Southwestern Veggie Burgers

Makes: 6 patties

These are our new favorite and any type of bean will work. We like cannellini, but pinto, black or kidney are also great.

2 Tablespoons Extra virgin olive oil

1/2 onion

2 garlic cloves

2/3 cup rolled old fashioned oats

3 Tablespoons cashews (or sunflower seeds or tahini)

2 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon ground cayenne

6 sprigs cilantro

1/2 lime, juiced

2 cans Cannellini beans (or preferred) , drained

*Optional: 1/4 dry breadcrumbs

To assemble burgers: burger buns, plain yogurt with a squeeze of lime, avocado slices, tomato slices and red onion slices or pickled red onion slices, ketchup or cholula sauce

Method:

1) Preheat oven to 350F/180C. Line a baking tray with baking parchment and drizzle 2 Tablespoons olive oil on it.

2) Place ingredients onion - lime juice in the food processor. Add 1 can of drained beans and place the other drained can in a large mixing bowl.

3) Blend the food processor until ingredients are ground and fully incorporated.

4) Mix the blended ingredients with the drained can of beans in the bowl until combined.

5) Form six patties and if you like, coat the top and bottom of each patty with some a breadcrumbs.

6) Bake for 30 minutes, flipping halfway through at 15 minutes.

7) Enjoy with your favorite burger toppings.