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+ servings

Veggie Burgers

Ingredients

  • 2 Tbsp olive oil
  • 3 Tbsp red onion, diced fine
  • 2 Tbsp black olives, diced
  • 2 Tbsp red bell peppers, diced
  • 1 tsp diced jalapeño, optional
  • 1 ½ Tbsp garlic, minced
  • 1 Tbsp artichoke, diced
  • 4 oz black beans, drained
  • 4 oz chickpeas, drained
  • 4 oz 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 (more or less, depending on your tolerance for heat)
  • ½ tsp ground cumin
  • ½ tsp celery salt
  • ¼ tsp ground sage
  • 2 Tbsp seasoned bread crumbs (gluten-free if you’re avoiding gluten)
  • 1 egg

Instructions

  • In a food processor, puree ½ of the beans or mash them, depending on how chunky you'd like your burger to be.
  • In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
  • Add veggies to the beans and mix thoroughly.
  • Add all dry ingredients along with the egg.
  • Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes, or longer if you have time.
  • (Refrigerating the mix for a while will help them hold together a little better while cooking)
  • In saute pan add 1 Tbsp olive oil, and cook patties (~ 2 to 3 minutes per side)