Ingredients

The following ingredients have 4 Servings
  • 1-2 cups old fashioned rolled oats ((see instructions))
  • 1/2 cup black beans (, canned)
  • 1/2 cup kidney beans (, canned)
  • 1/2 cup seasoned chili beans ((canned pinto beans in chili sauce))
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped white/yellow onion
  • 2 cloves garlic ((smashed and minced))
  • 1 flax egg (or 1 large egg)
  • 2 TBSP ground flax seed
  • 1 TBSP tomato paste
  • 1-2 tsp avocado oil ((or favorite healthy oil))
  • 1 + 1/4 tsp chili powder
  • 3/4 tsp parsley ((dried or fresh))
  • 3/4 tsp cumin
  • 1/2-3/4 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp unsweetened cocoa powder ((dooooo it!))
  • 1/2 tsp garlic powder

Instruction

  • If you're using a flax egg instead of a regular egg, prep that first. Whisk 1 tablespoon of ground flax with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes.
  • Heat a burner to medium-high and saute your onion in 1-2 tsp of your favorite healthy oil.. I finely chop 1/4 cup of red and 1/4 cup of yellow onion but you can use 1/2 cup of white, red, or yellow onion.
  • Add the garlic towards the end of the cooking process so it doesn't burn and cook until veggies are translucent and tender.
  • While the veggies cook, measure out your spices in a small bowl and set aside.
  • Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out.
  • Add your beans to a large mixing bowl along with the sauteed garlic/onion/peppers, oats, flax, flax egg, and herbs/spices.
  • Mix well.
  • If your chili beans are extremely saucy/runny, they're going to make the veggie burger mixture very wet. Simply add the extra cup of oats for 2 cups total. You'll have enough for 8 veggie burgers if you do this.
  • Feel free to use a large spoon or potato masher to slightly smush everything together or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky but sometimes I'll use a fork to up the kidney beans a little since they're so large.
  • Divide your mixture into 6-8 portions and roll each into a ball.
  • Cup each veggie ball in your hands and squeeze tightly to compact the ingredients. Kind of like you're playing with play-doh. This will help you shape them into patties. Press each ball into a disc and form into patties, gently shaping them as needed.
  • Place them on a parchment paper lined plate, cover, and refrigerate 60 minutes.
  • Feel free to prep these overnight for the following day! I typically make one burger right away and then leave the remainder in the fridge overnight to cook up for lunch or dinner the following day.
  • Ready to eat? Pour 1-3 TBSP of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust.
  • Spread them with chipotle sauce and pile them high with every veggie you can get your hands on, then wrap them in leafy green lettuce or a fluffy bun and commence face-plantage.
  • Wrap any burgers that you don't plan on stuffing your face with immediately in saran wrap, place in an air tight container, and pop in the fridge or freezer for a quick meal.
  • Making some to freeze? To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. Viola! Fast food without the freaky ingredients.
  • To re-heat frozen burgers, simply bake about 20 minutes at 400 F.