Recipe courtesy of Hidden Valley

Bean Chili Veggie Burgers

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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®


  1. 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.

Californian Chili Burger Topping:

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