No Fooling, Just Good Veggie Burgers
Meatless burgers are everywhere these days, many engineered to eerily mimic beef. If you like a hearty burger that’s built from natural, healthful foods you enjoy, this burger is for you. All the ingredients are available in your grocery store. You don’t have to roast ten different vegetables, or use a high-powered blender, or have a lab in your kitchen to make your patty look “beefy.”
Your Back-Pocket Burger Recipe
Every plant-based eater needs a veggie burger recipe so packed with textures and flavors that you’ll savor every bite. With quinoa, chickpeas, walnuts, grated beets and hints of smoky paprika and cumin, this will become your go-to burger, easy to prep ahead and even freeze for visiting vegans or Meatless Mondays. Serve with ketchup, dress it up with sliced avocado, caramelized onions, or one of our best burger sauces.
Veggie Burger “Hacks” That Work
When it comes to homemade vegan burgers, the challenge is to make a patty that holds together without crumbling or mushiness, without using eggs or dairy.
A blend of ground flax and the liquid from the canned chickpeas form a plant-based “egg” sub to hold it together. Coarsely ground oats also bind and give the burger a good chew, and cooked quinoa and chopped walnuts lend a bit of burger texture. Grated beets likewise contribute some texture and earthy sweetness, plus tint the patty with a hint of rare-burger pink.
Tips for Cooking
Don’t skip the chilling step. It gives all those ingredients time to hydrate and meld into a patty. Baking the burgers is a great way to get a nice crust without much oil, and avoid any breakage of the patties. If you’re pan-frying, remember that these are not “smash” burgers, so let the patties sear on each side in plenty of oil before gently turning.
Meat Free Marvels
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For totally gluten-free veggie burger patties, use tamari instead of soy sauce, and check to see that it’s wheat-free. Place the oats in the food processor bowl and grind until powdery but still a little chunky. Transfer to a large bowl. Place the drained beans in the processor bowl and add the scallions, walnuts, beet, cumin, smoked paprika, salt, and flax mixture and pulse several times, stopping to scrape down as needed to make a chunky mash. Add the contents of the processor to the oats in the bowl, then add the cooled quinoa. Using your hands, mix well. Using a dampened 1/2 cup measure, divide the mixture into 6 even portions and form each into a 3/4-inch thick patty and place on a plate or a sheet pan. To pan fry, place a large skillet over medium heat and allow it to heat for about 2 minutes. Drizzle oil over the hot pan and tilt to coat. Place four of the patties in the pan and let them come to a sizzle, then reduce to medium-low. Cook for 3 minutes, using a metal spatula to carefully slide under each patty to make sure it isn’t sticking. Turn at 2 minutes, and cook for about 2 minutes longer. Turn and cook for another minute on each side. Repeat with remaining patties. To grill, preheat the grill to medium-high. Carefully place a sheet of foil on the grate, piercing it in a few places with a paring knife. Just before grilling, spray or brush the hot foil with oil, then cook until browned and firm, 7-10 minutes per side, using a thin metal spatula to turn. Did you love the recipe? Leave us stars below!
