Best Chili Bean Burgers Veggie Burgers Recipes

Chili Bean Burgers (Veggie Burgers) image

Provided by Two Expats in France

Categories Beans

Time 40m

Yield 6-8 patties

Number Of Ingredients 12

1 cup chopped onion
4 garlic cloves, minced
1 tablespoon olive oil
1/2 cup peeled and grated carrot
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3 cups cooked kidney beans (2 15-oz cans, drained) or 3 cups kidney beans (2 15-oz cans, drained)
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons ketchup or 1 tablespoon tomato paste
1 1/2 cups rolled oats
salt & fresh ground pepper

Steps:

Saute onions and garlic in oil for about 5 minutes until the onions begin to soften.
Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
Mash the beans in a large bowl with a potato masher or the back of a spoon, or run through a food processor.
Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables.
Mix in the oats.
Add salt and pepper to taste.
Moisten your hands and form the burger mixture into six or so patties.
Oil a nonstick skillet and cook burgers on medium-low heat for 5-8 minutes on each side. Put them on a bun and they are good to go with ketchup or whatever sauce you like and toppings (lettuce, tomato, onion, etc.)!

Bean Chili Veggie Burgers image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup old-fashioned rolled oats
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano, crumbled
1 (15.5-ounce) can pink beans, rinsed and drained
1 (4-ounce) jar diced pimentos, rinsed and drained
1/4 cup finely diced celery
1/4 cup finely chopped parsley
3 tablespoons finely chopped shallots
3 tablespoons vegetable oil
Mixed greens and sliced tomato, for serving
4 soft hamburger buns
Choice of Choice of Hidden Valley Ranch® Cheese Topping, below
1/4 cup crumbled blue cheese (1 ounce)
1/2 cup Buffalo Hidden Valley Ranch®
1/2 cup shredded sharp cheddar cheese (2 ounces)
6 tablespoons Honey BBQ Hidden Valley Ranch®
3/4 cup crumbled goat cheese (4 ounces)
1/4 cup Cucumber Hidden Valley Ranch®

Steps:

Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes. Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns.
For Toppings: Fold together the ingredients (for each topping separately) until well-mixed.