Veggie Burger

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It was National Cheeseburger Day, and just because we’re vegetarian didn’t mean we wanted to miss out! Jah, a self proclaimed connoisseur of veggie burgers said this was the best one he’d ever eaten. That is not a compliment I take lightly because I know how much that guy digs veggie burgers. I had some leftover beans from the recipe that I used in a tasty three bean dip a couple of days later. That recipe is coming soon as well – but in the mean time I seriously suggest giving these homemade burger patties a try. It’s totally worth topping with the smoked gouda as well, especially if you’re a gouda monster like me. :)


Veggie Burger w/ Smoked Gouda & Green Bean “Fries”

Summary: This veggie burger turned out to be the best I’d ever eaten, and I’ve eaten a lot of them!



  • 1 Cup Reduced Sodium Black Beans, rinsed and drained
  • ¾ Cup Kidney Beans, rinsed and drained
  • ½ Cup Ground Beef Style Tofurky
  • ¼ Cup Grated Parmesan Cheese
  • 1/8 Cup Italian Seasoned Bread Crumbs
  • ¼ Cup Rolled Oats, dry
  • 1 Jalapeno Pepper, diced (remove seeds for milder flavor)
  • ½ Purple Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Teaspoon Olive Oil
  • ½ Teaspoon Dried Cilantro
  • 1 Teaspoon Paprika
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Braggs (could use soy sauce if you don’t have any)
  • 1 Teaspoon Ener-g Egg Replacer (corn starch would be fine if you don’t have it)
  • Salt & Pepper, to taste


  • 4 Teaspoons Butter
  • 4 Ounces Smoked Gouda
  • 4 Whole Grain Hamburger Buns, toasted
  • 8 Strips Morningstar Farms Veggie Bacon
  • Sliced Tomato & Lettuce, enough for topping

Green Beans

  • 4 Cups Fresh Green Beans, washed, dried, and ends removed
  • 1 Tablespoon Olive Oil
  • Salt, Pepper, Garlic Powder, to taste


  1. Preheat oven to 425F.
  2. Heat olive oil in nonstick skillet and cook the jalapeno, onion, and garlic until translucent.
  3. In a food processor combine all patty ingredients except for ¼ cup of the black beans and ¼ cup of the kidney beans. Pulse until mixture comes together and is well blended. If you like you can add some salt or additional dried seasonings at this point.
  4. Add the remaining beans and pulse just a couple of times – you want them to be mostly whole.
  5. Begin forming the patties with your hands. You should have enough of the mixture to make four. Place on a plate, cover, and refrigerate while you prepare the green beans.
  6. In a large bowl toss the green beans with olive oil and seasonings until well coated. Arrange in a single layer on a baking sheet and bake for 25-30 minutes, stirring around occasionally. They should be crispy and slightly caramelized.
  7. While the green beans are baking, cook your veggie bacon strips in a nonstick skillet until hot and slightly crispy. Cut in half and set aside.
  8. On medium high heat melt one teaspoon of butter. When hot, place your burger patty on the skillet and cover. Let sear for about 3 minutes and flip to the other side, making sure to get any buttery goodness off the pan and onto your patty. Cook the other side for another 3-4 minutes. Repeat process for other 3 patties.
  9. Place patties on cookie sheet (I used the same one I prepared the beans on after transferring the beans to a plate) and top each burger with 4 bacon strip halves plus 1 ounce of smoked gouda. Broil for a couple of minutes until cheese is hot and bubbly.
  10. Assemble burgers with lettuce, tomato, mayo, mustard, or whatever else floats your hamburgery boat! Enjoy with green bean “fries”.

Preparation time: 30 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Calories: 474