Bayou Bean Burgers

Recipe Ingredients

1 cup	62g / 2.2oz	Finely-diced onion
1 tablespoon	15ml	Safflower oil
1/2 cup	55g / 1.9oz	Finely-diced celery
1/2 cup	73g / 2.6oz	Finely-diced seeded red pepper
1/2 cup	73g / 2.6oz	Finely-diced seeded green pepper
1/4 cup	36g / 1.3oz	Finely-diced seeded jalapeño pepper
2 tablespoons	30ml	Minced garlic - minced
1 1/2 teaspoons	7.5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Paprika
1/8 teaspoon	0.6ml	Cayenne pepper
2		Red beans - (15 oz ea) - rinsed, drained
3 tablespoons	45ml	Tamari
		= (or soy sauce or Bragg Liquid Aminos)
3 tablespoons	45ml	Ketchup
2 tablespoons	30ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	93g / 3.3oz	Rolled oats (not instant)
		Safflower oil - for oiling skillet
8		Hamburger buns or large rolls - split
		= (or slices of whole grain bread)
		Leaf lettuce, onion and tomato slices, or
		Other toppings of choice
		Condiments of choice

Recipe Instructions

In a non-stick skillet, saute the onion in the safflower oil for 1 minute over medium heat. Add the celery, red pepper, green pepper, and jalapeño pepper, and saute an additional 3 minutes. Add the garlic, basil, oregano, paprika, and cayenne pepper, and saute an additional 2 to 3 minutes or until the vegetables are lightly browned. Remove the skillet from the heat and set aside.

In a large bowl, place the red beans, and using a potato masher or spoon, roughly mash the beans. Add the tamari, ketchup, mustard, salt, and pepper, and stir well to combine. Add the sauteed vegetables, fold them into the bean mixture, then add the oats, and stir thoroughly to combine. Wipe out the non-stick skillet with a clean, lint-free towel, and reuse the skillet for cooking the burgers.

Line a large cookie sheet with parchment paper. Using a plastic 1/2-cup measuring cup, portion out 8 burgers on to the parchment paper, and press the burgers with a burger press (or your hands) to flatten them slightly. Place the cookie sheet in the refrigerator and chill the burgers for 30 minutes.

Using a little safflower oil, lightly oil (or spray with a light mist of oil) the non-stick skillet. In batches, cook the burgers until well-browned on each side, about 3 to 5 minutes per side. Add more oil to the pan, if needed, to prevent the burgers from sticking. Serve on hamburger buns or large rolls (or slices of whole grain bread) with your choice of toppings and condiments.

This recipe yields 8 burgers.

Source:
The Vegan Chef at http://www.veganchef.com

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