As a conviction omnivore I'm a big fan of veggie burgers. And my local organic market gardeners have a good selection of root vegetables in early spring. So a big batch of veggie burgers was in order.
1.5 cups cooked black beans (other beans can be substituted)
An onion or leek, chopped
A turnip or beetroot, peeled and grated
A carrot, grated
¼ of a celeriac, peeled and grated
4 cloves garlic, crushed
¼ cup barbecue sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
½ tsp dried thyme
½ tsp dried oregano
½ tsp smoked paprika
A heaped tbsp of miso paste
1 cup rolled oats
Mix everything except the rolled oats.
Pulse the mixture in a food processor or with an immersion blender, just so it mushes together better, but isn't a purée.
Mix in the rolled oats.
Form into patties (makes about 9).
Sprinkle the patties with crispy fried onions (optional).
Bake in the oven for 25 minutes at 180°C.
Once cooked they freeze well, and can be reheated from frozen in the oven (20 minutes at 200°C), in the microwave or frying pan.