New York Times Veggie Burger Healthy Recipe

by Cindy on July 6, 2010

Vegetarian, Vegetable, New York Times, healthy recipeI have been searching for the ultimate veggie burger recipe. My goal is to have vegetarian burgers that I can keep in my freezer and pop out for a last minute meal. Sounds reasonable. But, along the way I’ve had many disasters. Usually the burgers just don’t hold together or are more work than they are worth.

To my delight, I found a Veggie Burger recipe on the Engine 2 Diet website. The Engine 2 Diet Website (and Cookbook) is written by Rip Esselstyn, firefighter and professional triathlete. Rip implemented his plant-based diet as a result of learning several of his firefighter colleagues had dangerously elevated cholesterol levels. By following Rip’s program, everyone lost weight, lowered their cholesterol and improved their health!

As the name suggest, this recipe is credited to The New York Times, which prints some delicious recipes. The Sweet Potato, Corn and Jalapeño Bisque recipe I recently posted, is from The Times, which is quite a savory dish.
I really should call this a Vegetarian Burger, not a Veggie Burger. When I think of Veggie Burger, an image of many veggies puréed together comes to mind. This burger is essentially black beans, canned tomatoes and chopped carrots so in my book it is not a true Veggie Burger. Oatmeal holds it together (I made some changes with the type of oatmeal which I included in the recipe). Regardless, it was tasty, easy and I was able to freeze 5 extra patties for a quick meal.

New York Times Veggie (Vegetarian Burgers)
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild chilies, drained
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped (I used ½ chopped Vidalia onion)
1 cup chopped carrots
1 cup parsley or cilantro (I used ½ cup loosely packed cilantro)
2 cups quick rolled oats (**I used rolled oats, more specifically Bob’s Red Mill Extra Thick Rolled Oats Whole Grain, not Quick. Quick is more processed so I’d rather have regular Rolled Oats. I included baking directions if you choose to use the Rolled Oats)
8 whole grain buns
Fresh veggie toppings and healthy condiments

Vegetarian, vegetable, New York Times, healthy recipe

Here's what the uncooked patties look like!

Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties (*I made patties flat so they would cook more evenly), place on a sprayed baking sheet, and bake for 8 minutes (**if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

{ 8 comments… read them below or add one }

Carla July 29, 2010 at 7:29 pm

Hi Cindy,
I too have tried several veggie burger recipes that just don’t stick together! I look forward to trying this one soon.
: )


Gil Howard September 14, 2010 at 10:58 am

Hi Cindy,
I designed a new packaging for a product I think you and your clients would appreciate. It’s called Asherah’s Gourmet VeganBurgers. These veganburgers are all organic and very high quality. No Soy, no, GMOs, no dairy and no gluten. Personally, I think they are fantastic. They are currently selling at most Whole Foods Markets in the area and some other small outlets such as Shady Brook Farms. Check out Enjoy!


Cindy Benamy September 14, 2010 at 6:43 pm

Thanks Gil. I added the Asherah’s Gourmet VeganBurgers to my next Whole Foods Market shopping trip. Can’t wait to try them!!


Rachel July 2, 2011 at 2:48 pm

I found this post while doing the 28 Day Challenge from Engine 2. Thank you for posting – the burgers were REALLY good! I am blogging the 28 Day Challenge on my blog,

thanks again!


Cindy July 2, 2011 at 7:01 pm

Just checked out your blog and it inspired me to revisit my Engine 2 book for recipes. Rip also has a great website with recipes as well. Another great book and source of recipes is, Dr Joel Fuhrman’s, Eat for Health.


maddy March 1, 2012 at 10:03 am

Little Green brand Vegan Burgers are the best I’ve had. Handcrafted, Vegan, Soy Free…..Delicious.


Cindy March 1, 2012 at 10:31 am

Thanks Maddy. Never heard of Little Green brand, but will try to check it out. I’d love to try a new Vegan Burger.


Beth July 17, 2012 at 5:53 pm

I make these all the time. They turn out great. I cook mine on the griddle & then let them cool. I freeze them individually to have an instant dinner whenever I need. Great topped with fresh cilantro.


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