My Favorite Veggie Burgers

We are not full time vegetarians at the P house but we do eat a lot of vegetarian meals. We choose to eat less meat most of the time because:
- we are really picky about the quality of our meat and where it comes from
- it helps us get more vegetables in our daily diets
- it makes us feel better
- it saves money!

Now trust me when I tell you I can get down with some beef burgers, turkey burgers, and I have even been know to eat a tuna burger. But there is another patty in my life friends, and that patty is named Veggie. I make a huge batch of these burgers every few months and we keep them in the freezer for whenever the mood may strike us, or when the fridge is bare (oops). This recipe is adaptable for so many flavors! I have made it with basil pesto to make it more Italian, more curry to make it more Indian, and even added coconut to give it a Thai spin. Play around with the base to make wholesome, nutritious, home made veggie burgers that are vegan and gluten free too! You'll feel much better knowing they don't have any soy, preservatives, or artificial ingredients (as most commercial brands do). These burgers are full of protein, fiber, and vegetables. I have made anywhere from a dozen to two dozen patties with this recipe. The seasonings are, of course, interchangeable but I have found that these work nicely to balance the flavors. You can also switch the black beans for others, such as garbanzo or pinto. You can eat it on a whole grain bun, like a burger with all your favorite toppings. Or you can even use this mixture crumbled in a tortilla, like a burrito. I have even used it to make vegan sloppy joes!

1 can black beans
1 c rolled oats
1/4 c ground flax
1 c shredded carrots
1/2 c frozen peas
1 T crushed garlic
1/2 c chopped onion
2 t curry
2 t cayenne
 2 t cumin
salt
pepper

Mash all of these ingredients together and form patties of your preferred size. Bake patties for 10 minutes at 375 degrees. Or sautee in a medium hot pan for 5 minutes. Enjoy!