Well, I think I owe you all a recipe! The last two posts have been mostly about photos, and yesterday I even put you to work picking out my best photo from December. Thanks to all of you for your input, by the way. The Kiwano Sorbet seems to be the overwhelming favorite–which is good to know since I had been leaning toward one of the other two. I really appreciate your taking the time to offer your feedback. Keep it coming!
A few days ago, my family was in the mood for a good old burgers-and-”fries” meal. Now, you know I try to eat as little processed food as possible, so rather than reach for a frozen Boca or Garden burger, I opted to make a bean-based burger from scratch. And though these are not as fast as a microwaved burger from a box would be (what is?), they’re really easy to mix together in the food processor and they cook in about 25 minutes. While they’re in the oven, you’ll have time to assemble your condiments and slice and chop any vegetables you want on your burger. Spinach, red cabbage, and tomato, anyone?
Red Bean Chipotle Burgers
These bean and grain-based burgers may not taste like meat, but they’re a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!
Ingredients
- 1 small onion, peeled and cut into quarters
- 1 clove garlic
- 1 16-ounce can light-red kidney beans, drained and rinsed
- 1/2 cup oatmeal, uncooked
- 1/2 cup cooked brown rice
- 1-3 teaspoons chopped chipotles (from canned chipotles), to taste
- 1 tablespoon tomato paste
- 1/2 teaspoon salt (optional for salt-free diets)
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/8 cup flour (I used white whole wheat but you may use gluten-free flour)
Instructions
- Preheat oven to 425 F.
- Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended–just slightly more chunky than refried beans.
- Spray a non-stick cookie sheet or silicone baking mat lightly with canola oil. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six “piles” of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!
- Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.
Preparation time: 15 minute(s) | Cooking time: 25 minute(s)
Number of servings (yield): 6
Makes 6 burgers. Each contains 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 24g Carbohydrate; 465mg Sodium (288mg without salt); 4g Fiber.
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{ 38 comments… read them below or add one }
These were wonderful–probably the best veggie burger I've ever had! I didn't have chipotles (I added cayenne instead), but they turned out great anyway. Thanks for the recipe–I'll be using it often!
Hi Susan,
I printed this recipe a while but I still haven't made these burgers. I opened a can of chipotle chilis for another recipe so now's the time!
Anyway, I was wondering: do you have any suggestion on what type of oats to use? Quick cooking oats? Oat bran? Rolled oats? I was think quick oats would be best.
Heather, either quick-cooking or rolled oats should work. I buy the "100% Whole Grain Oats" that cook in 5-6 minutes, and that's what I use when I make this. I wouldn't recommend anything that takes longer to cook than that. Hope you enjoy them!
Hi Susan…
I just need a bit of clarification on the ingredient "chopped chipotles (from canned chipotles)." Is this the same ingredient as the "chopped chipotles in adobo" sauce that you use for your guacamole recipe??? I'm still learning about all the different types of chilis available, whether fresh or canned. Thanks…
Hi Iris–Yes, canned chipotles in adobo sauce is what I use. I usually take the whole can of it, puree it in a blender, and then freeze it in various amounts for easy use later. It's so spicy that it takes a while for us to go through a whole can.
This is the third recipe of yours that I have made and all have been great. I served this with a (vegan) chipotle aioli and baked sweet potato fries. Amazing!
Thank you! These were delicious! I didn't have chipotle peppers so I just used red bell pepper with a 1/4 tsp. liquid smoke. It worked! I used the leftovers in a smokey linguine. You are a genius!
Hands down my favorite veggie burger to date. I have made them several times already!
Hi Susan! Love your blog. I'm not vegan but I've been coming to your blog for years for ideas because I'm always trying to incorporate more vegetarian and vegan recipes into my diet. Question for you: Your nutritional stats for this recipe mention "trace cholesterol". Where does this come from? I've always been under the impression that cholesterol only comes from animal sources. Thanks!
Andrea, thanks for pointing that out. You're right: cholesterol comes only from animal products. One of the ingredients must be listed wrong in my recipe software. I've checked carefully and none of them actually contains any cholesterol.
Hi again… just to follow up from my September 08 comment. I finally made these last night & they were delicious
I used quick cooking oats, btw.
I love this blog, whenever I can't find a recipe that looks good or sounds good I am always able to come here and find something great.
I had these burgers bookmarked and decided to make them for lunch today, they are in the oven cooking right now and look/smell wonderful, I don't like spicy so I left out the chipotle and added a few other spices so hopefully they still taste good lol.
thanks again for such a wonderful blog.
I am sorry but I followed this recipe precisely but it did not work. After baking the patties in the oven the insides were still mushy like pudding and inedible. I cooked them longer just to be safe and even though the outsides were crisp and near black the inside was still gooey. What did I do wrong?
I tried these and they weren't all that great. The inside was mushy, so I simmered them in a little salsa, it helped. It appears that all the "great" comments are from people who haven't actually made the recipe, but are going to, and think the pics are good. The pics ARE good, but maybe we should save the review until we've actually made/eaten the recipe. It's very misleading.
Robert, I suspect that your burgers were a little too thick. You have to make these on the small side to have them cook all the way through.
Tall Donna, just doing a fast look-through, I count at least 8 people who made the burgers and liked them. If you don't like them, you're welcome to say so, but don't misrepresent what the other commenters had to say.
I love these!!!!!! I have made them 3 or 4 times since finding this recipe 2 months ago and I double the recipe so I can freeze them and have burgers anytime I want- They stay together so well and I love the chipotle taste- I use 1/4 cup of chipotle sauce and sometimes quinoa instead of brown rice. They are great with a slice of purple onion, tomato and sundried tomato aioli!!!
These look great do you think you could grill them ?
Veerrrry carefully! It might be best to pre-cook them before grilling or else they might fall apart.
I made these today without the chipotles, because of my toddlers, and they were GREAT!! The toddlers only got 2 bites out of them before they gave me the side eye but I know they will come around (because I will keep making them – ha ha). I should have made more to last me throughout the week. Another wonderful recipe to add to my list.
These burgers have become an absolute staple in my diet. I eat them once a week and being able to make six at a time and freeze them saves a lot of time. I’m not a fan of beans, but bean-based burgers are a delicious way to add some protein to my diet. Thanks, Susan!
By the way, I always use dried beans for this recipe, and it turns out fine. Just make sure they are tender enough before you start preparing the burger mixture. I like to soak them overnight.
I made these a few days ago for my non-veg*n family and we all loved them. The burgers turned out great with just the right amount of crispness.
Thanks for another great recipe.
These look great, really want to make them, having difficulty finding canned chipotle in the UK, can I used the dried ones somehow?
thanks
If you dont have this “chippotes” or whatever they are ( havent seen them in my country ) u have to be creative and add things you can find in your country
in my case: rosmarine, aji molido, sweet pimenton and so on.
Excelent recipe..I made these today and for a meat only-country like mine ( argentina ) they really taste like a hamburguer!! 10/10
These were by far the prettiest veggie burgers I have ever made! The consistency was perfect, they cooked evenly, and they held together so well. I was heartbroken, however, because I made them way too spicy to eat! I must have misread the recipe and I put in close to three tablespoons of the chilis. Typically I like spicy food, but these were on fire!!! I would definitely recommend making these with the smaller amount of chilis the first time around and then adjust as needed the next time :- ) But Great Recipe, I will definitely try these again!
Yummy!! This is my favorite recipe so far! Next time I’ll add extra chipotle (I used 1 whole) and garlic, I like it spicy =)
I have made this a couple times and I made it tonight and it was a winner as usual
I did not have chipotles and I used a little liquid smoke and a tad of cayenne powder. I also omitted the flour and they stayed together fine and cooked up well.
Yum! I tried this tonight for dinner and it was so good and easy. A few things I did – I didn’t have tomato paste, and I used oat bran instead of oatmeal, they turned out great!
Amazing! Trying to stay away from meat, and this may do the trick!
Thanks!
We make these all the time! For ease, we use 1 1/2 tsp of chipotle chili powder instead of canned chipotles. We also have had great luck cooking them on our George Forman grill – they seem to not dry out as easily. Just one of the many, many, many recipes we love from you Susan! Thanks for all you do!
Can you add ground flax seed to these?
Sure, I don’t see why not.
How I love these burgers! I just made my second batch. I use oat bran, and it works very well. (I also open a can of chipotles, then freeze them individually so the whole can doesn’t go to waste.)
This is a great veggie burger recipe; its easy and tasty. I have subbed black beans, etc, with different seasonings, and am so glad to have the recipe; made it first as directed and it will be a mainstay;
I made these tonight and they were indeed delicious! I used the smaller amount of chipotles and the burgers still had quite a kick (in a good way though!). Since it would take me the next 20 years to finish a can, I might substitute with chipotle powder next time. I spread the burgers quite thin so they’d cook all the way through. Delish!
I already commented on this, but in very short time this has become something I want in my fridge all the time; I pressure cook a pound of beans, and then pressure cook 3/4 cup of brown rice (to make 1 1/2 cups). Then I divide the beans into 3 plastic freezer containers with the rice and oats and seasonings and freeze. Several days before I want the burgers (about every 3 days) I take a container out to let it defrost in the fridge. When I want to finish the recipe I process the onion and garlic in the food processor, and then add the bean mix with the remaining ingredients. Then I bake the burgers while I am also baking my no-knead whole wheat raisin walnut bread. I love this burger recipe.
I made these a couple days ago, and they turned out delicious. Thanks for sharing all these great recipes. Im making your ridiculously easy lentil and veggie soup tomorrow.
I made these burgers for the third time last night and they came out perfect! Just wanted to comment that my food processor is not working, so I used a hand held potatoe masher. Diced the onions very small, added the rice, then mashed the beans into the bowl. They turned out beautifully. I usually up the cooking time to make them nice and crispy. Great Recipe!
Alway’s looking for a good recipe, Love it!
Thank you
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