Picture added 1/15/10. Heating up two veggie burgers for my lunch. These were made with black beans, zucchini, carrots, onions, red bell pepper, garlic, dried chives, dried parsley, fresh pepper, garlic and wine seasoning (from The Melting Pot), and Kickin' Chicken seasoning from Webber Grillmates (it was the first thing I saw in my spice cabinet that would offer some kick). I think these are my favorite veggie burgers yet! :)
2 1/2 Tbs. olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 1/2 tsp. minced garlic
1 can cannellini beans, drained and rinsed
1 egg plus 1 egg yolk, lightly beaten
1 Tbs. minced chives
2 tsp. minced fresh parsley
1/2 cup dry unseasoned breadcrumbs
1 teaspoon Emeril's Original or other creole seasoning
1/4 tsp. salt
1/4 tsp. fresh ground pepper
Hamburger buns for serving
(any veggies you want to garnish your burger with)
Heat 2 tablespoons of olive oil and saute the onion, bell pepper, celery, carrot and garlic until soft, 3 to 4 minutes. Set aside to cool.
In medium mixing bowl, mash the beans with the back of a fork. Stir in cooled veggies, egg, chives, parsley, breadcrumbs, and seasoning. Mix well.
Divide into four patties. Wrap and refrigerate until chilled.
When ready to serve, heat the remaining olive oil in a large nonstick skillet and cook the burgers until golden on both sides and heated through, about 2 minutes per side.
I got this recipe from an online friend. DH doesn't like the thought of a veggie burger, so you won't find this on my menus (at least not when he's in town). :)
I'm not a big fan of celery, so I used zucchini instead. I also added other seasonings to add more flavor. I'd tell you what I used, but I didn't really measure or keep track of it. You can also use black beans if you wish.