Crispy on the outside, tender on the inside, these veggie burgers are delicious filling for sandwiches or even alone. Vegan, oil-free, and gluten-free.
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. I ate my burger without a bun with spinach, red cabbage, and tomato, but these zesty veggie burgers also taste great on a bun with ketchup and all the usual fixin’s.
Since I created this recipe 10 years ago, I’ve made it over and over again for family and friends. Recently, I bought an air fryer and decided to try using it to make these burgers. The results were delicious, crispy on the outside and moist and tender on the inside. I’ve updated the recipe to include the air fryer directions, which you will find in the notes section.
To make the oil-free fries in the photo, I used the French fry disk on my Breville Sous Chef food processor to cut thin fries. Then I tossed them with a tablespoon of aquafaba (chickpea cooking liquid) and creole seasonings. I preheated the air fryer to 360F and cooked them for about 15 minutes, rearranging them once about halfway through. They are best eaten right away.
Red Bean-Chipotle Burgers
- 1 small onion , peeled and cut into quarters
- 1 clove garlic
- 1 16-ounce can kidney beans , drained and rinsed
- 1/2 cup old fashioned or quick oats , uncooked
- 1/2 cup cooked brown rice
- 1-3 teaspoons chopped canned chipotles OR 1/2-2 teaspoons chipotle chile powder or hot smoked paprika, to taste
- 2 tablespoons whole wheat flour or brown rice flour (or other flour)
- 1 tablespoon tomato paste
- 1/2 teaspoon salt (optional for salt-free diets)
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 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 but not a paste (it will look similar to ground me@t.)
- Line a cookie sheet with parchment paper or silicone baking mat. Use a 1/3 cup measure 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.
Air Fryer Instructions:Preheat air fryer to 390F. Form burgers on parchment paper and transfer to air fryer (I put them directly into the AF but they did stick; if possible, cut parchment paper to fit AF.) Cook for 8 minutes. Turn burgers over and rearrange from top to bottom if you are using a rack. Cook 4-8 more minutes, until burgers are crispy outside and firm. Be careful not to overcook or they will be hard.
Nutritional info is approximate.
More Veggie Burgers
- Barbecue Black-Eyed Pea Burgers
- African-Inspired Sweet Potato and Black Bean Burgers
- Savory Lentil-Mushroom Burgers
- Colleen’s Chickpea Burgers with Tahini Sauce
- Roasted Beet-Tofu Burgers
- Hash Browns and Black Bean Burgers
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