Grab your veggies and meet me in the kitchen! These triple-bean veggie burgers are so full of flavor, you’ll never miss the meat!
Sometimes it feels like I’ve been blogging long before blogging was even cool… So why on earth have I waited this long to post a recipe for veggie burgers?!?
Gah! I’m impossible. I’m also impossibly in love with these burgers!
See what I did there? Yeahhhh I’ll go sit in the corner now while you prep your kitchen. You guys seriously need to stop letting me get away with this level of cheesiness.
Triple-Bean Veggie Burgers
Makes 8 jumbo veggie burgers — some to nosh now, and some to freeze for later!
special diets and swaps
Vegan? Use 2-3 flax eggs (recipe) in place of conventional eggs and you’ve got a tasty plant-based veggie burger on your hands! Woot!
Gluten-Free? I gotcha! Serve these up on a lettuce wrap, on a leafy green salad, or on your favorite gluten-free bun. Anything goes! As long as you use gluten-free certified oats you’re good to go here. No GF oats handy? My Quinoa Pumpkin Burgers use quinoa in place of oats quite marvelously.
T-Rex Chefs, put down the meat and make some damn veggie burgers! Pretty please?
Note: These burgers hold together best when they have 30 minutes of chill time in the fridge prior to cooking. Feel free to prep them the night before!
Triple-Bean Veggie Burgers
Grab your veggies and meet me in the kitchen! These triple-bean veggie burgers are so full of flavor, you'll never miss the meat!
- 1 can black beans 15 oz
- 1 can chickpeas 15 oz
- 1 can cannellini beans 15 oz
- 1 red bell pepper finely diced (1 cup)
- 1 medium red or white onion finely diced (1.5-2 cups)
- 1 cup celery finely diced
- 2 large eggs or 2-3 flax eggs
- 2 cloves garlic minced
- 1 cup cooked quinoa
- 1 + 1/2 cups rolled oats (not instant)
- 2 TBSP ground flax
- 4 TBPS olive oil
- 1 tsp salt-free Italian seasoning blend (like Mrs. Dash)
- 1 tsp chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- crushed red pepper flakes, to taste
- parsley, to taste
- Drain and rinse beans, then set aside.
- Next saute celery, onion, and red pepper in approx 4 Tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes.
- After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
- Transfer to a large bowl and add the beans, flax, oats, and quinoa.
- The oat/quinoa ratio can vary depending on what you have on hand [think of these burgers as a great way to empty your fridge and pantry!]. I try to always have a bowl of cooked quinoa in my fridge so I can make super speedy batches of quinoa fried rice during the week..
- Add the rest of your ingredients and mix.
- Feel free to use a large spoon or potato masher to somewhat smush everything together. Once incorporated, it will start to look like edible confetti!
- You can transfer this mixture to a food processor for a more uniform veggie burger or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky so I've actually never pureed them in any of the batches that I've made. They whole beans give the burgers a meaty texture that makes me feel like I'm eating a traditional burger. Only they're healthier... and more flavorful... and yes, just plain awesome this way.
- First 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, rotating as you gently but firmly press it into a disc. Think of it as stress-relief!
- Form into 8 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. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer. 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.
- 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.
This recipe yields 8 delicious veggie burgers; some to scarf now and a few to freeze for later!
hungry for more?
- Buffalo Chickpea Veggie Burgers – READER FAVORITE!
- Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing – makes a great side dish!
- NEW! Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
If you get a chance to try these triple bean veggie burgers, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!