P90X Recipes > Appetizers > P90x Veggie Burger Recipe

P90x Veggie Burger recipe

Ingredients Needed

  1. Kidney Beans (2.0 can)
  2. Black Beans (4.0 cans)
  3. Worcestershire Sauce (4.0 tbsp)
  4. Quick Oats (2.0 cup)
  5. Soy Sauce (Shoyu) (Low Sodium) (2.0 tbsp)
  6. Garlic Salt (4.0 tsp)
  7. Onion Powder (2.0 tsp)
  8. Black Pepper (2.0 dash)


Looking for a burger recipe that does not require too much time to prepare and won’t ruin your diet? You can use this easy to follow recipe in making your veggie burger.

  • First, drain and rinse the beans, and then put them in a large bowl. Using a fork mash the beans against the side of the bowl and then add the other ingredients including 2 tablespoons of Worcestershire, 1 cup of quick oats, 1 tablespoon of low sodium soy sauce, 1 and a half teaspoon of garlic salt, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper.
  • Make sure to combine well.
  • When the mixture is ready, form burger patties and make sure to shape them well.
  • When done forming your patties, put a skillet over medium heat and add 2 tablespoons of olive oil.
  • Put the patties in the skillet and fry. Make sure that both sides of the patties are evenly cooked.
  • You can also add a slice of cheese on one side of each patty while you are still frying. This will add more flavor to your patty as the cheese melts while being fried.
  • When done frying, put your cooked patties in a plate. Get the buns and add other veggies to your burger. You can add a slice of lettuce, tomato, or cucumber as you wish.
  • Tips in Cooking Burger:

    Buy and use good meat. It is important to buy and use a good meat in order to have a good tasting and healthy burger that you can serve even to those who are on a diet.

    It is important to chill the meat first before using. Before making the patties, you should put the meat in the fridge for 30 minutes.

    Use a scale to balance even amounts in each burger.

    Don't overwork the meat. It is not recommended to ball up the meat as you form the patties. Less handling is better. The more you push down and compress, the tougher the meat will be.

    Use both hands in forming perfect patty. Pull the meat separately into equal pieces, then pat down into a patty on a hard surface with one hand while shaping the rough edge with the other. Do not slam down. Instead, you can use the caps of big mayonnaise jars.

    Dimple the patty. When beef patties cook, they contract, and can result with a rounded, uneven burger. Push a little well into the center of the meat, about an inch or two around and a quarter-inch deep. Doing this will make the burger perfectly flat when they're done cooking.

    After forming your patties, put them back in the fridge to cool down again for 30 to 45 minutes.
    Make sure that the grill is really hot if you will grill your patties.
    Here’s how you can get a nice criss-cross pattern for your patties. After you get the first sear, do a quarter turn, allow it to grill for 5 to 6 minutes for the first side. Then flip it, cooked-side down, leave it another 3 to 4 minutes, then do another quarter turn, when it gets its marking, then take it off the grill.

    Add cheese after your last flip or turn, while the burgers still on the grill. It will start to melt slowly and be nicely oozing by the time it gets to the table.

    After you take it off the heat, let the burger rest for 2 to 3 minutes and redistribute its juices. This way it won't instantly lose its juices at the first bite.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein