Freezer Veggie Burgers Recipe
- 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
- 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.
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.
Reviews for Freezer Veggie Burgers
"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."
"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."
"I made these for my daughter at a bar-b-que. I thought they held together very well. She said they were good and was glad to be able to take the rest of the frozen ones home for later. I added about 1/2 tsp. of Italian seasoning to give it more flavor. Nice, easy recipe. Thanks!"
"Loved it. The kids thought it was real hamburger and really liked them. A good way to get them to eat their vegetables. The consistancy was great. Make sure your beans are well drained. I threw it in the food processor with the mixing blade and let it run until it was well mixed. I pput them in the freezer even though they didnt need to be cause they held together so well...but I had alot of time before I needed to cook them."
"I made these tonight and I felt like there was too much going on. They also didn't stay together very well so possibly an egg would help that situation. I probably won't be making them again."
"I liked this recipe, but I was wondering if an egg should be added. All of the other veggie burger recipes I have found include an egg."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.