Pacific NorthWest Salmon Burgers!

1 lb salmon, broken up very small, you can use leftover or cook a couple steaks up to use.
1/2 c. black beans, drained, rinsed and mashed up
1 small clove garlic, finely chopped
2 T. white wine]
1/4 t. cayenne pepper or flakes
2 t. ponzu sauce
2 T.  extra virgin olive oil or the oil you have
2 T. finely chopped giner or 1 t. ginger pd
3/4 c. vidalia onions or what you have or 1/4 c. dehydrated onions
zest of 1 lemon
freshly gd. pepper
pinch of salt

Mix all ingredients together in a large bowl. Form patties by hand. About 3/4 inch thick.

Over midium heat, heat olive oil. Cook patties 5 minutes on each side or until golden.
Serve with a whole wheat bun, brown rice and a side of salad.

Garden Burgers

Garden Burgers
found this at simply natural, these are great!

2 tablespoons bulgur wheat
1 pound mushrooms, quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed) (also used dehydrated but not so much)
1/2 cup rolled oats
2/3 cup cooked brown rice (can use white also)
1/2 cup shredded mozzarella cheese
2 tablespoons shredded cheddar cheese
2 tablespoons ricotta cheese, (homemade)
1/2 teaspoon sea salt
1 clove garlic
Dash pepper
2 tablespoons cornstarch
Olive oil cooking spray

Add 1/4 cup boiling water to the bulgur wheat in a small bowl and let it sit for about 60 minutes. The wheat will swell to about double in size.Steam the quartered mushrooms for 10 minutes or until tender; then remove them from your steamer; and replace with the onion. Steam the diced onion for 10 minutes or until the pieces are translucent. Keep these two ingredients separate, and set aside. Add 1/2 cup of water to the oats and let them soak for about 10 minutes, until soft. Drain any excess water from the bulgur wheat and oats then combine the grains with the steamed mushrooms, rice, cheeses, and spices in a food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed. You want a coarse texture with some identifiable chunks of grain, mushroom, and cheese. Pour the mixture into a bowl with the steamed onion and cornstarch, and mix well. Preheat the oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with a light coating of olive oil cooking spray Measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a 3 3/4-inch patty that is approximately 1/2-inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in the skillet, arrange them on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. You can serve the patties immediately or freeze them, like the original, when they have cooled. If you freeze patties they can be reheated the same way as commercially sold garden burgers