Triple Bean Veggie Burger

Triple Bean Veggie Burger |

Some people are really grossed out about the idea of veggie burgers. Personally I just love them… but then again I do have this quirky relationship with meat where we simply don’t get along. Now if you’re like my Father and you have a strict conviction that a meal can’t be served without meat, then this recipe simply isn’t for you and I urge you to search here. All others please read on : )

After making the chickpea burgers a few months ago and having such success with those, I decided I was much overdue to find a good generic, all purpose veggie burger recipe. I’ve been searching and searching, but there was just something about this recipe that caught my eye. Maybe it’s my affinity for recipes with excessive lists of ingredients or maybe it was the heavy five-star rating these got on Either way I am really glad I chose this recipe because man, is it killer.

Let me go back to what I just mentioned- the seemingly endless list of ingredients for this recipe. AND in such small quantity! It kind of drives you nuts. I think you could use some creativity with the ingredients. Say you con’t have black olives or want to buy a whole can for just 2 TB, you could probably just double the amount of red bell peppers or something. What I am basically saying is that I don’t think 1 Tb of died artichokes is going to make or break this recipe. Same goes for the spices. I didn’t have paprika so I just omitted it. I didn’t seem to miss it. Feel free to tinker with this a bit.

veggie burger

AND I would suggest maybe not adding the full 6 oz of oats… I really do think that is more than necessary. I think 4 oz would be better.

One last note- I served these with some homemade potato buns. They were TO DIE FOR. Just incredible. Recipe coming your way tomorrow : )

Original post @ Laura’s Sweet Spot

Veggie Burgers
Serves: 4
  • 1 tablespoon milled flax seeds
  • 3 tablespoons water
  • 2 ounces olive oil
  • 3 tablespoons diced red onion
  • 2 tablespoons diced black olives
  • 2 tablespoons diced red bell peppers
  • 1 teaspoon diced jalapeno
  • 1½ tablespoons diced garlic
  • 1 tablespoon diced artichoke
  • 4 ounces black beans, drained
  • 4 ounces chickpeas, drained
  • 4 ounces white beans, drained
  • 6 ounces rolled oats
  • ½ teaspoon Hungarian paprika
  • ½ teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley leaves
  • ½ teaspoon red chili flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon celery salt
  • ¼ teaspoon ground sage
  • 2 tablespoons seasoned bread crumbs
  1. Place milled flax seed in small bowl; whisk in water with fork; set aside in fridge to thicken.
  2. In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
  3. Add veggies to beans and mix thoroughly. Add all dry ingredients along with the flax egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
  4. In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

adapted from Guy Fieri


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