Delicious Vegan Veggie burgers! No Oil, No Nuts, No Gluten! No kidding!

Veggie Burgers, Whole Wheat Buns, Baked Potato, Salsa

The weather is warming!  Here in Michigan that means 3 months of bad sledding.  It also means we get out our BBQ's! Last year I tried to make my own veggie burgers and they fell apart.  What a mess.
     This year, at VegfestMichigan I was lucky enough to talk with the chef at GreenSpace Cafe.  He gave me some suggestions and I used them all.  Here we go:

Plant Perfect!

Prep Time:  40 Minutes.
Baking Time: 35 Minutes.
BBQ Time: 10 Minutes.
Makes 12 to 15 patties. 

Ingredients:
1 can drained black beans
2 large portobello mushroom caps including the ribs.
1 cup millet (or brown rice)
1/2 large sweet onion
1 jalapeno pepper
1 clove garlic
1 Roma tomato
1/3 cup lite soy sauce
1/3 cup vegan catsup
1/3 cup vegan BBQ sauce
1/4 cup of olives
1/4 TBSP smoked paprika
1/4 TBSP liquid smoke
1.5 cups quick oats
1 TBSP yellow mustard
1 3/4 cups vegetable broth

Method:
     In a covered pot bring the soup broth to a boil and cook the millet or brown rice per package instructions.  Cover and set aside.
     In a food processor or blender grind up the tomato, mushroom caps, pepper, onion, garlic, rice, half the beans and olives.  Squeeze out any extra liquid.  In a large bowl mix this with the rest of the ingredients fork crushing the beans, kneading until the mixture is the consistency of ground beef. Add more oats if needed.
     Form into hamburger size patties.  Place them on a parchment paper covered baking sheet.  Pre-heat the oven to 425 degrees.  Bake the patties for 30 minutes.  Let it cool for 15  minutes until they let go of the paper.  Flip them and bake for 15 more minutes.  Barbeque the patties for about 10 minutes, flipping them to get grill marks.  Serve on whole grain buns or break up in a salad.
     For dinner I had 2 with some fresh cucumber, sliced tomato and a baked potato topped with salsa I got at Vegfest.  Six hours later I'm still not hungry.
Enjoy!