Black Bean Burgers

1 cup frozen mixed veggies, thawed
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa

In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)