Triple Bean Veggie Burgers {Freezer Friendly}

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Don’t let the list of ingredients scare you away from these triple bean veggie burgers. ¬†Almost all of these items are staples you probably have in your cabinet right now. Add a can of chick peas and white beans to your grocery list and you’ll probably be set to make these scrumptious veggie burgers. I’m amazed how flavorful they taste with vegetables and beans. I know I’ll be stocking my freezer with these because Bocca burgers were always in my cart before my healthy eating days.

This is slightly similar to my freezer black bean burgers, only better because of the variety of beans, textures and colors. I’m hooked on veggie burgers and I’m not vegan.

Triple Bean Veggie Burgers 

adapted from Peas and Crayons

Ingredients:

  • 1 can of black beans, drained and rinsed
  • 1 can of chickpeas, drained and rinsed
  • 1 can of cannellini beans {white beans}, drained and rinsed
  • 1 tablespoon healthy oil of your choice
  • 1 red bell pepper, diced {1 cup}
  • 1 medium onion, finely diced {1.5-2 cups}
  • 1 cup celery, finely diced {optional}
  • 2 cloves of garlic, minced
  • 1 cup of cooked quinoa or brown rice, cooled or refrigerated if possible
  • 2 large eggs
  • 1 1/2 to 2 cups of rolled oats
  • 2 Tablespoons ground flax {optional}
  • 2 teaspoons italian seasoning blend
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoon cumin
  • 1 teaspoon kosher or sea salt
  • freshly ground black pepper, parsley, and red pepper flakes, to taste

Directions:

  1. In a large colander, drain and rinse beans, set aside. Slightly mash beans using a potato masher or a stand mixer using stir mode.
  2. In a large microwavable safe bowl, add oil, pepper, onion, celery and garlic. Microwave on high for about seven minutes or until veggies are tender.
  3. Add the remaining ingredients and mashed beans, stirring until well combined.
  4. Shape in 8 or more patties and pan saute in a small amount of healthy oil. Pan fry until golden brown on each side. Don’t flip until the side is golden and compact, adding more oil if necessary.
  5. Cool on a wire rack and prepare freezer bag if applicable.
  6. Label gallon size freezer bag with instructions: Thaw 24 hours, reheat in a saute pan, microwave or grill or oven wrapped in foil. Stack cooled burgers between sheets of wax paper or foil.
  7. Serve on buns, over salads, in hard or soft taco shells, inside wonton wrappers or enjoy over nachos. The possibilities are endless.

What’s your favorite way to enjoy a veggie burger?

This is linked to other favorite ways to top a burger at Beauty and Bedlam

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Comments

  1. Looks yummy! My son is allergic to egg, any suggestions on a binding agent in place of 2 large eggs?

  2. These look yummy. Just wondering what size can of beans do you use?

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