Just Another Veggie Burger Recipe You Need to Know

Our recipe calls for one 14-oz. can of Roman beans but pinto beans are also fine. Roman beans should be available though wherever Goya products are sold.

Quickly sauteed veggies are added to the mashed beans.

Along with the healthy addition of rolled oats.

Refrigerating the bean and oats mixture for even 30 minutes will allow it to firm up enough to make perfectly shaped patties. Almost.

Bliss at Cafe Drake HRV = Bean & Oat Burgers, homegrown arugula, warm corn tortillas and a Roasted Tomato and Chile de Arbol Salsa.

Leftovers, with the arugula swapped out for sprigs of cilantro.


Start with 1 T. olive or coconut oil in a small skillet over medium heat. Add to it 1/2 cup minced onions, 2 minced cloves of garlic and around 1/4 cup diced and peeled carrots. Cook for 5 minutes until the veggies are softening and then add 1 t. chipotle pepper powder, 1 t. ground cumin and a large pinch of salt. Stir another minute then remove from heat and set aside while . . .

you mash in a large mixing bowl 1 14-15 oz. can of well-rinsed and drained Roman or pinto beans. Do this with a fork and without stress or too much emphasis; it's fine if a few beans are not completely mushed. Add to the beans: 1 T. Dijon mustard, 1 T. tomato ketchup, 1 T. tamari or soy sauce, the reserved, cooked vegetables and 3/4 cup rolled oats. Season sensibly with salt and black pepper and then, with moistened hands, mix all together well. Shape into a large ball and refrigerate for 30 minutes to 2 hours.

When you're ready to eat, heat 1 T. olive or coconut oil in a large, non-stick skillet over a medium flame. Again with moist hands, divide the bean and oats mixture into 4 patties and add to the hot skillet.

Fry for 5-6 minutes per side and serve hot or very warm, on a bun with all the fixings or with rice and a salad.


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