The Counter Veggie Burger - Marc Boussaire

• 4 T extra-virgin olive oil
• 2 garlic cloves diced
• 2 carrots, peeled and shredded
• 1 yellow squash grated
• 1 zucchini squash grated
• 1 t salt
• 1/4 t grated black pepper
• 1/2 C canned black beans, rinsed
• 1 egg
• 1 t paprika
• 2 T italian parsley
• 1-1/2 C rolled oats
• 1/4 C panko

1. Heat 2 T olive oil in a pan over medium-high heat. Saute garlic for 3-4 minutes. Mix in carrots, squash and zucchini and cook for an additional 3-4 minutes more until soft. Mix in half the black beans mashed and half whole, salt, egg, paprika, parsley and oats. Remove from heat. Transfer and let rest at room temperature for an hour.
2. Divide the mixture into six equal parts and form each into a flatten round patty. Add panko to hold together.
3. Heat remaining 2 T olive oil over medium-high heat and cook 3-4 minutes each side or until golden brown. Serve on buns with greens.

t, garlic, carrots, zucchini, salt, black pepper, black beans, egg, paprika, t italian parsley, rolled oats, panko

Taken from www.epicurious.com/recipes/member/views/the-counter-veggie-burger-marc-boussaire-50176744 (may not work)