Total Time
13mins
Prep 5 mins
Cook 8 mins

These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".

Ingredients Nutrition

Directions

  1. Drain and rinse beans with cold water.
  2. Drain again and pat dry with paper towels.
  3. Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
  4. Pulse until beans are the size of peas.
  5. Place pulsed mixture into a large bowl.
  6. Add flour and stir until evenly mixed.
  7. Add bread crumbs and mix well.
  8. Add cheese and mix with your hands (mixture is thick).
  9. Divide mixture into six portions.
  10. Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
  11. The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
  12. Oil your grill and preheat grill to medium-high.
  13. Place burgers on grill.
  14. Brush with remaining barbecue sauce.
  15. Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
  16. Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
  17. For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
Most Helpful

First time I ever made or tasted veggie burgers. I made them for a vegetarian friend, who was visiting. She said it was the best veggie burger that she had ever eaten. I made them almost like the recipe call for except I added 2 small carrots finely grated and i/2 a red pepper and 1/2 an orange pepper, and I used olive oil instead of canola. Thanks for the excellent recipe. My daughter and I also thought that they were excellent. She grilled them.

Grandma Winnie July 07, 2015

I used a can of Amy's black refired beans replaced the bread crumbs with oats and the flour with cornmeal to make it gluten free. For the cheese, I used Daiya Italian, to make it dairy-free. I am not a big eater, but I ate 2 of these, so they must be good!

messystation April 22, 2010

Cooked on a griddle and used pinto beans that I had cooked from dry. I was pleased with how well it stayed together and the flavor. It was a bit gummy, but that could be the different beans. Served w/o buns and w/ a bit more cheese on top, plus sweet potato fries and kale as sides. Thanks for a great recipe!

maggiepcs January 26, 2009