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Vegetarian Bean Burgers

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 patties


  • 1 onion diced
  • 1 clove garlic minced
  • 3 green onions diced
  • teaspoon ½ground cumin
  • 1 teaspoon dried parsley or 1 Tablespoon fresh
  • cup ¾diced mushrooms your choice
  • 1-15 oz. can organic pinto beans drained and rinsed
  • 2 cups organic rolled oats grind to a fine texture in food processor
  • Celtic or Himalyan Pink salt and red pepper flakes to taste
  • Grapeseed oil for pan frying


Consistency & Texture Is King!

  • Save ¼ cup ground oatmeal for dredging burgers before pan frying, season with salt, garlic and onion powder.

Make Patties

  • Be sure to just lightly mash or chop the veggies-if you use a food processor use the S-blade and pulse to a coarse consistency. Otherwise you will have hummus. Mash the beans with a fork or pulse in food processor. Add the mushroom/onion mixture to the beans. Add parsley and salt & red pepper flakes.

Cook Patties

  • Heat approximately 2 Tablespoons of a beneficial oil in a skillet. Dip each pattie in the reserved, seasoned oat flour and brown one side, gently flip to the other side until heated through. Remember, the patties are already cooked.
    vegetarian bean burger
  • Serve with a big fresh crunchy salad and roasted sweet potato veggie fries.
    vegetarian bean burgers
  • Keep in fridge for up to 3 days or in freezer for 1 month. Reheat frozen patties in your convection oven or pan fry.
  • Serve as a lettuce wrap with all your favorite toppings. My favorite topping is our savory  Green Goddess Dressing.