veggie burger recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Plant-based, Vegan, Gluten-Free
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup finely chopped bell pepper
- 1/2 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (panko or gluten-free)
- 1 large egg (or flax egg for vegan)
- 1 tablespoon Worcestershire sauce (vegetarian-friendly)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Preheat your oven to 325°F (160°C). Spread the drained and rinsed black beans on a baking sheet lined with parchment paper. Bake for about 10-12 minutes. This dries them out slightly so your burgers don’t turn out mushy.
- While the beans are in the oven, heat a small amount of oil in a skillet over medium heat. Sauté the chopped onion, bell pepper, and garlic until they are soft and translucent, about 5 minutes. Let them cool slightly.
- In a large bowl, mash the dried black beans with a fork or potato masher until they are mostly broken down but still have some texture. Add the sautéed vegetables, breadcrumbs, egg, Worcestershire sauce, and all the spices. Mix until everything is well combined.
- Divide the mixture into four equal portions. Roll them into balls and then flatten them into patties about 1-inch thick. If the mixture is too sticky, you can add a tablespoon more of breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Place the patties in the pan and cook for 4-5 minutes per side. You want a dark, crispy crust to form on the outside while the inside stays heated through.
Find it online: https://www.pleasecook.com/dinner/veggie-burger-recipe/