| 10 | 60 | 215 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 8 |
| 2 cup | Mixed vegetable salad (diced fine or pulsed in a food processor( So…we honestly use anything left over from the night before, but if we had our perfect way, we’d use a mixture of onion, peppers, mushrooms, carrot, celery, and red cabbage…colorful too!)) |
| 2 can(s) (15oz) | Pinto beans, canned (beans of any kind will do. Drained and rinsed) |
| 2 cup | Rolled oats, dry |
| 2 cup | Water |
| 2 tbsp | Nutritional yeast |
| 2 tsp | Liquid aminos (tamari; or soy sauce is ok too) |
| 1 tsp | Vegan Worcestershire Sauce |
| 1 tsp | Liquid smoke ((optional)) |
| 2 tsp | Oregano, dried |
| 1 dash | Salt and pepper (and/or any other favorite spices; to taste) |
In a large pot over medium heat, saute the vegetables, adding tablespoons of water as needed to prevent sticking, until they are softened and just lightly browned. Add the beans, then the oats, stirring to combine. Next, add the rest of the ingredients and continue to cook over medium heat until the mixture becomes very thick and pulls away from the sides of the pan, just like really thick oatmeal. Remove from heat.
Scoop balls of the mixture into a ring mold, placed on a parchment-lined baking sheet, and press with the back of a spoon to form burger patties about ½ inch thick. Alternatively, you can scoop the mixture onto the parchment and use the back of a drinking glass, dipped in water, to press the burgers flat. These can be left to set up for up to an hour before baking, refrigerated overnight, or even frozen at this stage. Bake the burgers at 350 degrees for 15 minutes, then flip and bake for an additional five minutes.
These are great for making ahead. Just individually wrap and freeze them and bake in the toaster oven, or fry in a skillet or an air-fryer whenever a quick sandwich is needed. Did I mention...they’re perfect for grilling too!
| Grain | 0.7 |
| Meat Alternative | 0.6 |
| Vegetables | 1.4 |
