Veggie burgers can be a satisfying departure from traditional hamburgers when you pack them full of hearty and flavorful ingredients. Quinoa and black beans are great sources of plant-based protein, along with pepitas, that add a toasty, buttery crunch. While an Italian cheese like Parmesan may seem odd in these south-of-the-border burgers, it gives them a savory umami punch that makes up for the missing meat.
What is the best veggie burger?
The best homemade veggie burgers will have a moist but firm consistency, lots of flavor and great mouthfeel. Try using ingredients you love and keeping a close eye on the moisture content and balance of flavors. Try testing the mix out before adding eggs in, and don’t be shy about thinking outside the box!
How do I keep my veggie burgers from falling apart?
- Add an egg or vegan egg substitute like ground flax seed that will act as a binding agent.
- Remove excess water from wet ingredients before adding them to the burger patty.
- Add starchy ingredients to help your patty stay together; lentils, mashed beans, potatoes. and breadcrumbs.
- Keep the size of your components small, mash or mince them.
- Try baking your patties in the oven so there’s less chance of them falling apart.
What is veggie burger made of?
Veggie burgers are made from beans, vegetables, various starchy plants, spices, grains like quinoa, wheat, and oats, and egg and cheese can be added to bind the ingredients.
Steps to make this veggie burger
How do you make a veggie burger?
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onion, pipits, quinoa, cumin, garlic powder and smoked paprika. Cook, stirring occasionally until the onion is slightly softened. About 3 minutes.
- Stir the stock into the mixture, bring to a simmer then reduce the heat to low. Cover and cook for 15 minutes.
- Remove the pan from the heat, fluff the mixture with a fork, cover and let stand for 5 minutes.
- Strain the can of black beans and pour them in with the quinoa mixture. Give everything a mix, then let it cool for 10 minutes.
- Transfer half of the mixture to the work bowl of a food processor. Pulse until a mostly smooth paste forms.
- Stir the paste back into the quinoa mixture that’s in the saucepan then add the egg and cheese.
- Stir until everything is well combined, now it’s time to form the patties. Pack a 1/2 cup with quinoa mixture then transfer it to a plate or baking sheet.
- Using damp hands, compress the mixture into a ball, then form it into a 4-inch wide, almost 1-inch thick patty. Repeat this step with the remaining quinoa mixture to yield 4 patties and freeze them for 15 minutes.
- Using a spatula, gently add the patties to the skillet. Cook them for about 4 minutes per side, turning carefully. For the assembly; Spread chipotle mayonnaise on the toasted buns; top with patties, avocado and cilantro.
If you’ve tried these veggie burgers then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
These southwest veggie burgers have the perfect spice profile, are protein-packed and so easy to make! You'll definitely love the chipotle mayo and all the other fixings too!
- 3 tbsp olive oil 45mL, divided
- 1/3 cup finely diced red onion 50g
- ½ cup pepitas 60g
- ½ cup quinoa 85g
- 1 tsp ground cumin 1g
- 1 tsp garlic powder 3g
- ½ tsp smoked paprika 1g
- 1 cup vegetable stock 236mL
- 1 15- oz can black beans 439g, drained and rinsed
- 1 egg lightly beaten
- ¾ cup grated Parmesan cheese 75g
- Toasted hamburger buns, Chipotle Mayonnaise, sliced avocado, Quick-Pickled Onions, and cilantro to serve
For the Burgers
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add onion, pepitas, quinoa, cumin, garlic powder, and smoked paprika.
- Cook, stirring occasionally, until onion is slightly softened, about 3 minutes.
- Stir stock into quinoa mixture; bring to a simmer. Reduce heat to low; cover and cook 15 minutes.
- Remove from heat, fluff with a fork. Cover and let stand 5 minutes.
- Stir in black beans. Let cool 10 minutes.
- Transfer half of mixture to the work bowl of a food processor; pulse until a mostly smooth paste forms.
- Stir paste back into quinoa mixture in saucepan; add egg and cheese, stirring until well combined.
- To form each patty, pack a ½ cup measuring cup with quinoa mixture; transfer to a plate or baking sheet.
- Using damp hands, compress mixture into a ball, then form into a 4-inch-wide, almost 1-inch thick patty.
- Repeat with remaining quinoa mixture to yield 4 patties. Freeze 15 minutes.
- Heat remaining tablespoons olive oil in a large skillet over medium heat.
- Using a spatula, gently add patties to skillet; cook about 4 minutes per side, turning carefully.
- Spread Chipotle Mayonnaise on toasted buns; top with patties, avocado, and cilantro.
For the Chipotle Mayonnaise
- In a small bowl, stir together 1 cup mayonnaise and 2 teaspoons pureed chipotles in adobo until smooth.
- Store covered in the refrigerator up to one week.
For the Quick-Pickled Onions
- In a microwave-safe bowl, stir together ½ cup vinegar, ½ cup water, ½ teaspoon salt, and ¼ teaspoon sugar. Microwave 3 minutes.
- Stir in ½ cup thinly sliced red onion. Let stand 10 minutes.
- Cover and refrigerate up to 1 week.
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