Regular readers know how much I love burgers. They may also be getting an idea of how much I love chili. So I thought I’d combine the two.
Now, all my recipes are vegan, but they’re not typical foodie recipes. I like quick and easy – even lazy – recipes that can be built around canned or dried staples and whatever fresh ingredients we happen to have. I’m not buying 10 different fresh vegetables to make veggie burgers, and I don’t expect you to.
- 1 can fat-free refried beans (check the label, but all of these I’ve found have been vegan. The “vegetarian” refried beans simply replace the lard with vegetable oil. Fat free beans just omit the lard altogether).
- 1 can pinto beans, drained and rinsed.
- 1 can corn kernels, drained
- 1 package of chili seasoning (mild, hot, or whatever). Or you can use chili powder and cumin to season it to your taste.
- 3 cups oatmeal (can be old fashioned or quick oats)
- Olive oil
- Mix the refried beans, the pinto beans, and the corn together.
- Stir the seasonings in at this point for easiest dispersal. If you forget, you can put them in later with no problem
- Thickly coat a large skillet with olive oil and start heating it to medium-high (about 6 out of 10 on my stove)
- Slowly mix in the oatmeal, about 1/2 cup at a time. I used just a little less than 3 cups, but you may need more or less. Feel the consistency with your hands. You shouldn’t need to add liquid to this recipe.
- Shape into burgers.
- Fry up the burgers on the skillet. Give them about 3 minutes on each side to get nice and “seared,” then cover them and turn the heat to low. You can eat them then or keep them on low for up to an hour without any damage.
- Serve them on buns or toasted white bread with vegan mayo, ketchup, and Tobasco sauce (if you need extra heat).
This recipe made 8 burgers, about 1 inch thick by 3.5 inches in diameter (I didn’t measure them exactly). This many big burgers would easily take 2.5-3.5 pounds of ground beef, in my experience.
I hope you enjoy them as much as I did.