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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.9
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 367.1 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.3 g

View full nutritional breakdown of D's Bean and Veggie Burgers calories by ingredient
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D's Bean and Veggie Burgers

Submitted by: TROYALLEN26

Introduction

These are delicious. I laughed at my wife when she suggested them and now i'm addicted. Recipe found at www.holycowvegan.net/2011/03/bean-and-oats
-burgers.html
These are delicious. I laughed at my wife when she suggested them and now i'm addicted. Recipe found at www.holycowvegan.net/2011/03/bean-and-oats
-burgers.html

Number of Servings: 8

Ingredients

    Bean and Oats Burgers
    (Adapted from NutritionMD) (I got it from Holycowvegan)
    Ingredients

    1 large onion, minced
    1 tbsp tomato ketchup
    2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
    2 tbsp Dijon mustard
    1 1/2 cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
    1/2 cup pinto beans
    1/2 cup red or black beans
    1 tsp ground cumin
    1 1/2 teaspoons chili powder
    1 medium carrot, grated
    4 cloves garlic, very finely chopped
    Cooking spray


Directions

Soak for a few hours and then cook the pinto and red beans until tender.

Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown.

Add the carrot, chili powder, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.

Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.

Mix well and then shape the mixture into eight patties.

Heat a nonstick or cast-iron skillet and coat with cooking spray.

Cook patties over medium heat for four to five minutes on each side, or until golden brown. I like mine a little charred for extra flavor.


Serving Size: Makes 8 medium burgers

Number of Servings: 8

Recipe submitted by SparkPeople user TROYALLEN26.






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