Skip to main content

Red Bean Veggie Burgers

For my dinner last night, I wanted a giant veggie burger.  I'm trying to cook everyday for dinner and also cook more recipes for my Italian cookbook.  Lats night I started making the veggie burger recipe I was thinking about all day and then realized I didn't have onion or nutritional yeast.  But I made them anyway and they were so awesome.  I had red beans and black beans so I used to red beans for a change and the burgers turned out well.  For me, the bigger beans work better in a veggie burger recipe.  It's hard to get the perfect balance of beans, flour and liquid so that the burgers can be made on the stove and not fall apart-yesterday's recipe worked out well with no crumbling burgers.  I bought cannellini beans and chickpeas at Whole Foods today; the cannellini beans will be a part of my meatball recipe that I'm working on tonight.

1 carton of red (kidney) beans (I used the 13.4 oz Whole Foods carton of beans)
1 cup of oat flour (process 1 cup of rolled oats in your food processor)
1 cup of almond flour (leftover from almond milk)
1 tsp of baking powder
1 tbsp of garlic powder
Dried basil
Dried oregano
3/4 cup of vegetable broth (add slowly!)
Sea salt

Make your oat flour first in your food processor.  Process 1 cup of rolled oats on high.  Add to a medium bowl.  Add your almond flour; if you don't have that particular flour, substitute with more oat flour or use garbanzo bean flour.  Pour the beans into strainer and rinse them well.  Add them to the bowl.  Add the baking powder and spices and start stirring/mashing the beans.  Slowly add the veggie broth, stir, add the broth again and stir well.  The mixture will start to get sticky so that you can form into patties.  Add more broth if you need to but keep the mixture sticky and not watery.

Spray a pan with olive or coconut oil and form the mixture into patties.  Turn the heat on low and cook the burgers on low while covering the pan.  You want them to be cooked all the way through so flip the burgers at least once.  Serve on your favorite hamburger bun or use a romaine lettuce leaf as a bun-that is so delish!  I topped mine with spicy mustard.

This recipe, depending on the size of your burgers, makes about 6 medium sized burgers.  If you're making falafals or meatballs, it will make about 15 if you keep them small.  Serve over pasta or with a salad.  Leave a comment here if you make this and enjoy it!


  1. Yum can't wait to make. I made a delicious vegan burrito you'd probably love

    1. Would love to try your burrito recipe! Hope you like these burgers :)

    2. i used brown flour tortillas/or whole grain tortillas from trader joes, broke apart soy chorizo (also from trader joes lol) cut up 1 red, yellow and orange pepper cooked it on the stove top. made some homemade sauce (or whatever you like) and used soy shredded cheddar and mozzarella cheese. its delicious, hope you enjoy :)

  2. This recipe looks delicious! I've bookmarked to make as meatballs next week. Thanks for sharing!


Post a Comment

Leave a comment...

Popular posts from this blog

Chewy Energy Bars (no added sugar, vegan, gluten-free)

Energy bars with lot of fiber, minimal sugar and high protein are a great snack. I grab and just go and I feel full for the time that I'm out and about and I need to get things done. I love a few brands of energy bars but I also love making my own-it's easy to choose what ingredients go in them and you can make a bunch and freeze These particular bars are without sugar by default since I ran out of maple syrup. They are still so delish!

Peanut Butter Vanilla Oat Milk Smoothie

I love trying new plant-based milks even though I usually buy West Soy unsweetened soy milk. I go for milks that have the least amount of ingredients and are organic. West Soy unsweetened plain soy milk is organic soybeans and water. Beautiful. If I don't buy milk, I make it myself, either almond or oat milk. Yesterday I bought oat milk and it is DELICIOUS!

How to Make Fluffy Basmati Rice

I'm always and forever trying to make rice like they make at Indian or Persian restaurants. It's so delicious, fluffy and flavorful and I love the texture of basmati rice. So, I was talking to a friend who makes rice alot and he helped me with the recipe. The idea is to sautee the rice first and add ingredients that will give it flavor such as garlic, onion, spices etc. I serve the rice with beans or tofu, either sauteed or in a curry sauce. Rice is just so amazing, it's simple but nutritious and is a great alternative to bread or other grains.