One thing that I will never get tired of is a good veggie burger. People often ask me how I survive without meat, especially a good beef burger. In my humble opinion veggie burgers are more flavorful, versatile, and highly nutritious. This recipe is full of flavor and will leave you full while giving your body the nutrients that it needs.
Patties (makes 6-8 depending on size)
- 3/4 cup cooked red quinoa
- 1/2 large red onion, finely diced
- 1 cup finely chopped mushrooms (shitake, baby bella)
- 1 diced jalapeno pepper (no seeds)
- 1 15- ounce can black beans, rinsed and drained
- 1 cup grated raw beet
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- ~1/2 cup raw ground walnut
- 1 tbsp ground flax meal and 2 tbsp water (works as egg replacement to hold patty together, this is optional)
Heat a large skillet over medium-low heat and add some nonstick spray or oil of your choice. Once hot add the red onions and sauté.
When the onions are soft and translucent – about 3-5 minutes – turn up the heat to medium and add the mushrooms and jalapeno. Cook until mixture is slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. Feel free to leave some of the beans whole for texture.
Transfer the mixture to a mixing bowl and add the red quinoa, beets, spices and stir. For even more flavor, If you chose to use the flax egg mixture, you will add it here.
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties.
Set in the fridge to chill for at least 30 minutes.
Preheat oven tp 375 degrees F
Coat a baking sheet with nonstick spray or olive oil. Form mixture into patties. Remember the bigger/thicker the patty, the longer it will take to cook. I find the smaller patties easier to cook, and flip halfway through.
Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes (depending on size) , flipping at the halfway mark.
Serve on buns with your toppings of choice. I enjoy lettuce, tomato, red onion, and avocado, on a toasted bun with vegan chipotle mayo.
Please let me know what you think if you decide to try this recipe! Take photos and tag me on instagram: @naturalgracedaily Twitter: @_naturalgrace or Facebook: Natural Grace Daily.