We're bonkers for these Vegetarian Chili Burgers! They're made with a trio of hearty beans seasoned with smoky spices and smothered with a flavorful sauce. These veggie burgers are super tasty and freezer-friendly too!
If you're using a flax egg instead of a regular egg, prep that first. Whisk 1 tablespoon of ground flax with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes.
Heat a burner 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 white, red, or yellow onion.
Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out.
Add your beans to a large mixing bowl along with the sauteed garlic/onion/peppers, oats, flax, flax egg, and herbs/spices.
If your chili beans are extremely saucy/runny, they're going to make the veggie burger mixture very wet. Simply add the extra cup of oats for 2 cups total. You'll have enough for 8 veggie burgers if you do this.
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 use a fork to up the kidney beans a little since they're so large.
Divide your mixture into 6-8 portions and roll each into a ball.
Cup each veggie ball in your hands and squeeze tightly to compact the ingredients. Kind of like you're playing with play-doh. This will help you shape them into patties. Press each ball into a disc and form into patties, gently shaping them as needed.
Place them on a parchment paper lined plate, cover, and refrigerate 60 minutes.
Ready to eat? Pour 1-3 TBSP 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 saran wrap, place in an air tight container, and pop in the fridge or freezer for a quick meal.
Depending on amount of oats needed/added, recipe will yield SIX or EIGHT veggie burger patties.
See post below for chipotle aioli recipe.
You can add whatever tasty toppings and sauces float your boat! My dream combo is adding little chipotle aioli, some yellow mustard, lettuce, and thinly sliced fresh jalapeños. SO GOOD!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings + extras and enjoy!
Recipe by Peas and Crayons - Vegetarian Chili Burgers https://peasandcrayons.com/2013/05/triple-bean-vegetarian-chili-burgers.html