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  • Prep-time: / Ready In:
  • Makes 4 burgers

Cooking these earthy-tasting burgers in a very hot skillet creates delightfully crispy edges. All you need to make the delicious patties are five simple ingredients, plus salt and pepper. Serve with homemade ketchup, fresh-tasting mustard, Cheesy Caesar Dressing, Vegan Cheesy Sauce, or other condiments of your choosing. 

Five-Ingredient Veggie Burgers

Ingredients

PATTIES
  • 2 cups no-salt-added canned black beans, drained and liquid reserved
  • 1 medium onion, quartered
  • ½ cup quick-cooking rolled oats
  • 1 Tbsp. lime juice
  • 2 tsp. chili powder
  • Sea salt and freshly ground black pepper, to taste
TOPPINGS
  • 4 100% whole wheat hamburger buns, split and toasted
  • 4 leaves leaf lettuce
  • 1 tomato, sliced
  • 2 red onion slices, separated
  • Condiments of your choosing (see headnote)

Instructions

  1. In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
  2. With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes.
  3. In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.
  4. Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.
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Comments (90)

(4.36 from 25 votes)
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Olivia2 days ago
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One little tip re processing oats if you want an oat flour vs the rolled oats – use an electric coffee grinder. Less messy than an immersion blender, less cleanup than food processor.

Veronica Bambach-Tarrant2 days ago
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Love how easy and delicious this recipe is! Thanks

Judy Petty4 days ago
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Best bean burger I have made so far! Yummy.

Skye Gibbins6 days ago
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These were very good; I modified them a bit (mostly due to convenience), so here are my changes:
1/4 dried onion flakes instead of fresh chopped.
A sprinkle of hot smoked paprika, instead of hot sauce
Onion and garlic powder – liberal sprinklings!
1 TBSP. Balsamic vinegar instead of lime juice
A few pieces of jarred roasted red pepper (the rest were reserved for the vegan queso recipe).

I baked them at 350 for about 12 minutes per side on parchment paper. Then I cut a burger in half, and put it in an Ezekiel tortilla schmeared with avocado and some tomato slices (I could have added sweet onion and green leaves of some kind. I added a schloop of Vegan Queso Sauce, too.

This was a yummy meal – living with a meat-eater, I don’t often take the time to make something “special” for myself. This was great!

Darinka1 month ago
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Has anyone tried with using dried black beans? Cooking the right amount? Instead of canned. Would love feedback if this has worked or if anyone here thinks it can work. Thanks!

Jen2 months ago
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Has anyone ever tried making this into a loaf? Or used a different bean than black?

Novella4 months ago
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I made these tonight, they were divine! A few things I did:

I whizzed the oats first into a fine flour as per a suggestion below and the burgers held together so well that I didn’t even need to chill them. They went straight into the air fryer.

I used red onion in the mix. I figured the flavour would be more subtle/ pleasant than yellow onion since it was going into the mix raw.

I added garlic powder and smoked paprika as seasonings into the mix and I think it gave the burgers a big flavour boost!

It was so nice to stuff my face with a burger and feel good knowing it was totally healthy and good for me. Can’t believe how quickly they came together. This will become a midweek staple in our household!

Lizz4 months ago
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I did these . I added a few touches like rice n smoke flavor ..
Yummy

Kristi3 months ago
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How long did you cook them in the air fryer? Temp & setting?

R Hamilton4 months ago
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New to this site, have health issues, changing to plant based

Deck Decker6 months ago
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Excellent!

Geoff Ireland8 months ago
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How about cooking these on the grill? Would that create any of the carcinogens you get from grilled beef?

MJ Wood9 months ago
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I have not made this recipe yet but I make one that is practically identical. The one trickI found is to start with turning the oats into a coarse flour first and then add the rest of the ingredients. Burgers hold together very well.

Nancy9 months ago
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The veggie burger recipe in the ‘Fireman’s FOK” book is the best! It’s a bit labor intensive. I double the recipe and it makes 8 big burgers that fit on one tray. Bake 15 minutes per side is perfect. My husband loves them. I freeze most of them because they can be microwaved from frozen state or thawed.

Yolanda9 months ago
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Nancy is it The Engine 2 Cookbook? I’ve been thinking about getting that one.

Juli9 months ago
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I use an immersion blender and then I have better control over the texture. We have these as burgers and balls a few times a month. They freeze well, too.

Carol Lang8 months ago
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good idea with the veggie balls.

Kathleen C10 months ago
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I read the comments and modified the recipe this way: I used regular rolled oats instead of quick and used a immersion blender to pulverize some of the oats creating some oat flour. I added chopped onions into the burgers which gave them a lot of flavor as they cooked. I also added 2 teaspoons of cumin and pressed garlic cloves. I used a hand potato masher to mix the ingredients because pulsing with the food processor makes the texture too smooth. Plus easier cleanup. The finished burgers had an excellent texture and cohesiveness. I topped with a spicy guacamole. Yum. In summary, try using the recipe as an excellent base and modify to suit your mood.

Sharon S.9 months ago
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Excellent ideas! Thank you!

Alison A Gordon10 months ago
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In making these burgers I included several suggestions below. First I blitzed the onions first in the food processor. I then added the remaining 4 ingredients plus garlic, cumin and paprika. I then refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven. They turned out great, not mushy in the middle.

Kathleen C10 months ago
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Loved your suggestions— thx!

Carl Zingle10 months ago
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Excellent addition to this recipe!

Sherry10 months ago
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I tried these and they were browned on the outside but were mush on the inside. It just squeezed out the side. I guess I did more of a pureed just trying to get it all mixed together. I have changed the recipe to use pinto beans and more oats, but do admit I do more of a pureed. I cook them about 6-7 on each side. I know they are healthier than the store bought ones my husband has been buying, but they don’t taste anything like a beef burger. It is a more solid patty.

Carol Lang8 months ago
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One of the previous messages they said they mixed with a potato masher, maybe that would help.

Magda10 months ago
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Can you batch these? If you can, about how long can you freeze them to use later before it starts to affect the texture? OR How long do you recommend freezing?

Matt Barlow10 months ago
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This was pretty good for a basic recipe. Need a lot more spices, and some liquid smoke to take them to the next level, plus add some fonio flour for for better texture.
Like others mentioned it needed something to give it better texture like vital wheat gluten. I did half the batch with the VWG and the other half with Fonio flour and the fonio flour was so much better, plus it’s a whole food with more nutrients and fiber. I baked them at 375॰F for 20 minutes, flipping at halfway mark. The patties with the VWG were so mushy it was difficult to flip. The patties with the fonio were firm and easy to flip while holding their shape.
P.S. baking them instead of pan frying them first helps dry them out more and creates a firmer, less mushy, patty. Plus, they can be frozen for later and when ready to serve simply pan fry them like you normally would over a medium low heat for about 4 minutes on each side.

Lynette M Dummer9 months ago
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How much fonio did u add?

SHANNON WILSON10 months ago
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Matt, could you tell me how much fonio you used with this recipe. Did you use it in addition to the recipe ingredients or did you replace the oats. I’m new to this and horrible cook so I have no clue what I’m doing.

Renee Nash11 months ago
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I can not wait to make these burgers…..sound so good and easy…..I am not a good cook but I have been vegatarian for over 30 years…..

gracie hacker11 months ago
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That is not a veggie burger but a black bean burger. Just saying…

Matt Barlow10 months ago
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That’s true. Is your one star for the title or the burger?

Sharon11 months ago
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I had to laugh when I saw to use a non stick skillet! Those are not supposed to be good either. Only stainless steel, cast iron or glass.

Jim Felder9 months ago
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You might be thinking about non-stick coatings that use PFOA in the manufacturing process. Cookware that uses PFOA were banned in the US and Canada starting in 2015. So if the pan is newer than this, it is likely not a health hazard. Teflon (or PTFE) is not the same as PFAO. HoweverPFAO was used in the manufacturing process of PTFE used in cookware before 2015, so still get rid of that old teflon pan. PTFE can be made without PFAO, so non-stick “Teflon” pans can still be sold.

An alternative to PTFE pans is ceramic non-stick coatings. The ceramic non-stick generally will withstand higher temperatures than PTFE coated pans will. Still no non-stick pan should ever be allowed to get over about 400-450 F since above that the coating starts to degrade.

And it is not just non-stick coatings that can be hazardous. Oil that is heated pasted its smoke point gives off carcinogenic fumes (polycyclic aromatic hydrocarbons) be that in a stainless steel or cast iron frying pan or as oils drip onto coals or hot grill elements while grilling.

Kitty11 months ago
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This is a great recipe. If you can’t take a basic recipe and make it taste good by making it your own, then uh, sorry but you’re a bad cook. Obviously don’t make this if you’re not a fan of black beans.

Catherine Manson11 months ago
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Enjoyed this burger – definitely a real balancing act between oats and moisture. i added more spice – garlic, paprika and black pepper.

Kathleen Osika11 months ago
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I am on a plant based diet because of my kidneys, so I have to watch my protein.
I notice that in your comparison of burgers you did not list the protein for any of them.
I believe this would be good to know for those of us who need such information.
Thank you.

Kay11 months ago
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This is a great point!!! I was looking for protein count too!!!

eddie freeman11 months ago
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easy recipe

Elin Crabtree11 months ago
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I have yet to find a homemade veggie burger recipe that HOLDS TOGETHER without adding vital wheat gluten to it, which I did successfully with this recipe. I also find that baking the patties (vs. stovetop) helps them solidify and hold their shape.

I don’t especially LIKE adding wheat gluten, for nutritional/calorie reasons, but to truly get the feel and “bite” of a burger, I have found it makes a huge difference.

How do you at FOK feel about this solution?

Debbie11 months ago
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Would nutritional yeast work?

Mikl11 months ago
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Are you able to find any organic wheat gluten? If so, where do you get it?

Kimberley Downey11 months ago
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I wish that you would include the nutritional info. It’s helpful, and absolved us from inputting the recipe into other apps/websites to try to figure that out before we proceed with the recipe.

Eileen Mallinson11 months ago
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Can you bake them instead of frying?

Jeremy11 months ago
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Can you grill them???

Wendy11 months ago
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This was awful! It is not usual for-me to have rhis happen but i threw the whole batch in the garbage

Karen11 months ago
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Any burger recipe will ‘bind’ better if you add a chia/flax ‘egg’ or a Tbs or so of Vital Wheat Gluten

Elfriede11 months ago
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I suggest that the onion be added first to blender and whirr up before adding other ingredients. It got caught in the blades and never really chopped up.

William D Leahy Jr11 months ago
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That’s not a bad idea. And the onion in the recipe is supposed to be ground up with the beans. There is also more onion (red) called for in the list of things to put on the burgers.

Fiona Baxter11 months ago
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The onion was meant to TOP the burger I think….

Sonja Gross11 months ago
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I thought these were really tasty and my entire family ate them. I placed them a parchment covered baking sheet and press them down flat…baked at 375 for 25 minutes turning over midway. I also made the vegan cheesy sauce with this…tastes nothing like cheese 🙂 but tasty nevertheless.

Sylvie11 months ago
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I’d like to try this recipe but how do you know when the patty is “cooked through”?

Cindy11 months ago
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its not meat so it won’t hurt you if it isn’t cooked through.. about 10 minutes on each side

Rich11 months ago
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Oats and onion are the only things that are not already cooked. Just go by the timing in the recipe.

RW11 months ago
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I prefer other recipes with walnuts in for texture… the lime/chili flavor was a bit weird to us, maybe I didn’t get salt right… I had to add a lot more oats to make it less wet (still wet despite that!).

But I’ve seen others asking and wanted to add that the air fryer DOES work well. I coated them in cornmeal for handling, and they firmed up well on the outside. Some we just formed by hand. They worked better formed up in a burger silicone mold (also coated with corn meal), and frozen about 30 or 60 mins, then air fried. Those made nice firm burners.

Frank3 months ago
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Yes Elaine, it does matter. Getting the burger cooked to the right firmness is a matter of time and temperature. This is a nice base recipe that will allow for a lot of additions. I put chopped onions and mushrooms in mine and have been experimenting with different seasonings. Also, I’ve found that in my Ninja Foodi grill, a 1/2” patty at 375 for 20 minutes, flipped half way, produces excellent interior and exterior textures.

Shari Larson11 months ago
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How long, what temperature and do you preheat?

Elaine11 months ago
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It’s beans. It doesn’t matter.

DWL BROWN11 months ago
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Will bulgur work instead of the oats? I’m thinking texture here.

Maggie11 months ago
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No food processor in my small apartment. Will try this by hand.

They sound great…and easy, too!

Joey11 months ago
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Can these hamburgers be grilled?

Cheryl Jimenez11 months ago
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So the rolled oats gets mixed in dry?

Deborah Garrard11 months ago
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These burgers are a hit!! The recipe is delicious and easy – a winning combination. I made the “burgers” open-faced on toasted gluten-free bread with red leaf lettuce and topped them with guacamole. Amazing. I was able to make 6 good-sized burgers, and we can’t wait for leftovers. Each burger is satisfying and nutrient-dense, with staying power. Thank you, Nancy, for a great addition to meal planning!

Eva11 months ago
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Very easy to prepare.

Lynn12 months ago
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I wish you would include nutritional information including carbs.

Wendy11 months ago
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Linda Kommer12 months ago
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Ryan12 months ago
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These burgers are delicious and easy to make! I love when I can look up a recipe like this one and already have all the ingredients I need at home. I took the liberty of adding minced garlic, garlic powder, turmeric and cayenne to the mix and they turned out so tasty. I decided to add some of the bean water to the mix and I think it made it too wet, so I would not add any next time. As with all bean burgers they were a little difficult to keep in one piece when cooking them.

Jean12 months ago
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Would oat flour be better – add more stability? Are these good if made in an air fryer?

Karen1 year ago
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FINALLY a delish burger!!!!

Kathy1 year ago
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This sounds nice and easy. Could you use old fashioned rolled oats?

Geof1 year ago
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A quick run through my Vitamix, and those old fashioned oats become quick cook in seconds!

Karen1 year ago
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Old fashioned take longer to cook I think

Lisa1 year ago
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What can you use in place of lime juice!

Janet Noonan11 months ago
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I’m gonna try lemon juice

Cousin Jimmy1 year ago
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My vote is to replace black beans with black eyed peas yeah baby!

Magpie11 months ago
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I should add: those on potassium pills or thyroid meds cannot eat Kombu without medical supervision. It is a wonderful source of iodine (a nutrient many U.S.-based vegans struggle to get enough of), but what is a benefit for most of is turns into a problem for those on certain meds.

Magpie11 months ago
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@Curly, forget canned beans and make your beans from scratch in a pressure cooker or instant pot. Soak dry beans for at least 12 hours, and then pressure cook them with a small (2″ or so) piece of Kombu (a kind of seaweed, found at Whole Foods, or online). The Kombu markedly improves digestibility (and reduce uncomfortable gassiness and stomach cramping for many people; after cooking, chop up what’s left of the Kombu finely and just mix into the beans as it’s very nutritious). I’ve had many friends who thought they couldn’t eat beans who could eat MY beans without any problem — it’s all in the care taken to cook them.

Curly12 months ago
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Do you know if black eyed peas are easier to digest than black beans? I get these weird super uncomfortable esophageal spasms when I eat black beans, kidney beans, and white beans. I can eat adzuki beans and chickpeas though. I’ve never tried black eyed peas.

Mari1 year ago
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Can we use pinto beans? We cooked up a whole pot of pi tos, and my son says he doesn’t line pinto beans…though he loves garbanzo beans. Thank you for your help. We are most appreciative.

Maria12 months ago
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You don’t need to worry so much about counting calories. I just eat my plant meals until I’m full. I make sure to get in all my daily nutrients and I continue to loose weight and get in shape.

JoAnn Gallagher1 year ago
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Any idea of calorie count.?JoAnn

Marilyn Miller1 year ago
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Can you cook, refrigerate, then reheat in a skillet? If yes, for how long will they keep in the fridge? I don’t have a microwave.

Karen Sedor1 year ago
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I make a burger like this and bake at 375 for 20 mins
Freeze well and just mucro for 45secs to warm up and defrost at once

BJ1 year ago
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Very bland

kim1 year ago
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Are these bean burgers ok to go on the BBQ?

Debra Ledsham11 months ago
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Perfect burgers for a hot day!! Could not even think about doing my usual burgers in the oven with the temperature above 80. I did add some extra spice and cooked them a lot longer than it says to get them crispy, but other than that, so easy and delicious!

Liz Turner1 year ago
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These burgers do best when cooked in a very hot nonstick skillet–they get nice crispy edges that way. You can cook them on the grill, but we suggest using a grill basket for extra support. This is a good trick for grilling any homemade veggie burger, since they tend to be more delicate than beef or turkey burgers.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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