Southwest Veggie Burgers
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Prep time: 
Cook time: 
Total time: 
Serves: 4 Burgers
 
Ingredients
  • 2 Tbsp olive oil
  • 3 Tbsp red onion diced fine
  • 2 Tbsp diced black olives
  • 2 tsp diced red bell peppers
  • 1 tsp diced jalapeño (** optional .. I left it out)
  • 1½ Tbsp diced garlic
  • 1 Tbsp diced artichoke
  • 4 oz black beans, drained
  • 4 oz chickpeas, drained
  • 4 z white beans, drained
  • ¾ cups rolled oats
  • ½ tsp Hungarian paprika
  • ½ tsp chili powder
  • 1 tsp dried oregano
  • 1 Tbsp minced fresh parsley leaves
  • ½ tsp red chili flakes (** adjust for your heat tolerance)
  • ½ tsp ground cumin
  • ½ tsp celery salt
  • ¼ tsp ground sage
  • 2 Tbsp seasoned bread crumbs (** I used gluten-free)
  • 1 egg
Instructions
  1. In a food processor, puree ½ of the beans or mash them, depending on how chunky you'd like your burger to be.
  2. In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans.
  3. Saute until translucent.
  4. Remove and cool.
  5. Add veggies to the beans and mix thoroughly.
  6. Add all dry ingredients along with the egg.
  7. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes, or longer if you have time.
  8. (** Note: Refrigerating the mix for a while will help them hold together a little better while cooking)
  9. In saute pan add 1 Tbsp olive oil, and cook patties (~ 2 to 3 minutes per side)
Notes
Nutritional Data by %
% Protein: 15
% Carbs: 82
% Fat: 1

(To freeze the burgers, bake and cool them, then wrap in foil or freezer-safe wrap; unwrap the burgers and reheat them in the microwave, or place them on a parchment-lined pan and bake in a 300°F oven until hot, about 25 minutes)
Nutrition Information
Serving size: ¼ Total Recipe Calories: 190 Fat: 1.5 Carbohydrates: 37 Sugar: 6.3 Protein: 10 g
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/veggie-burgers/