Homemade Veggie Burgers

May 14th, 2009 | Posted by Alison in Dinner Time

Like most omnivores turned herbivore – we’ve eaten tons of veggie burgers in our day.  It’s been years since I’ve eaten a “real” burger and I don’t even miss them, but veggie burgers?  I admit it.  I’m an herbivore and I love them.

For a long time I bought them frozen.  Morning Star, Sunshine Burgers, Gardenburger.  These are all great and especially handy when we need to make something quick – but these days I prefer to make my own burgers when it comes to having them for dinner. Inspired by Kath’s bean burger post I fine tuned my technique and we are reaping the bean burger rewards over here.

These are easy and cheap – two of my most two favorite adjectives ever.

Homemade Veggie Burgers

Print this recipe!

1 cup of black beans (if canned, rinsed and drained)
1/4 cup flour and/or rolled oats
2 to 3 Tbsp any of your favorite HFCS free bbq sauce (or ketchup, mustard, some sort of sauce to help bind it together)
Optional 1/2 to 3/4 cup other veggies – consider pre-cooked diced onions, chopped mushrooms, corn, minched garlic, bell pepper, finely chopped steamed broccoli
salt, pepper (and maybe a little garlic powder) to taste

Veggie Burger Ingredients

Mash beans in a bowl with fork or potato masher. Once sufficiently smashed – add sauce, flour or oats and optional veggies.

Veggie Burger Ingredients in the Bowl Veggie Burger Ingredients Mixed

Made today with chopped raw mushrooms and flour.

Stir together until ingredients are well mixed. Add a little more sauce or flour as needed. Should be thick so that you can make patties in your hand. Will be slightly sticky.

Place burgers in a lightly oiled (I love my Misto!) pan on medium heat.

Veggie Burger Ready to Flip

Let cook on one side 4 – 5 minutes. It’s ready to flip when you can easily free it from the pan with a spatula.

Veggie Burger in Frying Pan

Once flipped, you can flatten your burger a bit more with your spatula now that this side is cooked and won’t stick to your spatula.   Cook an additional 4 – 5 minutes, flip again and cook another 2 – 3 minutes on each side.   Your burger should be slightly crispy on the outside and heated well through.

Makes 3 – 4 burgers, depending largely on the size of your patties and what other ingredients you add.  You can store these in the fridge uncooked or cooked.

Served here on an Ezekiel roll and topped with lettuce, tomato, dill pickle and mustard – I hope your mouth is as big as mine.

Homemade Veggie Burger

A burger even an omnivore can love.

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