These are the best veggie burgers you will ever make. There’s no getting around the fact that veggie burgers take longer to make than regular hamburgers, but these vegetable-packed burgers are well worth it (trust me). The steps are easy, so stick with me. You can do this! The guests at your barbecues will love these burgers.
How to make the Best Homemade Vegetable-Packed Burger
Ingredients:
- 1 (15 oz) can kidney or pinto beans, drained and rinsed
- 1-2 cups rolled oats (as needed)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup mushrooms, finely chopped
- 1/2 cup onions or leeks, finely chopped
- 1-2 carrot(s), shredded
- 1/2 cup red bell pepper, chopped
- 3 cloves garlic, pressed or minced
- 1 tablespoon soy sauce (or
- Worcestershire sauce)
- 1/2 teaspoon salt
- Spices and herbs to taste (Cajun, Italian, Mexican, etc.)
Directions:
- Throw all ingredients (start with only one cup of oatmeal) in food processor (or use a stick blender). Pulse until coarsely chopped. Add more oatmeal as needed, until patties hold together well.
- Chill mixture for about an hour, then shape into smallish patties (these are rich and filling, so don’t make them too big!). Chill patties several hours, or freeze and save until needed.
- If your patties want to fall apart, cook them in the oven. Broil patties 4 to 6 inches from heat for about 10 to 15 minutes, until browned and heated throughout. If your patties hold together well, you can simply sauté them in a skillet. Heat a bit of olive oil and cook patties over medium-high heat 6 to 7 minutes on each side, until crisp outside and cooked through. (For veggie burgers on the grill, pre-cook burgers, then reheat on the grill. )
- Eat on pitas, whole wheat buns, or on a bed of lettuce.
- Dress as desired.
This recipe is flexible—all you have to do is mix up the spices to invent a Mexican, Italian, Cajun, or Curry veggie burger!
Just a note: the more finely you chop/mash the ingredients, the better the patties will hold together.
