Houston’s Veggie Burger

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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.

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.
Veggie Burger

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.

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.

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!

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.

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

  1. Mash beans and combine with sauteed onion, garlic and spices.
  2. 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.
  3. 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.
  4. 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.

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.This is a black bean 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. Keep them in the freezer to eat thoughout the month.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.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.

More Burger Recipes You May Like:

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.
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4.69 from 22 votes
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Houston’s Veggie Burger

302 Cals 11 Protein 56 Carbs 4 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Freeze Time: 30 mins
Total Time: 55 mins
Yield: 4 burgers
COURSE: Dinner, Lunch
CUISINE: American
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.

Ingredients

For the 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

For serving

  • 4 whole wheat 100 calorie hamburger buns, or Gluten-free bun
  • Optional toppings: Sliced pepper Jack cheese,, lettuce, tomato, avocado, BBQ sauce, ketchup

Instructions

  • 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.

Video

Notes

Serving size: (1 burger with ¾ ounce slice cheese)
Calories: 382
Protein: 15 g
Carbohydrate: 57 g
Dietary Fiber: 10.5 g
Total Sugars: 13 g
Total Fat: 11 g
Saturated Fat: 5.5 g
Cholesterol: 67 mg
Sodium: 975 mg
Freestyle Smart Points: 9

Nutrition

Serving: 1burger w/o cheese, Calories: 302kcal, Carbohydrates: 56g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 47mg, Sodium: 815mg, Fiber: 10.5g, Sugar: 13g
WW Points Plus: 7
Keywords: homemade veggie burgers, how to make veggie burgers, vegetarian burger, veggie burger

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101 comments

  1. Do you have a BBQ sauce for this, or just buy one from the store. Can’t see to see. Though will look again. Thank you. Excited to make for today.

  2. I made the recipe as written with only one exception… I used guajillo chili powder instead of standard chili powder.  My hamburger press came in handy… I put plastic wrap down first, then spooned in the “burger” mixture.. then folded the plastic wrap over the mixture and pressed into a patty… flipped it out onto a baking tray and placed in the freezer.  Unwrapped and flipped onto a “grill mat” to cook.  I think 5 oz was a bit much because once placed between a bun it squeezed out. So maybe 4 oz because there is no shrinkage as with meat.  We are not vegetarian but want to try to eat less meat.. I don’t know if my husband is sold but I enjoyed it.

  3. This was so good! I love Houston’s Veggie Burger, and this was spot on. There are a few steps here, but honestly, it’s really worth it to make. I accidentally added the whole molasses BBQ mixture to the beans (oops) – but it ended up being OK. I just added extra oats and rice. They felt a little wet (even after I froze it for 30ish mins), but ultimately, it turned out just fine with a great consistency and flavor.

  4. OMG! I miss Houstons veggie burgers sooooooooo much, I was heartbroken when they 
    closed, However….Im psyched to give this a whirl! Thank you!

  5. To make this vegan, you’d need to cut out the egg. Is there a vegan-friendly substitute that could be used to hold the burger together? Thanks!