Not your ordinary veggie burger recipe: crunchy, chewy, crack-free, and 100% gluten-free veggie burger patties made of overnight oats.
How to Make Overnight Oats Veggie Burgers
This recipe is definitely one of the most fascinating and unique veggie burger recipes out there. Creating veggie burgers using overnight oats as the main ingredient is a lot trickier than using other vegan/vegetarian options. Oats are not the stickiest and most solid bits, after all.
Processing the oats requires the observation of specific measurements, as well as mashing the beans that should keep them firm. Here are the ways you can ensure your oats and mashed beans end up being compact enough to make good burger patties:
- Mashing the beans: This is one of the most crucial parts of making your overnight oats veggie burgers. Doing this right promises intact burger patties, which you need more since you’re throwing in not-so-solid oats as a primary ingredient.
The goal is to produce a paste-like mixture that is soft but still solid in texture. That means you have to take the ⅔ paste: ⅓ solid beans proportion seriously.
- Processing the oats: Obviously, oats aren’t a conventional choice for making veggie burgers because they naturally don’t have a firm consistency. The secret in making oats veggie burgers possible is by making sure they are processed correctly.
Coarsely chop the oats and add ½ cup of the rolled oats into a food processor. The outcome you’re aiming for is a coarse meal form–the chopped pieces of oats turned into a mix of powder and chopped oats that are smaller than rice.
See to it that you don’t leave the oats in the food processor for too long. That would turn your mix into flour, and that’s definitely no way to make an oats veggie burger.
- Baking the patties: Baking the patties is not the most common approach to making burger patties. Cooking them using a skillet or the grill is more burger-like, and we understand.
That’s why this recipe is not just for the oven. Your overnight oats veggie burgers also turn out well when cooked on the grill or skillet. However, baking releases the natural nutrients of these burgers more and is the safest way to make sure the sensitive patties don’t fall out into pieces.
Making it 100% gluten-free: All the ingredients of this recipe are healthy alternatives to the traditional burger patty. However, some products listed below are not always gluten-free. For a healthier burger, choose gluten-free options for the oats, Tamari, and breadcrumbs.
This recipe was inspired by Oh She Glows.
This recipe Yield: 8 patties
- 3 tablespoons (37.5 g) ground flax
- 1/3 cup (80 ml) warm water
- 1 (398 ml / 14 oz) can black beans, drained and rinsed
- 1 tablespoon (15 ml) extra-virgin olive oil
- 3/4 cup (96 g) finely chopped red onion or yellow onion
- 2 large garlic cloves (minced)
- 1 cup (128 g) grated carrots
- 1/3 cup (43 g) finely chopped fresh parsley or cilantro
- 1/2 cup (64 g) sunflower seeds (toasted)
- 1 to 2 (15-30 ml) tablespoons tamari
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup (43 g) rolled oats (processed into a coarse meal)
- 1/2 cup (64 g) spelt bread crumbs
- 1 to 2 tablespoons (8-16 g) oat flour
- ***1/2 to 3/4 teaspoon (110-160 g) fine sea salt ***
- Ground black pepper
- Line the oven with a large baking sheet with parchment paper and preheat it to 350 °F (180 °C).
- Whisk the ground flax and warm water in a tiny bowl. Leave it for 5 minutes so the mix can thicken.
- Use a potato masher to mash the drained black beans in a large mixing bowl. Note that ⅔ of the mixture should be pasty while the ⅓ of the beans must remain whole.
- Set the skillet over medium heat and add the extra-virgin olive oil
- Saute the onions and garlic for 3 to 5 minutes. Add some salt to taste. Then transfer the sauteed mix into the bowl of mashed beans.
- Stir the ground flax, carrots, parsley/cilantro, chili powder, sunflower seeds, ground cumin, dried oregano, and tamari together until they’re thoroughly mixed.
- Stir the spelt breadcrumbs, oat flour, and coarse meal rolled oats together and shape into 8 patties (⅓ cup of dough per patty).
- Place the molded patties on the baking sheet. Bake for 15 minutes and flip to cook the other side for another 15 - 20 minutes until all patties are golden and solid.
- Cool off the patties for 5 - 10 minutes before serving so they can be firmer.
- Assemble the burgers and top it with lettuce and other ingredients of your choosing.