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- 1 Cup vegetable broth
- ½ Cup quinoa
- 1 15.5-ounce can black beans, drained and rinsed
- 1 clove garlic, minced
- 2 Teaspoons ground cumin
- Salt, to taste
- Pepper, to taste
- ¼ Cup corn kernels
- ¼ Cup diced red bell pepper
- 1 small yellow onion, diced
- 1 egg, lightly beaten
- 1 Teaspoon canola oil
- 4 hamburger buns, toasted
- Lettuce, for serving
- Sliced tomato, for serving
- Sliced red onion, for serving
- Ketchup, for serving
Bring the vegetable broth to a boil in a small saucepan and then add the quinoa. Reduce the heat, cover the pan, and simmer the quinoa until fully cooked, about 15 minutes. Then, remove the pan from the heat and let the quinoa steam in the covered pan for 3–5 minutes. Finally, fluff the quinoa with a fork and let it cool to room temperature.
Combine the black beans, garlic, cumin, salt, and pepper in a large bowl and then add the quinoa, corn, bell peppers, and onion. Add the egg and combine the mixture with your hands, mashing a few of the beans as you go to help them create a mixture that can be molded into patties.
Gently form 4 patties, being careful not to pack the mixture too tightly.
Heat the canola oil in a large skillet. When the oil is shimmering, add the patties and cook them until heated through, about 5 minutes per side.
Then, serve the veggie burgers on the toasted buns topped with lettuce, tomato, red onion, and ketchup, to taste.
Calories Per Serving349
Folate equivalent (total)191µg48%
This is a Veggie Burger recipe created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy veggie patties that’s satisfyingly meaty with great texture!
- 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
- 1 small zucchini
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup minced shallot (1 large shallot)
- 1/4 teaspoon red-pepper flakes
- 1/4 cup finely grated Parmesan cheese
- 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
- 2 teaspoons coarse salt
- Freshly ground pepper
- 1 large egg, lightly beaten
- 1 1/2 cups fresh whole-wheat breadcrumbs
- 6 whole-wheat buns, split
- Yogurt-Garlic Sauce for Veggie Burgers
- 1 cup radish sprouts, or other fresh sprouts
- 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
Classic Veggie Burger
A lot of people look down on veggie burgers thinking they could never live up to the real thing. That doesn't have to be true. Veggie burgers have a lot of potential. There's more flavor profiles to play with and better ingredients to work with to create a simple, great tasting burger that even the biggest of carnivores can love. We love ours for its simple approach. There's no need to add a ton of ingredients for a good burger. A few simple ones that are well seasoned can create the best veggie burger ever. After all, most classic burger recipes only use ground beef in the patty so we took inspo from that and kept the ingredient list to minimum.
Why do my veggie burgers fall apart?
Ahh the age old question. Either your patty is falling apart or it's super dried out. There is no in between. Getting the right balance of binders is key to a perfect veggie burger. Most people try to pack their burgers with breadcrumbs to keep them together, but even too much breadcrumbs can make them dry and crumbly. We find using an egg along with breadcrumbs is what keeps our holding together perfectly.
Refrigeration is also key to a successful veggie burger. After mixing everything together we refrigerate our patties so that they have plenty of time absorb all the moisture and hold together better. It will make all the difference.
Why mayonnaise and egg?
Mayo is our secret ingredient. It turns a good veggie burger into a great one. Adding a little bit of mayo with an egg doesn't only help the burger hold together better, but also adds extra flavor. People love to hate on mayonnaise and most of the time I'm right there with them. It's never my condiment of choice. BUT mayo in things, that's a whole other story. Mayo brings life to this burger. It's well salted and just the little bit works wonders in the whole batch.
Donna Hay’s Best Veggie Burgers
With 27 cookbooks under her belt, Donna Hay knows a thing or two about what separates a good recipe from a great one. That&rsquos why we trust her when she says the veggie burger recipe from her newest title, Week Light, is truly the best.
With many homemade veggie burgers, you have to bust out your food processor or stock up on a bunch of random ingredients you&rsquoll never use again. This one, on the other hand, requires no fancy appliances or extra trips to the store. We&rsquoll take an extra pickle spear with ours, please and thanks.
Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.
One 14-ounce can (400g) black beans or red kidney beans, rinsed and drained
1 cup (150g) firmly packed grated carrot (about 1 carrot)
1 cup (150g) firmly packed grated beet (about 1 medium beet)
2 tablespoons black chia seeds
½ cup (140g) crunchy peanut butter
1 teaspoon smoky sweet paprika
½ cup (12g) fresh parsley leaves
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 seeded rolls or burger buns, halved
8 small slices cheddar cheese
⅓ cup (100g) mayonnaise or relish
4 large dill pickles, quartered lengthways
1. Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beet, chia seeds, peanut butter, cumin, paprika, parsley, salt and pepper, and mix to combine. Divide the mixture into 4 equal portions and shape into patties.
2. Heat a large non-stick skillet over medium-high heat. Add the oil and the patties and cook until golden brown, about 5 minutes on each side
3. Divide the buns between serving plates and assemble the burgers with the lettuce, veggie patties, cheddar, tomato and mayonnaise. Serve with pickles on the side.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Case for Veggie Burgers
It should be noted that veggie burger recipes, too, have come a long way in the past decade or so. They’re no longer the mealy, flavorless, and crumbly patties you remember–many of them are now so good that you’ll find yourself trying out a recipe even if you do eat meat (and being satisfied, too). And many of them are made from pantry staples like beans, whole grains, and rice.
Hamilton Beach 12-Cup Stack & Snap Food Processor and Vegetable Chopper, $49.99 on Amazon
A food processor makes quick work of all sorts of veggie burger mixtures.
It is possible to buy delicious meat alternatives to grill this summer, including several seriously good meatless burgers, but we’re always a fan of doing it from scratch when time allows.
The Chowhound community has recommended some of their favorite veggie burger recipes before, and we’ve come up with some of our own too.
These plant-based burgers are all delicious, and most are vegan many are also gluten-free, and all can be customized with whatever toppings and seasonings you like. In short, there’s something to please everyone, including the most committed carnivores.
- 3 tablespoons olive oil, divided
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 to 2 cups kale, tough center stems removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon smoked paprika
- 2 (15 oz) cans white beans, drained and rinsed
- 3/4 cup panko
- 1 large egg, lightly beaten
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 6 soft hamburger buns, toasted, for serving
Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes.
Add the kale and cook, stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the smoked paprika, stir and season with salt and pepper. Remove from heat.
Add the cooked veggie mixture to a food processor along with the rinsed white beans, breadcrumbs, the egg, salt and pepper. Pulse the mixture about 6 times, until it’s chunky.
Remove to a bowl and stir all together, give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)
Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.
Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside.
Serve the burgers on a nice toasted bun topped with lettuce, tomato, avocado, onions or the toppings and condiments of your choice.
Whole foods plant based food list
Here is a list of foods that is acceptable on the whole foods plant based diet, and the more you eat of them the better you will feel. They are all high in nutrients and antioxidants, are low GI, and will help keep your weight stable.
- Fruits (not juices)
- Dried fruits with no added sugar
- Maple syrup is usually ok in moderation
- 100% nut butters
- Brown rice
- Wholemeal, chickpea or lentil pastas
- Wholegrain spelt
- Pearl barley
- Buckwheat – flour, grouts, flakes
- Oats and oatmeal
As you can see, there is actually an abundance of whole foods you can eat on a plant based diet, and your veggie burgers below will be using all of these ingredients to create something mouth-watering and delicious for you.
- 2 cups walnut halves
- 8 ounces portobello mushrooms, gills removed, roughly chopped
- 3 ounces chilled vegan butter, cubed
- 2 cups cooked freekeh, bulgur, brown rice, or other grain
- ½ cup uncooked regular rolled oats
- 2 tablespoons grated red beet (grated using a Microplane grater)
- 2 tablespoons vegan mayonnaise
- 1 tablespoon soy sauce
- 2 ½ teaspoons kosher salt
- 2 teaspoons black pepper
- 4 garlic cloves, grated using a Microplane grater
- 10 hamburger buns
Process walnuts in a food processor until finely ground. Place ground walnuts in a bowl. Process portobellos in a food processor until chopped. Add butter process just until combined. Add mushroom mixture, freekeh, oats, beet, mayonnaise, soy sauce, salt, pepper, and garlic to ground walnuts mix thoroughly to combine. Chill 1 hour.
Shape mixture into 10 (1/2-inch- thick) patties. Heat a grill pan over high. Coat with cooking spray. Cook patties until heated through and lightly charred, about 3 minutes per side. Remove from pan, and serve on buns with your favorite burger toppings.
Veggie Burger Serving Suggestions
Buns out (suns out)! Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun. When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños. If you simply like ketchup, mustard, and dill pickles, that’s fine too!
Since you’ll already have the grill going, I recommend serving these with grilled vegetables, grilled zucchini, or corn on the cob. They’d also be fantastic with sweet potato fries or any of these salad recipes:
For more salad ideas, check out these 37 best salad recipes!