With Summer here, the warm weather is bound to bring on the cookouts. The veggie burger is pretty much the vegetarian staple at these. Let’s face it, when people don’t know what to serve a vegetarian or vegan, a frozen veggie burger patty is often what they get. (at least I get) While those can be very tasty, have you ever made them from scratch? They are really really easy to make and you can make a bunch and freeze them so they are always on hand for a last minute lunch or dinner. : )
If you need more Summer cookout inspiration, check out Summer Cookout Essentials
PS the lettuce is from my garden : )
Summer Cookout Veggie Burger
Makes 8 patties
What You’ll Need:
1 can of black beans, drained and rinsed
1 can of white kidney beans, drained and rinsed
1 cup rolled oats (non-instant Oatmeal)
3/4 cup bread crumbs (I like to use Panko also called Japanese bread crumbs if you can find them)
1 tsp. (or more) chili powder
1 tsp. paprika
salt and pepper to taste
about 3 tbsp. chopped chives
1 small red bell pepper, finely diced
1/2 onion, finely diced
4 oz. mushrooms, finely diced
6 sun dried tomatoes, diced
3 cloves of garlic, minced
In a medium frying pan, heat some olive oil. Add the chopped onion, garlic, bell peppers and a pinch of Salt. Let cook 2 minutes on a lower heat. Add mushrooms and sun dried tomatoes; let cook another couple minutes. Let cool when cooked. While the veggies are cooling, in a large bowl combine the Beans, Oats, Bread Crumbs and all the spices and chives. Using your hands to mix the mixture until it’s slightly sticky and about 3/4 of the beans are smashed. Add in the veggies. Continue to work with your hands. If the mix feels a little dry, add water by the teaspoon until right. If it’s too wet, add bread crumbs : ) Form 8 burger patties. Refrigerate for about an hour. (you can also place these pouches in a ziploc bag and freeze for up to a couple of weeks) To cook, unwrap the burgers from the plastic and cook in a heated skillet with cooking spray or olive oil in the bottom. Cook about 3-4 minutes on each side.
PS these should always be cooked on a skillet or frying pan. Unfortunately, they can fall apart if cooked on the bbq.
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These were so so delicious! Can’t wait to make them myself.
Wow- these look and sound Awesome!
I love homemade veggie burgers and these sound delicious!
Any suggestions for making it vegan (without the egg?)
Valerie, I’ve made them vegan by adding a little bit of the bean liquid or some water. Add it at the very end and add until moist. Let them sit in the refrigerator for a few hours and just be careful cooking them because they will be a little more fragile. I hope you enjoy!
I would imagine that you would also be able to use some arrowroot powder, some egg replacer, or perhaps hummus to act as a binding agent.
what can i use instead of mushrooms? we have a very picky eater on our hands!
Amanda, you can chop the mushrooms super small so the person doesn’t notice them, or you could easily replace them with eggplant, corn, zucchini, or any squash and it will taste just as yummy : )
Yummy Vegan burgers here – natural living makes total sense – eat healthy grow naturally 🙂 cheers
I find that adding some crushed hazelnuts adds a delicious crunch. Also I use white flour instead of the breadcrums or eggs as a binding agent and with that they can be grilled on the BBQ as they become tougher 🙂
I just discovered your blog and I love it! There’s a handful of recipes I’ve already bookmarked and can’t wait to try!
Thanks so much Lisa!
This looks so yummy. Thanks for delicious veg recipe.You rock Leslie…