Sometimes it feels like I’ve been blogging long before blogging was even cool [I haven't, I'm just channeling my inner hipster at the moment]. So why on earth have I waited this long to post a recipe for veggie burgers?!? Gah! I’m impossible. I’m also impossibly in love with these burgers! See what I did there? Yeahhhh I’ll go sit in the corner now while you prep your kitchen. You guys seriously need to stop letting me get away with this level of cheesiness
what’s in it?
1 can of black beans [15oz] or whip some up in the crockpot!
1 can of chickpeas [15oz]
1 can of cannellini beans [15oz]
1 red bell pepper, diced [1 cup]
1 medium red or white onion, finely diced [1.5-2 cups]
1 cup celery, finely diced
2 large eggs [or 2-3 flax eggs!]
2 cloves of garlic, minced
1 cup of cooked quinoa
1 + 1/2 cups of rolled oats [not instant]
2 Tablespoons ground flax
4 Tablespoons of your favorite healthy oil
1 teaspoon italian seasoning blend [I love this one]
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
freshly ground black pepper, parsley, and red pepper flakes, to taste
inspired by Guy Fieri
Brontosaurus Chefs veganize by subbing 2-3 flax eggs [recipe]
T-Rex Chefs put down the meat + make some damn veggie burgers! Please?
Note: These burgers set best when they have 30 minutes of chill time in the fridge prior to cooking. Feel free to prep them the night before!
The oat/quinoa ratio can vary depending on what you have on hand [think of these burgers as a great way to empty your fridge and pantry!]. I try to always have a bowl of cooked quinoa in my fridge so I can make super speedy batches of quinoa fried rice during the week. If you’re new to cooking with quinoa, click here for a few tips, tricks, and cooking instructions.
Add the rest of your ingredients and mix. Feel free to use a large spoon or potato masher to somewhat smush everything together. Once incorporated, it will start to look like edible confetti! You can transfer this mixture to a food processor for a more uniform veggie burger or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky so I’ve actually never pureed them in any of the batches that I’ve made. They whole beans give the burgers a meaty texture that makes me feel like I’m eating a traditional burger. Only they’re healthier… and more flavorful… and yes, just plain awesome this way.