If you follow us on Instagram, you know we’re actually not so bad at meal planning.

Yeah, the actual thinking ahead (Who really knows what they’ll want to eat next Wednesday?) and list-making isn’t the most fun thing we ever do, but I can think of worse ways to spend Sunday mornings than curled up with a cup of coffee and a cookbook.

Plus, it’s better than the alternative: The Hangry Weeknight Meltdown.

On those nights, when we’re short on time, patience, and decision-making capabilities, we eat veggie burgers.

We’ve been making this recipe for years, tweaking it to perfection along the way. The recipe list may look long, but it’s really just a simple mix of crisper drawer leftovers and pantry staples that lends itself to endless customization. We like them best served on a pimento cheese-smeared toasted bun and topped with smashed avocado, ketchup and mustard… Usually with a side of sweet potato chips because we always have a lingering sweet potato (or four) on the counter.

We mix these burgers up triple batch at a time and freeze the individual patties for nights when we don’t have a plan. They make The Hangry Weeknight Meltdown a lot more manageable.

VEGGIE BURGERS
makes 8-10 patties

2 tablespoons extra virgin olive oil
1 small red onion, diced
1/2 cup button mushrooms, diced
1/2 red bell pepper, diced
1 small jalapeno, seeded & diced
2 tablespoon artichoke hearts, diced
1 14.5oz can black beans, drained, not rinsed
1 14.5oz can chickpeas, drained, not rinsed
1 14.5oz can white beans, drained, not rinsed
1 1/2 cup oats
1 teaspoon smoked, sweet paprika
1 teaspoon chili powder
2 teaspoons dried oregano
2 tablespoons fresh parsley, chopped
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 teaspoon celery salt
1/2 teaspoon rubbed sage
1/4 cup plain bread crumbs (+ more, if necessary)
2 eggs (+ 1 more, if necessary)
salt & freshly ground pepper

TOPPINGS:
hamburger buns
pimento cheese
sliced avocado
ketchup
yellow mustard

In a medium pan, over medium heat, heat olive oil. Add onion, mushrooms, bell pepper, jalapeño, and artichoke hearts and cook for about 8 minutes.  Add the spices and continue to cook for another minute or two until fragrant and the veggies are translucent. Transfer to a large mixing bowl and let cool for a few minutes.

While the veggies cool, puree or mash half the beans. We’ve found the stand mixer with the paddle attachment makes the best consistency, but a food processor or potato masher will do.

Add the mashed beans to the bowl with the cooled veggies, along with the rest of the beans, oats, bread crumbs, and eggs. Mix everything together with your hands until well combined. If the mixture seems to wet to form patties, sprinkle in some more bread crumbs. If it’s too dry and crumbly to make patties, add another egg.

Preheat oven to 350*. Place patties on baking sheet, lined with parchment. Bake for 3-4 minutes per side, until well heated throughout. Remove from oven.

Heat pan with a  drizzle of olive oil over medium to medium-high heat. Add patties and cook for 1-2 minutes per side, until cooked thoroughly, brown, and crispy. Place on buns and add toppings.

FOR THE FREEZER: Divide the mixture into equal portions. Roll each portion into a ball and squish it down with the palm of your hand to form the patty. Place between two pieces of parchment paper. Continue this process for each patty, then freeze in plastic freezer bags.

TO COOK: Preheat oven to 350*. Place patties on baking sheet, lined with parchment. Place in the oven and cook 7-8 minutes per side, until completely thawed and warm throughout.

Then, heat pan over medium to medium-high heat with a drizzle of olive oil. Add defrosted patties to the pan, cooking for 1-2 minutes per side, until brown and crispy. Place on buns & top accordingly!

based on Guy’s Big Bite