- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 cup old-fashioned oats
- 2 tablespoons ketchup
- 1/2 cup finely chopped fresh mushrooms
- 1 medium onion, finely chopped
- 1 medium carrot, shredded
- 1 small sweet red pepper, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 6 hamburger buns, split
- 6 lettuce leaves
- 6 slices tomato
- Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze.
- To use frozen burgers:Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Freezer Veggie Burgers
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"Instead of using old-fashioned oats can you use wheat bread crumbs?"
"They wouldn't hold together very well, and so it was hard to fry them. I have had much better veggie burgers made with black beans instead of kidney."
"Very good! Added 1 extra tbls of ketchup, 1/2 tsp of cumin and 1/2 tsp of chili powder. Yum!"
"I thought these were quite tasty, they were very wet, and I found it difficult to get 6 patties from this mix (I made 5) so they were bun sized, but the stuck together, Also I would recommend freezing on parchment paper then wrap in plastic for storage, I wrapped in plastic then in a Ziploc baggy. The hold together quite nicely. Also I baked it in my NuWave Oven."
"I had a hard time making these stay together, but they still tasted good. It might help to add an egg or even some salsa to keep the burger from falling apart. I was surprised at how filling just one burger was. I'll plan on making them again."