| Level: | Intermediate |
| Total: | 1 hr 21 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 2 ounces olive oil
- 3 tablespoons diced red onion
- 2 tablespoons diced black olives
- 2 tablespoons diced red bell peppers
- 1 teaspoon diced jalapeno
- 1 1/2 tablespoons diced garlic
- 1 tablespoon diced artichoke
- 4 ounces black beans, drained
- 4 ounces chickpeas, drained
- 4 ounces white beans, drained
- 6 ounces rolled oats
- 1/2 teaspoon Hungarian paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground sage
- 2 tablespoons seasoned bread crumbs
- 1 egg
Instructions
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 631 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 17 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 40 mg |
| Sodium | 101 mg |
| Serving Size | 1 of 4 servings |
| Calories | 631 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 17 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 40 mg |
| Sodium | 101 mg |
Reviews
Perfect!! I ordered this at Guy’s restaurant in Pigeon Forge and it tasted so good, i wanted to look up the ingredients. Had no idea it was this healthy!!
Phenomenal! I was the carnivore craver and as of late changed my diet to no red meat PERIOD! Yes it was difficult and I’m on month 8 no red meat and more veggies and seafood. I was VERY impressed on how these turned out. As reading some of the reviews prior making these I quadrupled the recipe, added some low sodium Montreal seasoning, Worcestershire sauce, rinsed the oats and used Panko. I used our Blackstone to make these and they cooked perfectly. I’ll modify this in the future and use some to the examples from other reviews. Definitely a keeper!
If you use 3/4 cups oats then your golden and they don’t fall apart.
These turned out great. I recommend tripling he recipe so you use a can of each beans and a half cup of all the veg. Yum!
I doubled the recipe and added extra seasoning. I decided to partially smash the beans for texture. Great recipe!
My favorite veggie burgers of all time. I’ve been making these for years and they are the bomb!
Amazing. I made this YEARS ago and it is still my go-to veggie burger recipe.
Labor intensive but worth it if you tripe the recipe and freeze extras.
Taste was okay but pretty dry. I followed the recipe to a t (except formed them earlier in the day and refrigerated for a few hours) They crumbled a bit when cooking. Needed something else to make them more moist..will keep searching for a great veggie burger recipe.