Thursday, March 10, 2016

Black Bean an Oat Veggie Burger

1 can 540 ml black beans (drained and rinsed)
175 gm grated tofu firm
2 finely grated raw carrots
1 cup cooked potato (or combo of
yam and potato - whatever you have on hand)
3 - 4 tbsp. ketchup
1 tbsp. Dijon mustard
bragg amino or soy sauce - few shakes

6 mushrooms - diced fine or grated
1 cup uncooked quick oats
1/4 cup nutritional yeast
2 tbsp. ground flax
2 tbsp. hemp hearts
2 tbsp. brown rice flour (or regular)
2 tsp. curry powder
1 tsp. garlic powder
1 tsp. onion powder

I also use Better Than Bouillon and Harvest Sun Organic Bouillon powders in my veggie burgers. Just a little of each. About 1-2 tsp. maximum. 

Mash black beans, tofu, carrots, potato, yam, ketchup, mustard and paul bragg.  Stir in the mushrooms, oats, yeast, flax and spices. Make sure to taste you mixture before you start making the patties! If it's not flavorful now it won't get better so taste and adjust as required! Use approximately 1/3 cup mixture per burger. Put on a cookie sheet lined with parchment paper. Makes about a dozen. Have oven preheated to 350. Bake for 25 minutes then flip burgers over. Add 2 tsp. barbecue sauce (or a mixture of ketchup and mustard) to top of each burger - spread around to cover top surface. Bake another 20 minutes. Cool on cookie sheet.  These taste great anyway - cold or heated.  Also awesome sliced and stuffed into a hard taco shell (reheat in toaster oven and top with salsa - super tasty!). 


  1. These look great! I have most of the ingredients and need to use up some tofu soon, so this is on my list to do!

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