Veggie Burgers with Onion and Chile

double-decker veggie burger

We make these burgers at our house every Wednesday night. They are really quick to throw together and cook. They are based on a recipe I learned from Jeff Novick. The main difference is my addition of the onion flavoring and the chilies.My kids eat them on a bun with lettuce and ketchup and or mustard. I like to make what I call my veggie burger orgy. It basically a bed of greens, two veggie burgers patties, topped with sauteed corn, onions, and peppers. Top that with some pickle slices and sauerkraut. Our favorite kraut is the Farmhouse Culture Garlic Dill Pickle Kraut. Add some sriracha, and mustard or ketchup and you have a hell of a meal.

Veggie Burgers with Onion  and Chile
Preparation Time:  20 minutes
Cooking Time:  12-15 minutes
Servings:  6-8

2 cans  salt-free kidney beans
2 cups  rolled oats
1 small can  mild green chiles diced
1 pkg  onion soup mix
1 TBLS  ketchup
1 TBLS  yellow mustard
1 TBLS  Valle del Sol chili powder
1 tsp black pepper
2 TBLS corn starch or whole wheat flour

Drain kidney beans. Mash with potato masher. Add all other ingredients and mix. Burger mix should be tacky sticky but not really wet. If it seems to wet add a bit more flour or starch.
Form into patties and set in a Tupperware or a dinner plate. Cover and refrigerate for at least 15 minutes and up to a day.
I like to cut small squares of parchment to keep the patties separate before cooking
Heat a nonstick skillet over medium heat. Cook patties for 7 minutes covered. Carefully flip. Cook for an additional 5 minutes covered. If they are sufficiently browned on both sides you are done. If not continue to cook 3 minutes at a time until browned to your liking.

If you are curious about the original recipe. This is how Jeff Novick makes them:

2 cans  salt-free kidney beans
2 cups  rolled oats
2 TBLS  salsa
1 TBLS  of spices (your choice)

Follow the same directions as above.




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