I love these!

Ingredients:
• 1 can black beans, well drained
• ½ cup quinoa, cooked
• 1 carrot, grated
• 2 small potatoes, grated
• ½ cup corn, cooked
• 2 inch section leek, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon cumin, ground
• ½ teaspoon paprika
• Dash or two cayenne pepper
• Salt and pepper, to taste
• 1–2 scoops Warrior Blend protein, natural flavor
• Olive oil
Method:
Separate out about a third of the black beans and lightly mash them with a fork. Combine all ingredients, except protein powder and oil, and mix well. Slowly add protein powder while continuing to mix ingredients. The protein will counterbalance the moisture. You want it to still be somewhat sticky, but not too moist or too dry. Add more Warrior Blend if it is still too wet to make into patties. Roll mixture into a ball and flatten to make patties. In a hot non-stick frying pan (ceramic is better than a chemical coating), heat a small amount of oil. Fry the patties, flipping occasionally, until cooked through with a nice brown coloring on both sides. Should be about 3 minutes each side. Makes 8-10 patties.
Optional: add avocado to the mix for some healthy fats, use ground chia meal to help draw out moisture, or give it an extra kick with some chopped chili peppers


http://www.sunwarrior.com/news/jason-wrobel-black-bean-veggie-burgers-organic-vegan-superfood-recipe/#sthash.NTXBBTzW.dpuf

Oh She Glows Perfect Veggie (with my variations)


Yield: 8 burgers
Ingredients:
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour*
1.5 cups bread crumbs (I used whole wheat breadcrumbs)
1 cup grated carrots--I used shredded carrots that I chopped up
1 cup cooked black beans, rinsed and roughly pureed or mashed---I used a 15 oz can
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)----I used cilantro
1/3 cup almonds, chopped (toasted if preferred)---did not use
1/2 cup sunflower seeds, (toasted if preferred)---did not use
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari (soy sauce)---I used coconut aminos
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Fine grain sea salt and black pepper, to taste (I used about 1/2 tsp salt or a bit more)

I added chopped jalapeno for some kick and a dash of chola hot sauce

Directions:
1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!
GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.
These burgers take a good 30 minutes of prep work, but the extra effort really paid off. You could also double this batch and freeze the leftovers for quick weeknight meals!


Read more: http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/#ixzz3ibcQC2mj