Go Back

Veggie Burgers

Courtesy of Ohio Cooperative Living
Course Entrée
Cuisine American
Servings 8

Ingredients

Burger

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced fine
  • 4 cloves garlic minced
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 15.25-ounce cans black beans (no salt added)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups cooked brown rice
  • 1 15-ounce can shoestring chopped beets drained and chopped small
  • 2 teaspoons dijon mustard
  • 1 tablespoon molasses
  • 1/2 cup rolled oats finely ground
  • 1 tablespoon olive oil
  • 8 hamburger buns

Your favorite hamburger toppings

  • Dijon mustard, lettuce, onion and tomato shown

Instructions

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking until slightly charred, 7 minutes.
  • Add garlic, vinegar and water. Cook 3 minutes, or until vinegar smells sweet. Transfer mixture to a large mixing bowl.
  • Drain and rinse black beans. Add half the beans to onions and mash. Add the other half of beans and leave whole.
  • In small bowl, combine dry spices.
  • Add remaining ingredients (except oil, buns and toppings) to black bean mixture, stirring well to combine. Shape into 8 patties.
  • In large skillet over medium heat, add oil. Cook patties 2 minutes, then flip (if they don’t lift easily with a spatula, cook a little longer). Cook another 6 minutes until warmed through.
  • Place burgers on buns and top with your favorite hamburger toppings.

Notes

Nutrition information: 628 calories; 7g fat, 115g carbohydrates; 20g fiber; 28 grams protein.