home made veggie burgers?

yes, you can grill a Portabella mushroom.

yes, you can grill a Portabella mushroom.

oh yeah, this is really good, with avocado and salsa

Bump!

This is my son's favorite veggie burger from Allrecipes.com. It is easy to make and freezes well but is a little mushy for the adults if they aren't refrigerated. I mix in a tablespoon of flax for crunch but topping it with sprouts would work well.

Homemade Black Bean Veggie Burgers

Ingredients:
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch Pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Preparation:
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

This is my favorite veggie burger recipe that none of my friends will make because of the ingredient list. It is so worth it and only 276 calories! This recipe freezes really well so double or triple it and you won't have to make it often.

Mediterranean Veggie Burgers
Makes 6 burgers

• 4 oz. rigatoni
• 1/2 cup red quinoa
• 7 oz. low-sodium vegetable broth
• 1 1/2 tsp. olive oil
• 3/4 cup chopped onion
• 9 cloves garlic, finely chopped
• 1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry
• 1/2 cup steamed broccoli
• 1/4 cup plus 2 Tbs. finely shredded green cabbage
• 3 Tbs. finely chopped red bell pepper
• 2 Tbs. tomato sauce
• 6 kalamata olives, sliced
• 2 oil-packed sun-dried tomatoes, drained and finely chopped
• 2 Tbs. canola oil for oiling patties and grill topper

Directions
1. Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.

2. Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

3. Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

4. Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

5. Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.