Veggie Burgers
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5
4 reviews
Excellent
Veggie Burgers
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These Veggie Burgers are hearty, flavorful patties made with black beans, quinoa, and fresh veggies. They come together quickly and are perfect for a healthy and delicious meal. Top with your favorite fresh toppings and enjoy!
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Ingredients
- 15 ounces black beans 1 can, drained and rinsed
- 1 cup quinoa cooked
- ½ cup breadcrumbs
- ½ cup carrot grated
- ½ cup bell pepper finely chopped
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon soy sauce low sodium
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg beaten
- 4 lices cheddar cheese optional
- 4 burger buns whole-grain
- olive oil for brushing
For Toppings
- lettuce sliced (tomato, red onion, avocado
- tomato
- red onion
- avocado
Instructions
- In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture.
- Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.
- Divide the mixture into 4 equal portions and shape each portion into a patty about ½ inch thick.
- Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt.
- Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo.
Equipments used:
Notes
- Use canned black beans for convenience, but rinse and drain them well.
- If the patty mixture feels too wet, add extra breadcrumbs until it holds together.
- Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to 3 months.
- Cook patties directly from frozen, adding a few extra minutes to the cooking time.
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Nutrition Information
Show Details
Serving
1serving
Calories
471kcal
(24%)
Carbohydrates
70g
(23%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
58mg
(19%)
Sodium
880mg
(37%)
Potassium
667mg
(14%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
1241IU
(25%)
Vitamin C
28mg
(31%)
Calcium
264mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 471kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 880mg | 37% |
| Potassium | 667mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 1241IU | 25% |
| Vitamin C | 28mg | 31% |
| Calcium | 264mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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