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INGREDIENTS:
2 scallions, white and light-green parts, cut in half |
DIRECTIONS:
1. In the bowl of a food processor, combine the scallions, carrots, bell pepper and cilantro. Pulse until the vegetables are finely chopped, 2 or 3 pulses. Transfer the veggies to a large bowl.
2. Put the beans in the food processor and pulse until finelt chopped, 2 or 3 pulses. Add the black beans to the bowl.
3. Put the oats in the food processor and pulse until finely ground. Transfer the oats to the bowl and add the garlic powder, cumin, chili powder, cayenne, salt, ketchup and egg. Mix well and form into 4 patties.
4. In a 12-inch nonstick skillet set over medium-high heat. Heat 1 1/2 teaspoons of the oil. Add 2 of the patties and cook until crisp on one side. About 4 minutes. Carefully flip and cook until the second side is crisp. About 4 minutes more. Transfer to a warm plate. Add the remaining 1 1/2 teaspoons of oil to the skillet and repeat the cooking process with the remaining 2 patties.
5. To serve, put the hamburger buns on a clean work surface, place a patty on each of the 4 bottom halves, and layer each with a romaine lead, a forth of the tomato slice, a few red onion rings and the top halves of the buns.
6. The cooked, cooled patties will keep in an airtight container in the refrigerator for up to 5 days. To freeze, put the patties on a parchment paper-lined baking sheet and freeze until completely firm. About 3 hours. Transfer the frozen patties to a large resealable plastic bag and freeze for up to 3 months.
