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Bean Burgers (adapted from a recipe printed in the New York Times).

Here is a quick and easy recipe for bean burgers that are a lot less costly to make than what you pay in the grocery stores. Another bonus is that only whole foods are used to make these, no unpronounceable ingredients added.

  • 14-ounce can (or 2 cups cooked) beans of your choice, rinse and drain (I used black soybeans, but vary the type of beans each time you make these)
  • 1 medium onion (peel and quarter)
  • 1/2 cup rolled oats (uncooked, not instant)
  • 1-1/2 tbsp chili powder (may use more to your family’s taste)
  • 1 tbsp. chopped roasted garlic
  • Salt and pepper to taste
  • 1 egg
  • Bean liquid, stock (if needed)
  • Extra-virgin olive oil

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Bean Burgers (continuted)

Directions:
Put all ingredients except liquid and oil into food processor. Pulse until chunky but not smooth. Only if needed, add a bit of liquid to make the mixture moist but not wet. Let rest for a few minutes.

With wet hands, form patties (makes 4-8 depending on size). May make ahead of time, cover and refrigerate, allow to return to room temperature before cooking. Spread or spray a bit of olive oil on cooking surface. When hot, add patties, cook until browned (be careful not to burn), flip and brown the other side until heated through.

Serve with whole grain buns, tomato slices, lettuce, a variety of mustards or chutneys.

Double the recipe and freeze the extra patties between wax paper so you can pull them out individually for a quick meal in the future.