BEST Veggie Burger
Tasty vegan and gluten-free veggie burgers made with simple ingredients like black beans, oats, and vegetables.
4h 50m4Servings
Nutrition
181kcal
10gProtein
45gCarbs
4gFat
Ingredients
Carrot
50 g
Celery
50 g
Onion
100 g
Garlic
1 clove
Salt
To taste
1½ tsp
Quick Cooking Oats
2 cups
Whole Wheat Flour
½ cup
Italian Herbs (Dry)
1 tsp
Black Pepper
½ tsp
Black Beans
drained but not rinsed
1 19 fl. oz. can
Soy Sauce
1 tsp
Equipment
Food Processor
Instructions
1Prepare Vegetable Base
10m
10mProcess Vegetables
Using a food processor or box grater, pulse or shred the carrot, celery, onion, and garlic. Add the salt and stir together well, mashing the mixture so the salt draws out liquid from the vegetables. Set aside.
2Combine Burger Mixture
10m
10mMix Dry Ingredients
In a large bowl, combine oats, whole wheat flour, Italian herbs, and black pepper. Mix until well combined.
Add Wet Ingredients
Add the drained black beans, the prepared vegetable mixture, and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff; add a spoonful or two of water if needed, but do not add too much or the burgers will be mushy.
3Chill the Mixture
Refrigerate
Cover the mixture and refrigerate for at least 1 hour. For best results, chill for 4 hours or overnight.
4Cook the Burgers
30m
30mShape Patties
When ready to cook, shape the chilled mixture into 6 patties.
Sear Patties
Heat 1/4 inch of oil in a skillet over medium-high heat. Sear the patties on each side for 45 seconds to 1 minute, until golden brown.
Low and Slow Cook
Reduce the heat to the lowest temperature, cover the skillet with a lid, and cook for 15 minutes on each side. Check frequently to prevent burning. The burgers should be slightly darker than when seared and cooked thoroughly.
Tips
Ensure the mixture is firm enough to hold its shape; if too wet, add a little more oats or flour.
Do not over-mash the black beans; some texture is desirable.
Cook the burgers thoroughly on low heat after searing to ensure they are cooked through without burning.