Troudt Family - Best Veggie Burgers

Ingredients:

·         50 grams carrot (half medium carrot
·         50 grams celery (1 small stalk)
·         100 grams onion (1 medium)
·         1 clove garlic
·         1½ teaspoon salt
·         2 cups quick oats
·         ½ cup whole wheat flour
·         1 teaspoon Italian herbs (dry)
·         ½ teaspoon black pepper (optional)
·         1 – 19 oz can black beans, drained but not rinsed. ( I have also used cannellini or navy beans)
·         1 teaspoon soy sauce

Directions:

1. Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.

2.   In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.

3.    Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.

4.    When you are ready to cook the burgers, shape the mixture into 6 patties. Heat ¼ inch oil in a skillet on medium high and ear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.

5.    Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.