Veggie Burgers with Onion and Chile
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double-decker veggie burger |
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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
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.
Cheers,
benjamin
Follow the same directions as above.
Cheers,
benjamin
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