Our Perfect Veggie Burger
Inspired by Whitewater Cooks. Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers arent mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Dont have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.
Inspired by Whitewater Cooks. Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers arent mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Dont have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.
- 1 large garlic clove minced
- 1/2 cup onion diced
- 1 cup grated carrots
- 1 tsp. cumin
- flax eggs: 2.5 tbsp ground flax + 1/2 cup warm wat mixed in bowl
- 1 cup oats processed into flour* (other flours might wor
- 1.5 cups bread crumbs (i processed 3 pieces of ezekiel brea
- 1 cup cooked black beans rinsed and roughly pureed or mashed
- heaping 1/4 cup finely chopped parsley (or fresh h
- 1/3 cup almonds chopped (toasted if preferred)
- 1/2 cup sunflower seeds (toasted if preferred)
- 1 tbsp. extra virgin olive oil
- 1 tbsp tamari (soy sauce)
- 1.5 tsp chili powder
- 1 tsp. oregano
- fine grain sea salt and black pepper to taste
- Carbohydrate 89.68914 g
- Cholesterol 0 mg
- Fat 65.245705 g
- Fiber 31.5061498250961 g
- Protein 37.134675 g
- Saturated Fat 7.328651 g
- Serving Size 1 1 Recipe (536g)
- Sodium 122.644 mg
- Sugar 58.1829901749039 g
- Trans Fat 4.9622005 g
- Calories 1044 calories
Step-by-step
- Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
- Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
- With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
- Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!
My Favorite Veggie Burger Recipe: A Culinary Adventure
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. But I’ve discovered a secret weapon in my kitchen arsenal: the perfect veggie burger. These aren’t your average, bland veggie patties; these are bursting with flavor and texture, satisfying even the most discerning meat-lover (and my picky teenager!).
The inspiration came from an unexpected source – a cookbook gifted to me by my sister-in-law. The recipe was a little daunting at first, with all the different ingredients and steps. However, once I dove in, the process proved surprisingly simple. And the result? Absolutely magnificent! These veggie burgers are perfectly balanced: crunchy on the outside, soft and flavorful on the inside. They’re not overly reliant on beans, avoiding that sometimes mushy texture that can make veggie burgers less appealing.
What makes these veggie burgers special? It's the combination of ingredients. The finely chopped almonds and sunflower seeds add a satisfying crunch, while the breadcrumbs and oats provide a perfect binding agent. The subtle spices – cumin, oregano, chili powder – elevate the flavors, giving them a depth that truly surprised me. I even experimented with adding different herbs, such as fresh rosemary or thyme, and the results were equally delicious. The best part is that they’re incredibly versatile. You can bake them, pan-fry them, or even grill them – each method yields a slightly different texture and flavor.
I've adapted the recipe to suit my busy lifestyle. I often make a double batch on the weekend and freeze half of them for quick weekday meals. Simply thaw them overnight, and they’re ready to cook! They also travel well, making them perfect for picnics or lunchboxes. I’ve even taken them on camping trips, cooking them on the campfire – truly a testament to their adaptability.
One of my favorite ways to serve these veggie burgers is on toasted buns with all the classic burger fixings. Lettuce, tomato, onion, pickles, and your favorite sauce are all fantastic options. I also love serving them in lettuce wraps for a lighter, healthier meal. They’re equally delicious on their own, as a side dish to a larger meal, or incorporated into salads.
Beyond their deliciousness, I appreciate the versatility of this recipe. It easily adapts to dietary needs. For gluten-free diners, simply swap in gluten-free breadcrumbs and oats. The recipe also provides an excellent base for experimentation. Feel free to add your favorite vegetables, such as finely diced bell peppers or zucchini. You could also incorporate other nuts or seeds, depending on your preferences and what you have on hand.
Why I love this recipe: It's a perfect blend of ease and deliciousness. The ingredients are readily available, and the cooking process is straightforward, even for a novice cook. The result, however, is a gourmet-quality burger that’s sure to impress. These veggie burgers have become a staple in our home, a testament to their deliciousness and the joy they bring to our family meals.
I encourage you to try this recipe. It’s a guaranteed crowd-pleaser, and a fantastic way to incorporate more vegetables into your diet without sacrificing flavor or convenience. Whether you’re a seasoned chef or a kitchen newbie, this recipe is approachable and rewarding. Let me know in the comments how yours turned out!
