Vegetarian Black Bean Veggie Burgers
These hearty & healthy black bean burgers are packed with fresh veggies, quinoa, and flavorful seasonings. They can be sauted, baked, or frozen for later use.
Prep Time30 mins
Cook Time15 mins
Servings: 8 veggie burger patties
- 1/4 cup dry quinoa
- 1/2 cup water
- 1 cup raw broccoli florets from ~1 small head of broccoli
- 8 ounces white or Cremini mushrooms
- 1 red bell pepper
- 1 small onion
- 4 cloves garlic
- 1/4 teaspoon salt
- fresh ground black pepper
- 1 tablespoon ground flaxseed or use 1 egg instead of a flax egg
- 2 tablespoons water
- 2 (15 ounce) cans black beans drained and rinsed
- 2 teaspoons ground cumin
- 1 and 1/2 teaspoons chili powder
- 1 tablespoon nutritional yeast optional
- 1 tablespoon olive oil
Preheat the oven to 425 degrees F.
Combine water and dry quinoa in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over low heat. Cover the pot and simmer for 15 minutes, or until the quinoa is cooked.
Chop the broccoli, mushrooms, red bell pepper, and onion into 1 inch large chunks. Add the chopped vegetables and garlic cloves to food processor. Process into small quinoa-sized bits.
Spread the pureed veggies into a thin layer on a parchment paper or silicon baking mat lined baking sheet. Sprinkle with 1/4 teaspoons salt and fresh ground black pepper to taste. Roast for 15 minutes, or until the veggies start to brown. Remove from the oven and set aside.
Make your flax egg by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Let rest for 5 minutes.
Add black beans to the food processor. Processor until mostly pureed; some whole beans can still remain.
In a large mixing bowl combine: pureed black beans, 3/4 cup cooked quinoa, cumin, chili powder, optional nutritional yeast, and 1 and 1/2 cups roasted vegetable puree and flax seed egg. Stir to combine.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Form black bean mixture into 8 patties that are 3-4 inch wide and 1/2 inch thick (see blog post for size reference). Pan-fry patties for 8-10 minutes, flipping carefully when golden brown.
Enjoy on a bun with your favorite burger toppings. Keeps in the fridge for 3-4 days.
If you have extra vegetable puree: Keep in the fridge for up to 3 days or freeze for later use. It tastes great mixing into tofu scrambles, omelettes, or on hummus with toast.
One large egg can be used instead of a flaxseed egg. The egg-containing patties hold together slightly better than flax-containing patties, but both versions have been tested.
Serving: 1patty | Calories: 151kcal | Carbohydrates: 24g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 477mg | Fiber: 8g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 31.2mg | Calcium: 37mg | Iron: 2.4mg