No need to buy veggie burgers when you can make these at home with great ingredients. You can use the seasonings suggested or experiment with others based on your favorite flavors. These are great made ahead and cooked to order. They can be served in a bun like a traditional burger, crumbled in a pita, or on top of a salad.
Serving Size: 1 patty
Prep Time: 20 minutes
Cool Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
- 2 (16-ounce) cans pinto beans
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 carrot, peeled and grated
- ½ cup minced onion
- 1 egg
- 1 teaspoon salt (use a little less if using Homemade Taco Seasoning)
- ½ teaspoon fresh ground pepper
- 1 tablespoon whole-wheat flour
- ½ cup whole-wheat bread crumbs
- 1 cup quinoa, cooked (you can use any type of quinoa)
- 2-3 tablespoons canola or other vegetable oil
- Drain and rinse the canned beans.
- Cook the canned beans in water over medium heat for 10-15 minutes. Drain well.
- Place ½ of the beans in a food processor and pulse until coarsely chopped.
- Add the spices and pulse again to combine.
- Add the carrot, onion, and egg and process until mixed, the mixture will not be smooth.
- Place the bean mixture in a large bowl and add salt, pepper, flour, bread crumbs, quinoa, and remaining beans. Combine.
- Form into patties (form 8-10 depending on how large you want the burgers).
- Refrigerate the burgers for at least an hour. Can be overnight.
- Cook the burgers in a large skillet with vegetable oil over medium-high heat, approximately 3-4 minutes per side.
Nutrition Information per Serving:
- Serving Size: 1 patty
- Vegetables: ¼ cup
- Fruits: 0 cups
- Calories: 141 calories
- Carbohydrates: 19 grams
- Fiber: 4 grams
- Protein: 5 grams
- Fat: 5 grams
- Sodium: 382 mg