When in Rome....Eat Roman Burgers!

This has come to be one of my favorite veggie dishes.
The ROMAN BURGER.
These are the patties that I put together. Its all beans and oats delish.

 You pan fry with just a little olive oil spray so they don't stick, about 5 min on each side medium heat

 garnish as you wish. Here I added onion, cucumber, tomato and a little homemade avocado mayo. All on a Ezekiel sprouted grains bun.

 Roman Burger Recipe courtesy of The Complete Idiot's Guide to Vegan Living

Real Roman Bean Burgers
1 cup onions, diced
1TB olive oil
1/2 cup carrots diced (I bought the shredded carrots and gave them a little extra chop)
1/2 cup red bell pepper finely diced
1/2 cup zucchini, finely diced
2 TB garlic minced (I buy mine in a giant jar already minced)
1 1/2 tsp dried basil
1 tsp dried oregano
1/4 tsp rubbed (dried) sage
2 (15oz.) cans of Roman or Cranberry beans, drained and rinsed. (I could not find either of these so I used Pinto as they are a close second to Roman beans. I also threw a hand full of kidney beans that I had left over in the fridge. What ever works for you)
3 TB tamari (This is a soy sauce that is a little smoother tasting that actual soy sauce. Its made a bit differently. you can find out more HERE)
3 TB ketchup
2 TB Dijon mustard
1/2 tsp sea salt (I didn't add the salt as I am trying to cut back on salt)
1/4 tsp black pepper
1 1/2 cups rolled oats
8 whole grain hamburger buns

1. Saute onions in olive oil, i usually use half the oil and add a bit of water for a water saute but that's up to you. After about 1 min, add the carrot, red bell pepper and zucchini and saute for 3 more 3 more min. Then add the garlic, basil, sage and oregano and saute till the veggies are lightly browned.
2. Place beans in large bowl and roughly mash the beans using a potato masher. Add tamari, ketchup and Dijon mustard, salt and black pepper. Stir well to combine. Add the sauteed veggies and fold them into the bean mixture. You can re-use the skillet for the burgers as long as you wipe it out first.
3. line a cookie sheet with parchment paper and using a 1/2 cup measuring cup, portion out 8 burgers on the parchment. Press to flatten slightly . Chill for 30 min. (I make mine a little bigger so I get 6 burgers from it)
4. Using a little olive oil, oil the skillet and in batches cook the burgers until browned about 3 to 5 minutes on each side. Serve on buns with any sides that you like.

I had some extra cauliflower from a recipe that i had made earlier this week so I decided to try my hand at mashed cauliflower. I just boiled some up.

 then mashed it using my immersion blender on low. I added a little butter, diced red pepper and onion into the mix and some herb seasoning.

 Ta- Da Dinner -->

Lastly in case you were curious, my avocado mayo was put together like this

Avocado Mayo
1/2 an avocado
2 tsp of olive oil mayo
Mix till smooth.
Thats it folks