Veggie Burgers
These Veggie Burgers That Actually Hold Together are firm, grill friendly patties made with black beans and quinoa. They flip cleanly, sear beautifully, and stay intact on the bun without crumbling.
Instructions
- 1
In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture.
- 2
Prepare The Veggie Patty Mixture:
- 3
Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.
- 4
Finish the patty mixture.
- 5
Divide the mixture into 4 equal portions and shape each portion into a patty about ½ inch thick.
- 6
Form The Patties:
- 7
Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt.
- 8
Grill The Patties:
- 9
Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo.
- 10
Assemble The Burgers:
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the harmony of flavors and fresh herbs carry you through each bite, and remember that a good meal is best shared with those who appreciate the care behind it.
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