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Freezer Veggie Burgers Recipe
Freezer Veggie Burgers Recipe photo by Taste of Home

Freezer Veggie Burgers Recipe

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3.5 10
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“I try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers.” Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 burger equals 241 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 601 mg sodium, 45 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat 1 vegetable

Directions

  1. 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.
  2. 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.
Originally published as Freezer Veggie Burgers in Healthy Cooking February/March 2009, p51

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

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 10, 2015

"Um, let's just say these were interesting. I made them ahead and froze them as the directions indicate. The mix held together fine for me. Baked as directed, but they did not "crisp" at all. When lifting them with the spatula, they immediately cracked and pieces were flopping off. My husband was a good sport about these, but said he described them as bizarre. The next day, I tried another frozen patty, but cooked it in a skillet on the stove top instead. This way also resulted in a floppy, broken mess. I scooped it into a lettuce wrap. Probably won't make again."

MY REVIEW
Reviewed Apr. 29, 2013

"Instead of using old-fashioned oats can you use wheat bread crumbs?"

MY REVIEW
Reviewed Oct. 7, 2012

"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."

MY REVIEW
Reviewed Oct. 2, 2012

"Very good! Added 1 extra tbls of ketchup, 1/2 tsp of cumin and 1/2 tsp of chili powder. Yum!"

MY REVIEW
Reviewed Mar. 30, 2012

"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."

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