A recipe that will live in infamy….

For damaging my camera lens. That’s right—as I was leaning in for the close up, I stuck my beloved camera right into a pile of mayo. And then proceeded to rub it all over the lens.

But not to worry, these burgers are not inherently evil—in fact they’re delicious and the first vegan burger recipe I’ve made that’s actually stayed together instead of collapsing all over the pan. They’re super quick to whip up, moist and flavorful too. This recipe is a half-batch and makes only four, perfect for one night, so double if you want extra.

Small Batch Chili Bean Burgers

Makes 4

adapted from the Vegetarian Family Cookbook

  • 1/6 c of quick oatmeal
  • 1/3 c boiling water
  • half of a 16 oz can of beans, drained and rinsed (I used red kidney beans, but black beans would be delicious too!)
  • ¼ c toasted wheat germ
  • 1 t chili powder (the kind that’s pre-mixed and slightly salty)
  • 1 t minced onion

Pour the boiling water onto the oats and let it sit for about 5 min.

Mash all the ingredients together (oats included) until beans and squished up and everything’s well mixed.

Grease and heat a large skillet; scoop 1/3 cups of the mixture onto the pan and flatten slightly. Cook on both sides until browned. Serve warm.

*Oh, btw, that’s not a bagel and cream cheese, that’s a bagel thin—you know, some flimsy low-calorie thing the parentals bought. Poor substitute for a bun.

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