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!
Veggie Burgers
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main dish
- Cuisine: Vegan, American
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!
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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
Winnie says
July 21, 2018 at 10:30Hi Iosune,
There are big and small potatoes, how many grams would you say you use? Can I cook the potatoes since I don’t want to use oil to fry?
Iosune says
July 23, 2018 at 10:24Hi Winnie! I used medium potatoes, but I can’t tell you how many grams, sorry! I think it could work… Hope you enjoy them!
Cathy says
January 24, 2018 at 15:12What type of potatoes do you use?
Iosune says
January 31, 2018 at 14:12Hi Cathy! I used yellow potatoes, but any type will do 🙂
Pongodhall says
April 19, 2017 at 13:53Yummy! And I do like come grated carrot or mashed potato in for the moistness, learning about using butternut squash for it too now!
(Can’t get rating to work, sorry)
Iosune says
April 24, 2017 at 17:04Hi Pongodhal! Thanks 😀 Have a nice day!
Adam says
March 4, 2015 at 21:03Are the spices in this recipe fresh or dried?
Iosune says
March 5, 2015 at 11:20Hi Adam! I used dry spices 🙂
Maria José says
January 7, 2015 at 10:29Hola! Tus recetas son geniales!….estoy probando cada día 1!…puedo congelar las hamburguesas? Y si es así crees que es mejor hacerlo antes de dorarlas en satén o después?
Gracias
Iosune says
January 9, 2015 at 11:25Hola María José! Muchas gracias! Yo las he congelado crudas y hechas y de las dos maneras salen ricas, aunque yo casi que prefiero hacerlas todas y luego las caliento en un momento. Por cierto, tenemos un blog en español, por si te interesa, además tiene más recetas 🙂 https://danzadefogones.com/ Saludos!
Mama B says
March 19, 2014 at 17:24They look delicious, and I like the addition of potato. Pinning these to my “food that nourishes” board for future reference. Thanks.
Minimal Eats says
March 22, 2014 at 10:39Thank you so much!!! 😉
Sylvia Agamao says
March 13, 2014 at 03:21What is nutritional yeast? I’ve never heard of it.
Minimal Eats says
March 17, 2014 at 19:33Hi! You can read this link if you wanna know more about nutritional yeast https://en.wikipedia.org/wiki/Nutritional_yeast I use it instead of cheese 😉
Laurie says
February 23, 2017 at 14:22Nutrional yeast is high in b12, it has a cheese, salty flavor. Not exspensive , great on popcorn too!
Iosune says
February 24, 2017 at 08:41Hi Laurie! Yes, it’s one of my all time favorite ingredients 😀
Rebecca Hubbell says
March 12, 2014 at 17:55I’ve never made veggie burgers at home, but now I really want to! These look amazing, nice a moist. I wonder if I could add in minced carrot too. Thanks for another great recipe!
Minimal Eats says
March 17, 2014 at 19:32Of course! You can add your favorite veggies 😉