Almost-Veggie Burgers

Yesterday I ventured into the world of making veggie burgers. Not bad for a first try, but they were really more like veggie-burger-pancakes, based on the consistency! I like making these because you can put into then whatever you happen to have on-hand. These were "almost veggie" because I did use some left-over chili in them.

1/2 zucchini, chopped
1/2 carrot, shredded
1/4 cup chopped onion
2 cloves garlic
1/2 cup bulgur
3/4 cup chili
1/2 cup cooked pinto beans
1/4 cup salsa
1 jalapeno, chopped
4 hamburger buns
1 egg
1 cup old-fashioned oats

Soak the bulgur in 2 cups of boiling water for 20 minutes, then drain. Put everything except the oats into the food processor and process until you can't tell what's in it anymore! Stir in the oats and put in the refrigerator for at least 30 minutes. You can add more oats if it is too thin. I don't measure ingredients so these are all estimates. Fry over medium heat in about 1/4 inch of hot vegetable oil until they are well-browned underneath, then flip and brown the other side. Now, when I did this they still were not done, so I put them in the microwave for 5 minutes, which dried them out nicely. I sered them on whole wheat buns with whole-grain mustard, mayonnaise, fresh spinach, tomatoes, alfalfa sprouts, and avocado. The awesome thing about them is you can put any relatively-dry vegetables you want in them, along with cooked grains like brown rice, wheat berries, quinoa, or barley. It's pretty much a left-over dish - if you grind it up enough, no one will ever guess you ate the same thing 2 days ago, haha!