New York Times Veggie Burgers


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 312.6 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.1 g

View full nutritional breakdown of New York Times Veggie Burgers calories by ingredient
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Introduction

I added more spice than the recipe called for, I added some Mrs Dash zesty lime. I added more spice than the recipe called for, I added some Mrs Dash zesty lime.
Number of Servings: 8

Ingredients

    1 can black beans, drained
    1 can tomatoes with mild chilies, drained
    1 garlic clove, minced
    1 tsp onion powder
    2 green onions, chopped
    1 c chopped carrots
    1 c parsley or cilantro
    2 c regular oats, not quick
    8 whole grain buns (not calculated in calories)

Directions

Combine first 7 ingredients in food processor. Add oats and mix. Form into 8 patties, place on sprayed baking sheet, bake for 8 minutes at 450 degrees. Turn oven up to broil and cook for 3 more minutes, turn burgers and cook for 2 more minutes (may need a little longer cooking time, just watch them, they should brown, but not burn).

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PLAINJANE11.

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Member Ratings For This Recipe

  • I love this recipe from the Engine 2 Diet I add some cumin to mine. The Engine 2 Diet recipe calls for quick oats, not regular. There were problems with the burgers holding together using old fashioned oats. See the recipe here http://engine2diet.com/wp/wp-content/uploa
    ds/NY-Times-Veggie-Burgers.pdf
    - 11/22/13

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