Fava Bean Burgers

These vegetarian burgers use mashed fava beans as the protein base, bound together with a hearty mix of rolled oats, bran, wheat germ, and potato flakes soaked in V8 juice. The result is a patty with genuine heft and a toasty, grainy texture that holds together on a bun.

Soaking the oat mixture in V8 for 15 minutes before assembling is the key to getting these right. The grains absorb the tomato-vegetable liquid and soften into a cohesive base that binds the mashed beans and shredded vegetables. Without that soak, the patties crumble apart in the pan.

The two-step cooking method is smart: pan-fry first for a crisp, golden crust, then finish in the oven so the center sets all the way through. Thick patties especially benefit from that oven time. The Italian herb blend (oregano, basil, rosemary, sage) gives these a savory depth that stands up well to bold toppings.

Pro Tips

• Press the mixture firmly into the patty mold. Loosely packed burgers fall apart during frying.
• Use medium heat and give each side a full 8 minutes. Flipping too early means a pale, soft patty instead of a crisp shell.
• These freeze beautifully. Cool completely, wrap individually, and freeze for up to 3 months. Reheat straight from frozen in the oven.
• Shred the carrots finely. Big carrot pieces create weak spots where the patty can break.

Variations

• Swap the Italian herbs for cumin, coriander, and smoked paprika for a Southwestern-style fava burger.
• Add crumbled feta cheese into the mix for a salty, tangy punch.