I’ve eaten a whole lot of veggie burgers throughout my vegetarian life. Rarely have I ever made them myself, and this recipe really outshines anything you can buy in the freezer aisle. It takes a little bit longer to make this recipe, so if you’re always in a time crunch after work like me, hold off on this recipe until the weekend.
I often find myself facing a major problem in trying new recipes: I don’t have a food processor. But I found a secret hack to the lack of food processor- an electric mixer. It seriously works like a charm!
This recipe in particular comes from Ambitious Kitchen, but I made a few alterations that worked better for me. This recipe originally calls for half of a jalepeno and 2 teaspoons of spicy cajun spices, but I am not a big fan of spicy food so I took it out. It also called for sprouts as a topping on the burgers which in general are delicious, but I opted for spinach on my burger instead.
If you want to give it a go, try out this recipe!
-1/2 cup of quinoa
-1 can of black beans, rinsed and drained
-1 large sweet potato
-1/2 cup diced red onion
-2 cloves of garlic, minced
-1/2 cup chopped cilantro
-1 teaspoon cumin
-1/4 cup gluten free oat flour
-salt and pepper
-6 hamburger buns
-1/2 large avocado
-1/4 cup low-fat sour cream
-2 tablespoons chopped cilantro
-1 teaspoon of lime juice
1. Cook the quinoa by bringing 1 cup of water to a boil, add quinoa and simmer for 15 minutes.
2. Cook the sweet potato by poking a few holes in it with a fork and microwaving it about 3-4 minutes until it is soft.
3. In a food processor, combine beans, cooked sweet potato, red onion, cilantro, cumin and cajun seasoning and pulse. Take the mixture out of the food processor and into a mixing bowl to combine with the cooked quinoa.
4. Add salt, pepper and flour. Add just enough flour to be able to shape the patties. Each patty should use about half a cup of the mixture. Form 6 patties.
5. Place each patty on a baking sheet covered in parchment paper and refrigerate for 30 minutes.
6. Meanwhile, start the avocado-cilantro crema. In a food processor, mix sour cream, avocado, cilantro and lime juice until smooth. Keep it in the fridge while you cook the burgers.
7. Begin to cook your burgers in a medium-sized skillet over medium-heat. Spray pan with olive oil or cooking spray. Place the burgers on the skillet and cook for about 3-4 minutes on each side until golden brown.
*Note: If you want a firmer burger, before you fry the burgers on a skillet, put them in the oven for 30 minutes at about 350. This will keep them at a more burger-like consistency with more structure.
8. Assemble your burgers with sprouts and the avocado-cilantro crema.
Share some of your favorite veggie burger recipes in the comments below!