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Best Ever Veggie Burger

Total Time

Prep: 30 min. Cook: 10 min.

Makes

4 servings

It was so hard finding a veggie burger that tasted good, didn't fall apart on the grill and was easy to make so I decided to create my own. —Sarah Tramonte, Taste of Home Associate Culinary Producer

Ingredients

  • 1 cup canned black beans, rinsed and drained
  • 1 cup chopped walnuts
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon oil from sun-dried tomatoes
  • 1/4 cup shredded carrot
  • 1 large shallot, minced
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 1 garlic clove, minced
  • 1/4 cup old-fashioned oats
  • 1 tablespoon chia seeds
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic salt
  • 1 tablespoon olive oil
  • Optional: Barbecue sauce, toasted hamburger buns, Sriracha mayo, lettuce, red onion and tomato

Directions

  1. Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes.
  2. Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.
  3. Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties.
  4. In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts

1 burger: 357 calories, 28g fat (3g saturated fat), 0 cholesterol, 479mg sodium, 22g carbohydrate (2g sugars, 7g fiber), 9g protein.