Vegetable Burgers
Satisfy your cravings with these hearty and flavor-packed Vegetable Burgers, a plant-based delight perfect for any meal. Crafted with wholesome ingredients like protein-rich quinoa, black beans, and fresh grated carrots, these patties are seasoned to perfection with smoky paprika, cumin, and soy sauce for an irresistible depth of flavor. A mixture of ground flaxseed and water acts as a clever egg substitute, ensuring a moist yet sturdy burger that holds up beautifully in the skillet. Whether paired with crisp lettuce, juicy tomato slices, or your favorite condiments, these homemade veggie burgers are a delicious and nutritious alternative to traditional meat-based options. Quick to prepare in just 35 minutes, they’re perfect for weeknight dinners or casual gatherings. Try them today for a satisfying, plant-powered meal!
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup Black beans (drained and rinsed)
- 1 cup Grated carrot
- 0.5 cup Finely chopped onion
- 2 cloves Minced garlic
- 0.5 cup Breadcrumbs
- 2 tablespoons Ground flaxseed (or chia seed)
- 5 tablespoons Water
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
- 4 Burger buns
- 4 Lettuce leaves (optional, for serving)
- 4 slices Sliced tomato (optional, for serving)
- 4 slices Sliced onion (optional, for serving)
- Condiments (ketchup, mustard, mayo, etc.)
Instructions
In a small bowl, combine the ground flaxseed (or chia seed) with 5 tablespoons of water. Stir and let sit for 5-10 minutes until it forms a gel-like consistency. This will act as an egg substitute.
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.
Add the cooked quinoa, grated carrot, chopped onion, minced garlic, breadcrumbs, soy sauce, smoked paprika, cumin, salt, and black pepper to the bowl with the mashed black beans.
Stir in the flaxseed mixture and mix everything thoroughly until a cohesive mixture forms. If the mixture is too wet, add a few more breadcrumbs; if it's too dry, add a teaspoon of water at a time.
Divide the mixture into 4 equal portions and shape each portion into a patty about 1-inch thick.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the patties to the skillet (you may need to do this in batches).
Cook the patties for 4-5 minutes per side, or until golden brown and crisp on the outside. Flip carefully using a spatula.
Remove the patties from the skillet and set them aside on a plate lined with paper towels to absorb any excess oil.
Toast the burger buns if desired, and assemble the burgers by placing a lettuce leaf, a veggie patty, sliced tomato, sliced onion, and your favorite condiments on each bun.
Serve immediately and enjoy your delicious homemade veggie burgers!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 38.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
