Power House Veggie Burgers

makes 12 burgers (about 4 ounces each)

2 tablespoons extra virgin olive oil
½ medium red onion, diced
1 red bell pepper, diced
1 jalapeno, diced (seeds and veins removed)
5 garlic cloves, minced (or pressed)
¼ cup diced black olives
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
2 cups old fashioned oats
1½ teaspoons smoked paprika
1½ teaspoons New Mexico chili powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1½ teaspoons red chili flakes
1½ teaspoons ground cumin
½ cup Italian bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
6 egg whites
Non-propellant olive oil spray

In a medium sauté pan over medium heat, add 2 tablespoons olive oil, onion, and peppers.  Cook until translucent.  Add garlic and black olives.  Stir to combine. Cook 1-2 minutes. Remove from heat.

Add beans to mixing bowl and smash with potato masher or your fingers.  Add oats, spices, bread crumbs, egg whites and veggies.  Thoroughly mix all ingredients and form into 12 patties, cover and refrigerate for 30 minutes.

Preheat oven to 400° F.  Prepare baking sheet with olive oil spray.

Cook burgers on a baking sheet for 30 minutes, flipping after 15 minutes.

Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/
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