Real Roman Burgers

Recipe Ingredients

1 cup	62g / 2.2oz	Finely-diced onion
1 tablespoon	15ml	Olive oil
1/2 cup	55g / 1.9oz	Finely-diced carrot
1/2 cup	73g / 2.6oz	Finely-diced red pepper
1/2 cup	73g / 2.6oz	Finely-diced zucchini
2 tablespoons	30ml	Minced garlic
1 1/2 teaspoons	7.5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Rubbed sage
2		Roman beans - (15 oz ea) - drained, rinsed
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)
		Olive oil - for oiling skillet
8		Sesame Seed Buns - (see recipe), split
		= (or whole grain buns)
		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 olive oil for 1 minute over medium heat. Add the carrot, red pepper, and zucchini, and saute an additional 3 minutes. Add the garlic, basil, oregano, and sage, 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 Roman 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 for cooking the burgers.

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

Using a little olive 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 buns 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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