I've tried commercially prepared veggie burgers and, to me, they're pretty much edible but "meh!" nothing to write home about. Since I've been investigating the concept of a whole food plant based diet, I bought Rip Esselstyn's book "The Engine 2 Diet". He advocated a totally plant based diet for health reasons. This recipe is from the book.
I used diced onion in place of the green onion, garlic powder and a combination of parsley and cilantro. You definitely need to add some salt to the mixture.
NEW YORK TIMES VEGGIE BURGERS
Makes 8 patties - 4 Smart Points per patty
1 can black beans, rinsed and drained
1 can mild tomatoes and green chilies
1 garlic clove, minced or 1 tsp. garlic powder
1 tsp. onion powder
2 green onions, chopped
1 cup parsley or cilantro
2 cups quick rolled oats
Process the first seven ingredients using an immersion blender or food processor. Stir in oats and form into 8 patties. Saute burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.