Bayou Vegan Bean Burgers
Spice up your burger program with these vegan burgers filled with vegetables, oats and beans. This burger also adds a slight spicy kick with its hints of jalapeños and cayenne pepper.
4 oz. finely chopped yellow onions
1 tbsp. + 1 ½ tsp. oleomargarine pure veg red label
1 ¾ oz. finely chopped celery
1 ¾ oz. green sweet bell pepper
1 ¾ oz. red sweet bell pepper
1 oz. jalapeños
½ oz. freshly peeled minced garlic
2 ¾ tsp. basil leaves
1 ¼ tsp. oregano
¾ tsp. paprika
¼ tsp. cayenne pepper
1 lb. + 6 ½ oz. dark red kidney beans drained
2 tbsp. + ¾ tsp. La Choy Soy Sauce
¾ oz. Heinz tomato ketchup
½ oz. Grey Poupon Dijon mustard
Dash of salt
½ tsp. ground black pepper
9 oz. old-fashioned cereal oats
6 hamburger buns
- In nonstick skillet, sauté finely chopped onion in margarine for 1 minute over medium heat.
- Add celery and peppers and sauté an additional 3 minutes.
- Add garlic, basil, oregano, paprika and cayenne pepper. Sauté an additional 2 to 3 minutes, or until vegetables are lightly browned. Remove skillet from heat and set aside.
- In large bowl, place red beans, and using potato masher or spoon, roughly mash beans. Add soy sauce, ketchup, mustard, salt and pepper. Stir well to combine. Fold sautéed vegetables into bean mixture, then add oats and stir throughout to combine. Wipe the nonstick skillet and reuse for cooking burgers.
- Line large cookie sheet with parchment paper and press burgers with burger press (or your hands) to flatten slightly. Place cookie sheet in refrigerator and chill burgers for about 30 minutes.
- Spray skillet with bit of pan spray. In batches, cook burgers until well browned on each side, about 3 to 5 minutes per side. Add more oil to pan, if needed, to prevent burgers from sticking.
- Serve on buns.
Recipe by University of North Texas, Denton, Texas