Best Veggie Burger
Ever craved a burger that’s both satisfying and packed with nutrients?
This Best Veggie Burger recipe is just what you need! Bursting with flavor and texture, it combines hearty black beans, crunchy veggies, and rich spices. You won’t believe how easy it is to make this delicious, healthy, and homemade burger that’ll wow even the pickiest eaters.
Why make this recipe?
Making veggie burgers at home is a total game changer! Here are a few reasons to dive into this recipe:
- Quick Cleanup: One bowl for mixing? Count me in! You won’t spend half your day scrubbing pots and pans.
- Budget-Friendly: With ingredients you probably already have, this meal won’t break the bank. More money for toppings, right?
- Family-Friendly: Even the carnivores in your life will give these a thumbs up. Trust me; they’ll be asking for seconds!
Ingredients:
You don’t need fancy stuff — just these basics! Gather up:
- 1/4 cup ground flax
- 1/2 cup water
- 3 cups cooked black beans (2 15-oz cans, drained and rinsed)
- 1 cup cashews (or almonds, sunflower seeds)
- 1 1/2 cups cooked brown rice (or quinoa, white rice)
- 1/2 cup chopped parsley
- 1 1/2 cups shredded carrots
- 1/3 cup chopped green onions
- 1 cup bread crumbs (or gluten-free)
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt (or more to taste)
- 1/2 cup vegan mayo
- 4 tablespoons ketchup
- 2 teaspoons sweet pickle relish
- 2 teaspoons granulated sugar
- 2 teaspoons white vinegar
- A few shakes black pepper
- Burger buns of choice
- Toppings like lettuce, tomato slices, red onion slices, and cheese slices (I like Violife cheddar)
Directions:
Let’s kick it and make these veggie burgers! Follow these easy steps:
- In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.
- In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans form a paste, leaving about 1/4 of the beans whole.
- Place the cashews in a food processor and pulse until they reach breadcrumb size (not a powder). It’s fine if some larger pieces remain.
- Add the cashews to the bowl with the beans.
- Mix in the flax/water mix along with all remaining ingredients. Stir well with a large wooden spoon.
- Shape about 1/2 cup of the mixture into burger patties, about 3/4 inch thick.
- To cook on the stovetop (my preferred method), heat a pan over medium heat and cook for 5-6 minutes on each side until golden brown and heated through.
- Alternatively, you can bake them at 375°F for about 25-30 minutes or grill them if you’re feeling fancy!
- Serve with all your favorite toppings and enjoy!
How to make Best Veggie Burger (Overview)
Making these burgers is as easy as pie! Here’s a relaxed rundown of the process:
- Prep your flax egg — Simply mix ground flax with water and let it thicken.
- Mash those beans! — You want a mix of smooth and chunky for the perfect texture.
- Pulse your nuts — Breadcrumbs, not powder! This adds crunch.
- Mix it all together, shape it, and get cooking!
Pro tip: Don’t skip the spices — they’re the flavor MVP here!
How to serve Best Veggie Burger
Serve these beauties on your favorite burger buns, piled high with color and crunch. Think:
- Crisp lettuce for that fresh bite
- Juicy tomato slices that burst with flavor
- Crunchy red onions for a kick
- A drizzle of vegan mayo, mustard, and ketchup to tie it all together
The aroma and vibrant colors will have everyone flocking to the table. Who can resist that?
How to store Best Veggie Burger
These burgers keep well, hanging out in the fridge for up to 5 days. Looking to make a batch ahead? Freeze them for up to 3 months! Just make sure to wrap them tightly.
Reheat them in a skillet for that fresh-off-the-grill goodness, or pop them in the oven to warm through. Easy peasy!
Tips to make Best Veggie Burger
Time for some insider tricks to elevate your veggie burger game:
- Texture Tweaks: If you want a firmer patty, reduce the moisture from the beans slightly.
- Flavor Switch: Add herbs like oregano or basil for a different vibe.
- Nut Alternatives: Swap cashews for sunflower seeds if you’re nut-free.
All of these will take your burgers to the next level!
Variation
Feeling adventurous? Here are some ways to switch things up:
- Add spicy jalapeños for a kick!
- Mix in different grains like farro or barley for a twist on texture.
- Top with sautéed mushrooms or avocado for a rich finish.
FAQs
1. Can I use canned beans?
Absolutely! Canned beans are a time-saver. Just rinse and drain before mashing.
2. How can I make these gluten-free?
Use gluten-free bread crumbs and your favorite burger buns. Voila!
3. Can I make the patties ahead of time?
Yes! Just shape and freeze them. You can cook them straight from frozen — no thawing needed!
📌 Pin this recipe for your next cozy dinner night!
Best Veggie Burger
Ingredients
Method
- In a small bowl, combine the ground flax and water. Stir and set aside to thicken, forming the flax egg mixture.
- In a large bowl, add the drained and rinsed black beans. Mash with a potato masher until most of the beans form a paste, leaving about 1/4 of the beans whole.
- Pulse the cashews in a food processor until they reach breadcrumb size, ensuring some larger pieces remain.
- Add the cashews to the bowl with the mashed black beans.
- Mix in the flax/water mixture along with all remaining ingredients. Stir well with a large wooden spoon.
- Shape about 1/2 cup of the mixture into burger patties, approximately 3/4 inch thick.
- To cook on the stovetop, heat a pan over medium heat and cook the burgers for 5-6 minutes on each side until golden brown and heated through.
- Alternatively, you can bake the burgers at 375°F for about 25-30 minutes or grill them.
- Serve the veggie burgers on your favorite buns, piled high with toppings like lettuce, tomato, red onion, and cheese.
