4 tbsp. olive oil, divided
6 tbsp. diced red onions
4 tbsp. diced black olives
5 tbsp. diced red peppers
4 tbsp. diced garlic
4 oz. black beans, rinsed and drained
4 oz. white beans, rinsed and drained
4 oz. chickpeas, rinsed and drained
8 oz. rolled oats
2 tbsp. jalapeno dip mix (Southwest style)
2 tbsp. minced fresh parsley leaves
1/2 tsp. celery salt
4 tbsp. seasoned bread crumbs (or Panko)
1 egg

In a medium sauté pan over medium heat, add 2 tablespoons olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool.

Cook the oats according to oatmeal directions and let cool.

Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked vegetables to mixing bowl and mix thoroughly.

Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes.

In sauté pan add remaining 2 tablespoons olive oil and cook patties on medium high heat for 3 to 4 minutes per side until browned.

Note: Patties are best if made pretty thin. The thicker they are the longer they will need to cook through.

Makes 4 burgers.

Submitted by: Stacie