Intense Veggie Burgers

Veggie burgers are very easy to make -- I usually use black beans, onions/garlic, egg, and bread crumbs. Because in this house we like every meal to burn your tongue off, we season up the beans with chili powder & hot sauce.

Not too long ago I was inspired by this elaborate 21-ingredient veggie pattie recipe that Guy Fieri used on the Food Network (the recipe is his sister's). Most of the ingredients are seasoning, and I'm pretty sure that I over-did the oats (6oz. of oats is a lot of oats), but these were incredibly hearty & flavorful. The photos get worse as the sun sets, but you'll get the idea.
Artichokes, red onion, garlic, green peppers, red peppers, and jalapenos.

Black beans, white beans, chick peas, rolled oats, & an egg.Paprika, chili powder, oregano, fresh parsley, red pepper flakes, cumin, celery salt, sage (very little), & bread crumbs. Let the burgers set up in the fridge (in plastic wrap) for a half hour. Love that cast-iron skillet (thank you Ashley!). Then toss them in the pan until brown on each side.
Finished product. Did I mention it was hearty? Next time I'll back off on the oats & go with a lighter side dish. Our side was grilled asparagus, sun-dried tomatoes, & mushrooms tossed with herbs. If you make the full batch, freeze the 5 extra burgers. Now you've got an easy few meals for later in the week. All revere the blessed veggie burger.