Veggie Burger

I'm always looking for a good veggie burger recipe. This one really did have great texture and flavor, especially leftover the next day. The next time I make it, though, I will add a little punch with either cumin, chili powder, smoked paprika or worcestershire sauce. Or, I will try one of the tips following the recipe to top the burger off. Though good, the recipe could use just a little more spice/flavor. I will be making this again, especially when the time comes to start using up garden zucchinis!

VEGGIE BURGER

SERVES 6 
PREP TIME: 10 MINUTES 
COOK TIME: 16 MINUTES (PLUS 1 HOUR RESTING)

4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 ½ cups rolled oats
All-purpose flour (for dusting)
4 multigrain buns, sliced
½ cup mixed greens (optional)

1. Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and sauté for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt, and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, egg, paprika, parsley, and oats. Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.

  TOP IT OFF   

• Be saucy Punch up your burger with soy sauce, hummus, salsa, or tzatziki all add a hint of flavor without a lot of fat.
• Get creative For an extra produce boost and added texture, crown your burger with shredded carrots, diced avocado, or a handful of dried cranberries.
• Go naked Lose the bun entirely and enjoy your patty on a bed of spinach; drizzle with your favorite lowfat dressing.