Tuesday, November 27, 2012

Power House Veggie Burgers


Let me start out by saying; I am not a vegetarian.  I just choose to eat as healthy as I can.  Some days that means enjoying a meat free meal.  These burgers are so delicious, I actually crave them.  Loaded with 3 kinds of beans, sautéed vegetables and my favorite southwestern flavors, this burger will blow your mind.

I love to make a batch of these and freeze them, I take them out one at a time and enjoy them on a bun, or with a couple of sides in place of meat.  My munchkin ate one today (no bun) with mashed potatoes and corn.  I really enjoy feeding her a healthier burger. 

Real quick funny story:  We went to dinner last week with some friends and I ordered a hamburger for my munchkin.  When I handed it to her, she got excited and said "Is this a bean burger, mommy?".  Disappointment set in when I told her no, but she did eat a few bites of her burger.  It made me so happy that even my picky 'almost 3' year old would prefer this veggie burger over a beef burger.

Even meat lovers will devour this one.  Enjoy!

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Power House Veggie Burgers
makes 12 burgers (about 4 ounces each)

2 tablespoons extra virgin olive oil
½ medium red onion, diced
1 red bell pepper, diced
1 jalapeno, diced (seeds and veins removed)
5 garlic cloves, minced (or pressed)
¼ cup diced black olives
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
2 cups old fashioned oats
1½ teaspoons smoked paprika
1½ teaspoons New Mexico chili powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1½ teaspoons red chili flakes
1½ teaspoons ground cumin
½ cup Italian bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
6 egg whites
Non-propellant olive oil spray

In a medium sauté pan over medium heat, add 2 tablespoons olive oil, onion, and peppers.  Cook until translucent.  Add garlic and black olives.  Stir to combine. Cook 1-2 minutes. Remove from heat.

Add beans to mixing bowl and smash with potato masher or your fingers.  Add oats, spices, bread crumbs, egg whites and veggies.  Thoroughly mix all ingredients and form into 12 patties, cover and refrigerate for 30 minutes.

Preheat oven to 400°F.  Prepare baking sheet with olive oil spray.

Cook burgers on a baking sheet for 30 minutes, flipping after 15 minutes.

Serve and enjoy!

Recipe adapted from Guy Fieri

Click here for a printable version of this recipe - The Slow Roasted Italian.com

1 comment:

  1. We try to do meatless meals a few times a week. These burgers sound perfect - I am going to try them! Your story is very funny. I don't know why but it always makes me happy when my kids like my vegetarian meals - especially if its a veggie burger or tofu.

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