Veggie Bean Burgers

Veggie burgers can be tricky to make. From previous experience they are either too wet, too dry, don't bind together, too plain, too bulky etc.

After trial and error, I think the two burger recipes below are pretty good. Both contain beans, potatoes, egg and oats. The vegetables and flavourings (spices and herbs) can be mixed up, depending on how adventurous I decide to be, plus what foods are available in my kitchen!

A side of coleslaw and some tomato paste (2tbsp paste mixed with 1tbsp water) go great with burgers.

Veggie Black Bean, Carrot & Apple Burgers

Makes 4

Ingredients:

- 148g / 5oz potato
- 40g / 1.5oz oat flour (old fashioned oats food processed)
- 100g / 3.6oz cauliflower
- 420g /15oz / 1 can black beans (no added salt)

- 90g / 3.2oz carrot

- 100g / 3.6oz /1 small apple

- 1tsp cinnamon

- 1/2tsp ginger

- 1 egg

Method:
Preheat the oven to 350F / 175C.
Part boil potatoes for 10 mins so they become soft. Lightly mash the potatoes in a mixing bowl.
In a food processor, roughly blend oats to form oat flour. Transfer to the mixing bowl.
Food process the cauliflower and transfer to the mixing bowl.

Drain the can of black beans, blend to form a rough paste in the food processor. Transfer food processed beans to the mixing bowl.

Grate the carrot and apple into the mixing bowl.
Add the cinnamon and ginger.
Lightly beat the egg and add to the mixing bowl.
Combine all ingredients.
Divide mixture into 4 and shape into round patties.
Place the patties on baking parchment on a baking tray.
If baking in the oven, bake for 25-30 minutes (12-15 mins either side) until golden and crisp.
If grilling on the BBQ, pre-bake in the oven at 350F / 175C for 10-12 minutes so the patties become a little firm. Grill for 4-5 minutes on either side until they become golden and crisp.

Nutritional Information: 

Veggie Black Bean, Carrot & Apple Burgers

Three Bean Veggie Burgers

Makes 4

Ingredients:

- 85g / 3oz potato
- 40g / 1.5oz oat flour (old fashioned oats food processed)
- 130g / 4.6oz chickpeas

- 130g / 4.6oz red kidney beans

- 85g / 3oz black beans (no added salt)

- 50g / 1.8oz onions

- 90g / 3.2oz mushrooms

- 1tbsp soy sauce, light

- 1/2tbsp chili powder

- 1tsp cumin

- 1tsp mixed herbs
- 1 egg

Method:

Preheat the oven to 350F / 175C.

Part boil potatoes for 10 mins so they become soft. Lightly mash the potatoes in a mixing bowl.
In a food processor, roughly blend oats to form oat flour. Transfer to the mixing bowl.

Blend the chickpeas, kidney beans and black beans to form a rough paste in the food processor. Transfer food processed beans to the mixing bowl.

Chop the onions and mushrooms. Add them to the food processor and blend roughly. Transfer onions and mushrooms to the mixing bowl.

Add soy sauce, chili powder, cumin and mixed herbs to the bowl of ingredients.

Lightly beat the egg and add to the mixing bowl.
Combine all ingredients.
Divide mixture into 4 and shape into round patties.
Place the patties on baking parchment on a baking tray.
If baking in the oven, bake for 25-30 minutes (12-15 mins either side) until golden and crisp.
If grilling on the BBQ, pre-bake in the oven at 350F / 175C for 10-12 minutes so the patties become a little firm. Grill for 4-5 minutes on either side until they become golden and crisp.

You can freeze any uncooked burgers by placing the patties on a baking tray (lined with grease-proof paper) and freezing them for 1 hour. Once they've hardened a little, place them in a ziplock bag and freeze for up to a month.

Nutritional Information: 

Three Bean Veggie Burgers