Veggie Burgers come in all shapes and forms. It's fun to experiment with different base ingredients i.e. beans, sweet potatoes, beets, quinoa and play around with spice mixes and veggie ad-ins. I've had a few fails in that sometimes they don't hold together well, but generally, it has been a great experience coming up with tasty veggie burgers . Here are my recipes that DID work well!
Sweet Potato, Bean, Quinoa Burgers
Serves 6 (2 burgers per person)
Ingredients:
1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
1 cans (15.5 ounce each) black beans, drained and rinsed
1 cans (15.5 ounce each) pinto beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 t smoked paprika
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
Instructions:
Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
Steam sweet potato.
Add to food processor the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
Place an inch apart on the baking sheet. Bake 25 minutes.
Balsamic Onions
Slice onions into large rings
Broth saute until translucent
Add that killer balsamic and reduce
Indian Burger patties on Lettuce buns
Servings: 4-6
Ingredients:
1 can chickpeas
1/2 cup onion
1 clove garlic minced
1 cup sweet potato, chopped fine
1/2 cup sweet red pepper
1/2 cup yellow corn
1 tablespoon lime juice
2 tablespoons coconut milk
3 tsp curry
1 tsp cumin
1/2 tsp salt
1 cup dry oats
1/4 cup cilantro
1/4 cup chopped cashews
Instructions:
Heat 2 teaspoons broth in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes. Add broth if pan gets dry.
Transfer to a food processor and pulse with chickpeas, spices, and salt until combined but still chunky. Pulse in the oats, cilantro and cashews.
Form into golf ball size balls, then flatten into patties.
Bake 20 minutes on oil sprayed parchment on cookie sheet in 375 degree oven. Flip and bake about 10-15 more minutes. they should be slightly crispy. Serve in lettuce leaves with store-bought chutney.
Lentil Sloppy Joes - Not exactly a burger, but they are burger-like and served on a bun so took the liberty of placing them here in the burger section!
Serves: 6
Ingredients::
Lentils:
2 cups (480 ml) water ( 1 cup water, 1 cup vegetable broth)
1 cup (192 g) green lentils, well rinsed
Sloppy Joe “Sauce”:
Broth for sauteing
1/2 white or yellow onion (55 g), minced (plus more for serving)
2 cloves garlic, minced (1 Tbsp or 6 g)
1/2 green bell pepper, diced (60 g)
Sea salt and black pepper to taste
1 8oz can tomato sauce
1 T Bragg Aminos
1-2 Tbsp coconut sugar, plus more to taste
1-2 Tbsp vegan-friendly Worcestershire sauce
1-2 tsp chili powder, plus more to taste
1 tsp ground cumin, plus more to taste
pinch of smoked or regular paprika
Gluten-free (if you need that) or whole-wheat hamburger buns with the inside taken out
Instructions:
To a small saucepan, add 1 cup water, 1 cup vegetable broth for added flavor and 1 c rinsed lentils.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should be simmering but not boiling. Drain off any excess liquid.
Heat a large skillet over medium heat, broth sauté onion, garlic, and bell pepper. Season with a salt and pepper and stir to combine. Start with a tiny bit and add more as you taste it.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the pan, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and very thick, otherwise they are super messy to eat. This way they are only a little messy :) Stir occasionally - about 5-10 minutes.
Taste and adjust flavor. You can add more chili powder and/or cumin, and smoked paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for deeper flavor.
Serve the mixture on hollowed out whole wheat toasted buns with sliced onion. When reheating, add water or broth if the mixture has dried out too much.
Easy Peasy Black Bean Burgers
Serves 2-3
Ingredients:
1 can black beans (organis BPA free as always)
1/2 cup oats (not steel cut)
1/2 c bread crumbs gf or regular
1 T Bragg Amino acids
2 t cumin
1 t chili powder
1/4 c salsa (strained in a strainer to remove liquid if it’s runny)
1 tbsp oil
Instructions:
Mash black beans in a bowl with a fork or potato masher or pulse in a food processor.
Add everything else, except the oil, and stir well to combine.
Depending on how liquidy your salsa is, you may need to add more flour. Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.
Divide mixture into 6 parts
Refrigerate plate of burger patties for at least 30 minutes. You can skip this but they are soooo much easier to work with when you do this!
Heat oil in pan on medium heat.
Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.
Serve in a bun or on lettuce with any condiments you like best. I am partial to ketchup and smidge of vegan mayo, avocado... I love Just Mayo's Chipotle mayo with these and just about anything else!
I usually serve these with roasted potatoes. I slice potatoes, spray with olive oil, and put in oven of 450 degrees for as long as it takes for them to crisp up. Usually depends on the thickness that you slice them…
Serves 6 (2 burgers per person)
Ingredients:
1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
1 cans (15.5 ounce each) black beans, drained and rinsed
1 cans (15.5 ounce each) pinto beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 t smoked paprika
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
Instructions:
Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
Steam sweet potato.
Add to food processor the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
Place an inch apart on the baking sheet. Bake 25 minutes.
Balsamic Onions
Slice onions into large rings
Broth saute until translucent
Add that killer balsamic and reduce
Indian Burger patties on Lettuce buns
Servings: 4-6
Ingredients:
1 can chickpeas
1/2 cup onion
1 clove garlic minced
1 cup sweet potato, chopped fine
1/2 cup sweet red pepper
1/2 cup yellow corn
1 tablespoon lime juice
2 tablespoons coconut milk
3 tsp curry
1 tsp cumin
1/2 tsp salt
1 cup dry oats
1/4 cup cilantro
1/4 cup chopped cashews
Instructions:
Heat 2 teaspoons broth in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes. Add broth if pan gets dry.
Transfer to a food processor and pulse with chickpeas, spices, and salt until combined but still chunky. Pulse in the oats, cilantro and cashews.
Form into golf ball size balls, then flatten into patties.
Bake 20 minutes on oil sprayed parchment on cookie sheet in 375 degree oven. Flip and bake about 10-15 more minutes. they should be slightly crispy. Serve in lettuce leaves with store-bought chutney.
Lentil Sloppy Joes - Not exactly a burger, but they are burger-like and served on a bun so took the liberty of placing them here in the burger section!
Serves: 6
Ingredients::
Lentils:
2 cups (480 ml) water ( 1 cup water, 1 cup vegetable broth)
1 cup (192 g) green lentils, well rinsed
Sloppy Joe “Sauce”:
Broth for sauteing
1/2 white or yellow onion (55 g), minced (plus more for serving)
2 cloves garlic, minced (1 Tbsp or 6 g)
1/2 green bell pepper, diced (60 g)
Sea salt and black pepper to taste
1 8oz can tomato sauce
1 T Bragg Aminos
1-2 Tbsp coconut sugar, plus more to taste
1-2 Tbsp vegan-friendly Worcestershire sauce
1-2 tsp chili powder, plus more to taste
1 tsp ground cumin, plus more to taste
pinch of smoked or regular paprika
Gluten-free (if you need that) or whole-wheat hamburger buns with the inside taken out
Instructions:
To a small saucepan, add 1 cup water, 1 cup vegetable broth for added flavor and 1 c rinsed lentils.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should be simmering but not boiling. Drain off any excess liquid.
Heat a large skillet over medium heat, broth sauté onion, garlic, and bell pepper. Season with a salt and pepper and stir to combine. Start with a tiny bit and add more as you taste it.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the pan, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and very thick, otherwise they are super messy to eat. This way they are only a little messy :) Stir occasionally - about 5-10 minutes.
Taste and adjust flavor. You can add more chili powder and/or cumin, and smoked paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for deeper flavor.
Serve the mixture on hollowed out whole wheat toasted buns with sliced onion. When reheating, add water or broth if the mixture has dried out too much.
Easy Peasy Black Bean Burgers
Serves 2-3
Ingredients:
1 can black beans (organis BPA free as always)
1/2 cup oats (not steel cut)
1/2 c bread crumbs gf or regular
1 T Bragg Amino acids
2 t cumin
1 t chili powder
1/4 c salsa (strained in a strainer to remove liquid if it’s runny)
1 tbsp oil
Instructions:
Mash black beans in a bowl with a fork or potato masher or pulse in a food processor.
Add everything else, except the oil, and stir well to combine.
Depending on how liquidy your salsa is, you may need to add more flour. Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.
Divide mixture into 6 parts
Refrigerate plate of burger patties for at least 30 minutes. You can skip this but they are soooo much easier to work with when you do this!
Heat oil in pan on medium heat.
Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.
Serve in a bun or on lettuce with any condiments you like best. I am partial to ketchup and smidge of vegan mayo, avocado... I love Just Mayo's Chipotle mayo with these and just about anything else!
I usually serve these with roasted potatoes. I slice potatoes, spray with olive oil, and put in oven of 450 degrees for as long as it takes for them to crisp up. Usually depends on the thickness that you slice them…