White Bean Veggie Burger with Blue Cheese Dressing & Dip

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• ​​1 tbsp olive oil
• 1 cup red bell pepper, diced
• 2 cups onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 15 oz chickpeas, canned
• 15 oz cannellini beans, canned
• 1 cup quinoa, cooked
• 2 eggs
• 1 cup rolled oats
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• Salt & pepper, to taste

• 6 brioche buns
• 6 leaves romaine lettuce
• ½ onion, sliced
• 1 large tomato, sliced
• Toby’s Blue Cheese Dressing & Dip
• 2 cups coleslaw mix

Gather all ingredients. Preheat the oven to 350 degrees F and heat up olive oil in a skillet on medium heat. In a medium bowl combine bell pepper, onion, celery, and garlic. Cook for 5 minutes until veggies are tender, then transfer to a large bowl. 

Add chickpeas, cannellini beans, and quinoa to the bowl and mash 2/3rds of them into the veggies, mix well. Add the eggs, oats, chili powder, paprika, cumin, salt, and pepper, then mix until fully incorporated. Add more oats as needed to reach desired consistency.

Divide the mixture into 6 and form tightly packed patties by hand. Arrange evenly apart on a saran wrap lined baking sheet and freeze for 30 minutes or so.

Cook patties in a lightly greased skillet for 5 minutes on each side, then finish in the oven for 10 minutes. 

Place patties on buns and add lettuce, onion, and tomatoes. Mix coleslaw with Toby’s Blue Cheese Dressing & Dip and add that on the burger, top with the other bun half. Serve and enjoy!