When I made this veggie burger, I made a face like that character "Doc" from Back to the Future, when he says, "Great Scott!!" Seriously. So I had to share it with you.
You see, I never order "veggie burger" at restaurants because it never looks appetizing. It always looks either dry or tasteless.
So I made a mission to perfect a recipe for a 'veggie burger' that even a carnivore - like my kids - would enjoy.
And I think I've succeeded.
So make it tonight and tell your family it's a Black Angus Hamburger. And when they say it tastes great, tell them, it's a veggie burger. No. Don't tell them. It'll be the best April Fools Day joke ever!
The Best Veggie Burger Recipe
1 Cup Cooked Black Beans
1 Cup Cooked Chick Peas
1 Cup Cooked Brown Rice
½ C chopped red or yellow peppers
½ C chopped carrots
½ C chopped Portobello mushrooms
1 C diced onions
¼ chopped parsley
3 minced cloves garlic
1 Tsp. minced ginger
1 Tsp. Vegan Worcestershire Sauce
½ teaspoon Salt
½ teaspoon Black Pepper
Lettuce, tomatoes, avocados, caramelized onions, cheese, crushed potato chips (one of my favorite toppings!!), pickles, or whatever you love!
Hamburger buns - toasted on the flat side.
Preheat oven to 350 degrees F.
Wash all the vegetables and pat them dry well. Drain the beans well too. You don't want extra liquid in this mixture. Using a food processor, blend first 7 ingredients (from black beans to onions) until blended well but not pulverized. You should be able to see the pepper pieces in the thick mixture. Put the mixture in a large bowl and add minced garlic, ginger, Worcestershire sauce, and Salt and pepper. Mix well with your hands and blend all the ingredients together. And make the burger patties that are about ½ inches thick.
Line a cookie sheet with parchment paper. Place the patties about one inch apart and bake in the middle rack of the oven for about 20-30 minutes.
On another cookie sheet, toast the buns and the flat side up in the bottom rack after the patties are out of the oven. Use a spatula and carefully place the burger on the buns. The patties will be moist so handle with care.
Top with your favorite toppings and enjoy!
P.S. Most veggie burger are either too dry or they fall apart. I used cooked brown rice to help the beans bind together. If the mixture is too soft, blend ½ cup more brown rice to the mixture. You can add 2 beaten eggs if you eat eggs to help bind the mixture. You can also add flour, corn meal, or even corn. Whatever rocks your boat!
Makes about 6-8 patties, depending on the size of the patties.
Update: You can spray the parchment paper with olive oil to prevent sticking. I use If You Care Unbleached Silicone Parchment Paper so I never have a problem of foods sticking to the paper.
When do you put the parsley in?
I love the flavor but htey didnt stay together.
Has anyone cooked them on the grill?
Mine also stuck to the parchment paper.
Thanks for posting. -cheryl
Busyyarn You can put the parsley in when you mix all the ingredients. It is a moist patty so it's delicate. Try to dry the veggies after washing them and even then, it may get moist. If you find it too mushy, you can add some bread crumbs to soak up the moisture. I know some people use Chia seeds in water to substitue for eggs for baking. I never tried that though. I updated the part about the parchment paper but I use "I Care" brand and I never had a problem with foods sticking. You can try spraying with olive oil before baking. Glad you liked the flavor!
If you add corn, make sure it's organic or you'll be adding GMOs to your veggie burger
Without the mushroom? Oh No! Portobella mushrooms are so meaty. This is probably what makes it more like a hamburger. Sounds remarkably moist and delish. I will have to try.
These look wonderful ... and absolutely packed with nutrition and "yummies". I especially like the use of both black beans and chick peas ... bet the combo gives the burgers a great texture and taste. Thank you for sharing! 🙂
This looks delicious, but mushrooms are so yucky - I will try w/o mushrooms.
I wonder if I can use quiona since it has more protein in it?
Niraj Lama says