After the "veggie burger poison" scare earlier this year, I had started buying only organic frozen patties -- which can be quite expensive. I decided to try the Engine 2's New York Times Veggie Burger, which I had sampled on a previous occasion, complements of my friend Steph.
Here is the end product:
Delicioso! Seymore thinks they taste better than the frozen ones. I like that they do not contain mushrooms, which I think are a vile.
Here is the recipe:
New York Times Veggie Burgers
- 1 can black beans, rinsed and drained
- 1 can tomatoes with zesty mild chilies, drained
- 1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, chopped
- 1 cup chopped carrots
- 1 cup parsley or cilantro
- 2 cups quick rolled oats
- 8 whole grain buns
- Fresh veggie toppings and healthy condiments
Preheat oven to 450º.
Process the first seven ingredients using an immersion or a regular blender or food processor.
Remove contents into a large bowl and stir in the oats.
Form into patties, place on a sprayed baking sheet, and bake for 8 minutes.
Here is a photo I took of the patties prior to baking them: