I’ve had a very hard time finding the perfect vegetarian burger recipe, but I finally have one that satisfies everything I’m looking for in a patty! Yes, it tastes very good, but the consistency is what is key. The vegetables hold together well enough to stay in shape during cooking, but they don’t become dry or dense, like many other veggie burgers I’ve had. If you make them yourself, you can make them whichever size you want, since you shape these by hand. It may be a lot of ingredients, but it’s well worth it to make these patties! I bet your non-vegetarian friends wouldn’t even notice the difference from a regular burger!

 

Ingredients:

½ cup cooked black beans, drained

½ cup cooked chickpeas, drained

½ cup cooked quinoa

¼ cup finely chopped onions

¼ cup finely chopped carrots

1 cup walnuts, crushed

1 tbsp chili powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp powdered ginger

1 tsp powdered garlic

½ tsp jalapeno powder (optional)

½ cup quinoa flour

Salt to taste

1 tsp white pepper

 

Instructions:

Place the black beans, chickpeas, onions, and carrots in a food processor. Process until the ingredients are just chopped and blended.

Save some of the whole black beans to add into the mixture for texture.

Turn out into a mixing bowl. Add the rest of the ingredients and mix thoroughly.

Test by cooking one in a pan on the stove top in a little oil or in the toaster oven. Adjust the flavor as needed.

Use a scale and weigh out the patties. Four ounces work for a regular sized veggie patty; one ounce is perfect for a slider. Pat and shape. Use parchment or wax paper between each patty.

Store in an airtight container in the freezer until ready to use.

Cook in a 375 degree oven for 5-7 minutes. Flip, and cook for another five minutes.

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Quick Tip: If there’s a vegetable you don’t like, replace it with a similar sized vegetable of your choosing.

Recipe courtesy of: Kitchen Shaman

Image courtesy of: She Speaks