Tasty Treats Thursday

This week's TTT is a variation of one of my favorite Food Network personality's, Guy Fieri. I mean, how can you not love that man? I watched his Chefography show on Sunday night and began to like him even more... family man, married for a long time, two kids, great chef, fun personality... great. I was watching one of his Big Bite episodes and he was making veggie burgers for his vegetarian sister, but with his spin. I watched the show, didn't write anything down, and just recalled... so I'm sure it's not perfect, but it is delicious. Here goes:

1 can garbanzo beans, rinsed*
1 can pinto beans, rinsed (you can use any creamy bean, though, like white or great northern)
1 can black beans, rinsed
1 medium onion, diced
a handful of black olives, diced
a handful of artichoke hearts, diced
half a red pepper (either roasted or fresh is fine), diced
half a green pepper, diced
a couple cloves of garlic, peeled and diced
1/2 - 3/4 cup rolled oats
1 large egg
cumin
chili powder
salt, pepper
sage
oregano
red pepper flakes

First, add your veggies (not the beans) to a pan with vegetable or canola oil (1-2 TBSP) on medium heat. Hold the garlic until later... you'll add it to the pan, but you don't want it to burn. Let the peppers and onions get nice and soft, but not too soft. You want them to create some texture to the patties. The artichoke hearts and olives will add a nice briny-ness to the flavor. You can add some salt and pepper to the mix. During the last 2 - 3 minutes add your garlic.

In the meantime, you take the beans and put them all in a large bowl together. I use a fork to smash them all, but you want to leave some consistency, so you don't have to break them down completely.The bean mixure: not as pretty as I'd like it to be, but whatever

Then, add your egg and rolled oats. All rolled oats are are the quick oats you find in the grocery store. Not the instant... but the 5 minute oats. Add about half the oats, and then after you add the veggies, you can continue adding them until your patties are nice and firm, but still juicy.

Take your veggies off the heat and let them cool down a few minutes. You don't want scrambled egg in the mix.

After it cools a little, add the veggies to the bean mix. Begin adding your seasonings, and you can do this to your taste. If you love cumin, add a lot (a few teaspoons), add a few shakes of chili powder, salt, pepper, and lots or a little red pepper flakes. Be sparing on the sage if you aren't a fan, load it in if you are. And add a healthy dose of oregano and parsley. Dried is fine, fresh is fine. Remember that if you are using dried, you'll use about 1/3 of the amount that you would use if you had fresh on hand.

Then, get your (clean) hands down and dirty in the bowl and mix thoroughly. Form into patties. You can make large patties or small patties, depending on your appetite and the size of the buns (if you use buns at all) that you have. If you make large patties, you'll get about 6... smaller patties yield 8 or so.

Next, put your vegetable oiled pan on medium high heat. You can either cook the patties solely on the stove or put them on the grill for some additional flavor. If you cook them on the stove, about 4 minutes on each side is great. If you want to put them on the grill, cook them about 2 minutes on each side (to help them stay binded together) and then transfer to the grill for another 2-3 minutes per side.

Last, load them up like you would any burger... lettuce, tomato, onion, ketchup... they are really delicious.
*My veteran vegetarian friend says that rinsing the beans will reduce the amount of gas one will experience after eating those beans... just an fyi.