Having perused a multitude of veggie burger recipes, I did my usual DIY thing and came up with my own version. My parents, who went mostly vegan a year or so ago, gave my efforts a big thumbs up. Not being a vegan myself, I wouldn’t suggest you compare them to real beef burgers, but if you’re looking for something different, they really are delicious. Great depth of flavor, fairly hearty texture and soy-free, wholesome ingredients.

2 – 15 oz cans of black beans, drained and rinsed
2 c. old fashioned oats
1/4 c. minced onion (I use dried, minced onion that has been reconstituted)2-3 T. Chipotle Salsa (depending on how spicy you want them)
6 T. Catsup
2 T. Worcestershire sauce
1 t. garlic powder
1 t. smoked paprika
1 t. steak seasoning

Preheat oven to 350 degrees F.

In a large bowl, mash the beans with a potato masher. Add the rest of the ingredients in the order given, using a fork to combine after each addition.

Once everything has been added, use your hands and knead the mixture well, then form it into patties (should make 6 large patties, or 16 sliders) and place the patties on a parchment paper-lined baking sheet. Bake at 350 for 25 minutes. (You can also pan fry them in a dry, non-stick skillet.) Serve as you would any other burger.