beans · grilling · vegan · veggie burgers

Veggie Burger Cook Off: Bobby’s Spicy Bean Burgers

Bobby has a burger press, a wise investment
Here is the other veggie burger recipe I promised from the cook off last weekend.  These burgers were a big hit with the meat eaters and vegetarians alike (some even voted for these as the “winner” over mine). The taco seasoning gave them an added punch. There is little prep time, which makes for a great recipe in a pinch.   Enjoy!
  • 3/4 cup nuts, chopped (I used cashews)
  • 3/4 cup uncooked oatmeal
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can garbanzo beans
  • 3 tablespoons tomato paste
  • 2 cups cooked rice
  • 2 ounces soy sauce
  • 1 to 2 tablespoons steak seasoning (I used burgundy beef)
  • 1 tablespoon garlic powder
  • Taco seasoning, to taste
  • 3 jalapenos diced (I left the seeds in for a little kick)
  • 1½ cups of sautéed mushrooms (I used sliced crimini’s) 

Char grilled to perfection
1. Add nuts, beans, oatmeal, and to a large mixing bowl rice to the bowl. Add tomato paste and pour in soy sauce, trying not to let it soak into just the rice.
2. Mix together the ingredients by hand, It helps to use a masher to try and get the chick peas mashed well. When the mixture has been completely combined to make a paste, add the mushrooms, jalapenos and seasonings. Steak seasoning is a must if you’re trying to please meat eaters.
3. Taste the mixture and adjust the seasoning, as desired. Form into burgers

Note: I refrigerated my burgers overnight I think this helped to keep them together the next day on the grille but probably not necessary. Make sure grill is well oiled to ensure no sticking and easy flipping.

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