I love a good (veggie) burger! These were whipped up for my 3 year old who has a little bit of an issue with veggies. They were so good, I think they’ll be a part of our monthly bi-weekly meal plan.
They have onion, garlic, mushroom, and fresh parsley and can be made to accommodate gluten-free and vegan diets.
Total prep time: 25 min
Cook Time: 15-20 min
Total Time: 40-45 min
Servings: 4 veggie burgers
Calories: varies with topping choices but the burgers should be around 350 kcal
1/4 cup quinoa
2 cups of cooked black beans
2 tablespoons of red onion (minced)
2 garlic cloves (minced)
1 package of baby bella mushrooms,(or whatever else you have) (minced)
1/4 cup of minced fresh parsley
1/2 cup oat flour
Seasonings (feel free to tweak these to your personal preferences)
1/2 teaspoon of salt
1/8 teaspoon of black pepper
3/4 teaspoon of cumin
1/4 teaspoon of paprika
1/2 teaspoon of garlic powder
1/4 teaspoon of dried oregano
To Bind the ingredients
1 large egg or vegan substitute (flax egg)
Cook the quinoa according to the directions, fluff, and set aside
Drain and rinse the beans
Sautee your garlic and mushrooms, cooking until the water has released and evaporated
Add the beans to a food processer (or just smash) and blend until there are only a few whole beans remaining
In another bowl, add the beans, cooked quinoa and sauteed vegetables, oat flour, seasoning, and egg and mix until all components are well blended.
Divide the mixture into four parts and roll into balls.
Flatten the balls into patties (carefully)
Pop them into the refrigerator while you prep any toppings so they have a moment to firm up (10-15 min).
To cook them, add a bit of your favorite oil to a pan (very little needed) on medium high. Cook for about 5 minuites on each side, and enjoy!
I LOVE topping mine with fresh avocado, tomato, spinach, and red onion and hot sauce (or a hot sauce vegan mayo blend if I’m feeling extra splurgy!)