Bean Chili Veggie Burgers with California Chili Burger Topping

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Recipe created by Genevieve Ko on behalf of Hidden Valley.
  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 4


  • ½ cup old-fashioned rolled oats
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano, crumbled
  • 1 (15.5 oz.) can pink beans, rinsed and drained
  • 1 (4 oz.) jar diced pimentos, rinsed and drained
  • ¼ cup finely diced celery
  • ¼ cup finely chopped parsley
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons vegetable oil
  • mixed greens and sliced tomato, for serving
  • hamburger buns
  • Hidden Valley® California Chili Burger Topping, below

California Chili Burger Topping


  1. 1. Pulse the oats, cumin, chili powder, oregano and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns.
  2. 2. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes.
  3. 3. Fold together the Burger Topping ingredients until well-mixed. Divide the greens and tomato slices among the bottom buns, top with the patties and burger topping, and sandwich with the top buns.
• For safe meat preparation, reference the USDA website.

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