Veggie Burgers with Garlic and Lemon Aioli

Ingredients
* 2 ounces olive oil
* 3 tablespoons diced red onion
* 2 tablespoons diced black olives
* 2 tablespoons diced red bell peppers
* 1 1/2 tablespoons diced garlic
* 1 tablespoon diced artichoke
* 4 ounces black beans, drained
* 4 ounces chickpeas, drained
* 4 ounces white beans, drained
* 6 ounces rolled oats
* 1/2 teaspoon Hungarian paprika
* 1/2 teaspoon chili powder
* 1 teaspoon dried oregano
* 1 tablespoon minced fresh parsley leaves
* 1/2 teaspoon red chili flakes
* 1/2 teaspoon ground cumin
* 1/2 teaspoon celery salt
* 1/4 teaspoon ground sage
* 2 tablespoons seasoned bread crumbs
* 1 egg

Directions

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly mashing the beans somewhat to add moisture. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties. I used a cookie cutter to make them more uniform and then wrapped them individually in saran wrap so that I could cook them the next day. Cover and refrigerate for at least 30 minutes. They will also freeze well.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with *Garlic and Lemon Aioli on a bun with tomato and lettuce. They are also great with any of your favorite hamburger fixins.

Garlic and Lemon Aioli:

* 1 cup mayonnaise
* 1/3 cup fresh lemon juice
* 1/2 tablespoon Dijon mustard
* 1 lemon, zested
* 4 tablespoons finely minced garlic
* 1 tablespoon minced fresh tarragon leaves
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* Salt