Bean Chili Veggie Burgers

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • Bean Chili Veggie Burger Base:
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano, crumbled
  • 1 (15.5-ounce) can pink beans, rinsed and drained
  • 1 (4-ounce) jar diced pimentos, rinsed and drained
  • 1/4 cup finely diced celery
  • 1/4 cup finely chopped parsley
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons vegetable oil
  • Mixed greens and sliced tomato, for serving
  • 4 soft hamburger buns
  • Choice of Choice of Hidden Valley Ranch® Cheese Topping, below
  • Buffalo Chili Burger Topping:
  • 1/4 cup crumbled blue cheese (1 ounce)
  • 1/2 cup Buffalo Hidden Valley Ranch®
  • Barbecue Chili Burger Topping:
  • 1/2 cup shredded sharp cheddar cheese (2 ounces)
  • 6 tablespoons Honey BBQ Hidden Valley Ranch®
  • Californian Chili Burger Topping:
  • 3/4 cup crumbled goat cheese (4 ounces)
  • 1/4 cup Cucumber Hidden Valley Ranch®
Directions
Bean Chili Veggie Burger Base:
  • Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns.

  • Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes.

  • Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns.

For Toppings:
  • Fold together the ingredients (for each topping separately) until well-mixed.


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