Black bean veggie burger

 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 use gf oats. This was from Engine 2 website the blog said. Go to the link for the original.

New York Times Veggie (Vegetarian Burgers)
INGREDIENTS
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 ) MAKE sure to DRAIN the can of tomatoes.( sometimes I add extra to make patties more moist after mixing.)
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 or raw)
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 as the cooking time is larger)
8 whole grain buns [or GF ones!]
Fresh veggie toppings and healthy condiments

DIRECTIONS
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. If too dry add a bit more tomato stuff. 

Form into patties (*I made patties flat so they would cook more evenly), place on a sprayed baking sheet or parchment lined baking pan, 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. Sometimes  I will broil both sides briefly as it makes them stand up better as in avoiding a mushy burger 😃 .   

Toast the buns and pile on your favorite toppings.
Variation:
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.