Chili season is long gone. Don’t try convincing me otherwise either; it’s simply too hot for a steamy bowl of chili. It’s not too hot, however, for a delicious bean burger… So let’s combine the two, shall we? Hearty beans seasoned with rich, smoky spices and smothered with a flavorful sauce. Ditch the spoon: Chili burgers for everyone!
I know bean burgers aren’t typically known for their good looks, but these will win over your taste buds. They’re absolutely delicious. Trust me. Veggie burgers are my thing =) They’re also the bestie’s thing because that crazy amazon actually decided to make vegetarian chili burgers too… literally on the same day! We kind of share a brain sometimes. Its fabulously terrifying [emphasis on the fabulous] but I’m still waiting on her to post the recipe so I can make hers and mine and then stack them together to make the most glorious of double-decker burgers. Clearly I need help.
Triple-Bean Vegetarian Chili Burgers
- 3/4 cup of rolled oats
- 1/2 cup black beans, [ cooked or canned]
- 1/2 cup kidney beans [cooked or canned]
- 1/2 cup canned, seasoned chili beans [pinto beans in chili sauce]
- 1/4 cup red onion, finely chopped
- 1/4 cup white/yellow onion, finely chopped
- 2 cloves of garlic, smashed and minced
- 1 flax egg [ recipe ] or large egg
- 2 extra TBSP ground flax seed
- 1 TBSP tomato paste
- 1-2 tsp of healthy oil for sauteeing [olive, coconut, etc...]
- 1 + 1/4 tsp chili powder
- 3/4 tsp parsley [dried or fresh]
- 3/4 tsp cumin
- 1/2-3/4 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp unsweetened cocoa powder [do it!]
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme [optional but yummy!]
- If you're using a flax egg instead of a regular egg [I prefer it!], prep that first.
- Whisk 1 tablespoon of ground flax [or chia seeds!] with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes. Don't stress the timing too much, you basically just want to give the flax time to reach an eggy consistency.
- Heat a burner to medium-high and saute your onion and peppers in 1-2 tsp of your favorite healthy oil. I finely chop 1/4 cup of red and 1/4 cup of yellow onion but you can use 1/2 cup of any onion you have on hand if needed.
- Add the garlic towards the end of the cooking process so it doesn't burn and cook until veggies are translucent and tender.
- While the veggies cook, measure out your spices in a small bowl and set aside.
- Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out; unless they are extremely saucy/runny, in which case you can measure out the beans alone and pour out any extra sauce. Add your beans to a large mixing bowl along with the sauteed garlic/onion/peppers, oats, flax, flax egg, and herbs/spices.
- Mix well.
- Feel free to use a large spoon or potato masher to slightly smush everything together or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky but sometimes I'll mash up the kidney beans a little since they're so large.
- Next form the bowl-of-yumminess into balls four balls.
- Cup each veggie ball in your hands and squeeze tightly to compact the ingredients. This will help them hold shape.
- Next press each ball into a disc and form into patties.
- Place them on a parchment paper lined plate, cover, and refrigerate 30 minutes.
- Feel free to prep these overnight for the following day! I typically make one burger right away and then leave the remainder in the fridge overnight to cook up for lunch or dinner the following day.
- Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust.
- Spread them with chipotle sauce and pile them high with every veggie you can get your hands on, then wrap them in leafy green lettuce or a fluffy bun and commence face-plantage.
- Wrap any burgers that you don't plan on stuffing your face with immediately in foil, saran wrap, or an air tight container and pop in the fridge or freezer for a quick meal.
- Making some to freeze? To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. Viola! Fast food without the freaky ingredients.
- To re-heat frozen burgers, simply bake about 20 minutes at 400 F.
1/4 cup homemade or all-natural mayo
1/2-1 large chipotle pepper [in adobo sauce]
1-2 teaspoons of lemon juice
1/2 tsp dried parsley
1/4 tsp garlic powder
a pinch of salt
veganize by subbing vegan mayo and you’re good to go!
Chipotle Aoli [take two!]
4 TBSP homemade of all-natural mayo
2 TBSP plain greek yogurt
2 TBSP lemon juice
2 chipotle peppes [in adobo sauce]
1/4 tsp garlic powder
a pinch of salt
Brontosaurus Chefs these burgers are 100% vegan and gluten-free <3
so… how were they!?
I got a bit off topic there, eh? You should make these. Preferably now. Preferably in mass quantities so you can stock your freezer with amazingness. They’re that good.
If you really want to stock your freezer [or your face!] make these too: