veggie burger

Homemade Black Bean Burgers

black beans (0.96)

onion

garlic (0.08)

cilantro* (0.20)

Tbsp sriracha (0.11)

mayonnaise (0.09)

tsp cumin (0.10)

soy sauce (0.09)

tsp pepper (0.03)

breadcrumbs (0.26)

Tbsp cooking oil (0.08)

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet.

Really Awesome Black Bean Burgers Recipe

black beans,

vegetable oil, divided

medium onion, finely chopped (about 1 cup)

poblano pepper, finely chopped (about 1 cup)

garlic, minced

chipotle chili

cashews

feta

mayonnaise

panko bread crumbs

salt and black pepper

Cheese as desired,

Condiments as desired,

Toppings as desired,

Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.

Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.

When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.

To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.

Best Veggie Burger

extra-virgin olive oil (more

shallots (chopped (⅔ cup))

mushrooms (mix of shiitake + portobello, de-stemmed and diced)

tamari

balsamic vinegar

mirin (or ½ teaspoon maple syrup)

garlic

½ teaspoon smoked paprika

sriracha (more if desired)

walnuts

flaxseed

panko bread crumbs (divided)

Worcestershire sauce (for brushing)

Nonstick cooking spray (for grilling)

Hamburger buns & desired burger fixings

Sea salt and black pepper

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.

Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.

Transfer to a large bowl and stir in the remaining panko.

Form into 8 slider-sized patties or 6 burger-sized patties.

Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

Please enjoy this recipe for our favorite homemade veggie burger patties. These healthy black bean quinoa patties are loaded with protein, nutrients, and flavor! Make them large, or smaller as the perfect vegetarian party appetizer. Don&#x27;t forget to freeze the leftovers for easy reheating!

Black Bean & Quinoa Homemade Veggie Burger Patties

black beans (15 ounce cans, or about 3 cups cooked beans)

brown cremini mushrooms, finely chopped

fresh garlic, minced

kale

red bell pepper, finely chopped

fresh cilantro, chopped (loosely packed 1/2 cup)

crumbed feta cheese

eggs egg

Tbsp extra virgin olive oil

bread crumbs (we prefer whole wheat)

tsp sea salt

tsp black pepper

tsp cumin

Cook the quinoa, following instructions on the package.

Strain and rinse two cans of black beans. In a large mixing bowl, partially mash the black beans with a fork or other utensil (about 75% mashed, 25% left whole-ish)

Combine mashed black beans and cooked quinoa.

On the stove top, heat a splash of olive oil in a sauce pan or wok, and then add the finely chopped onion, mushrooms, and minced garlic. Salt and pepper to taste. Sauté until the mushrooms have released their juices and the onions are translucent (about 5 minutes). Stir occasionally. 

Wash, dry, de-stem, and finely chop the kale leaves. Add the kale to the mushrooms, onions, and garlic. Continue to cook medium-low heat for about 8 minutes, allowing additional moisture to evaporate off.

Add raw finely-chopped bell pepper, cilantro, crumbled feta, and breadcrumbs to the bowl of quinoa and black beans. Also add kale-mushroom-onion mixture once it is finished cooking.

Add olive oil and seasonings to the bowl with everything else. Mix very well, taste-test, and adjust seasonings if desired.

Finally, add two whisked eggs and stir to thoroughly combine. It is okay to sort of mash the mixture as you stir, helping it all stick together. 

Preheat the oven to 400°F, and prepare a baking sheet (or two) either by lining it with parchment paper, or greasing it with a decent layer of olive oil or butter. 

Use your hands to gather and form the veggie burger mix into patty sizes of your liking. We usually make them on the small side – forming appropriately 3″ round by ½” thick mini veggie burgers. Feel free to make larger burgers, but be more gentle when flipping them. 

Bake your homemade veggie burgers for a total of 30 minutes*, carefully flipping them over half way through baking. Each side should become golden brown. 

Serve and enjoy!

Store the extra veggie burgers in the fridge inside an air-tight container, and either use or freeze them within one week. 

Freezing the veggie burgers individually first (spread out on a parchment-paper lined baking tray) before moving into a storage container should prevent them from sticking together in the freezer. You can also stack them in a freezer-safe container with parchment paper lined between them.

Reheat the frozen veggie burgers either in the oven on 375F until warmed all the way through, or how we prefer –  in a skillet on the stovetop with a little olive oil to prevent sticking. 

Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.

Grilled Chicken and Sausage Jambalaya Recipe

chicken thighs

Creole seasoning

mild smoked pork sausage

andouille

roma tomatoes, halved

olive oil

yellow onion, finely diced (about 1 cup)

green bell pepper, finely diced (about 1/2 cup)

tasso ham, diced

Kosher salt,

white pepper

black pepper,

Louisiana-style hot sauce

white rice

chicken broth

bay leaf

green onions

Type of fire: Direct

Grill heat: medium-high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly season chicken thighs with Creole seasoning. Place chicken, sausages, and tomatoes (cut side down) on the grill. Cover and cook, turning chicken and sausage occasionally, until chicken until meat registers 165°F on an instant read thermometer when inserted into thickest part of thigh, about 20 minutes. Cook sausages until nder browned all over, about 10 minutes. Cook tomatoes until they have grill marks and start to blacken, about 5 minutes. 

Transfer chicken, sausage, and tomatoes to a cutting board as they are done. When cool enough to handle, pull chicken into large chunks. Halve sausages and slice into 1/2-inch chunks. Finely chop tomatoes.

Place large stockpot or dutch oven on grill or over medium heat on a stovetop burner. Add in olive oil and heat until shimmering. Add onions, pepper, and celery and cook until vegetables have softened, 7 to 10 minutes, stirring occasionally. Stir in ham, garlic, salt, white pepper, black pepper, and hot sauce and cook for 2 minutes. 

Add rice and stir to thoroughly coat grains with vegetable mixture. Stir in chicken stock, bay leaf, and chopped tomatoes. Bring to a boil, then simmer, covered, until rice is fully cooked, 20-30 minutes. 

Stir in chicken and sausage and heat cook until heated through, 3 to 5 minutes. Stir in green onions. Season with additional salt and pepper to taste, then serve.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

Lentil Burgers

lentils

whole-milk Greek yogurt

lemon zest

lemon juice

garlic cloves, finely grated, divided

Kosher salt

crimini mushrooms, stems

Tbsp. white miso

¼ tsp. smoked paprika

Tbsp. (or more) extra-virgin olive oil, divided

(or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts

Bon Appétit

Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.

Sweet potato veggie burgers with avocado, family-approved go-to dinner .

Sweet Potato Veggie Burgers With Avocado

potato

beans

tahini

tsp apple cider vinegar

garlic powder

- 1 tap chipotle powder (or cajun spice)

tsp salt

tsp black pepper (or

nutritional yeast (or any flour

greens

avocado (tomato, vegenaise, burger buns, greens)

vegan mayo

lettuce, tomato, onion, any other toppings you'd like

Tbsp extra virgin olive oil (for pan)

bread crumbs

Sweet Potato Veggie Burgers with Avocado

Bake your sweet potato in a 400 degree oven for 45 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields more flavor.

Drain and rinse beans. Rinse in very hot water to help soften them a bit.

Add the sweet potato and beans to a large mixing bowl. Add the tahini and vinegar. Using a large fork, mash well. Fold inthe onion, garlic, chipotle, salt, pepper, nutritional yeast/flour and greens - and continue mashing.

Preheat oven to 400 degrees.

Pan-fry: Form burger mixture into large patties and roll in the Panko breadcrumbs. Warm a skillet over high heat. Addoil to pan. Cook patties 2-3 at a time. Pan fry each side for about two minutes, until crispy and lightly browned. Transferthe pan-fried patties to a parchment-sheet lined baking sheet. Repeat until all the patties are pan-fried. (6-8 patties)

Bake patties in a 400 degree oven for 10-15 minutes.

Toast burger buns. Add toppings and patties. Serve!

Flavorful and healthy plant-based chickpea beet veggie burgers. Packed with wholesome ingredients, delicious, and easy to make.

Chickpea Beet Veggie Burgers

250 g cooked chickpeas

beets (shredded)

garlic (minced)

pumpkin seeds (ground)

nutritional yeast

chives

parsley

basil

red paprika powder

oats

chickpea flour

black pepper (to taste)

salt (to taste)

In a large skillet or pan heat oil over medium-high heat until hot.

Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently.  Stir in the minced garlic and sauté for another 30 seconds. Remove from heat. 

Sauteed onion and garlic

Rinse and drain chickpeas very well and put them in a food processor. Add shredded beets, salt, red pepper powder, and black pepper and gently pulse to combine. The mixture should still be a little bit chunky.

Now, transfer the mixture to a large mixing bowl. Add sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, rolled oats, and chickpea flour.

Use a spoon or your hands and mix everything until well combined. Taste and adjust seasonings as needed.

Form the mixture into 6 big patties (approximately 9 cm in diameter) or 8-9 smaller ones.

Heat the oil in a non-stick frying pan over medium heat and cook on each side for about 2-3 minutes until golden.

Burgers

The BEST Black Bean Burger is made with fresh ingredients and is totally FOOL PROOF. This healthy recipe is fast and easy for a quick dinner idea.

The BEST Black Bean Burger

can black beans

green bell pepper

garlic (, peeled)

breadcrumbs

Tablespoon chili powder

cumin

salt and black pepper (, to taste)

chipotle peppers in adobo sauce

Tablespoon adobo sauce ((from a can of chipotle peppers

lime juice

hamburger buns

Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork.

Place the bell pepper, onion and garlic in a food processor and process until finely minced.&nbsp;

To make the Burger:

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