Melo’s 3-Ingredient Veggie Burger
I’ve tried several bean-based burger recipes since we eliminated red meat (the Black Bean Burger is really tasty). This recipe, however, will probably become my go-to because it is so insanely easy. Now that I’m trying to use dried beans rather than canned since I was gifted a pressure cooker, this recipe, from Melomeals, was as easy as throwing some oats and onion soup mix in after the beans finished. My husband and I both liked the flavor and it was so inexpensive–I made 9 patties for approximately $1.10.
**I include a recipe using canned kidney beans at the bottom of this post**
Melo’s 3-Ingredient Veggie Burger
3 cups HOT Beans (hot as in temperature); I used light red kidney beans
2 cups old fashioned oats, uncooked
1 envelope onion soup mix
Hot bean liquid, if needed, to bring the mixture together
Mix hot beans, oats, and soup mix together in a bowl, adding spoonfuls of hot bean liquid as needed. Let the mixture cool, then form into patties and cook in a medium-hot skillet on the stovetop for about 5 minutes per side.
*Note: Melomeals suggests people opposed to using processed onion soup mix substitute 2 tbsp soy sauce and 2 tbsp onion powder.
**IF USING CANNED BEANS:
1 can light red kidneys beans, with liquid
1 cup old fashioned oats, uncooked
1/2 envelope onion soup mix
Heat beans in their liquid in a saucepan, then spoon into food processor with a slotted spoon, reserving the liquid. Pulse beans with oats and soup mix, adding liquid as necessary to achieve a good patty consistency. Form into patties (makes 4-5) and cook in a medium-hot skillet on the stovetop for about 5 minutes per side.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
Leave a Reply