VEGGIE BURGERS

I made these one week night - a quick, easy, delicious and healthy dinner.
The patties held together well and I liked that they could be prepared and formed in advance - making for a leisurely summer cooking experience.
The recipe made an ample amount of burgers - I was able to feed my family, with enough left over to give to a friend when she stopped by to pick up her kids after a play date. Her and her family were on their way to England the next day and I was very glad to help her out, even in such a small way, by providing dinner - as simple as it was.

VEGGIE BURGERS

4 teaspoons olive oil
1 onion, finely diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped parsley
1 cup rolled oats
flour, for dusting
small rolls or buns
1/2 cup mixed greens

Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and saute for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, paprika, parsley and oats. Remove from heat, mix in egg and let rest at room temperature for 1 hour.
Divide the mixture into equal parts and form each into a flattened, round patty. Lightly coat each side with flour.
Heat remaining 2 teaspoons olive oil in a large skillet over medium-high. Add patties and cook for 5 minutes on each side, or until golden brown.
Serve on multigrain buns topped with mixed greens, if desired.
Enjoy!