Real Roman Burgers make and freeze and they are vegan as well

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Real Roman Burgers

 

1 cup finely diced onion

1 tablespoon olive oil

1/2 cup finely diced carrot

1/2 cup finely diced red pepper

1/2 cup finely diced zucchini

2 tablespoons minced garlic

1 1/2 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon rubbed sage

2 15 oz. cans pink beans or pinto beans, drained, rinsed

3 tablespoons tamari or soy sauce or Braggs

3 tablespoons ketchup

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1 1/2 cups rolled oats, not instant

olive oil for oiling skillet

8 sesame seed buns, split or whole grain buns

lettuce, onion, and tomato slices or other toppings of choice

condiments of choice

 

In a non-stick skillet, saute the onion in the olive oil for 1 minute over

medium heat. Add the carrot, red pepper, and zucchini, and saute an additional 3

minutes. Add the garlic, basil, oregano, and sage, and saute an additional 2 to

3 minutes or until the vegetables are lightly browned. Remove the skillet from

the heat and set aside.

In a large bowl, place the beans, and using a potato masher or spoon, roughly

mash the beans. Add the tamari, ketchup, mustard, salt, and pepper, and stir

well to combine. Add the sauteed vegetables, fold them into the bean mixture,

then add the oats, and stir thoroughly to combine. Wipe out the non-stick

skillet with a clean, lint-free towel, and reuse for cooking the burgers.

Line a large cookie sheet with parchment paper. Using a plastic 1/2-cup

measuring cup, portion out 8 burgers onto the parchment paper, and press the

burgers with a burger press or your hands to flatten them slightly. Chill the

burgers for 30 minutes.

Using a little olive oil, lightly oil (or spray with a light mist of oil) the

non-stick skillet. In batches, cook the burgers until well browned on each side,

about 3 to 5 minutes per side. Add more oil to the pan, if needed, to prevent

the burgers from sticking. Serve on buns with your choice of toppings and

condiments.

Yields 8 burgers.

Note: You can make these burgers in larger batches, pre-cook them, and freeze

them for later use.

Then simply reheat them in the oven or in a nonstick skillet until heated

through.