Tasty Veggie Burgers

Ingredients

Black or dark red kidney beans (15.5 oz can)
Light red kidney beans (15.5 oz can)
Large sweet potato (cooked and mashed—about 2 ½ cups)
Large roasted red pepper (skin removed and diced) or roasted pepper in jar
½ small red onion, chopped
2 cloves garlic, minced
1 large carrot, diced
2½ teaspoons ground cumin
1 teaspoon sea salt, divided
1 teaspoon pepper
¼ teaspoon ground red pepper
1/8 teaspoon nutmeg
2/3 cup corn (kernels cut from two ears freshly cooked corn or frozen corn)
2 cups brown rice or Nature’s Choice Heritage Grain Blend
1 ½ cups bulgur (cooked) or any other grain
½ cup minced parsley
½ cup rolled oats
2 tablespoons tomato paste
1 tablespoon flaxseed, plus
1½ tablespoon water (mixed)

Directions

1. Rinse and drain black and light red beans and mash well with a potato masher in large bowl.
2. Add mashed sweet potatoes and mix with mashed beans.
3. Add diced oven-roasted large red pepper (skin removed).
4. Add and sauté (5-6 minutes) onion, garlic and carrots. (In the last 10 seconds of sautéing, add ½ tsp salt, ½ tsp pepper,
5. ¼ tsp ground red pepper and 2 ½ tsp cumin to onion mixture in pan.)
6. Add flaxseed-water mixture, after letting it rest for 3-4 minutes (replaces adding an egg).
7. Add corn, all other rice and grains, parsley, rolled oats
8. Mix everything well in the large bowl and season with additional salt and pepper to taste.
9. Form into 12 patties (about ½ cup, each).