I’ve always loved eating burgers, it was one of my favorite meals when I was a kid. I’ve been a vegetarian since January, so I’ve tried all kinds of veggie burgers, and this recipe is awesome.
They look great, but they taste even better! We prefer thick burgers, but you can make them thinner if you like, both are so delicious!
These burgers are made with red beans and other veggies such as potatoes, garlic, onion or green pepper. We added a pinch of cayenne and Tabasco chipotle sauce because we love spicy food. We also added some herbs like oregano, thyme and tarragon.
This recipe isn’t gluten-free, but you can use gluten-free flour (like rice or chickpea flour) instead of bread crumbs and whole wheat flour, and you can also use gluten-free bread.
You can mash the vegetables with your hands, a fork, a potato masher or a food processor, you choose!
This recipe was inspired by The Vegan Zombie (you can see his recipe here). He uses black beans, but we prefer red beans. You can use whatever you like.
You need to give a try to this gorgeous veggie burgers, they are lighter and healthier than meat burgers and they taste SO AMAZING, I promise!
These veggie burgers look great, but they taste even better! I prefer thick burgers, but you can make them thinner if you like, both are so delicious!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 6
- Category: Sandwich
- Cuisine: Vegan
- Extra virgin olive oil
- 2 potatoes
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon tarragon
- Salt and pepper to taste
- 1 onion
- 2 cloves of garlic
- Dash of cayenne
- 1 green pepper
- 8 drops Tabasco chipotle sauce
- 1 and 1/2 cups cooked red beans (345 grams)
- 1/4 cup nutritional yeast (20 grams)
- 2/3 cup bread crumbs (80 grams)
- 2 tablespoons whole wheat flour
- Heat olive oil in a frying pan. Add the diced potatoes, the herbs (oregano, thyme and tarragon) and some salt and pepper. Fry for about 5 minutes.
- Add the onion and the green pepper (finely chopped), two cloves of garlic (grated), a dash of cayenne and eight drops of Tabasco sauce. Fry for about 20 minutes, until the potatoes are done. Place the veggies in a bowl and let cool down.
- Add the cooked black beans (we cooked them in plenty of boiling water for about an hour), nutritional yeast and bread crumbs. Mash the veggies with your hands, a fork, a potato masher or a food processor, and form burger patties with your hands. We recommend don’t make them too thick, just about the thickness of your thumb.
- Heat olive oil in a frying pan, coat burgers in flour and cook each side for about 5 min, or until they are nicely browned.
- Serve on bread with lettuce, tomato and some ketchup.
- Serving Size: 1 burger
- Calories: 379
- Sugar: 4.8 g
- Sodium: 109. mg
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 69.6 g
- Fiber: 14.9 g
- Protein: 22.1 g