Combine beans, onion, garlic, oats, carrots, parsley, chili powder, salt and pepper in a food processor. Pulse until combined but not puréed. If the mixture does not hold together, add reserved bean liquid a tablespoon at a time until it does. Let the mixture rest for a few minutes before shaping burgers.
Shape into patties 1 inch thick. Cover and refrigerate for several hours. Film the bottom of a large nonstick or cast-iron skillet with the oil and turn the heat to medium. Cook patties in the hot skillet, 3 to 5 minutes per side.
This recipe is from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good,” by Mark Bittman (Clarkson Potter, $26).
Per serving: 530 calories; 14 grams protein;
74 grams carbohydrates; 22 grams fat; 1,043 milligrams sodium; 12 grams fiber; 9 grams sugar.
GRILLED PORTABELLA BURGERS
4 large portabella mushrooms, stems trimmed
Olive oil spray
Salt and pepper
4 hamburger buns, toasted
½ cup jarred roasted red bell peppers
Spray the mushrooms all over with olive oil or cooking spray. Season with salt and pepper to taste. Grill over medium-high heat for 7 to 8 minutes per side, until tender. Serve on toasted buns, topped with roasted peppers and any other desired garnishes.
This recipe is from “Campfire Cuisine: Gourmet Recipes for the Great Outdoors,” by Robin Donovan (Quirk Books, $15.95).
Grill cup side down for 10 minutes, then turn. Fill the cavities with slivers of Comté or Gruyere cheese and a heaping tablespoon crème fraîche and grill for 10 more minutes.—from “The Picnic Cookbook,” by Annie Bell (Kyle Books, $19.95).
Make a marinade with ¼ cup extra-virgin olive oil, ¼ cup inexpensive balsamic vinegar, ¼ cup soy sauce and 3 garlic cloves. Place the marinade ingredients and 4 mushroom caps in a zipper-top bag for at least 30 minutes or up to 2 hours before grilling.—From “100 Grilling Recipes You Can’t Live Without,” by Cheryl and Bill Jamison (The Harvard Common Press, $16.95).