Grilled Bean Burgers Recipe
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, shredded
- 1 to 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups quick-cooking oats
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon ketchup
- 1/4 teaspoon pepper
- 8 whole wheat hamburger buns, split
- 8 lettuce leaves
- 1/2 cup salsa
- 1. In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot, chili powder and cumin; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
- 2. In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup, pepper and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.
- 3. Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa. Yield: 8 servings.
1 burger: 305 calories, 5g fat (1g saturated fat), 0 cholesterol, 736mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 12g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.
Reviews for Grilled Bean Burgers
"I've tried a lot of meatless burger recipes and this was one of the best. I had two cups of cooked black beans and no pinto beans, so I cut the recipe in half. I mashed the beans with a potato masher to leave them chunky, which helped add texture. I only had old-fashioned oats so I used those: more texture. I doubled the amount of oil (they're still a lot lower in fat than meat burgers) and used the higher amount of chili powder. I let the mixture rest a little before cooking to blend the flavors. Finally, I made the burgers smaller (eight from a half recipe) to fit the smaller slider buns I had on hand. I'll be saving this recipe for sure."
"I followed the recipe but the result wasn't good. The paddies look was ok but they were too soft.The taste was also strange. It can be a matter of personal taste but i believe the onion and the mortared were too much and the soy sauce wasn't suitable at all.I'll try to do this in a more "mediterranean" way adding salt instead of soy sauce, tomato instead of ketchup, a little onion, celery and white flour to make them more solid. Thank for the inspiration anyway."
"We found these to be bland and too soft to handle. For those expecting this recipe to replace real burgers, save your money."
"Very hard to puree even in my food processor because they beans were so dry. I used a pastry cutter which helped a lot. Little bland in taste but will make again and try to punch them up. Froze the ones I didn't grill between wax paper. Hopefully they will cook up fine."
"I had never tried making bean burgers before, but I was very happy with this recipe. I did change just a couple of things: I pureed the beans in a food processor for a smoother texture, and made them into sixteen mini patties, or "sliders," and as another person suggested, I refrigerated them (layered in wax paper) for a couple of hours before cooking. I did grill them on my charcoal grill, but put them on foil that I had coated with vegetable oil. They cooked up in minutes, and I kept them in a warm oven in a baking dish covered with foil until serving time. Delicious!"
"I followed the recipe exactly. Both my wife and I found it to be very bland with no identifiable taste. It took a big effort and the results were very disappointing. The remaining Burgers are now becoming part of a rice and cheese casserole!"
"easy to heat oh Forman grill...no grease!"
"As far as meatless burgers go, this is by far one of the best I've tried. Further to a similar comment someone else made, I made these burgers ahead of time then chilled them between two pieces of wax paper. They came off the paper nicely and held their shape when I was ready to put them on the BBQ."
"After making these burgers, I don't know if I would ever want another beef or turkey burger! These are fantastic! I noticed that the burgers that I grilled right after combining the mixture had a tendency to fall apart. I put the remaining mixture in the fridge and grilled up the rest a few hours later. These stayed together nicely."
"This was the first time we've made veggie burgers and my first time trying veggie burgers. So glad I found this recipe! We pan cooked them with olive oil, and covered them while they cooked. Texture was different then we're used too, but not bad. Loved the taste, will most definitely do again."
"It is so nice to find a less expensive alternative to the "veggie burgers" in the local grocery. My daughter and I love them. They have a great flavor, and no mushrooms. cooked them on my George Foreman grill! Yummy"
"These hamburgers are very tasty. I also used fresh spices from my garden. I used oregano, parley, cilantro, sage and thyme. Instead of soy sauce I used Bragg's Liquid Aminos. I buy this sauce (that looks like soy sauce and taste like soy sauce but extreamly low salt in it) at the Health Food Store.I did not have chili Powder and did not use it. But they taste fantastic. Cooked them in the grill, broil and also on top of the stove with great results. I will recomend it."
"I really like these burgers. They are easy to make and have great flavor. I had to make them two at a time on my Foreman grill. The last two fell apart, but the others stayed together well. I'll definitely make these again."
"I love these burgers! I like to chop up a can of water chestnuts and add them to the burgers, and I broil them instead. : )"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.