Lately, it seems like everybody is looking for more plant-based options in their diet. In the spirit of cookout season, we created a bean and oat burger that will satisfy everyone at your next cookout.
Labor Day is coming up, after all.
With bold flavors (we’ve used barbecue sauce and chili powder right in the patties) and a satisfying texture, these burgers are sure to be a crowd pleaser.
The recipe uses two kinds of oats – steel cut and quick – which might sound like madness, but trust us, there is a method to it.
Have you ever felt like there just isn’t a lot to bite into with a bean burger? Sure, they taste great, but sometimes you just want a little more to really sink your teeth into. Here’s where the steel cut oats come in. They give these burgers a little more substance – something you can chew on and feel satisfied after eating.
And of course, the beans add texture and substance, too. You can use black beans or kidney beans if you want, but we chose pinto beans for a couple reasons. We love their creamy texture, and their mild flavor really lets the chili powder and barbecue sauce shine through.
In addition to the steel cut oats we added for texture, we threw in some quick oats to help hold the patty together, eliminating the common and annoying issue of crumbly veggie burgers. If you’re going to serve a veggie burger, you might as well serve a GREAT veggie burger.
But don’t stop at just a great patty. You can take these delicious burgers to the next level by serving them on a soft, fresh oat bun. And don’t forget all of your favorite toppings.
Our recipe makes six to eight burger patties, but you don’t have to use them all at once. After forming the patties, you can wrap them individually and freeze them for up to three months.
Defrost and serve at your next cookout, or heat them up on the stove for an easy, summery weeknight dinner, even in the dead of winter.
- 1/2 cup steel cut oats cooked (125 ml)
- 1 onion medium, finely diced
- 2 cloves garlic minced
- 1 carrot grated
- 1 tsp cumin ground (5 ml)
- 2 tsp chili powder (10 ml)
- pinch salt
- 1/3 cup barbeque sauce (80 ml)
- 1 1/2 cups quick oats (375 ml)
- 1 19 oz beans (canned) black, pinto or kidney, drained (540 ml)
- 1 Tbsp canola oil (15 ml)
- In a non-stick skillet, sauté onion until softened.
- Add garlic and carrot and sauté for about a minute. Stir in spices and steel cut oats. Cook, stirring, until oats are well incorporated.
In a mixing bowl, mash the drained beans with the barbeque sauce.
- Add the cooked oat mixture and the dry oats and mix well. Let the mixture stand for 10 minutes to firm up.
- Heat oil in a non-stick skillet and cook patties for approx. 5 minutes per side, turning only once.
- Serve on oat buns with your favorite toppings.
- Burgers can be frozen, cooked or uncooked, for up to 1 month.