You can’t go into summer without an epic veggie burger recipe up your sleeve. While there are plenty of mouthwatering options available in stores, it’s hard to beat something you make yourself—and lucky for you, we have a recipe that puts all other bean-based burgers to shame.
Andrea Nordby, head chef at Purple Carrot, created a burger that’s 100% plant-based. (Not to mention 100% delicious.) With kidney beans as the base and a combo of walnuts and rolled oats to hold everything together, you’ll be left with a patty that won’t fall apart all over your plate when you take a big bite.
While the recipe below serves two, make a big batch your entire friend group can enjoy. If there’s anything that will finally get them on the veggie burger train, this might be it.
Better Bean Burger with Special Sauce
1 can kidney beans
¼ cup walnuts
½ cup rolled oats
1 tsp garlic powder
1 tsp cumin
salt and pepper
2 vegan American cheese slices
dill pickle chips
2 wheat burger buns
3 oz iceberg lettuce
1 Tbsp minced shallot
1 Tbsp chopped dill pickle chips
1 Tbsp Vegenaise
1 Tbsp ketchup
pinch of salt
For the Patties:
1. Drain and rinse the kidney beans.
2. Add the beans, walnuts, oats, garlic powder, cumin, and a pinch of salt and pepper to a food processor.
3. Pulse until the ingredients are well mixed. If you don’t have a food processor, grind the oats and spices in a blender, finely chop the kidney beans and walnuts, then mix it all together.
4. Divide the bean mixture into 2 patties and place in the refrigerator. (Tip: Use a spatula to scrape down the sides of the food processor as you mix.)
For the Special Sauce:
1. Peel and mince the shallot.
2. Finely chop half the pickles.
3. In a small bowl, add just 1 tbsp minced shallot, 1 tbsp chopped pickles, and 1 tbsp Vegenaise.
4. Add the ketchup, a pinch of salt, and mix well. (Tip: Leave half of the pickle chips to enjoy as burger toppings.)
Cook the Burgers:
1. Place a medium nonstick skillet over medium heat and add 2 tbsp vegetable oil.
2. Once hot, add the burger patties and cook, undisturbed, until browned and crispy on the bottom, about 5 minutes.
3. Flip and cook another 5 minutes.
4. Top each burger with a slice of vegan cheese and add 2 tbsp water to the skillet. Cover immediately to melt the cheese.
5. Pop the burger buns in the toaster to warm.
Build the Burgers:
1. Thinly slice the iceberg lettuce so it looks shredded.
2. Divide the burger patties between the buns and top with shredded lettuce and special sauce.
3. Serve with potato salad and pickle chips.
Updated from June 29, 2017 on May 24, 2019.