It’s difficult to find really good vegetarian or vegan burgers in Hungary. At most places the only vegetarian options are made with cheese or mushroom. Restaurants and cafes are not very open to try new recipes and serve the needs of vegetarian customers. Although veggie burgers are a vegetarian delight, but meat-eaters are sure to love them, too.
This vegan beat-oat burger comes from a Hungarian vegetarian cookbook that was written by a vegetarian friend of mine. It satisfies your appetite for a great-tasting veggie burger that’s easy to make and it’s healthy because of using wholesome ingredients to make. Either you are a vegetarian or not , you will love this burger!
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Vegan Bean and Oat Burgers
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Hearty, flavorful vegan burgers made with simple ingredients. Perfect for a satisfying weeknight meal.
Ingredients
- 1/2 cup (118 ml) rolled oats
- 1 can (~400g) beans
- ⅘ cup (~80 g) whole wheat bread crumbs
- 1 onion
- 3 cloves garlic
- 1 medium carrot
- 1/2 medium celery root
- 1 small bunch parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon oregano
- salt
- pepper
- olive oil
- salad
- mustard
- ketchup
- sliced red onion
- sprouts
- ciabatta or rolls
Instructions
- Drain the soaked oats for a few minutes through a fine strainer.
- Chop the onion, garlic, carrot, and celery in a food processor.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion, carrot, and celery. After 2-3 minutes, add the garlic and a few pinches of salt. Sauté for a few more minutes and set aside to cool.
- In a bowl, mix together the soaked and drained rolled oats, puréed beans, sautéed vegetables, and parsley. Season with lemon juice, mustard, oregano, salt, and pepper. Add breadcrumbs and let the mixture sit for 5-10 minutes.
- Form ping-pong ball sized balls from the mixture and flatten them with your palm or a spoon. Place the formed patties on a tray.
- Heat 1-2 teaspoons of olive oil in a pan, add the patties, and cook for about 5-7 minutes until golden brown. Flip the patties and cook on the other side until golden brown. Cook the remaining patties.
- Serve with ciabatta or rolls and vegetables, ketchup, and mustard.
Notes
- For a richer flavor, use canned cannellini beans instead of other bean varieties.
- To prevent sticking, lightly grease your pan or use a non-stick cooking spray before cooking the patties.
- These burgers freeze well! Wrap cooked patties individually in parchment paper and store in a freezer-safe bag for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of beans work best in these vegan burgers?
Black beans and kidney beans are common choices because they have enough starch and body to bind well. Drain and rinse canned beans thoroughly, then pat them dry before mashing to reduce excess moisture.
How do the oats function in this burger recipe?
Rolled oats act as a binder and absorber, soaking up moisture from the beans and vegetables so the patties hold together during cooking. Avoid steel-cut oats here since they do not soften quickly enough.
Should I cook these burgers from fresh or can I freeze them?
They freeze well. Form the patties, place parchment between each one, and freeze them in a single layer before transferring to a bag. Cook directly from frozen over medium heat, adding a few extra minutes per side.
thanks for the info, i will try this out soon