Easiest Veggie Burgers (Grillable + Not Mushy!)
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 burgers
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Calories
190 kcal
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Course
Main Course, Lunch
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Cuisine
American
Easiest Veggie Burgers (Grillable + Not Mushy!)
Description
The Easiest Veggie Burgers recipe builds flavors by first cooking quinoa as a grain base, then sautéing mushrooms, onions, bell peppers, and garlic until all moisture evaporates, concentrating their taste and texture. This mix is lightly pulsed to keep some structure, then combined with black beans, panko breadcrumbs, and an egg binder along with smoked paprika, cumin, chili powder, salt, and pepper for seasoning.
After chilling, the mixture forms into sturdy patties sized for grilling or stove cooking. These veggies and grains integrate to produce burgers that hold together with a mild smoky and earthy spice profile. The use of panko and egg prevents sogginess, supporting a firm yet tender bite that grills well without falling apart.
These patties provide a flavorful plant-based burger option suitable for grilling or pan-frying, accompanied by typical burger toppings or served as a main dish.
The recipe notes suggest substituting a flax egg for vegan preparation by mixing flaxseed meal with water to replace the regular egg.
Ingredients
- ½ cup quinoa 90 g, uncooked
- 1 Tbsp olive oil 15 mL
- 16 oz button mushrooms 453 g, sliced
- ½ medium red onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 oz can black beans drained, 425 g
- 1 ½ cups panko breadcrumbs 90 g
- 1 large egg
- 1 tsp smoked paprika each
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Quinoa: Cook ½ cup uncooked quinoa in 1 cup of water according to package instructions (or using our guide to cooking quinoa).
- Saute: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 16 oz sliced button mushrooms, ½ medium red onion (diced), 1 green bell pepper (diced), and 4 cloves garlic (minced). Stir and cook for 10 to 15 minutes, or until mushrooms have released their moisture and excess moisture all evaporated.
- Blend: Blend mushroom mixture in a food processor until smooth. Add 1 15-oz can black beans, and cooked quinoa. Pulse just a few times to combine (you still want some texture, don't overblend). Stir in 1 ½ cups panko breadcrumbs, 1 large egg, and spices.
- Chill: Cover and chill mixture in the fridge for at least 30 minutes (up to 24 hours).
- Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties. (If mixture is very wet, you can add a tablespoon of flour.)
- To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 10 minutes, or until golden brown and firm.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
- Serve on a hamburger bun with your favorite burger toppings, like lettuce, tomato, pickles, onion, ketchup, and mayo!
Notes
- Use a flax egg (1 tablespoon flaxseed meal mixed with 2 tablespoons water) as a vegan substitute for the egg binder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burgers
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1burger (without bun or condiments) | |
| Calories | 190kcal | 10% |
| Carbohydrates | 19.9g | 7% |
| Protein | 6.8g | 14% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 23mg | 8% |
| Sodium | 86mg | 4% |
| Potassium | 325mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1.7g | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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