Bean Chili Veggie Burgers with California Chili Burger Topping

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

Ingredients (15)

  • 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

Steps (3)

  • Step 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.
  • Step 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.
  • Step 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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