Power House Veggie Burgers
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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.
Table of Contents
Power House Veggie Burgers
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. We love this spicy fajita roasted chickpeas recipe as well.
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.
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Other Easy Vegetarian Recipes
Power House Homemade Veggie Burgers
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium red onion, diced , (about ½ cup)
- 1 medium red bell pepper, diced , (about 1 cup)
- 1 medium jalapeño pepper, seeded and diced, (about ¼ cup)
- 5 cloves garlic, minced , (about 1 ½ tablespoons)
- 1/4 cup black olives, diced
- 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
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons New Mexico chile powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons ground cumin
- 1/2 cup Italian breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 6 large egg whites
- Olive oil spray
Instructions
- PREHEAT AND PREP: Preheat the oven to 400°F. Lightly spray a baking sheet with olive oil spray.
- COOK VEGETABLES: Heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add 1/2 medium red onion, diced , 1 medium red bell pepper, diced , and 1 medium jalapeño pepper, seeded and diced. Cook for 5 to 7 minutes until softened. Add 5 cloves garlic, minced and 1/4 cup black olives, diced and cook for 1 to 2 minutes more until fragrant. Remove from heat.
- MASH BEANS: In a large mixing bowl add 1 15 ounce can black beans, drained and rinsed, 1 15 ounce can chickpeas, drained and rinsed, and 1 15 ounce can white beans, drained and rinsed. Mash with a potato masher until mostly broken down but still slightly chunky.
- MIX BURGER BASE: Add the cooked vegetable mixture,2 cups old fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Add 6 large egg whites and mix thoroughly until fully combined.
- FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each) and shape into patties. Place on a plate, cover, and refrigerate for 30 minutes to help them firm up.
- BAKE: Place the patties on the prepared baking sheet in a single layer. Bake for 15 minutes, flip carefully, then bake another 15 minutes until heated through and lightly browned.
- SERVE: Serve warm on buns or as desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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.
Can these be frozen before you cook them?
Absolutely! Just let them thaw before you bake them. They are pretty thick. Enjoy and let us know how it goes.
Meatless is the way to go and with this recipe you don’t even miss it! So yummy!