Veggie Burger

 

• 2 tablespoons olive oil
• 2 1/4 cups chopped onion
• 3 cloves garlic, minced
• 3/4 cups black beans, drained
• 3/4 cups chickpeas, drained
• 1/2 ounces white beans, drained
• 2 1/4 cups cooked quinoa
• 2 tablespoons diced red bell peppers
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 teaspoon dried oregano 
• 1 tablespoon minced fresh parsley leaves
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground sage
• 2 tablespoons seasoned bread crumbs
• 1 egg

    oil for frying



Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and garlic; cook and stir for a few minutes, continue cooking until tender. Remove from the heat and transfer to a bowl. Pour in the beans, rice and bread crumbs. Season with salt, paprika, oregano, chili powder, sage and celery salt. Mix thoroughly using your hands. Form into 6 patties. Cover and refrigerate for 30 minutes.
2. Heat the remaining oil in a large skillet over medium-high heat (you can use the same one). Fry the patties until golden on each side, about 10 minutes total.