Veggie Burgers with Basil Aioli

Veggie Burgers
1 can black beans, rinsed and drained or 1/2 cup cooked beans
1 can tomatoes with zesty mild chilies, drained
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
 1 cup chopped carrots cone #1
1 cup parsley or cilantro 
 2 cups quick rolled oats
(add ½ cup water or more if  mixture looks too dry)
Optional: ¼ cup nutritional yeast
Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties (*I made patties flat so they would cook more evenly), Preheat Electric Skillet 350 or griddle or other sized skillet on medium heat. Add a small amount of cooking oil or spray Brown on each side until golden.

Basil Aïoli
3/4 cup mayonnaise veganaise
1/3 cup finely chiffonade fresh basil
1 tablespoon fresh lemon juice
4 drops of Basil Essential culinary oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)