Veggie Burger

1/2 onion, chopped very finely
1/2 orange bell pepper, chopped very finely
1 celery stalk, chopped very finely
1 carrot, shredded
2 cloves garlic, chopped
2 sage leaves, sliced into thin ribbons
leaves from 1 sprig of thyme
1 teaspoon chili powder
1 cup crimini or button mushrooms, chopped
1/4 cup peas
1/4 cup corn
1, 14-ounce can of cannelloni beans
1/2 cup cooked bulgar
1/2 cup rolled oats
2 tablespoon fresh parsley, chopped
salt and pepper to taste

Saute the first four ingredients until they begin to soften. Add the next seven ingredients and cook over low heat for about 10 minutes, until much of the moisture has cooked off. Turn the heat off as soon as you notice things looking a bit dry.

Pour the vegetable mixture into a mixing bowl and add the beans, bulgar, oats and parsley. Mash. Salt and pepper liberally. Make sure it's really mashed well. Mash a little more. The corn and peas will still be whole-ish, but it's important that the beans be mashed very well, paste-like. They'll help hold everything together. Form the mixture into about 8 patties. Carefully saute these in a little olive oil over medium heat. Two to four minutes per side.

These patties probably aren't strong enough to hold up on a grill, but might survive if you were to freeze them first and put them cold onto the grill*. They are delicious with some arugula leaves and tomato slices on a whole wheat bun.

*EDIT: no, I do not believe that is true. These little patties desire badly to fall apart. So when reheating from a frozen state, cook them low, slow, and gentle on a surface that they are incapable of falling through.