Description
This Best Veggie Burger recipe features hearty black beans, crunchy cashews, and fresh vegetables combined with flavorful spices to create a delicious, plant-based burger perfect for any meal. Moist, savory, and versatile, these burgers can be cooked on the stovetop, baked, or grilled and are easily customized with your favorite toppings and sauces.
Ingredients
Vegan Burger Patties
- 1/4 cup ground flax
- 1/2 cup water
- 3 cups cooked black beans (2 15-oz cans, drained and rinsed)
- 1 cup cashews (or almonds, sunflower seeds)
- 1 1/2 cups cooked brown rice (or quinoa, white rice)
- 1/2 cup chopped parsley
- 1 1/2 cups shredded carrots
- 1/3 cup chopped green onions
- 1 cup bread crumbs (or gluten free)
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt, or more to taste
Optional Burger Sauce
- 1/2 cup vegan mayo
- 4 tablespoons ketchup
- 2 teaspoons sweet pickle relish
- 2 teaspoons granulated sugar
- 2 teaspoons white vinegar
- Few shakes black pepper
Burger Assembly
- Burger buns of choice
- Lettuce or arugula
- Tomato slices
- Red onion slices
- Mayo, mustard, ketchup, pickles
- Cheese slices (optional, such as Violife cheddar)
Instructions
- Make Flax Egg: In a small bowl, combine the ground flax and water, stir slightly, and let it set aside to thicken. This mixture will act as a binding agent for the patties.
- Mash Beans: In a large bowl, mash the drained and rinsed black beans using a potato masher or fork until most beans are smashed into a paste while keeping about a quarter whole for texture.
- Prepare Nuts: Pulse cashews in a food processor until crumb-sized but not powdery, or chop by hand. Add them to the mashed beans bowl.
- Combine Ingredients: Add the flax egg mixture, cooked rice, chopped parsley, shredded carrots, green onions, bread crumbs, smoked paprika, chili powder, and salt to the bean and nut mixture. Mix thoroughly using a wooden spoon until well combined.
- Form Patties: Using about 1/2 cup of mixture per patty, shape into burger patties roughly 3/4 inch thick.
- Cook on Stovetop (Preferred): Heat 2-3 tablespoons of oil in a skillet over medium heat. Cook 4 patties at a time until golden and crispy on one side, about 4 minutes. Flip carefully and cook for another 3-4 minutes. Transfer cooked patties to a paper towel-lined plate.
- Bake (Alternative): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place patties on sheets and bake for 20 minutes, then flip and bake for 15 more minutes. Remove from oven once golden.
- Grill (Alternative): Chill patties in refrigerator at least 30 minutes before grilling. Heat BBQ or grill to medium-high heat, brush patties with oil, and cook for about 4 minutes per side until grill marks appear and burgers are heated through.
- Make Burger Sauce (Optional): In a small bowl, whisk together vegan mayo, ketchup, sweet pickle relish, sugar, white vinegar, and black pepper until smooth. Refrigerate for up to one week.
- Assemble Burgers: Serve patties on buns with your choice of toppings such as lettuce, tomato slices, red onion, pickles, cheese slices, and condiments like mayo, mustard, ketchup, or the optional burger sauce. Enjoy your delicious homemade veggie burger!
Notes
- To improve grilling ease, refrigerate patties beforehand to help them hold together better.
- You can substitute brown rice with quinoa or white rice for different textures.
- For gluten-free option, use gluten-free bread crumbs.
- The flax egg acts as a binder replacing traditional eggs, making this recipe vegan-friendly.
- Adjust salt and spices to your taste preference.
- Optional burger sauce can be made in advance and stored refrigerated up to one week.
- For additional flavor, consider adding smoked paprika or chili powder according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
