'now or later' vegan burgers

This recipe came from the latest issue of Vegetarian Times magazine. I've always wanted to make my own veggie burgers but have always been intimidated by the task. I came across this very simple recipe and got excited. The result was excellent.

Ingredients
2 cups canned black beans, 1/4 cup canned lentils (both no salt added)
^you can use any beans you like and save the liquid
4 carrots, grated
1 small onion, chopped (1 cup)
1/2 cup rolled oats
1/2 cup chopped cilantro (or parsley)
3 cloves garlic, chopped (1 tbsp)
spices of your choice, sea salt and ground pepper (tsp each)
4 tbsp olive oil

Directions
1. Pulse beans, carrots, onions, oats, parsley, garlic, spices in a food processor. (I have a small one which this would work better in a large processor. You want the consistency to be chunky and since I have a small processor it takes longer to pulse everything causing it to liquefy easier).
2. Let rest for a bit before shaping patties. The above ingredients gave 5 patties. Wrap them up in plastic and refrigerate. In about 30 minutes they will be ready to cook.
3. Spray cooking spray onto a skillet at medium heat. Cook each side of burger for 3-5 minutes. You want some crispiness on each side.
4. Pop any patties that you don't use into the freezer!

As a side dish I roasted some asparagus and mushrooms. YUM! Roasting veggies is soo easy. Set your oven temp to 425 degrees. In a large bowl mix the veggies with 2 tspn olive oil, nutritional yeast, ground pepper, sea salt, dry parsley and garlic salt. Bake for about 15-25 minutes, checking on the veggies at 10 minute intervals.

More recipes soon!! Happy cooking and cook with more vegetables! Green is good for you....

-Kat