These veggie burger patties are packed full of nutritious, delicious ingredients and they hold together! You can use these for a tasty burger, salad topper, or a wrap ingredient. With lots of options, make these beanless, gluten-free, and grillable!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
patties
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- 1 medium sweet onion chopped finely by hand or pulsed in your food processor
- 2 green onions chopped finely
- 6 cloves garlic finely minced
- 3 cups cooked rice cooked in veggie broth. A wild rice mix is great!
- 4 flax "eggs" Combine 4 Tablespoons of ground flaxseed with 8 Tablespoons of water and let sit for a few moments.
- 1 cup walnuts pulsed in the food processor or finely chopped. Do not blend to nut butter!
- 1 can black beans smashed with a fork or lightly pulsed in the food processor. Maintain some texture.
- 1 cup toasted sunflower seeds
- 1/2 cup roasted sesame seeds
- 1 cup cooked beet pulsed in the food processor to make a beet pulp.
- 1 cup kale or beet greens Measure this after you have chopped it and squeezed out any extra moisture.
- 1/2 cup smoked corn (optional) or corn-off-the cob and 1/2 tsp. smoked paprika
- 1/2 cup panko bread crumbs or vegan parm Make these gluten-free by using gf bread crumbs.
- 2 Tablespoons vegan Worcestershire sauce.
- 1 teaspoon salt
- 1 teaspoon cumin
- 3/4 teaspoon ground black pepper
- 2 teaspoons hot chili garlic sauce or other hot sauce
Ingredients
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- Cook your rice according to directions. Cooking in a veggie broth adds great flavour!
- Heat oven to 325 degrees F. Line cookie sheets with parchment paper.
- In a heated frying pan, cook the sweet onion until translucent. Add the green onion and the garlic and continue to cook on medium heat for another 2 minutes.
- Add the cooked onion and garlic to a large bowl and then add all the rest of the ingredients. Mix thoroughly to create a burger mix that sticks together and is not too wet. If it seems a little wet, you can add a little more of the breadcrumbs.
- Taste your mixture to see if it needs more seasoning and add accordingly.
- Press 1/3 cup of the burger mixture into a 1/3 cup dry measuring cup. Tap it out onto the prepared pan, and press it gently to create the patty. A thinner patty will make a drier, "meatier" texture. Continue until burger mixture is all used. ( If the mixture sticks to your hands, just wet your hands a little.)
- Bake patties for about 20 minutes, then carefully flip the patties over and continue cooking for about 10 minutes. ( Don't try to flip them too soon or they will fall apart.) This process dries the mixture out a little and helps the patties hold together.
- After the time in the oven, these patties are great lightly fried in a little oil to give a crisp edge. I freeze the bulk of them and use them whenever a quick, high protein food is on the menu! Enjoy!
This recipe makes a big batch so you can freeze them for a fast, nutritious meal anytime! This is a burger that my husband can enjoy: one that isn't MUSHY! Feel free to change up the spices or the ingredients, as long as you make sure it is not too wet to hold together. Here are some successful options!
1) Before adding the black beans, dry them in a 350 degree oven for a few minutes until they pop open and dry a little.
2) Make these beanless by replacing the beans with an extra cup of walnuts.
3) Try adding 1/2 cup smoky corn (or corn off the cob and some smoky paprika); it adds great flavour.
4) 1/2 cup vegan parmesan is a wonderful addition and can replace the panko crumbs.
5) I didn't have fresh beets, so I added some pickled ones!
6) Try using cooked (in veggie broth) and cooled quinoa instead of rice!
7) Add some fresh chopped herbs from the garden, like parsley,oregano and/or chives. Green is good!
