Recipe: Two Bean Veggie Burgers

Homemade veggie burgers were on my “To Make” list for ages. I think I put it off because they are quite time consuming. The main reason I decided to bite the bullet was because I found some gorgeous produce at our local Winter Farmer’s Market to make them with (onions and carrots).

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The time that goes into making these burgers is worth it though. The recipe I adapted my burgers from was from Daily Garnish. It’s a great recipe and I can’t wait to make it again. That said, I definitely plan to use an egg next time as a binder.

Domestocrat’s Two Bean Veggie Burgers
(adapted from Daily Garnish’s Vegan Bean Burgers, nutritional info is below)
1 can black beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1 carrot, finely minced
1 onion, finely minced
1/2 cup ground oats
1/4 cup ground pumpkin seeds
3 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. coriander
1/4 tsp. chili powder
1/2 tsp. Vietnamese cinnamon
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. black pepper

First, pulse your onions in a food processor until they are chopped finely.

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Add your carrots to the foodpro next and pulse to a similar size as the onions.

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Rinse your garbanzo beans (chickpeas) and black beans and add them to the foodpro.

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Before you pulse, add your spices on top.

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Pulse for a good 1-2 minutes until the whole mixture is smooth and creamy.

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The next part of the recipe calls for ground pumpkin seeds and oats. I ground them down in the coffee grinder I use specifically for spices and grinding things like flax seeds and oats.

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Add your bean mixture and ground items to a big bowl and combine together thoroughly.

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Form the mixture into patties. This recipe should make 6 patties. Spread them out on a well greased cooling rack on top of a baking sheet. Bake on 350 degrees for 35 minutes.

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When my veggie burgers came out of the oven they were cooked but not as crunchy as I would have liked on the outside. So I crisped them up in a pan for about 3 minutes over medium heat before serving.

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Serve them as you would a regular burger (on a bun with tomato and pickles) or by itself with a runny egg on top. Either way, enjoy!

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Nutritional Information:

Loaded in and tracked with my Lose It iPhone app.

Since my burger recipe makes 6 servings, here is the nutritional info for one burger:

266 calories
10.6g fat
36.5g carbohydrates
1.7g fiber
3.6g sugar
10.3g protein

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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9 Responses to Recipe: Two Bean Veggie Burgers

  1. BFO says:

    this looks awesome! can’t wait to give it a try!

  2. WilliamRev says:

    Looks good. The carb/protein ratio is a little off for my diet style, and I’m a little surprised the fiber is so low since you used beans. Still, I’d def eat it over a salad and skip the bun.

  3. thewondermya says:

    Wow that looks absolutely healthy and yummy ! I shared it with a vegetarian friend of mine ! Love it !

  4. These have been on my “to make” list too! I have vegetarian friends who I promised would never eat a freezer burned veggie burger in my house ( that tends to be the fair in other locals they visit) and I was meaning to make my own but hadn’t found a good recipe! Way to go Kim…. we really need to get this dinner date thing happening!

    Natalie

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