For Fourth of July last weekend, I really wanted to try my hand at making veggie burgers. The frozen, pre-made kind aren’t horrible, but they’re thin, salt-heavy, and generally uninspiring. After a lot of time on Pinterest, I decided to make a variation of these Triple-Bean Veggie Burgers from Peas & Carrots. The recipe made ten big burgers, so I saved a couple for later and brought the rest to the pool party. They got rave reviews all around (and even a couple recipe requests), so I think this recipe is a keeper!
Overall, these are much healthier than frozen, pre-made burgers and they’re super easy to make. With three types of beans, quinoa, ground flax, oatmeal, veggies, and no oil, these pack a nutritional punch. Plus, they’re totally vegan and there aren’t any weird or expensive ingredients!
1 15 ounce can black beans (drained and rinsed)
1 15 ounce can great northern beans (drained and rinsed)
1 15 ounce can chickpeas/garbanzo beans (drained and rinsed – or try 1.5 cups of slowcooked beans)
1 bell pepper, diced (any color)
1 medium onion, diced
1 cup celery, diced
2 flax eggs (2 tbsp ground flax + 6 tbsp water, stir together and let sit in fridge for ~20 minutes)
2 tbsp ground flax
2 cloves garlic, minced
1 cup cooked quinoa
1 cup old-fashioned oats
1 tsp Italian seasoning
1 tsp cumin
1 tsp chili powder
1 tsp paprika
Crushed red pepper, to taste
Freshly ground pepper, to taste
Drain and rinse the beans in a colander, set aside. Make two flax eggs (1 “egg” = 1 tbsp ground flax and 3 tbsp water) and leave in the fridge for ~20 minutes, or until they reach an egg-like consistency.
Dice the onion, bell pepper, and celery.
Heat a large skillet to medium and spray with cooking spray. Saute the vegetables for a couple minutes, or until the onions are translucent.
Combine the sauteed veggies, beans, and the remaining ingredients in a large bowl. Make sure there’s some extra room in the bowl as you’ll be smooshing and mixing. I actually had to upgrade to a bigger bowl.
Using a fork and potato masher, mix, smoosh, smash, and combine everything really well. I started with a potato masher, but the fork allowed for more precision and smashing power.
Once you’re satisfied with the burger consistency, roll into large balls and smash down into patties. I was able to make 10 large veggie burger patties with mine. Separate with small pieces of foil or parchment paper. Store in the fridge for at least half an hour before serving. I grilled mine for a couple minutes on each side (be careful if the grill is really hot, these char much quicker than traditional beef burgers. If you’re not grilling, these can be heated on the stovetop or microwave too.
I wasn’t able to take any pictures of the burgers on the 4th, so the next day I was left with these super flat buns that had been at the bottom of the pool bag. Hopefully your buns will be more appetizing looking! Don’t worry, they still tasted great! I served my burgers with spring mix lettuce and sauteed peppers and onions, yum!
- 1 15 ounce can black beans (drained and rinsed)
- 1 15 ounce can great northern beans (drained and rinsed)
- 1 15 ounce can chickpeas/garbanzo beans (drained and rinsed)
- 1 bell pepper, diced (any color)
- 1 medium onion, diced
- 1 cup celery, diced
- 2 flax eggs
- 2 tbsp ground flax
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup old-fashioned oats
- 1 tsp Italian seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Crushed red pepper, to taste
- Freshly ground pepper, to taste
- Create two flax eggs by combining 2 tbsp flax and 6 tbsp of water and refrigerating for ~20 minutes, or until egg-like consistency.
- Drain and rinse the three types of beans, set aside.
- Dice onions, celery, and pepper.
- Heat a large skillet to medium and spray with cooking spray. Add the onion, celery, and pepper and saute for 3-4 minutes or until onions are translucent.
- Combine sauteed vegetables, beans, and the rest of the ingredients in a large bowl. Mash with a fork or potato masher. Combine well.
- Roll into large balls and form into patties.
- Separate patties with parchment paper and refrigerate for 30 minutes.
- Grill for 3-4 minutes per side, or heat on the stovetop.
- Serve and enjoy!