Every vegan (and vegetarian) needs a staple plant based bean burger in their arsenal. They’re easy to make, they’re a summertime staple, and are super versatile - you can crumble them and use for taco meat, as quesadilla filling, or even on top of a salad.
Frozen supermarket bean burgers are expensive (though I’ve heard great things about the Beyond Burger, haven't tried it myself yet!). And they’re not all plant based - many use egg as a binder, so you have to watch out for that.
This plant based burger recipe is super easy to make, has less than ten ingredients, and boasts plenty of umami. Hearty beans and oats are combined with chili powder and miso to create a deeply flavored patty with just a hint of spice.
If you like ketchup on your vegetable burgers, you’ll love this - the combo of ketchup and chili powder is surprisingly delicious! This recipe shows a traditional combo of lettuce, pickle, tomato and ketchup but the possibilities are endless - add barbecue sauce and coleslaw for a BBQ burger, or use two patties for a double burger.
I make a double batch of these and put them in the freezer (individually wrapped). When I want one, I just pull it out, pop it in the microwave, and make a burger. Another one of my favorite ways to eat this is in a wrap with ketchup, lettuce, and plenty of pickles - easy and delicious!
I prefer to cook mine in the oven because they get a nice deep brown crust and because it makes more sense in large batches, but you can easily cook these in a skillet with some oil as well.
Would love to hear from you in the comments - are you a veggie burger fan?
Servings: 4
Time: 40 minutes
Ingredients
List ingredients in the order they are used in the recipe.
- Red onion, diced
- 1 15 oz. can kidney beans, drained and rinsed (1 ½ cups cooked)
- ½ cup rolled oats (uncooked)
- 1 tablespoon chili powder
- ¼ cup white miso
Instructions
- Preheat oven to 425 degrees F.
- Combine the onion, kidney beans, oats, and chili powder in a food processor. Pulse 5-8 times. You want everything to still be in large chunks - don’t puree.
- Stir in the miso. This will bind the burger mixture together well.
- Form into patties by shaping into a ball, then pressing gently between your hands to form a disc. You should get 4-5 patties.
- Oil a sheet pan, or cover it with parchment paper.
- Cook in the oven for 15 minutes, then check the burgers. They should release from the pan easily. If they don’t cook for a few minutes more and check again. You want them to be browned and release easily from the pan.
- Flip the burgers and cook for fifteen minutes more.
- Serve on toasted buns with lettuce, tomato, pickle, onion and ketchup.
Serving
I like to serve these on toasted buns with bread and butter pickles, lettuce, and ketchup. It’s easy to toast the buns - simply brush the flat side with olive oil and cook in a 400 degree F oven for about 7 minutes.
Of course, the burger possibilities are endless - try a barbecue burger by adding barbecue sauce and coleslaw, or a burger with mushrooms and vegan cheese. Great with fries, or I also love to serve with watermelon!
Storing
I make a double batch of these because they freeze so well. I wrap each patty individually and freeze, then I pull one out whenever I’m in the mood for a burger (or wrap, or crumbled on top of a salad, or tacos….)
Your Turn
Would love to hear from you in the comments - are you a veggie burger fan?
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