Vegetable Burgers
Delicious and hearty vegetable burgers made with black beans, quinoa, and fresh veggies.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup grated carrots
- 1/2 cup finely chopped bell peppers
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg (or flax egg for vegan option)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 burger buns
- Lettuce, tomato, and avocado for serving
Nutrition Facts
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Instructions
Prepare the black beans: Mash the black beans in a large bowl using a fork or potato masher, leaving some chunks for texture.
Mix the ingredients: Add the cooked quinoa, grated carrots, chopped bell peppers, onions, minced garlic, breadcrumbs, egg, cumin, paprika, salt, and pepper to the mashed beans. Mix well until combined.
Form the patties: Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
Cook the patties: Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until golden brown and crispy.
Toast the buns: Lightly toast the burger buns in the same skillet or a toaster for extra crunch.
Assemble the burgers: Place a patty on each bun, then top with lettuce, tomato, and avocado slices. Serve immediately.
Chef's Tips
- Texture Tip: For a firmer patty, refrigerate the mixture for 30 minutes before shaping.
- Vegan Option: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Grilling Option: These patties can also be grilled for a smoky flavor.
- Storage: Cooked patties can be stored in the fridge for up to 3 days or frozen for up to a month.
- Serving Suggestion: Serve with a side of sweet potato fries or a fresh salad.
