If you’ve never made a recipe from this blog, make this one. How’s that as a dramatic way to start out a post?! These are, hands-down, the best homemade veggie burgers I’ve ever had. They’re flavorful, have great texture, stay together when you cook them and are super easy to make. What more could you ask for in any recipe, really?! I got the original recipe from a user on www.justapinch.com (I work there – read more about that here) but I changed up the seasonings and added an egg to bind it all together.
I served them open-faced on a piece of whole grain bread with mustard, sprouts, and topped them with avocados. They’re also great crumbled over a salad or as a regular burger on a bun.
I had some friends over for dinner the other night, no one among them a vegetarian, and I made these. Everyone loved them! If that isn’t a testament to a great veggie burger, I don’t know what is.
The protein and fiber from the black beans and oats keep you filled up. The shredded summer squash or zucchini keep them moist. An egg, beaten, makes sure they stay together. The seasoning mix – chipotles in adobo sauce, cumin, coriander, chili powder, oregano, salt and pepper – make them extra flavorful.
To add the seasoning mix evenly to the oat/bean mixture, I stirred it into the beaten egg
It’s quite a colorful mixture! If it feels to wet, just sprinkle in a few more oats.
The patties stay together really well.
Hope you enjoy!
Black Bean Veggie Burgers
Yield: 8 burgers
These are the best veggie burgers I've ever made! You can also make them ahead and freeze them for another time. Just make the patties, freeze them on a sheet pan for 30 min or so, then wrap them individually in foil. To cook from frozen, thaw on the counter 30 min then broil as usual.
2 tablespoons extra virgin olive oil
2 small or 1 medium summer squash or zucchini, grated (skin left on)
1 medium onion, chopped
1 red bell pepper, chopped
2 cups quick-cooking oats
2 cans black beans, drained but not rinsed
2 chipotle chilis, minced
2 tablespoons adobo sauce (from chipotle can)
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons dried oregano
1 tablespoon garlic powder
salt and pepper to taste
Slices of cheese, optional
8 whole wheat hamburger buns
Heat olive oil in skillet over medium high heat. After grating summer squash, squeeze out the water with your hands over the sink. You don't have to get all of it, just a good portion so the burgers aren't too wet). Saute onion, zucchini and pepper in skillet until cooked and somewhat dried out, about 10 minutes.
Transfer veggie mixture to a large bowl. add oats and black beans and stir to combine.
In a small bowl, beat egg until frothy. Add remaining ingredients and stir to thoroughly combine. Add egg mixture to veggie-oat-bean mixture and mix. Using your hands, form into 8 patties. Make ahead: burgers can be made up to a day in advance and refrigerated.
Place burgers on a cookie sheet and broil 10 minutes per side. Top with cheese during last minute or so to melt, if desired. Place on burger bun and enjoy immediately. Mayo, mustard and fresh lettuce are good toppers. Enjoy!
This recipe is adapted from Tasha Kaye's Vegan Black Bean Veggie Burger recipe from justapinch.com, here.