All-Star Veggie Burger

All-Star Veggie Burger

52 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
JINGOYE
Recipe by  JINGOYE

“Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin (and can be used together). It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, the mustard, pickles, etc. you won't be able to tell the difference.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
  2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
  3. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
  4. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

Share It

Reviews (52)

Rate This Recipe
JINGOYE
125

JINGOYE

Greetings everyone, I hope that you enjoy the recipe. Some recommendations to share, this was intended to be a vegan burger, but I recommend adding egg for those who are not strictly vegan. Also, when frying, after placing patty onto the pan, wait about a minute or two and then cover, so you can get the steam-fry effect, cripsy on the outside and moist (and cooked) on the inside. Thanks, again.

Patricia
68

Patricia

Love it, but made a few little changes a usual. :) I had only kidney beans on hand. I added one little can of red beets, including juice, for color and flavor, and mixed it in a blender along with the tofu. I didn't add cooked rice because of the ingreased moisture from the beets. I added a whole cup of uncooked bulgur wheat(didn't have oat bran) and a whole cup of oats. I added a lot of Tex Mex spice and put it in the fridge overnight. The consistency was great the next day to shape little meatballs. They browned nicely and tasted great. To finalize it, I added a jar of tomato sauce and served it with pasta. Next time I will make it with oat bran and the BBQ sauce, which I didn't have either. Hope this helps.

jamie
50

jamie

Great flavor, but I would suggest using extra firm tofu. Otherwise the paties tend to fall apart.

More Reviews

Similar Recipes

Homemade Black Bean Veggie Burgers
(1,985)

Homemade Black Bean Veggie Burgers

Veggie Vegetarian Chili
(199)

Veggie Vegetarian Chili

Rainbow Veggie Chili
(73)

Rainbow Veggie Chili

Lentil Rice and Veggie Bake
(75)

Lentil Rice and Veggie Bake

Wicked Good Veggie Chili
(60)

Wicked Good Veggie Chili

Easy Veggie Samosas
(28)

Easy Veggie Samosas

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 23.8 g
  • 8%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Wicked Good Veggie Chili

>

next recipe:

Homemade Black Bean Veggie Burgers