I had my first veggie burger when I was in high school. Back then, I was trying (unsuccessfully) to become a vegetarian and I found that veggie burgers were a great alternative to the meaty flavors that my taste buds craved. Even though I no longer try to eat fully vegetarian, I really enjoy making and eating these delicious meat-free patties.
The key to making a good veggie burger is to keep your base from being too watery. If there is too much liquid in your mixture, the patty with break during cooking—leaving you with a sad, crumbly mess. I start this recipe by laying out the corn, peas, black beans and chickpeas on paper towels for about an hour before beginning. This helps soak up any unwanted moisture.
Next, we need to blend the patty base ingredients: walnuts, black beans, chickpeas, garlic, shallot, Worcestershire sauce, salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper. While there are a lot of ingredients in the base, these spices help balance the flavor of the black beans and give the patty a spicy kick!
After creating the patty base, gently fold the peas (or don’t, I’ve heard that many of you have an aversion to peas), corn and quinoa into the mixture. If you are on a no-carb diet, I encourage you to replace the quinoa with minced cauliflower. This easy substitute will provide the same texture as the quinoa, without the carbs!
Finally, my favorite step: forming the patties! Who doesn’t love getting their hands a little messy? For this step, I recommend using a heaping ½ cup measuring scoop to form 12 well-sized chunks of mixture. Then, mold the chunks into patties using your hands. I dusted my patties with a little bit of ground mustard before throwing them in the oven to bake.
You can dress up these veggie burgers in many different ways! We added mustard, lettuce, red onion, tomato, dill relish and Swiss cheese to ours. You can also add ketchup, bacon, mayonnaise, thousand island dressing, or even a fried egg! Enhance them with your favorite condiments and enjoy!
I don’t know about you, but my stomach is starting to rumble already! If you’re looking to make something new for dinner, try out this dish and let me know what you think by tagging Sweet Pea Living on Facebook and Instagram. I can’t wait to see how much you love these!
Black Bean Veggie Burgers
- 1 15-ounce can black beans, rinsed and drained
- 1 15.25-ounce can corn, rinsed and drained
- 1 16-ounce can chickpeas, rinsed and drained
- 1 cup frozen peas, rinsed
- 1 cup quinoa, cooked
- 1 cup (120 g) raw walnuts
- 1 small red shallot bulb, peeled
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon table salt
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- lettuce or buns
- swiss cheese
- dill relish or pickles
- red onion
- About 1 hour before cooking patties, set rinsed and drained black beans, corn, chickpeas and peas on paper towels to dry.
- Cook quinoa according to package’s instructions. Set aside when done.
- Preheat oven to 375 degrees (F).
- Blend together until evenly mixed.
- Move mixture to a large mixing bowl. Combine quinoa, corn, and peas to mixture.
- Scoop mixture into ½ cup and form patties with your hands. Do the same for the entire mixture. You should have about 12 patties (6 for each baking sheet).
- Place the patties on two non-stick (or lightly greased) baking sheets. Dust each patty with ground mustard on top side.
- Bake patties for 10 minutes on each side, or until crisp on both sides.
- Serve hot on a bun or in a lettuce wrap. Garnish to your preference.
Yields: 12 patties (4-6 servings)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes