So, homemade veggie burgers with a side salad of mixed greens, blue cheese crumbles, strawberries and red wine vinegarette dressing. I went basic on what I put in them though, next time I might get a little more creative.

Ingredients:
• black beans
• half a white onion
• scallions
• garlic
• chili powder
• 1 egg
• organic rolled oats

Mixed everything together in a food processor. The mix was a little mushier than I thought it would be, but perhaps I needed to either add something or not process them as much. It was hard to make into patties, but it still worked.

If/when I make these again, I need to find that fine balance of thickness and cooking time so that the center gets cooked, but without burning the outside. I did under cook them a bit, but the good thing is there is no danger of salmonella. It’s just beans and veggies!

I was also going to add some tomato slices, but the tomato I bought must have been bad because I eviscerated the damn thing instead of slicing it.

Things learned:
• Slicing tomatoes is a bitch
• Mix needs to be thicker, perhaps more oats
• Need to cook longer, but without burning
• Should have toasted the buns a little, and/or used onion rolls
• The salad really set it off–BAM!
• EDIT: Refrigerating the mix thickens it up. If I plan a day ahead, this is one solution to the muddy mix issue.

Verdict: A delicious success. Put it in the “win” column.