Vegetarian Mini Beef Burgers
Elevate your burger game with these irresistible Vegetarian Mini Beef Burgers, a plant-based twist on a classic favorite! Packed with protein-rich black beans and quinoa, these bite-sized beauties are seasoned to perfection with soy sauce, smoked paprika, and cumin, delivering a smoky-savory flavor in every bite. The patties are quick to prepare, pan-seared for a satisfying crust, and served on warm slider buns with crisp lettuce, juicy tomato slices, creamy cheese, and tangy pickles. Perfect for parties, family dinners, or meat-free Mondays, these vegetarian sliders prove that you don't need beef to enjoy a hearty, delicious burger experience. Whether you're catering to vegetarians or simply exploring plant-based options, these mini burgers are guaranteed to impress!
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Recipe Information
Ingredients
- 1 can (15 oz) Black beans
- 0.5 cup Quinoa
- 1 cup Water
- 0.5 cup Breadcrumbs
- 0.5 medium Red onion
- 2 large Garlic cloves
- 1.5 tablespoons Soy sauce
- 1 teaspoon Worcestershire sauce (vegetarian)
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 pieces Slider buns
- 8 pieces Lettuce leaves
- 1 large Tomato
- 8 pieces Cheese slices (optional)
- 8 slices Pickles (optional)
Instructions
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 1 cup of water, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
While the quinoa is cooking, drain and rinse the black beans. In a large bowl, mash the beans with a fork or potato masher until mostly smooth.
Finely chop the red onion and mince the garlic cloves. Add them to the mashed beans along with the cooked quinoa, breadcrumbs, soy sauce, Worcestershire sauce, smoked paprika, cumin, salt, and black pepper. Mix until all ingredients are well combined.
Shape the mixture into 8 small patties, about 2-3 inches in diameter each.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the patties in batches, adding more olive oil as needed. Cook each patty for about 4-5 minutes on each side, or until a crust forms and they are heated through.
Halve the slider buns and lightly toast them in the oven or on a skillet if desired.
Assemble each burger by placing a patty on the bottom half of a bun, followed by a lettuce leaf, a slice of tomato, a cheese slice (if using), and a slice of pickle (if using). Place the top half of the bun on each burger.
Serve immediately and enjoy your Vegetarian Mini Beef Burgers!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 11941 mg | 519% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 56.8 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2307 mg | 177% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1631 mg | 35% | |
*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.
