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A veggie bean burger on a bun with salad

The Stuffed Veggie Bean Burger

No more meat patties needed. These burgers will fill that void as soon as you take your first bite. Full of protein and packed with veggies, both a healthy and satisfying meal!
Course Main Course
Cuisine American
Keyword bean burgers, stuffed burgers
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 15 4 inch burgers
Calories 143 kcal
Author Sophia DeSantis

Ingredients

Burgers:

  • 2 flax eggs 2 tablespoons ground flaxseed plus 6 tablespoons water
  • 2 cans black beans
  • 2 cups precooked lentils
  • ¼ cup sunflower seeds
  • 2 cups combination of pre-cooked butternut squash mushrooms, sweet onion, and swiss chard (or any other veggies you choose)
  • 2 cups gluten free oats plus up to 1 cup more to thicken if needed
  • ¼ cup quinoa flour
  • ½ cup almond meal
  • Himalayan sea salt ground black pepper, and smoked paprika to taste

Stuffing:

  • One sweet onion thinly sliced
  • 1 jar of roasted peppers red, yellow, or combo or roast your own (about 2-3)
  • 1 cup sliced mushrooms
  • your favorite cooking oil for sautéing or low sodium veggie broth if avoiding oil
  • Himalayan pink salt and ground black pepper to taste
US Customary - Metric

Instructions

  1. Mix 2 tablespoons ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make flax eggs.
  2. Rinse beans and mash with a potato masher or your hands and add them to a large bowl. Puree veggies in a food processor, then add sunflower seeds, blend again and add mix to the bowl.
  3. Next add the flax eggs, gluten free oats, quinoa flour, and almond meal and mix well. Add seasonings and taste. Add more seasonings if needed, it will depend on if you seasoned your veggies when you cooked them, it should taste flavorful.
  4. Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into patties). This will help with the texture of the burgers, the more you allow the oats to soak, they less mushy texture you will get.
  5. In the meantime, wash and slice your stuffing veggies. Saute onion and mushrooms in medium pan with oil or veggie broth until cooked throughout and all water is released. Remove from heat and add peppers. Taste and add salt and pepper if needed, will depend on how your jarred peppers were seasoned.
  6. Shape burger mixture into 4 inch patties and make a hole in the middle. Add some stuffing to the hole, then cover it back up. Cook in medium pan on stove top over medium heat for 6-8 minutes on each side (depending on stove). 
  7. Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
  8. Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on lettuce for a lower carb meal or on sprouted wheat or gluten free buns. Add toppings of choice. You can also serve with oven fries

Recipe Notes

Nutrition Facts
The Stuffed Veggie Bean Burger
Amount Per Serving
Calories 143 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 73mg3%
Potassium 300mg9%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 2g2%
Protein 6g12%
Vitamin A 2010IU40%
Vitamin C 7.9mg10%
Calcium 41mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.