Burg Down

Here's my first ever invented vegan (until you load it up with cheese) burger recipe. I can't believe they (a) came out edible and (b) were really delicious. I forgot to take a picture. Just picture the dankest burger ever. Let me know if you burg down on these. I don't think anyone but my Bear Bear ever tries my recipes.

Ingredients:

• 3 cups black beans (I actually used a mix of black beans and chickpeas)
• 1 scant cup roasted cashews, ground to a powder in a food pro
• 3/4 cup instant rolled oats
• 1/4 cup vital wheat gluten (not totally necessary if you don't have it - use more oats, or supplement with bread crumbs, or a dash or two of flour to get a non-crumbly, non-dry consistency)
• 1 T. olive oil
• 1 T. soy sauce
  
• 1 carrot, grated
• 1 head of roasted garlic
• 2 roasted serrano peppers, or jalepenos, chopped (omit if you hate spicy)
  
• 5-ish tablespoons of some kind of sauce, I used:
  
• 2 T. ketchup
• 1 T. dijon mustard
• 1 T. BBQ sauce
• 1 T. A1
  
• 1 teas. hickory liquid smoke (good quality)

Method:

1. Squash the beans. They should be mostly all squashed, but leave some whole-ish ones too.
2. Put everything in with your beans and mix.
3. Taste the mix. Make sure it isn't yucky. Add salt, pepper, and more sauces until it is good.
   
4. Form into burgers. This made six burgers for me.
5. Put on a non-stick baking sheet, or do something to make sure your burgers aren't going to stick. Just lay a piece of foil over the top.
   
6. Bake at 350 for about 20 minutes. Check them after 10, to make sure nothing crazy is going on. Watch the bottoms, my oven is a piece of crap and the bottoms got a little burned-looking, but they didn't taste burned at all. If the tops look like they're not getting dark enough for your liking, take the foil off but keep them in your mind so they don't get scorched.
7. You'll know they're done when they are fairly solid, not pure mush. If you think they're too soft, but are worried about cooking them too long, finish them off in a pan with some oil. Or, do that if you like them extra crispy on the outside, but you don't want them to be all dry and gross.
   
8. You could probably cook them in a frying pan, or on the BBQ too, but I haven't tried it.
9. These freeze well. Just take out of the freezer, and pop them in the oven at 350 for fifteen minutes or so. I don't know how long they'll last, ours were all gone within a week.

El Diablo De Michoacan Variation:
Top the cooked burger with some blue cheese crumbles, two roasted serrano peppers or jalepenos (chopped), and a slice of cheddar cheese. In that order. Put it back in the oven until it gets all melty. This is way too spicy for my taste, but my old man loved it.

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