These are very yummy and easy to make and I love them left over for lunches. It makes 6 nice sized burgers. The original recipe is found here:
http://talkhealthytome.com/new-york-times-veggie-burger/ . Because I have to be GF I sometimes have trouble with lots of oats. I use GF ones but sometimes it can cause bloating. So sometimes I use less oats, and add a bit of GF bread crumbs and instant potatoes as a replacement. This was from Engine 2 website the blog said. Go to the link for the original.
New York Times Veggie (Vegetarian Burgers)
1 can black beans, rinsed and drained
1 can tomatoes (with zesty mild chilies, drained--ME--I just used a bit of picante sauce mild with the can of tomatoes )
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
1 cup chopped carrots (I used cooked ones)
1 cup parsley or cilantro (I used ½ cup loosely packed cilantro)
2 cups quick rolled oats (Or you can use whole ones--but check directions. I use less because of my problems with oats---I sub some GF bread crumbs and instant potatoes at times--nannykim)
8 whole grain buns [or GF ones!]
Fresh veggie toppings and healthy condiments
Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties (*I made patties flat so they would cook more evenly), place on a sprayed baking sheet, and bake for 8 minutes (**if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.