Houstons Veggie Burger Recipe

Houston’s veggie burger is a great alternative for nonveg people, who want to try something rich and tasty without breaking the rules. This burger is totally meat-free, dairy-free, and gluten-free. So if you have dietary restrictions like food allergies or intolerances, still you can enjoy this burger.  Make it in less than half an hour, or make it ahead and freeze it to use when you’re busy. 

To help you in making this amazing burger at home, I am bringing you Houston’s veggie burger recipe. Here my culinary experience helped me a lot, so I will share a few tips and tricks as well that will help you too.

Let’s scroll down and learn the full step-by-step guide.

How To Make Houston’s Copycat Veggie Burger

Houston veggie burger is a combination of butter-grilled buns with sticky, healthy veggie pattie and cheese inside. You’ll love the taste and texture of this hearty burger, made with tons of veggies. It is made with mashed beans, oats, cooked rice, molasses, chopped beet, beet juice, and many herbs and spices. So, it’s a great way to get more vitamins and minerals into your diet and reduce your carbon footprint.

Houston Veggie Burger Ingredients

• 4 burger buns,
• 4 slices of cheese,
• 1 can of black beans,
• ¼ cup chopped onion,
• 1 tablespoon of finely chopped garlic,
• 1 teaspoon of smoked paprika,
• 1  teaspoon of cumin powder,
• ½ teaspoon gluten-free chili powder,
• ¼ cup BBQ sauce,
• 1 tablespoon of molasses,
• ¼ cup gluten-free old-fashioned oats,  
• 1 ¼ cup cooked rice,
• 2 tablespoons canned beets ( finely chopped),
• 1 tablespoon of beet juice,
• 1 large egg slightly beaten
• 1 teaspoon of olive oil,
• 1 teaspoon ground black pepper,
• 1 teaspoon kosher salt

Ten Simple Steps To Make Houstons Veggie Burger

Step One:

Bean is the star of this burger recipe. Unlike other burgers, we will use beans instead of any meat here. So let’s get started. First, wash the beans and pat them dry with a microfiber cloth or kitchen towel to get rid of excess moisture. We need sticky mashed beans, not watery. Now take them in a large mixing bowl, and mash them with a tool (whatever you like), simply use a fork. Once done keep it aside for later use. 

Step Two:

Next, we will saute the onion and garlic keeping the heat on medium-high. Heat a skillet or nonstick pan, pour one teaspoon of olive oil, or any cooking oil, and wait until smokey hot. Now add ¼ cup of chopped onion, and 1 tablespoon of minced or finely chopped garlic. Use a spatula and give it a good mix, and saute for a minute. That’s it, no need to fry them, just a little sauteing.

Step Three:

In another small mixing bowl let’s prepare our burger secret spice mix. Start with one teaspoon of paprika powder, ½ teaspoon of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of freshly grounded black pepper, and 1 teaspoon of kosher salt. Ingredients are done, now give these spices a mix, and it’s ready to use. You can make these spices in a large batch and store them for later use as well. You can use it to make pizza, rolls, or spaghetti, too. 

Step Four:

It’s time to make our sauce. As it’s a veggie burger we won’t use too much sauce in this recipe. So we will mix only ¼ cup of BBQ sauce, with one tablespoon of molasses. You can add two tablespoons of chili sauce if you love a spicey burger. 

Step Five:

As I mentioned above, you can use two types of oats to make this burger. But as I want it to be gluten-free, so I am using gluten-free oats. We can’t add whole oats to the pattie so we have to grind and turn the oats into flour. Or if you want to use market-available gluten-free oats powder/flour.

Step Six:

All our ingredients are ready to turn into a delicious burger pattie. So let’s make them. Take the large mixing bowl, we have mashed the beans, with the beans along. Now add the sauteed onion and garlic, ground or oats flour, one tablespoon of chopped canned beetroot, 1 ½ cups of cooked rice, and mixed spices. Next add one tablespoon of beet juice, ⅓ part of the mixed sauce, and mix everything. Then, check the binding. If the mixture is not enough bonded to make patties, add one beaten egg and mix again.

Step Seven:

The amount of pattie mixture we have, we can make four big patties. So divide the pattie mixture into 4 portions and make the patties. Take one portion in your hand, and gently give it a round pattie shape. Make all the patties like this with a gentle hand and leave them in the fridge for half an hour to set. If you have enough time, leave it for 2-3 hours, thus patties will get enough time to stick together.

Step Eight:

As it’s a veggie burger, let’s keep it healthy by frying it on low oil. Heat a large skillet or fry pan and set it on medium-low. Just a drizzle of olive oil, and wait until it becomes smokey hot. Then reduce the heat to medium-low and place the patties on the skillet keeping enough distance. Fry both sides of the patties by flipping them after 2 minutes. Once both sides are maximum fried, add the cheese slice and fry for another two minutes by covering it. 

Step Nine:

If you love crisp burgers, you must grill the buns in butter. Let’s cut the buns in half, and grill them in one tablespoon of butter until crisp. Then, take the lower bun, and add your favorite salad and veggies like cucumber, tomatoes, avocado, and lettuce. Finally, put the patty with cheese above, spread the rest of the mixed sauce, and place the top grilled bun on top of it.

Step Ten:

Set the burger with a stick, and cut it in half for a better-eating experience. Serve this veggie burger on a weekend brunch or a quick and easy meal on weekdays with some french fries and a glass of refreshing drink, or hot chocolate.

Storage Process

As I mentioned above, you can store the patties and use them whenever you need. Now let me share the storage process, it’s very simple.

• Follow the steps till seven, then place the patties keeping enough space on a lined baking tray or wider plate. 
• Keep it in the fridge for a minimum of two hours or overnight. Then remove them and put them inside a ziplock bag, or air-tight container. For storing such things, a zip lock bag is better, as it takes less space and costs lower also. 
• Then remove the air from the ziplock bag and store the patties in the fridge for up to three months. 
• When you need to make the burger, take out the patties and thaw them overnight in the refrigerator, or for two hours at a regular temperature. 
• When done, fry and follow the next three steps (shared above).

Tips and Tricks

I have already shared a few tricks in the steps, and a few more on the go.

• This veggie burger is versatile, and you can obviously add or remove any veggies from the pattie. But remember you have to balance the ingredients for binding. So it’s better you don’t skip the beet juice and cooked rice.
• If you want the pattie to be less spicey, add ½ teaspoon of Kashmiri red chili, instead of regular chili powder. Kashmiri chili powder will give you the chili flavor and better color, and won’t be spicey.
• You can skip grilling the buns in butter, and assemble this burger with a regular bun. But as we have used BBQ sauce, grilled buns will give you a great flavor.

Nutrition Facts

Fat	4-gram
Cholesterol	47 mg
Sodium	815 mg
Carbohydrate	56 gram
Protein	11-gram

Conclusion

Houstons Veggie Burger Recipe is the perfect way to get your daily dose of vegetables and protein. This hearty burger is packed with nutrient-rich ingredients that will give you energy and help you feel full longer. And its delicious flavor profile will leave your taste buds happy. Plus, you can customize it to your preferences.

So why wait any longer? Give this houston’s veggie burger recipe a try today!