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.
Burgers aux haricots et avoine BBQ
Ingrédients
- 1/2 tasse d'avoine coupée à la lame d’acier cuite (125 ml)
- 1 oignon en petits dés
- 2 gousses d'ail émincées
- 1 carotte râpée
- 1 c. à c. de cumin moulu (5 ml)
- 2 c. à c. de poudre de chili (10 ml)
- pincée de sel
- 1/3 tasse de sauce barbecue (80 ml)
- 1 1/2 tasses d'avoine rapide (375 ml)
- 1 19 oz de haricots noirs, pinto ou rouges, égouttés (540 ml)
- 1 c. à s. d'huile de canola (15 ml)
Instructions
- Dans une poêle antiadhésive, faire sauter l'oignon jusqu'à ce qu'il soit ramolli.
- Ajouter l'ail et la carotte et faire sauter environ une minute. Incorporer les épices et l'avoine coupée à la lame d’acier. Cuire en remuant jusqu'à ce que l'avoine soit bien incorporée.
- Dans un bol à mélanger, écraser les haricots égouttés avec la sauce barbecue.
- Ajouter le mélange d'avoine cuit et l'avoine sèche et bien mélanger. Laisser reposer le mélange pendant 10 minutes pour qu'il se raffermisse.
- Chauffer l'huile dans une poêle antiadhésive et cuire les burgers env. 5 minutes de chaque côté, en tournant une seule fois.
- Servir sur des petits pains à l'avoine avec vos garnitures préférées.
- Les burgers peuvent être congelés, cuits ou non cuits, jusqu'à 1 mois.