Veggie Burgers
A flavor and texture filled veggie burger made with beans, veggies and seasonings.
Servings: 8 -12
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 jalapeno seeded and ribs removed, diced
- 1 14 oz can artichoke hearts (drained), chopped
- 1 12 oz jar roasted red peppers, chopped
- 1 T chopped black olives
- 3 garlic cloves minced
- 1 15.5 oz can cannellini beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 16 oz can chickpeas, rinsed and drained
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup bread crumbs
- 2 T chopped fresh parsley
- 1 t smoked paprika
- 1 t chili powder
- 1 t dried oregano
- 1 t red chili flakes
- 1 t ground cumin
- 1/2 t celery seed
- 1/2 t salt
- 1/4 t ground black pepper
- 2 eggs beaten
- 1-2 T vegetable oil
Instructions
- Heat the olive oil in a sauté pan over medium heat. Add the diced red onions and sauté until soft (about 3 to 5 minutes). Add the jalapeno, artichoke hearts, red peppers, olives and the garlic. Continue to sauté until all the veggies are softened (about 5 minutes). Set aside to cool.
- In a large bowl, add the cannellini beans, black beans and chickpeas. Gently mash about half of beans but leave the other half the of the beans whole. Add the cooled veggie mixture to the beans along with the oats, bread crumbs, parsley, smoked paprika, chili powder, oregano, red chili flakes, cumin, celery seed, salt, black pepper and eggs. Thoroughly combine mixture.
- Form mixture into 8 to 12 patties (this depends on the size and thickness of your burgers). Cover and refrigerate patties for 30 minutes.
- Heat the vegetable oil in a sauté pan over medium heat. Cookie veggie burgers for 2 to 3 minutes on each side.
- Serve on a hamburger bun with your favorite burger toppings!
Notes
These veggie burgers are freezer friendly. Place plastic wrap around the uncooked veggie burgers, and store in a freezer bag.
Recipe Source: Guy Fieri