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This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Houston’s Veggie Burger

4.68 from 31 votes
This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.
Prep Time: 15 minutes
Cook Time: 10 minutes
Freeze Time: 30 minutes
Total Time: 55 minutes
Yield: 4 burgers
Course: Dinner, Lunch
Cuisine: American

Ingredients

For the veggie burger

  • 1 (15-ounce can) black beans (drained and rinsed)
  • 1 teaspoon olive oil
  • ¼ cup chopped onion
  • 1 clove garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder ((check labels for gluten-free))
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • ¼ cup BBQ sauce
  • 1 tablespoon molasses
  • ¼ cup old fashioned oats ((check labels for gluten-free))
  • 1 ¼ cup cooked brown rice
  • 2 tablespoons finely chopped canned beets
  • 1 tablespoon beet juice
  • 1 large egg (lightly beaten)

For serving

  • 4 whole wheat 100 calorie hamburger buns (or Gluten-free bun)
  • Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Instructions

  • Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
  • Heat a small skillet over medium heat.
  • When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
  • In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
  • Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
  • Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
  • In a food processor fitted with a metal blade, process oats until fine.
  • Add the oats to the large bowl with the beans, veggies and sauce.
  • Add the rice, beets, beet juice and egg and mix everything until combined.
  • Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
  • Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
  • Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
  • With the spatula, place each patty on a bun and top with your desired toppings.

Video

Notes

Serving size: (1 burger with ¾ ounce slice cheese)
Calories: 382
Protein: 15 g
Carbohydrate: 57 g
Dietary Fiber: 10.5 g
Total Sugars: 13 g
Total Fat: 11 g
Saturated Fat: 5.5 g
Cholesterol: 67 mg
Sodium: 975 mg
Freestyle Smart Points: 9

Nutrition

Serving: 1burger w/o cheese, Calories: 302kcal, Carbohydrates: 56g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 47mg, Sodium: 815mg, Fiber: 10.5g, Sugar: 13g
- WW Points: 9