Hearty Veggie Burgers (Printable)

Hearty patties loaded with beans, vegetables, and spices for a satisfying meatless meal

# What You’ll Need:

→ Vegetables

01 - 1 cup grated carrots
02 - 1 cup finely chopped mushrooms
03 - 1/2 cup finely diced red onion
04 - 1/2 cup corn kernels, fresh or frozen and thawed

→ Legumes

05 - 1 can (15 oz) black beans, drained and rinsed

→ Binders

06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or 1 tbsp ground flaxseed mixed with 2.5 tbsp water for vegan option)

→ Seasonings

09 - 2 cloves garlic, minced
10 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
11 - 1 tsp smoked paprika
12 - 1 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Cooking and Serving

15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice

# Directions:

01 - In a large mixing bowl, mash the black beans with a fork or potato masher until coarse but not fully pureed. Some texture should remain for a hearty bite.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, parsley, rolled oats, breadcrumbs, smoked paprika, cumin, salt, and pepper to the bowl with the mashed beans.
03 - Add the egg (or prepared flax egg) to the bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
04 - Divide the mixture into 4 equal portions. Shape each portion into a patty approximately 1 inch thick, pressing firmly to compact the mixture.
05 - Heat olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Toast the burger buns in the skillet or under a broiler until lightly golden.
07 - Layer each bun with a patty, lettuce leaves, tomato slices, pickles, and your favorite sauces. Serve immediately.

# Expert Suggestions:

01 -
  • The black beans give these burgers a meaty texture that even devoted carnivores have praised at my cookouts.
  • Smoked paprika and cumin together create a flavor so deep you will forget you are eating something healthy.
  • They come together in about half an hour with nothing more than a bowl, a fork, and a skillet.
02 -
  • Do not skip chilling the patties for at least fifteen minutes if you plan to grill them, because cold patties hold their shape much better over open flame.
  • If your mixture feels too wet to shape, add breadcrumbs one tablespoon at a time until it firms up, because wet mixtures will fall apart every single time.
  • The patties freeze beautifully, so make a double batch and freeze the extras between sheets of parchment for an easy weeknight dinner later.
03 -
  • Wet your hands slightly before shaping the patties and the mixture will not stick to your fingers nearly as much.
  • Resist the urge to flip the patties too early, because a well formed crust on the first side is what keeps them intact when you turn them.

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