These veggie burgers are filling and have lots of texture. They will make a great vegetarian option for your next backyard party.
In the beginning of August, Grant and I took a weekend trip to Indianapolis to see the DCI (Drum Corps International) semifinals. It was so much fun to see a live performance!
We were also lucky enough to find several great restaurants within walking distance to our AirBnb. On our last night, we walked to a restaurant called Bru Burger, which had a large selection of delicious looking burgers.
I decided to try the veggie burger, which is made of mushrooms, oats, and garbanzo beans. It was one of the best veggie burgers that I’ve tried, so I knew that I wanted to try to recreate it at home. This is the version that I came up with. I hope you enjoy these burgers with your favorite toppings!
Bean, Mushroom, and Oat Veggie Burgers
These burgers are a great vegetarian option, inspired by the vegetarian burgers at Bru Burgers.
- 1 cup old-fashioned oats
- 1 box cremini mushrooms chopped
- 1 can garbanzo beans rinsed and drained
- 1 can pinto beans or cannellini beans rinsed and drained
- 2 cloves garlic chopped
- salt and pepper to taste
- 1/2 tsp dried oregano
- 1 egg
Place 1 cup of old-fashioned oats in a food processor and process until mostly ground, about 15-20 seconds. Add chopped mushrooms, both cans of rinsed and drained beans, and garlic and process until almost smooth, leaving a few chunks for some added texture. Remove mixture from food processor and add to a bowl with desired amount of salt and pepper, dried oregano, and egg. Mix until thoroughly combined and form into 6 patties.
Heat a skillet over medium heat. Add some oil or nonstick cooking spray and cook burgers for 4-5 minutes, or until browned to your liking, on each side. You will probably need to work in batches based on the size of your pan. Serve with your favorite burger toppings and enjoy!