Sun-Dried Tomato Bean Burger

Burger Ingredients

1 1/2 c old-fashioned rolled oats

1 c ground walnuts

1 c water

1/4 c tomato paste

No-salt seasoning blend, adjusted to taste, or 1/4 cup Dr. Fuhrman's MatoZest

1 c diced onion

3 cloves garlic, minced

15.5 oz can kidney beans

15.5 oz can black beans

2 T sundried tomato slices

1/3 c can corn

2/3 c frozen chopped spinach, thawed

2 tsp dried basil

1/2 tsp dried oregano

2 T minced fresh parsley

4 sprigs fresh thyme (optional)

1/2 tsp salt

Freshly ground pepper to taste

2/3 c frozen chopped spinach, thawed

Other Ingredients

Whole grain bun

2 Tomatoes

2 Avocados

Lettuce

Red onion (optional)

Sprouts (optional)

Homemade relish (optional)

Stone ground mustard (optional)

Barbeque sauce (optional)

Ketchup (optional)

Preheat the oven to 350 degrees

Combine rolled oats and walnuts in food processor and process until medium-fine texture.

Combine kidney beans, black beans, and sundried tomatoes in a food processor until beans are no longer whole.

In a small saucepan, whisk together water, tomato paste, and MatoZest or other no-salt seasoning blend. Heat over medium-high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.

Heat 2 tablespoons water in a saute pan and add onion and garlic. Saute until onion is translucent.

In a large bowl, combine all burger ingredients and stir until combined. With wet hands, shape mixture into twelve burger patties. Place patties on a lightly oiled baking sheet (or use silicone baking sheet) and bake for 15 minutes. Turn burgers to bake on the other side for another 15 minutes.

Remove from oven and cool slightly. Serve with desired burger toppings as suggested above.

Makes 12 burgers.