These veggie burgers are quite amazing. They’re easy to make, delicious, and they actually hold together when you cook them—that’s not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I’ve had them a couple of times now. I’ve made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.
INGREDIENTS:
1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
1/2 C red onion, chopped (I use 1 cup)
1/3 C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
3/4 tsp salt
1 Tbs chili powder
1 Tbs cumin
1/2 tsp black pepper
2 Tbs chia seeds mixed with 1/3 C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns
DIRECTIONS:
I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth). In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn’t mince the garlic beforehand; it’s up to you.
Blend everything to the consistency you’d like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4″ across, 3/4″ thick).
I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you’ll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don’t know if it helps keep them together or not, but it just so happens that each time I’ve made these, I’ve prepared them ahead of time. Just cover with plastic wrap first.
When you’re ready, cook them over low-medium heat for about 5-6 minutes per side.
Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!
- 1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
- 1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
- 1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
- ½ C red onion, chopped (I use 1 cup)
- ⅓ C chopped cilantro (I use 1 cup)
- 3 garlic cloves, minced
- ¾ tsp salt
- 1 Tbs chili powder
- 1 Tbs cumin
- ½ tsp black pepper
- 2 Tbs chia seeds mixed with ⅓ C water (recipe says to use ground chia seeds, but I use them whole)
- Cooking spray
- Toppings
- Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
- 6-8 burger buns
- I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth).
- In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn't mince the garlic beforehand; it's up to you.
- Blend everything to the consistency you'd like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
- Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4" across, ¾" thick).
- I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you'll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don't know if it helps keep them together or not, but it just so happens that each time I've made these, I've prepared them ahead of time. Just cover with plastic wrap first.
- When you're ready, cook them over low-medium heat for about 5-6 minutes per side.
- Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!
