Houston’s Veggie Burger
This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.
If you love my black bean burger you’ll love this homemade Houston’s Restaurant copycat recipe! This is by far one of the best veggie burgers out there! Even meat eaters order this burger at Houston’s, it’s just that good.
Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better. I’m excited to share another recipe with you today, and to invite you to my free Emotional Eating Masterclass. You’ll find out exactly WHY you have struggled for so long, and exactly HOW you can transform your relationship with food and your body, even if you’ve tried everything. You can sign up for the free masterclass by clicking RIGHT HERE. I love sharing what has helped me and my clients build healthier and happier lives!
During my college years I waited tables at a popular restaurant called Houston’s, and I’ve shared lots of their recipes here on Skinnytaste before.
I shared the Houston’s Couscous recipe in this post HERE, the Grilled Chicken Salad right HERE, and the Kale Salad with Peanut Vinaigrette HERE. And not surprisingly in the comments I got a lot of requests for Houston’s veggie burger recipe. This is by far one of the best veggie burgers out there. Even meat eaters order this burger at Houston’s! It’s just that good. In fact, I always double the recipe and keep some extra patties in the freezer… that way I have them whenever the craving strikes. See more Freezer Recipes here!
How To Make Veggie Burgers
- Mash beans and combine with sauteed onion, garlic and spices.
- In a food processor fitted with a metal blade, process oats until fine. Combine the oats with the beans, veggies and sauce. Add the rice, beets, beet juice and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Cook on a skillet 5 minutes on each side and serve on a bun and top with your desired toppings.
To Meal Prep:
Double the recipe, rrap the burgers in plastic wrap then transfer to freezer safe bags. Label the bags with the name and date. Freeze, covered for up to 3 months.
More Burger Recipes You May Like:
- Turkey Burgers Stuffed with Cheese
- Black Bean Burger with Chipotle
- Juicy Turkey Burgers with Zucchini
- Naked Turkey Bruschetta Burger
- Buffalo Turkey Cheeseburgers
Houston’s Veggie Burger
- 1 (15-ounce can) black beans, drained and rinsed
- 1 teaspoon olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder, (check labels for gluten-free)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¼ cup BBQ sauce
- 1 tablespoon molasses
- ¼ cup old fashioned oats, (check labels for gluten-free)
- 1 ¼ cup cooked brown rice
- 2 tablespoons finely chopped canned beets
- 1 tablespoon beet juice
- 1 large egg, lightly beaten
- 4 whole wheat 100 calorie hamburger buns, or Gluten-free bun
- Optional toppings: Sliced pepper Jack cheese,, lettuce, tomato, avocado, BBQ sauce, ketchup
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
- Heat a small skillet over medium heat.
- When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
- In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
- Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
- Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
- In a food processor fitted with a metal blade, process oats until fine.
- Add the oats to the large bowl with the beans, veggies and sauce.
- Add the rice, beets, beet juice and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
- Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
- With the spatula, place each patty on a bun and top with your desired toppings.