These veggie burgers are chock-full of vegetables, beans, oats and rice.

Veggie Burgers

3 teaspoons vegetable oil - divided use
1 cup sliced mushrooms
2 carrots, shredded
1 medium onion, chopped onion
1 small zucchini, chopped
2 cups quick or old fashioned oats
1 (15-ounce) can kidney beans, rinsed and drained
1 cup cooked white or brown rice
1/2 cup chopped fresh cilantro or parsley
2 tablespoons soy sauce
1 teaspoon minced garlic
1/8 teaspoon black pepper
Hamburger buns and toppings (optional)

1. In a large non-stick skillet cook mushrooms, carrots, onions and zucchini over medium-high heat 5 minutes or until vegetables are tender.
2. Transfer vegetables to food processor bowl. Add oats, beans, rice, cilantro, soy sauce, garlic and pepper. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.
3. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.

Makes 8 servings.