As a vegetarian, veggie burgers have been a staple in my diet because of their high protein and convenience for lunchtime; however the high price tag for frozen veggie burgers has been stinging lately - usually $3.49 - $3.99 for a pack of 4. So, I decided to give a bulk veggie burger recipe a try - and I love them!
These are great because not only do you know exactly what is in your veggie burger, but these only cost me roughly $0.27 each when made via this recipe, and they can be easily frozen and stored for later.
The recipe is adapted from The New York Times:
- 1 can black beans - drain and rinse
- 1 can diced tomatoes, with chili or onions - drain and rinse
- 1 garlic clove, minced
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 green onions, chopped
- 1 cup chopped carrots
- 1 cup cilantro
- 2 cups quick rolled oats
- salt and pepper, to taste
Preheat oven to 450 degrees.
Blend all ingredients except the oatmeal in a food processor until smooth. Stir mixture into a large bowl with the oatmeal; stir. Scoop mixture onto lightly oiled trays, flattening and shaping them into patties. Bake for 8 minutes; flip, and broil for 2 minutes until tops are crispy brown.
This recipe gave me 12 veggie burger patties, and took about half an hour to complete. These burgers are great on wheat buns with toppings like onion, tomato, lettuce, and avocado. If you freeze them, microwaving them straight from the freezer for 1 minute, 20 seconds, should could heat them thoroughly.
If you're not into the Tex-Mex style of veggie burger, there are many other recipe out there - Cooking Light has a veggie burger recipe slide show that is worth a peek!