly blended.

2. Place the rest of the bean and all the remaining ingredients in a large bowl. Transfer the blended the mixture from the food processor to the bowl and stir well until all the ingredients are moistened and combined.

3. Heat a large, deep-sided chef’s pan over medium high heat with 1\2 cup of canola oil. Using a large serving spoon or a 3\4 cup measure, drop the veggie burgers onto the heated pan. A spatula can be used to shape and flatten the burgers into rounds for traditional hamburger buns or narrow ovals, like hoagies. Flatten the burgers to make sure they cook through. (For mini-burgers, use a #20 food disher.) Cook on each side for 3 minutes.

4. Serve with your favorite condiments. Instead of ketchup and mustard, I use peppercorn ranch dressing and barbecue sauce for veggie burgers.