VEGGIE AND BEAN BURGERS

My husband is in his happy place when we have these because he says it feels like he is eating a hamburger, especially when we add our favorite hamburger toppings!  This recipe is a combination of several of my favorite veggie burger recipes.  They freeze nicely and I can pull them out and warm them up as needed.  I like making my own, rather than buying the somewhat pricy ready-made frozen ones, which makes this recipe budget-friendly!

   2  15.5 ounce cans, drained and rinsed,  or 3 1/2 cups cooked red or kidney beans

3 cups 2 or more raw veggies, coarsely cut up (Examples:  peppers, mushrooms, summer squash, zucchini, carrots, broccoli, etc.)

1 medium onion, cut up

4-6 cloves garlic, cut up

5 egg whites or 3 whole eggs

4 teaspoons chili powder

2 teaspoons cumin

1-2 teaspoons hot sauce

2 teaspoons liquid smoke (opt.)

1 cup old-fashioned (whole) oats or bread crumbs

 

In a food processor, finely chop beans, veggies, onion, and garlic.  In a large bowl, whisk together remaining ingredients, except oatmeal or bread crumbs.  Stir in bean and veggie mixture until mixed well, then stir in oatmeal or breadcrumbs.  Make 12 equal balls and flatten onto oiled baking sheet(s).  Bake at 375 degrees 12-14 minutes on each side.  Serve on buns with your choice of toppings.  Makes 12 burgers.