This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!

Full printable RECIPE: https://icookandpaint.com/thebestve...

INGREDIENTS

50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce

INSTRUCTIONS

Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.

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