Best Ever Veggie Burgers
User Reviews
4.9
-
Total Time
1 hr 30 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Best Ever Veggie Burgers
Description
The recipe begins by roasting black beans and chopped shiitake mushrooms to develop flavors and textures. Meanwhile, olive oil sautéed onions and garlic are mixed into a bowl with cooled cooked barley, quinoa, mashed beans and mushrooms, finely chopped cashews and oats, sharp cheddar, and seasoning including smoked paprika and chili powder. Mayonnaise and egg yolk add moisture and binding.
The mixture is mashed and shaped into patties to hold together through cooking. These veggie burgers deliver a combination of chewy grains, creamy beans, nutty cashews, and melted cheddar, providing a satisfying bite with varied texture and flavor. They can be cooked on a griddle or skillet until browned.
Served on buns with lettuce, tomato, onion, and optional additional cheese, along with garlic herb mayonnaise made from fresh herbs and garlic, these burgers make a complete vegetarian meal. The recipe’s thorough roasting and seasoning steps enhance the natural flavors of plant-based ingredients.
Ingredients
- ½ cup barley cooled, cooked, pearl
- ½ cup quinoa cooled, cooked
- 1 black beans 14 ounce can, drained
- 1 pound shiitake mushrooms stems removed and chopped
- 1 1/2 tablespoons olive oil
- 1 sweet onion diced
- 4 garlic minced, cloves
- ½ cup cashews chopped, unsalted
- 1 tablespoon old fashioned oats
- ¼ cup mayonnaise
- 1 egg large, yolk
- 1 teaspoon chili powder
- ½ teaspoon honey
- ½ teaspoon smoked paprika
- ½ cup cheddar cheese freshly grated, sharp
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- canola oil grapeseed or coconut oil for serving
- sharp cheddar cheese or your favorite cheese for serving, sliced
- 4 to 6 bread bun for serving
- lettuce tomato, red onion - whatever you love on your burger!
garlic herb mayo
- ½ cup mayonnaise
- 2 tablespoons basil chopped
- 2 tablespoons oregano chopped
- 1 tablespoon rosemary chopped
- 2 garlic minced, cloves
- black pepper freshly cracked
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the black beans on one sheet in a single layer.
- Spread the chopped mushrooms on the other sheet in a single layer. Sprinkle the mushrooms with salt and pepper.
- Roast the beans and mushrooms for 12 to 15 minutes, until the beans split open and the mushrooms cook down.
- While the beans and mushrooms are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
- At this time, you can also pulse the cashews and oats in the food processor until they are finely chopped. Don’t wash the food processor because we will be using it again!
- In a large bowl, stir together the mayo, egg yolk, chili powder, honey and smoked paprika. Stir in the sautéed onion mixture, cooked barley and quinoa, the beans and the mushrooms. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it’s all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands – it will be sticky!) until combined.
- At this point, form the mixture into patties or burgers – whatever the size of your bun is! You can go with 4 or 6 patties - or even smaller for slider size. You can stick the patties in the fridge until it’s time to use them.
- When you’re ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil – like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don’t fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
- Serve on buns with the garlic mayo, lettuce, tomato and red onion!
- As a note, these cannot be grilled as like most veggie burgers, they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.
garlic herb mayo
- Whisk all ingredients together in a bowl. Serve!
Notes
- Recipe adapted from Bon Appetit with slight changes.
User Reviews
Overall Rating
4.9
You'll Also Love
