Grilled Bean Burgers

Name: Grilled Bean Burgers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 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; 1/4 teaspoon pepper; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2 tablespoons Dijon mustard; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon ketchup; 1-1/2 cups quick-cooking oats; 8 whole wheat hamburger buns, split; 8 lettuce leaves; 1/2 cup salsa

These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey

Ingredients

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
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1-1/2 cups quick-cooking oats
8 whole wheat hamburger buns, split
8 lettuce leaves
1/2 cup salsa

Directions

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 and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.
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.

Nutrition Facts

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.

Originally published as Chile Bean Burgers in Light & Tasty August/September 2007

Reviews

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Average Rating:

preachermom

Jun 2, 2018

I really want to like these better than I do. Part of my angst comes from the fact that I cannot get these to hold together well enough for grilling and pan cooking requires a lot of oil to prevent sticking.
sgugle

Apr 7, 2017

These were delicious! I think they were even better than regular burgers. They held their shape and were easy to grill without sticking to the grates. I mashed the beans in a baggie. Also, I used Coconut Aminos instead of soy sauce. They taste really good with Sandwich Thins and all of the toppings listed in the recipe.
umamibrain

Oct 27, 2013

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.
michelecarlesi

Apr 21, 2013

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.
Rockamama

Sep 3, 2012

We found these to be bland and too soft to handle. For those expecting this recipe to replace real burgers, save your money.
sbhkc90

Aug 20, 2012

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.
becky66

Jul 21, 2012

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!
RJGoldman

Jan 11, 2012

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!
vegelady

Nov 25, 2011

easy to heat oh Forman grill...no grease!
Sunny1978

Jul 20, 2011

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.