Veggie Burger Recipe
This veggie burger recipe is packed with plant-based protein, fiber, and delicious flavors. Made with black beans, quinoa, and fresh vegetables, these burgers are gluten-free, hearty, and perfect for a healthy meal. Whether you grill, bake, or pan-fry, this homemade veggie burger holds together beautifully and is full of smoky, savory goodness!
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 cup cooked quinoa or substitute cooked brown rice
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup ground flaxseed
- 1/2 cup grated carrot
- 1/4 cup finely chopped red onion
- 2 cloves garlic minced
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
Prepare the Ingredients
- Mash the black beans in a bowl until mostly smooth but slightly chunky.
- Cook the quinoa and let it cool slightly.
- Grate the carrot, chop the onion, and mince the garlic.
Mix the Ingredients
- In a large bowl, combine the mashed black beans, quinoa, breadcrumbs, flaxseed, carrot, onion, and garlic.
- Add the soy sauce, olive oil, and spices. Mix well until fully combined.
Form the Patties
- Shape the mixture into 4 burger patties.
- Place them on a parchment-lined baking sheet and let them chill for 30 minutes (optional but helps firm them up).
Cook the Burgers
- Stovetop: Heat a pan with oil over medium heat and cook each patty for 5 minutes per side until golden brown.
- Oven: Bake at 375°F (190°C) for 20 minutes, flipping halfway.
- Grill: Preheat and cook each patty for 3-4 minutes per side.
Serve & Enjoy
- Place the veggie burger on a gluten-free bun or lettuce wrap.
- Add toppings like lettuce, tomato, onion, pickles, or avocado.
Notes
Recipe Notes & Variations
- Swap black beans for chickpeas for a different texture.
- Add a teaspoon of sriracha for a spicy twist.
- Serve with sweet potato fries and a side of dipping sauce.
Storage & Reheating
- Store cooked patties in an airtight container in the fridge for up to 5 days.
- Freeze uncooked patties for up to 3 months, separating them with parchment paper.
- Reheat in a skillet or oven at 350°F (175°C) for 10 minutes.