Triple-Bean Vegetarian Chili Burgers

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!
Triple-Bean Vegetarian Chili Burgers
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
Triple-Bean Vegetarian Chili Burgers
[makes four smoky, savory veggie burgers]

what’s in it?
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!]

Homemade Chipotle Aoli

Chipotle Aoli
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]
1/2 parsley
1/4 tsp garlic powder
a pinch of salt

spice it up:Add a dash or two of cayenne pepper, red pepper flakes, and/or sriracha to make it spicy!  Obviously this version is my favorite — I like to add all three to the sauce!
To make either sauce, finely chop your chipotle pepper and whisk it together with the remaining ingredients or simply combine all ingredients in a small food processor/blender and pulse.  Taste, and then add more of any of the above ingredients that you’d like to amplify.  I make it a little bit differently each time depending on my mood — sometimes with extra garlic and sometimes with a whole lot of heat!  It’s super flexible and ridiculously tasty!  Cover and refrigerate until you’re ready to dig in!
Triple-Bean Vegetarian Chili Burgers

Brontosaurus Chefs these burgers are 100% vegan and gluten-free <3

T-Rex Chefs put down the meat and make some veggie burgers!  Please?  Try one straight up veggie-style and I promise to look the other way if you insist on putting bacon on your next burger.  Deal?  Ooh!  And if you don’t have flax/chia on hand but have eggs, feel free to use an egg to bind the burgers.  You can also use panko breadcrumbs instead of the oats in a pinch but the oats are a bit healthier… so use them if you have them!

get cooking!

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 your stovetop to medium-high and saute your onion 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 onions 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, 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 buut sometimes I’ll mash up the kidney beans a little since they’re so large.
Next form the bowl-of-yumminess into balls.  I can’t quite say this without making it sound borderline inappropriate, but cup each ball in your hands and squeeze tightly to compact the ingredients.  Next pressing each ball into a disc.  Think of it as stress-relief!  Form into 4 patties, 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.
They also freeze really well!  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.
Vegetarian Chili Burger Lettuce Wrap
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.  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.  To re-heat, simply pop on a baking sheet in the oven for about 20 minutes at 400F.  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.
Chili Burgers

so… how were they!?

Smoky, savory, and beyond flavorful!  There’s something magical about being able to enjoy a hearty chili in burger form.  Whether you smother it in sauce and slap it on a fluffy burger bun or veg it up even further with a refreshing lettuce wrap, you’re in for some serious yum.  The chili-style spice blend and chipotle aoli give this manly burger the ability to win over vegetarian, vegans, and carnivores alike.  My skeptical husband insisted “chili is for bowls; not burgers!” until I waved this bad boy in front of his face.  He changed his tune pretty quickly and STOLE MY BURGER!  Luckily I made two batches and was able to whip up my own instead of partaking in our usual game of tackle-the-pilot-until-he-gives-me-my-food-back.  Though I’m not above biting my husband for swiping my dinner.  Serves him right. 

 

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:

Sweet Potato Chickpea BurgersTriple Bean Veggie Burgers
I suppose you might need a side dish as well?
Tortellini Pasta SaladSummery Chickpea & Pepper Salad Garlicky Kale Salad with Smoky Chipotle DressingQuick and Easy Macaroni SaladConfetti Pasta SaladStuffed Zucchini Cups
 
Now go get your veggie burger on! <3

Comments

  1. says

    I keep a fork in hand for convenient hand-stabbing of food thieves. I picked up that habit in high school. My guy friends quickly learned to leave my plate alone. :-P

    These look delicious and tooootally every bit as hearty as a meat-filled burger!

  2. says

    Now that I know what is in that amazing sauce that has been tempting me for days I can’t wait to make it, and then put it on EVERYTHING!! The burgers look good too :)

  3. says

    These sound great, Jenn! The one time I tried to make veggie burger, they were a mess…operator error. I will try again with this. Thanks for sharing it with us!

  4. says

    Yes. Yesyesyesyes, YES!
    Well…that got a little more When Harry Met Sally than I wanted originally but dear lord these have to get in my belly. Your bean burgers have never let me down before, and I’m sure these will be just as freaking AMAZEBALLS esp. with that Aioli! Thanks for sharing you goddess, you!
    xoxo

  5. says

    I kind of don’t agree with you on the chili thing, and I kind of get angry with Kyle sometimes because he think the same thing…I will crave chili during August in Texas. But, I could definitely get down with these burgers! I think they are going to make the weekend recipe list!

  6. says

    Yum, yum, yum, and I LOVE your nail varnish! This recipe is so perfect for me right now because I’ve been on a huge bean kick lately :) In other words, thanks for sharing!

  7. says

    Oh boy these look great! But for the record, I did make a big crockpot’s worth of veg. three bean chili last week and it made awesome veg. nachos, over quinoa, and oh, on my spoon.

  8. says

    Hi! I just found your blog! I wish I would have found it sooner, I love the idea of what I ate wednesday link-up. I have seen it on other blogs, but didn’t know where it originated from until now. Will definitely join in on the party next wednesday! Great blog!!

  9. says

    I made a double batch of these this weekend (because I’m incredibly lazy about cooking when my husband is out to sea, and then basically don’t eat), and I’m about to eat the last patty! These are a new favorite, and have made the list for deployment meals! Thanks so much!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge