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Spicy Bean Burgers

What you need: 

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

What you do: 

1. Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
2. Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.
3. Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.
4. Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutess, flipping over halfway through.
Serve and enjoy!! These are so easy to make and so yummy. I have served them to several people and everyone has loved them!

Preparation Time: 
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This was fantastic.  I used green onions and didn't have corn, but it still turned out fantastic.  Panfried them with olive oil spray - deliciously crisp and fulfilling!


I made these last night, and they were AMAZING. I subbed black beans for the kidney, ketchup for tomato paste, frozen corn for canned. I would use about half the amount of corn, since there was a LOT. It also wasn't as spicy as I was expecting, so I'll kick it up a notch next time.

Before making these, I read that a lot of people had issues with forming patties. I found that by leaving the mixture to rest for a bit, the oatmeal soaked up more of the wet ingredients and I didn't have any problems.

This recipe made 8 smallish patties - my wife and I each had two!

As I'm sitting here eating the leftovers for lunch, I'd venture to say these are almost BETTER the next day. The flavors really have time to mingle and develop!


The best veggie burgers ever! All my meat-eating friends love it!  :)>>>


Easy and yummy! This is a pretty versitile recipe that you can adjust to your tastes or to use up whatever you have lying around. I was even able to fry them without them sticking or falling apart (with the help of some extra flour)!  ;)b


I made these for lunch today and had to comment. They were extremely good and a major hit with my husband. I did do some things differently: forgot the garlic and changed the corn for fresh grated beets because I had some that needed to be used. I then had to add some homemade bread crumbs to get them to form patties. I also coated them with the bread crumbs and cooked them in my panini cooker as I didn't want to heat up the oven. They had a nice crispy coating and stayed together because they were thin from the press. I will be making these again and again!


I was a little skeptical about the mustard-ketchup-soy sauce combo, but made these anyway. They were super yummy and my 4 and 1 year olds gobbled them up.  That's HUGE!  Highly  recommended


These have a very lovely flavor, very different than the other veggie burgers I have eaten before. The only change I made was I added 1/4 cup of chickpea flour at the end to help things bind together well. I baked them and they holding up well, not crumbly at all!


I love these! So easy to make with ingredients around the house. I threw in some bell pepper and used Braggs instead of soy sauce. Turned out wonderfully! Going to make another batch to throw in my freezer. Replace the boring old boca burgers.


Just made these...

Made a few changes:
Used black beans instead of kidney (since I was out)
Instead of tomato paste I used home-made tomato sauce
Also added about 1/4 cup white flour, since I saw other people were having problems getting them to stay together.

I baked mine in the oven and am eating one now. Great recipe. They remind me a bit of Dr. Praeger's California Burgers, but better. Will definitely make these again!


I made this last night and it tasted great.  I had a problem keeping them in a burger shape.  When I make this again I"ll make it in a casserole dish and serve it as a hash instead of a burger.  Excellent flavor!



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