You can stop the endless search 🙂 I’ve found the ultimate recipe for the most delicious veggie burgers I’ve ever tried (and I’ve tried a lot). The veggie burgers I’m sharing with you today have almost 14 grams of protein (for all the people who “worry” about vegetarian’s protein intake), don’t have any weird ingredients (in fact, you probably have most of them in your pantry already), and still manage to be healthy, easy to make, and filling.
I’m not sure who decided that vegetarian food should always have a sprinkling of flax seeds and chia seeds, but it seems like that has become a prerequisite to any dish not containing meat these days. Making a smoothie? Better add ALL THE SEEDS, green powders, spinach, etc. Veggie burgers? Better throw in some quinoa and flaxseed. NOT THE CASE HERE!
You prepare a mixture of mashed black beans, panko breadcrumbs, toasted/ground nuts with spices, rice, sautéed onion, and BBQ sauce, that will look like this
Then just mix it together, form them into patties, and voila! You no longer need to chomp on salad and chips the next time you attend a BBQ; bring these, and even the meat lovers will want a bite 🙂
When you’re making simple food, it’s incredibly important to pay attention to the details. Since this recipe uses BBQ sauce in the burger mix, I like to use Pepper Jack cheese or Smoked Cheddar to go with the BBQ flavor. Make the secret sauce, and buy some high-quality buns (and for goodness sakes, TOAST THEM in a pan with a little butter). Make these for the vegetarian in your life- I promise this will become one of their favorites!
The Best Veggie Burgers
(adapted from The Minimalist Baker)
Here’s what you’ll need:
- 1 cup (155 g) cooked rice
- 1 cup (120 g) raw walnuts (or sub bread crumbs, or another kind of nut such as almonds)
- 1/2 Tbsp neutral oil (such as canola/olive/coconut)
- 1/2 white onion (3/4 cup), finely diced
- 1 Tbsp each chili powder, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp brown sugar
- 1 1/2 cups cooked black beans*, well rinsed, drained and patted dry (I always use 1 can)
- 1/3 cup panko bread crumbs
- 3-4 Tbsp BBQ sauce
- Condiments to taste (I recommend lettuce, tomato, onion, secret sauce, and cheese)
- Cook your rice, and set aside
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool.
- While the walnuts are cooling, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and the chopped onion (sometimes I add 1 clove of chopped garlic, too). Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and brown sugar and blend until it looks like finely blended breadcrumbs. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
- Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix until a dough forms. If the mixture is dry, just add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size).
- Heat the same skillet you used earlier to medium heat.
- Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet (you don’t need oil if you’re using a non stick skillet), then add your burgers – only as many as will comfortably fit in the pan.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently. Again, these burgers will not fall apart, so don’t worry about flipping! Cook for 3-4 minutes on other side.
- Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).