This post is for you Emily. I made these at a weekend ski trip and Emily asked me for the recipe ages ago, sorry for the delay, here is the recipe. This is a recipe that I keep going back to. The thing I love about them, is that they are fast, cheap, delicious and filling ( I guess I should say things). They are also easy to make a double batch and freeze the patties in between parchment paper, making a fast meal another night. The recipe came from the Moosewood Restaurant cookbook, which is one of the only cookbooks that I actually have used over and over, I love it. The veggie burgers are good as written, but needed a little kick to them, so I experimented doubling the spices, adding tobasco sauce, and sauteed peppers. Feel free to experiment with them. They also go really well with sweet potato fries.
1 C chopped onion
1/2 C chopped sweet peppers or red pepper
4 garlic cloves
2 tsp olive oil
1/2 C peeled and grated carrots
3 tsp chili powder
2 tsp cumin
3 C cooked black beans
3 T dijon mustard
3 T soy sauce
3 T ketchup
Tobasco to taste
1 1/2 c rolled oats (don’t substitute instant oats)
Saute the onions, sweet peppers, and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin, and cook on low heat for 5 minutes. Set aside.
Mash the beans in a large bowl with a potato masher or the back of a spoon. Add the mustard, soy sauce, ketchup, or tomato paste, and the sauteed vegetables. Mix in the oats. Add salt and pepper to taste, and tobasco if you want a kick.
Moisten your hands and form the burger mixture in to 6 3-4 inch patties. Lightly spray or oil a nonstick skillet and cook the burgers on medium low heat for 5 to 8 minutes on each side.
Update: So that your burgers don’t fall apart instead of mashing the beans by hand put the mustard, soy sauce, ketchup, and oats in a food processor. Pulse them until it forms a thick dough. Mix in the onions, carrot, and sweet pepper mixture. Form into patties. If you don’t have a food processor pulse the beans in the blender. The trick is you want the beans to be really mashed up so that the patties stay together.
Another Note: These freeze really well you can cook them before hand and then warm them up by pan frying them again or you can freeze them uncooked and then cook them in a fry pan once they are mostly defrosted. This works well for the grill if you freeze them and cook them when they are mostly dethawed.
These are by far the best homemade veggie burgers I’ve ever made. I highly recommend them. Thanks Desi!!
I am so glad that you liked them, they are a favorite at our house as well. They also freeze well, so you can double the batch and have dinner on hand when life gets crazy.
i have been searching your site for this sweet potato fry recipe… do you know it it’s on here? if not, can you put it on??? i am always on the lookout for a good sweet potato fry recipe to please my husband.
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When preparing a double batch with the intention of freezing for later, should I freeze them before or after pan frying? Any suggestions?
Meredith,
I have done both ways. It is nice to do it all at once and not have to make a mess twice, if I have cooked it before and frozen it I like to crumble it over salads. If you want to eat them as veggie burgers I like to grill them or pan fry them after they have been frozen and unthawed for the crispiness they get. You still could do either way though really and eat them as veggie burgers.
Looks delicious!! Can’t wait to try this! But I was wondering what kind of buns did you use for your burger? Didn’t know if they were gluten free or just whole grain.
These buns were just whole grain, I normally just wrap mine in lettuce. I haven’t found a good gluten free bun. I am actually going to try and make some sourdough buns. I have found I can have sourdough.