Veggie Burger Recipe
This veggie burger recipe uses black beans, mushrooms, spinach, oats, and spices to make sturdy, flavorful patties cooked on the stovetop.
Servings: 4 patties
Ingredients
- 1 (15-ounce) can black beans drained and patted dry
- 1 cup diced mushrooms
- 1 cup diced red bell pepper
- 1 cup packed fresh spinach
- ½ cup diced onions
- ½ cup chopped walnuts
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ cup rolled oats
- 1 tablespoon chipotle pepper in adobo sauce
Instructions
- Preheat the oven to 400°F. Line two sheet pans with parchment paper. Spread the black beans on one pan. On the second pan, add the mushrooms, red pepper, spinach, onion, and walnuts. Drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper, coriander, and garlic powder. Toss to coat.
- Bake both pans for 12–15 minutes, then remove the black beans. Stir the vegetables and continue baking for another 10 minutes, until softened and lightly caramelized.
- Transfer the beans, roasted vegetables, and walnuts to a food processor. Add the oats and chipotle with adobo and process until the mixture is combined but still a little textured. Let it rest for 10–15 minutes with the lid on so the oats can absorb the moisture.
- Shape the mixture into 4 patties. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat and cook the patties for 3–4 minutes per side, until browned and crisp.
- Serve warm on buns with your favorite toppings.
Notes
Nutrition facts are for the veggie patty only and do not include the bun or toppings.
- My Top Tip: Stay at medium heat. The veggie burgers do well over lower and slower heat. No need to cook them over hot and sizzling heat like beef burgers.
- Storage: Store leftover veggie burger patties in an airtight container in the fridge for 4–5 days. Reheat on the stove or in the microwave until warmed through.
- Freezing: You can freeze the veggie burger patties either before or after cooking for up to 3 months. Freeze them on a parchment-lined sheet pan for 1 hour, then store them in a freezer-safe bag or container. To reheat uncooked patties, thaw in the fridge overnight, then cook on the stove according to the recipe instructions. To reheat cooked patties, lightly coat them with cooking spray (optional, but I recommend it) and air fry at 400ºF for 15 minutes, flipping halfway through. Or, reheat on the stovetop until warmed through.
Nutrition
Serving: 1patty | Calories: 323kcal | Carbohydrates: 33g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 1001mg | Potassium: 678mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1879IU | Vitamin C: 54mg | Calcium: 80mg | Iron: 4mg
QR code
Scan code to view the full recipe on your phone.
