Posted by Seth on Jul - 16 - 2012 Meal: Cuisine:
Ingredients
  • 1 15oz. can of no salt black beans (We use the 365 brand from Whole Foods)
  • 1 can Rotel Tomatoes with Peppers Original
  • ½ cup chopped carrots
  • 1 ½ cups cilantro
  • 1 garlic glove
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 Tbsp Colgin Liquid Smoke
  • 2 green onions finely chopped
  • 1 ½ cups Quaker Old Fashioned Rolled Oats
  • ½ cup brown rice cooked (can add another ½ cup of oats as replacement
  • 8 Sprouted or Whole Wheat Buns
Cuisine: Ready in: 30 mins Serving: 5-6 people

Okay so before a became a plant strong foodie, I used to love a juicy hamburger with all the fixin’s as they would say down here in Texas. Burgers are a huge thing down here in Texas, and every time I tell someone I am a vegan/plant-strong eater, they always reply with “so you won’t eat a juicy hamburger anymore?”. I had the hardest time finding a good veggie burger that could live up to that hamburger flavor.I feel like I tried every recipe I could find or think of, but then, about 2 months ago, my parents came up with this recipe and I have been hooked ever since. I can now answer the burger question with confidence because of this recipe. It has all the flavor you’d want with out all of the artery-clogging properties. It is really simple to make, and I promise you this will become a staple in your house.

Preheat the oven to 450.  Mix the beans, Rotel tomatoes, carrots, cilantro, garlic, onion powder, cumin, liquid smoke, green onions, oats, and brown rice with a spoon then continue to mix with an immersion or regular blender or food processor. Form into patties using a heaping tablespoon of the mixture and place on a foil- or parchment paper-lined baking sheet. Bake for 10 minutes.  Turn the oven to broil, and cook an additional 2 minutes.

Place the patties on Food For Life Sprouted grain buns, and add thinly sliced red onions, tomatoes, and some romaine lettuce and condiments of your choice. I usually use simply Heinz Ketchup because it doesn’t have HFCS (high fructose corn syrup) and Westbrae Natural Stone ground mustard because it doesn’t have salt but still has a ton of flavor. You can find the mustard at Whole foods or order online.  Delicious!!!

If you have some leftovers, just thrown them in the fridge, and they will last for about a week if they don’t get eaten before that.

Please leave your comments below, and let me know what you thought of this delicious veggie burger. Let me know if you make any changes and how the burgers turned out. I would love try some of your variations on the recipe as well.

Meal: Cuisine:
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One Response so far.

  1. Mary Kay says:

    I love love these burgers……sometimes I change up the recipe and use parsley instead of cilantro. When I do this I add basil and oregano . I also use rolled oats instead of rice as the recipe suggests.Sometimes I also add organic corn and green pepper.mmmmm

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