Smoky misquite veggie burgers

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 95.2
  • Total Fat: 1.5 g
  • Cholesterol: 24.6 mg
  • Sodium: 369.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Smoky misquite veggie burgers calories by ingredient


Introduction

These are delicious! Use any beans that you like. Add Chipotles in adobo up to your liking while processing the beans to get the misquite flavor. I cooked the beans from dry and strained them. If you use canned beans drain prior to processing. The key is getting the right consistency (think thick muffin batter or meatloaf) and refrigerating them over night on parchment in a container before baking. These are delicious! Use any beans that you like. Add Chipotles in adobo up to your liking while processing the beans to get the misquite flavor. I cooked the beans from dry and strained them. If you use canned beans drain prior to processing. The key is getting the right consistency (think thick muffin batter or meatloaf) and refrigerating them over night on parchment in a container before baking.
Number of Servings: 20

Ingredients

    4 cup Beans, pinto
    2 cup dry Oatmeal (plain)
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    1 large Onions, raw
    9 clove Garlic
    3 medium Egg, fresh, whole, raw
    3 tsp Salt or to taste

Directions

In food processor, chop veg until it resembles small pebbles. Add to large mixing bowl. Then process oats until it resembles quick oats. Add to veg. Process beans last w adobo and peppers until mashed. Add to bowl. Add eggs and seasoning to taste. Mix well. Scoop onto parchment forming patties. Can be layered up in a container. Refrigerate overnight or longer. To bake, heat oven to 400 degrees bake on parchment lined sheets reforming patties as needed. Check at 35 min. I like them a bit crunchy so I left mine 45 min. No need to turn. Serving Size: Makes 20 4-5” patties

Number of Servings: 20

Recipe submitted by SparkPeople user JANDERSON24.