Nancy Macklin, RDN
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. Macklin 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. Find her on LinkedIn.
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Comments (105)
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!
Very easy to prepare.
I wish you would include nutritional information including carbs.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It’s a little iffy to use.
https://www.forksoverknives.com/wellness/are-plant-based-veggie-burgers-actually-healthy/
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.
Would oat flour be better – add more stability? Are these good if made in an air fryer?
FINALLY a delish burger!!!!
This sounds nice and easy. Could you use old fashioned rolled oats?
A quick run through my Vitamix, and those old fashioned oats become quick cook in seconds!
Old fashioned take longer to cook I think
What can you use in place of lime juice!
I’m gonna try lemon juice
My vote is to replace black beans with black eyed peas yeah baby!
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.
@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.
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.
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.
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.
Any idea of calorie count.?JoAnn
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.
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
Very bland
Are these bean burgers ok to go on the BBQ?
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!
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.
Can you freeze these burgers? Cooked or uncooked?
Susan,
I freeze mine uncooked. I allow them to completely defrost. I always bake on a parchment lined pan for 20 min. turning once after 10 min. My wife and I love these. I also bake my own whole grain burger buns and serve with baked ripple cut “French fries.” It’s a quick meal that is very filling.
Yes! Cook before freezing.