Not Just Burger and Brats

With Summer in full swing, grills are ready and raring to go. BBQ’s are a quintessential part of summer fun so what’s a non brat or burger eater to do?  Have no fear fellow nutritarians! You can enjoy plenty of healthy delicious food over the fire as well. Last week Susanna made an incredible vegetable dish with portobellos and red peppers (YUM!) and today I will be making “New York Times Veggie Burgers” from Rip Esselstyn’s book, The Engine 2 Diet. Speaking of Rip, he’s coming to town! Rip will be in the Philadelphia area on July 26th, more details about this event are coming soon so make sure you stay posted! In the meantime, make Rip’s awesome veggie burgers for your next grill out so you two will have something to chat about

New York Times Veggie Burgers

1 can no salt added black beans, rinsed and drained

1 can tomatoes with zesty mild chillies, drained

1 garlic clove, minced or pressed

1 tsp. onion powder

2 green onions, chopped

1 cup chooped carrots

1 cup parsely or cilantro

2 cups quick rolled oats

Fresh veggie toppings and healthy condiments

Preheat oven to 450 (or fire up the grill!). Process the first seven ingredients using an immersion or regular blender or food processor. Remove contents into a large bowl and stire in the oats. Form into patties, place on a sprayed baking sheet in baking – if grilling place on lightly sprayed grill or tin foil – bake for 8 minutes, grill for about 4 minutes on each side. Both sides should be nicely browned. Toast buns and pile on those healthy toppings!

Thanks Rip! If this sounds good to you I’ll be doing a demo from 12 – 3 today! Come check it out.

Have a great weekend!

Anabell