This one was inspired from a seemingly unlikely source, the current issue of Men’s Health.  My husband left the issue around the apartment, open to the page featuring vegan bean burgers, and I took the hint.

Men’s Health often has healthy recipes, by the way. Without all the ingredients on hand, I modified their recipe a little, but the results were delicious. Please note, the burger falling apart in the picture is not representative of the burger’s ability not to fall apart. This was strictly a case of me attempting to flip the patty too early! As well, I made four burgers out of the recipe, which says you can make 6. Alas, I ended up with three, because apparently, I’m not as good as I thought I was at balancing a vegan patty on a spatula and walking across the kitchen to a badly-placed plate.

I’ve never made a veggie burger before; always thought it was too hard and there are so many good veggie burgers on the market. But this is a great recipe. One day, I’ll try it exactly as listed in the magazine. We ate the third burger for lunch the next day. It was excellent.

Here’s the recipe:

1/2 cup cooked quinoa

1 and 1/4 cups of rinsed cooked (canned) kidney beans (recipe called for black beans)

2/3 cup whole oats (recipe specifically said not to use quick-cooking oats; that’s all I had on hand, so that’s what I used)

then add seasonings, as you wish.

I added a teaspoon of tamari sauce, and a tbs of dijon mustard, and some freshly ground pepper.  Other options include bbq sauce, or whatever you think would work.

Blend in a food processor until the consistency of play-doh (Men’s Health description. Very accurate). Transfer to a bowl and form into patties.

Heat 1 tbs of oil in a frying pan, then fry the burgers until each side turns brown and crispy. Serve with whatever fixings you desire.

Enjoy!