Vegan Black Bean Burgers

This delicious black bean veggie burger recipe works well as long as you follow the directions and proportions as given. As far as the ingredients go, this is a very flexible veggie burger recipe. You just need to watch out for the dry/wet balance.
It works fine to substitute peppers for onion, or celery, in this black bean recipe, and I used only one clove of garlic. Grated carrots would be another possible substitution. I made the bread crumbs in the food processor using thick dry crusts.

Makes 10 large black bean veggie burgers.

Ingredients:
2 cups black beans cooked (Shelley cooks extra and freezes*)
1 Tbsp cooking oil
1/2 cup green pepper, chopped fine
1/2 cup red onion, chopped fine
1 large stalk celery, chopped fine
2 - 4 cloves garlic minced (depends how much you like garlic)
2 tsp cumin
2 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1/4 cup hummus
1 Tbsp soy sauce or Braggs Liquid Aminos
1/2 cup quick oats
2 slices dry whole wheat bread crumbled into tiny pieces (hint: blender or food processor works great)

Directions:
Heat oil in a frying pan on medium low
Sauté garlic & onion in oil until soft
Add the celery & pepper, fry until softened
Mix in the herbs & spices and heat through
Mash or puree half the beans
Add reserved beans and all other ingredients EXCEPT hummus and liquid seasoning
Mix well by hand
Add enough of the hummus or liquid seasoning to moisten mixture fairly well
Mixture may seem a little sticky, but it's better than a bit dry, because they WILL dry out while cooking
Form 10 flat patties and cook on medium until brown, approx. 10 min per side
Fantastic with a little brown mustard, horseradish and sweet pickle