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.
Servings: 4
Calories: 471kcal
Equipment
Ingredients
- 15 ounces black beans 1 can, drained and rinsed
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ½ cup grated carrot
- ½ cup bell pepper finely chopped
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon soy sauce low sodium
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg beaten
- 4 slices cheddar cheese optional
- 4 whole-grain burger buns
- olive oil for brushing
For Toppings
- Lettuce, tomato slices, red onion slices, and avocado slices
Instructions
- 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.
- 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.
- Divide the mixture into 4 equal portions and shape each portion into a patty about ½ inch thick.
- 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.
- 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.
Video
Notes
- Dry the beans thoroughly before mixing. Extra moisture is the most common cause of soft or crumbly patties.
- Let the mixture rest for 5 to 10 minutes after mixing so the breadcrumbs can absorb moisture and firm up the texture.
- Shape patties about ½ inch thick for the best balance of structure and even cooking.
- Cook over medium high heat and do not flip too early. A proper crust helps the burgers hold together.
- For grilling, oil the grates well and allow the first side to set before turning.
- For a vegan version, use a flax egg made with 1 tablespoon flaxseed meal and 3 tablespoons water.
- Patties can be cooked straight from frozen. Add a few extra minutes per side and keep the heat moderate so the exterior does not brown too quickly.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 70g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 880mg | Potassium: 667mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1241IU | Vitamin C: 28mg | Calcium: 264mg | Iron: 6mg
