Vegetarian Chili Burgers
User Reviews
5
60 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
10 mins
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Additional Time
1 hr
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Total Time
45 mins
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Servings
6 servings
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Calories
157 kcal
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Course
Main Course
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Cuisine
American
Vegetarian Chili Burgers
Report
Vegetarian Chili Burgers are hearty patties made from rolled oats, a mix of canned beans, sautéed onions, garlic, and a blend of chili powder, cumin, smoked paprika, and cocoa powder. The mixture binds with flax seed and can be shaped into six to eight burgers, offering a savory, textured option for vegetarians looking for flavorful sandwiches.
Description
This recipe combines soaked ground flax seed (or an egg substitute), rolled oats, canned black, kidney, and chili beans, sautéed red and white onions, garlic, and a rich spice blend including chili powder, cumin, smoked paprika, cocoa powder, and red pepper flakes. The mixture is well combined to form a consistent burger batter.
The beans provide moisture and protein, while oats add structure. The spices and cocoa powder deepen the flavor profile with smoky, earthy, and mildly spicy notes. Sautéing the onions and garlic softens their bite and builds base flavor.
The burger patties can be cooked and topped with various sauces and condiments to enhance their taste. A suggested pairing includes chipotle aioli and mustard with fresh jalapeño slices and lettuce, creating a vibrant sandwich experience.
The recipe yields six to eight patties depending on the amount of oats used to adjust wetness. These burgers can be a main meal option for vegetarians or anyone seeking a plant-based alternative.
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Ingredients
- 1-2 cups rolled oats see instructions, old fashioned
- ½ cup black beans , canned
- ½ cup Kidney Beans , canned
- ½ cup chili beans canned pinto beans in chili sauce, seasoned
- ¼ cup onion red, finely chopped
- ¼ cup white onion or yellow onion, finely chopped
- 2 cloves garlic (smashed and minced)
- 1 Flaxseed or 1 large egg, used as egg substitute
- 2 TBSP Flax Seed ground
- 1 TBSP tomato paste
- 1-2 tsp avocado oil (or favorite healthy oil)
- 1 + ¼ tsp chili powder
- ¾ tsp parsley (dried or fresh)
- ¾ tsp cumin
- 1/2-3/4 tsp red pepper flakes
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp cocoa powder dooooo it!, unsweetened
- ½ tsp garlic powder
Instructions
- If you're using a flax egg instead of a regular egg, prep that first. Whisk 1 tablespoon of ground flax with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes.
- Heat a burner to medium-high and saute your onion in 1-2 tsp of your favorite healthy oil.. I finely chop 1/4 cup of red and 1/4 cup of yellow onion but you can use 1/2 cup of white, red, or yellow onion.
- Add the garlic towards the end of the cooking process so it doesn't burn and cook until veggies are translucent and tender.
- While the veggies cook, measure out your spices in a small bowl and set aside.
- Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out.
- Add your beans to a large mixing bowl along with the sauteed garlic/onion/peppers, oats, flax, flax egg, and herbs/spices.
- Mix well.
- If your chili beans are extremely saucy/runny, they're going to make the veggie burger mixture very wet. Simply add the extra cup of oats for 2 cups total. You'll have enough for 8 veggie burgers if you do this.
- Feel free to use a large spoon or potato masher to slightly smush everything together or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky but sometimes I'll use a fork to up the kidney beans a little since they're so large.
- Divide your mixture into 6-8 portions and roll each into a ball.
- Cup each veggie ball in your hands and squeeze tightly to compact the ingredients. Kind of like you're playing with play-doh. This will help you shape them into patties. Press each ball into a disc and form into patties, gently shaping them as needed.
- Place them on a parchment paper lined plate, cover, and refrigerate 60 minutes.
- Feel free to prep these overnight for the following day! I typically make one burger right away and then leave the remainder in the fridge overnight to cook up for lunch or dinner the following day.
- Ready to eat? Pour 1-3 TBSP of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust.
- Spread them with chipotle sauce and pile them high with every veggie you can get your hands on, then wrap them in leafy green lettuce or a fluffy bun and commence face-plantage.
- Wrap any burgers that you don't plan on stuffing your face with immediately in saran wrap, place in an air tight container, and pop in the fridge or freezer for a quick meal.
- Making some to freeze? To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. Viola! Fast food without the freaky ingredients.
- To re-heat frozen burgers, simply bake about 20 minutes at 400 F.
Notes
- The recipe yields six to eight patties depending on the oat quantity added for binding.
- Chipotle aioli pairs well as a sauce, and adding mustard, lettuce, and fresh jalapeños enhances flavor and texture.
- Nutritional values are estimates and can vary based on toppings and portion sizes.
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
384mg
(16%)
Potassium
353mg
(8%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
340IU
(7%)
Vitamin C
2.4mg
(3%)
Calcium
41mg
(4%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 384mg | 16% |
| Potassium | 353mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
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