Name: Veggie Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cooked quinoa; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup grated carrot; 1/4 cup finely chopped onion; 1/4 cup breadcrumbs; 2 tbsp ground flaxseeds; 1 tbsp soy sauce; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper to taste; Olive oil (for frying)

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Why You’ll Love This Recipe

This Veggie Burger is everything you love about a burger without the meat. It’s hearty, filling, and full of flavor from a variety of fresh vegetables, beans, and spices. It’s also incredibly versatile, so you can tweak it to your preferences. You can easily adjust the seasoning or toppings to suit your taste, making it a great go-to for any meal. Plus, it’s quick to prepare and is a fantastic option for meal prep.

Ingredients

1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1/2 cup grated carrot
1/4 cup finely chopped onion
1/4 cup breadcrumbs
2 tbsp ground flaxseeds
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
Olive oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a food processor, combine the cooked quinoa, black beans, grated carrot, chopped onion, breadcrumbs, ground flaxseeds, soy sauce, garlic powder, smoked paprika, cumin, salt, and pepper.
Pulse until everything is well combined but still slightly chunky. If the mixture feels too wet, add more breadcrumbs to achieve the desired consistency.
Divide the mixture into 4 equal portions and shape each portion into a patty.
Heat a little olive oil in a skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side, until golden brown and crispy.
Remove from the skillet and serve immediately on buns with your favorite toppings such as lettuce, tomato, avocado, or pickles.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes

Variations

Add different vegetables: You can substitute or add vegetables like zucchini, bell peppers, or mushrooms to change the flavor and texture.
Use other beans: Instead of black beans, try chickpeas, kidney beans, or pinto beans for a different taste.
Spices: Experiment with spices like curry powder, chili powder, or oregano to give your veggie burger a unique twist.
Make it gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or ground oats for a gluten-free version.
Add cheese: For a cheesy veggie burger, add a slice of your favorite cheese to the patty while it’s still in the skillet, allowing it to melt.

Storage/Reheating

Storage: Store any leftover veggie patties in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the patties in a skillet over medium heat for about 3-4 minutes on each side until heated through, or warm them in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I make veggie burgers in advance?

Yes, you can make the patties in advance and store them in the fridge for up to 24 hours before cooking. Alternatively, you can freeze them for up to 3 months.

Can I bake the veggie burgers instead of frying them?

Yes, you can bake the patties. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through for even cooking.

What can I use instead of quinoa in the veggie burger?

You can use cooked rice, couscous, or bulgur as a substitute for quinoa.

How do I bind the veggie burger mixture without using eggs?

Ground flaxseeds mixed with water act as an excellent egg replacement in veggie burger recipes, helping to bind the mixture together.

Can I make these veggie burgers spicy?

Yes, you can add a pinch of cayenne pepper, chili flakes, or your favorite hot sauce to the mixture for some heat.

Are these veggie burgers vegan?

Yes, this recipe is fully vegan, as it doesn’t contain any animal products.

How do I prevent veggie burgers from falling apart?

The key to preventing veggie burgers from falling apart is to make sure the mixture is well-bound with ingredients like flaxseeds and breadcrumbs. If the mixture is too wet, add more breadcrumbs or let it chill in the fridge for 15-20 minutes before shaping.

Can I use a food processor for the veggie burger mixture?

Yes, using a food processor helps to combine the ingredients easily and evenly, resulting in a better texture.

Can I use a grill for cooking these veggie burgers?

Yes, you can grill the patties on a medium heat grill for 4-5 minutes on each side, but be careful as they might be a bit delicate. Use a grill pan if you’re worried about them sticking.

Can I freeze veggie burgers?

Yes, veggie burgers freeze well. Simply shape the patties and place them on a baking sheet to freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. When ready to eat, cook from frozen or let them thaw in the fridge overnight.

Conclusion

This Veggie Burger recipe is the perfect plant-based meal that is both satisfying and nutritious. Whether you’re a seasoned vegetarian or someone looking to reduce their meat intake, this recipe is versatile enough to suit any taste preference. With easy-to-find ingredients and simple instructions, it’s a great choice for a quick weeknight dinner or a weekend barbecue. Enjoy it on a bun with your favorite toppings or serve it on a bed of greens for a lighter meal!

Veggie Burger

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This Veggie Burger recipe is a healthy, plant-based alternative to traditional meat burgers, packed with nutritious vegetables, grains, and legumes. Perfect for vegans, vegetarians, or anyone seeking a satisfying and flavorful meatless option. Quick to prepare and customizable with different veggies and seasonings, these veggie burgers are both hearty and delicious. Whether you choose to grill, fry, or bake, this recipe offers the perfect solution for a healthy and flavorful meal.

Author: Laura
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 4 patties
Category: Main Course
Method: Skillet Fry, Oven Bake
Cuisine: American
Diet: Vegan

Instructions

In a food processor, combine cooked quinoa, black beans, grated carrot, chopped onion, breadcrumbs, ground flaxseeds, soy sauce, garlic powder, smoked paprika, cumin, salt, and pepper.
Pulse until well combined, leaving the mixture slightly chunky. If the mixture is too wet, add extra breadcrumbs.
Divide the mixture into 4 portions and shape into patties.
Heat olive oil in a skillet over medium heat. Once hot, cook the patties for 4-5 minutes on each side, until golden brown and crispy.
Remove from skillet and serve on buns with your favorite toppings such as lettuce, tomato, avocado, or pickles

Notes

Store any leftover patties in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or oven for best results.
You can freeze the patties for up to 3 months. Cook from frozen or thaw in the fridge overnight.
To bake, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through.