Vegan Patties like You've Never Had
3/4 cup nuts, chopped (I use almonds and cashews)
3/4 cup uncooked oatmeal
2 (15 ounce) cans refried beans
3 cups cooked rice
2 ounces soy sauce
1 to 2 tablespoons steak seasoning
1 tablespoon garlic powder
Creole seasoning, to taste, optional
taco seasoning, to taste, optional
oil, for frying
1. Add nuts, beans, and oatmeal to a large mixing bowl. Add rice to the bowl. Pour in soy sauce, trying not to let it soak into just the rice.
2. Mix together the ingredients by hand. When the mixture has been completely combined to make a paste, add seasonings. Steak seasoning is a must if you're trying to please meat eaters.
3. Taste the mixture and adjust the seasoning, as desired. Form into burgers and fry in a thin griddle on the stove. You don't need a whole lot of oil, but you do need some so they don't stick.
I cook this as meatloaf sometimes and fool omnis often. If you don't want to make a lot of burgers, you can freeze half of the mixture.
Happy eating!
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
totally 2 year old (and mama) approved... ;)b
By looking at the picture, there is a bottle of steak sauce there. Don't know, but that might be what is used. :D
What is steak seasoning? Thanks
Absolutely amazing burgers! I did add the 1/4 cup of whole wheat bread crumbs as suggested. I also used Bragg's instead of soy sauce.
I just put a little bit of flour on my hands before forming into patties and it worked great!
Thank you sooooooooo much for posting this!!!
We LOVED the texture on these. And they tasted pretty darn good too!
I used almonds and refried black beans that had jalapeno in them. I also subbed BBQ sauce for the steak sauce, because thats what I had. My rice was a wild rice mix.
Thanks for the recipe! Always on the lookout for new bean burger recipes and this one was awesome!
this was good - i did a half recipe and I'm a little intimidated by the amount of leftovers I'm gunna have to finish before these spoil, this makes tons of food. They're addictive, but fill you up fast - couldn't eat more than 2 small patties.
I love the simplicity of this recipe, very cheap and easily found ingredients, and I was able to prepare everything very quickly -i think this is definitely a suitable recipe for college kids.
in Beijing almonds and walnuts cost about a weeks worth of groceries, so i kept it simple and bought some sunflower seeds, which ended up being a very good choice. plus my lazy ass didn't have to cup anything up! yaya!
also was thinking about adding some fresh cilantro but i couldn't find any in the market today, though i have a feeling this would really make it special.
I highly recommend getting out the flour and coating both sides of the patty before throwing in the oil, otherwise you've got a mess.
great recipe! i think these baked would be a healthier alternative and also very tasty!
I'm a bean burger addict. I can't help it. I've tried 20 of the bean burger recipes on this site, and this is my absolute favorite so far. I'm kind of shocked that the recipe has been up almost a year and nobody has reviewed it until now, but then again, I just tried it last week. I used walnuts instead of the suggested almonds or cashews, because walnuts were what I had on hand. Almonds are my favorite nut, so I'll try that next time I make these. The steak seasoning I used is Everglades, mainly because it is vegan and tastes good (there is a no-MSG, 1/3 less salt version out now, and that's what I used). My creole seasoning was Tony Chachere's (it is vegan, but it is not kosher, so take note if you observe Jewish dietary law).
The recipe was really sticky, so I added about 1/4 cup of whole wheat bread crumbs. Still sticky. I rolled each patty in whole wheat flour before frying. I used extra virgin olive oil, and just a small amount; I have oil aerosol pump spray so I'm not sure the exact amount I used, probably 1/2 a tablespoon for three burgers.
The recipe made 10 HUGE hand-sized burgers, the kind you need to eat on sandwich bread because it's too big for a bun. Googeek, thank you so, so, SO much for sharing your creation.
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