One of the most difficult things about making veggie burgers is getting them to hold together. Recipes use all sorts of binders to try and get veggie burgers to stay together, including bread, rice, eggs, and in this case oatmeal. To be honest using oatmeal as a binder is the last thing that would have crossed my mind, but I recently read an article on the New York Times Veggie Burger and I was intrigued. Would oats really be able to bind all the ingredients together without giving it an oat-y taste? Would I notice a flavor difference? I have to say I was pleasantly surprised by the texture of these burgers. I decided to spice them in the same manner I normally do. I love chili burgers so I went with those flavorings and I am happy I did. I have one suggestion for these burgers. Make them a day ahead and either refrigerate them or freeze them for later use. The flavors really pop if you let them sit for a bit. I baked them and then let them sit in the fridge over night and then I popped them back in the oven the next day to heat them through. The best thing about these burgers is how well they hold together. These held together more like a store bought burger with a taste that is 100 times better. This recipe makes quite a few (8 individual burgers), enough for a couple of servings. If you are looking for a burger that stays together and reheats well, then these burgers are definitely for you.
How about you guys? Any interesting veggie burger recipes you want to share with the rest of us?
New York Times Veggie Burgers (Adapted to make Chili Burgers)
- 1 Tbsp. olive oil
- 1/2 small onion, diced finely
- 2 cloves of garlic, finely minced
- 1 jalapeno, seeded and finely diced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 can of low sodium black beans, rinsed and drained
- 1 can of low sodium diced tomatoes, drained
- 1 cup finely grated carrot
- 1/4 cup cilantro
- 2 cups Old fashioned rolled oats
- Preheat oven to 450 degrees F.
- Heat 1 Tbsp. olive oil in a medium nonstick skillet over medium heat. Add the onions and jalapeno and saute for 4-5 minutes or until translucent. Add the garlic, chili powder, cumin, cayenne pepper, and salt and saute for another minute.
- Add the onion mixture to the bowl of a food processor. Add the beans, tomatoes, carrot, and cilantro to the bowl. Pulse for 10 – 1 second pulses. Remove from the processor and add to a large bowl. Mix in the oats. Form 8 patties and place on a lined baking sheet. Spray with a little cooking spray. Bake for 15 minutes or so. Serve.