Best Veggie Burger Recipe
Tom and I have made homemade veggie burgers many times, and one of our favorite recipes for them is from Guy Fieri- you can view it here. (I don’t like many of his recipes, but this one is a winner.) However, Guy’s recipe calls for a lot of ingredients, and a bunch of them are items we don’t normally have in our kitchen.
This week we tried a new recipe, which I found on The Front Burner. The author of this blog, Emily, has tons of great recipes as well as exercise tips. This burger recipe is vegan and is SO simple I couldn’t believe it!
I doubled the recipe, and instead of using black beans for the whole thing, I used them for half of it and bought small red beans for the other half. I also used sunflower seeds instead of pumpkin seeds because that’s what I had on hand and I like to put sunflower seeds in everything
Vegan Bean Burgers (Makes 12 BIG burgers)
2 cans black beans, rinsed and drained
2 cans small red beans, rinsed and drained
3 large carrots, grated
1 cup dry rolled oats
1/2 cup sunflower seeds
2 Tbsp. olive oil
1 tsp. cinnamon
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
S + P
- Combine oats and sunflower seeds in a food processor and grind for about 15 seconds.
- Add grated carrots and process until everything is combined.
- Empty this mixture into a bowl and add 3/4 of the beans, the olive oil and all of the spices. Mash everything together (this takes a bit of effort).
- Add the rest of the whole beans to the mixture.
- Shape into patties and wrap in plastic wrap. Store in the freezer and enjoy them whenever you want!
*If I make this again, I will make the two batches seperately, since it was too much to put in my food processor at once! Note the hand-mashing. It worked out fine in the end, but it was more effort than I thought I was getting into.
These burgers hold together really well! Sometimes veggie burgers fall apart when you cook them (even store-bought ones) but these are really hearty and hold up great when cooked.
Tom and I cooked ours in a frying pan on the stove top, but you can also bake them- 40 minutes at 300 degrees- or grill them, in which case you should pre-bake them for 30 minutes at 300 degrees. (Emily’s instructions!).
I’m making my list of ingredients that I need to buy for the wedding cake. I have to buy 7 pounds of butter for the cake and frosting. I’m so excited to make this cake! One week from now I will be frosting a wedding cake :-) Wish me luck!