Veggie Burgers

Veggie Burgers

Veggie Burgers
My friend and fellow tester, Sable D., requested a recipe for veggie burgers as she and her husband eat the processed frozen ones quite often. I wanted to create an easy, freezable version that she could prepare using whatever vegetable and beans were in her house. Mission accomplished!
    Servings
    5burgers
    Cook Time
    50-60minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5burgers
    Cook Time
    50-60minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2tablespoon olive oil, divided
    • 1/2 small onion, finely chopped *
    • 1/2 red or orange pepper, finely chopped
    • 2 garlic cloves, finely chopped
    • 2tablespoon artichoke hearts, chopped
    • 1/4cup mushrooms, chopped
    • 1 (15-ounce) can chickpeas, drained
    • 1/2cup refried beans (I like Amy’s Original Vegetarian)
    • 1 egg, lightly beaten
    • 3/4cup rolled oats
    • 1/3teaspoon paprika (sweet if you don’t like spicy)
    • 1/8teaspoon chili powder
    • 1teaspoon dried oregano
    • 1tablespoon fresh cilantro, chopped
    • 3/8teaspoon ground cumin
    • 1/2teaspoon sea salt
    • 1/4teaspoon black ground pepper
    • 5 burger rolls
    • 5 red leaf lettuce leaves
    • 5 slices red onion
    • 5 tomato slices
    Instructions
    1. Heat ½ tablespoon oil in a medium sauté pan; add the onions and the next 4 ingredients (through mushrooms) and sauté until translucent. Transfer to a small bowl to cool.
    2. Place the chickpeas in a small bowl and coarsely mash until only a few chickpeas are whole. Stir in the refried beans until well combined.
    3. Add the cooled vegetable mixture to the beans, combining well. Mix in the egg and add the oats and the following 7 ingredients (through black pepper) to the bean mixture. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 15 minutes (30 minutes would be optimal).
    4. In a large, flat skillet heat remaining oil over medium-high heat. Add the burgers and cook patties 2 to 3 minutes per side.
    5. Place patties on bottom halves of buns; top each patty with 1 lettuce leaf, 1 slice of onion, 1 tomato, and top half of bun.
    Recipe Notes

    Experiment with different vegetables. Try adding jalapeños and sliced black olives as you can’t have too many veggies in a veggie burger! You can also try black beans, white beans or a combination of different beans in place of the chickpeas. Use whatever is in your house or combination of vegetables and beans your family loves. These freeze well. I prefer to cook the patties first, cool them completely, and individually wrap them so they can just be reheated in a microwave or oven when needed. You could also freeze them uncooked, thaw prior to cooking and cook as indicated. Serve your favorite fruit or potato or pasta salads with these burgers or try The Whole Meal's Kale and Cruciferous Crunch Salad with Poppyseed Dressing which you can find on the website.

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