Hearty Veggie Burgers (Print Page)
Hearty vegetarian patties packed with beans and fresh vegetables for a satisfying meal.
# What You Need:
→ Vegetables
01 - 1 cup grated carrots
02 - 1 cup finely chopped mushrooms
03 - 1/2 cup finely diced red onion
04 - 1/2 cup corn kernels (fresh or frozen, thawed)
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Binders
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed mixed with 2.5 tbsp water for vegan version)
→ Flavorings & Seasonings
09 - 2 cloves garlic, minced
10 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
11 - 1 tsp smoked paprika
12 - 1 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cooking and Serving
15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice
# Directions:
01 - In a large mixing bowl, mash the drained black beans with a fork or potato masher until coarse and partially smooth, leaving some texture intact.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, parsley, rolled oats, breadcrumbs, smoked paprika, cumin, salt, and pepper to the mashed beans.
03 - Add the egg (or prepared flax egg) to the bowl and mix thoroughly until all ingredients are evenly combined and the mixture holds together when pressed.
04 - Divide the mixture into 4 equal portions and shape each into a burger patty approximately 1 inch thick.
05 - Heat olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Toast the burger buns lightly in a skillet or oven until golden.
07 - Place each patty on a toasted bun and top with lettuce, tomato slices, pickles, and your favorite sauces. Serve immediately.
# Expert Tips:
01 -
- The smoky paprika and cumin combo tricks your brain into thinking these came off a backyard grill even if you made them on a Tuesday in your apartment kitchen.
- They hold together beautifully which is something most veggie burger recipes cannot honestly claim.
02 -
- Wet hands while shaping the patties prevent sticking and make the whole process far less frustrating.
- Chilling the shaped patties for thirty minutes before cooking makes them significantly sturdier in the pan.
03 -
- If the mixture feels too wet add another tablespoon of breadcrumbs, if too dry a splash of water works wonders.
- The smoked paprika is not optional, it is the ingredient that makes people ask what your secret is.