I always order veggie burgers at restaurants when I see them on the menu, but nothing beats making them at home. These patties are loaded with black beans, quinoa, and fresh veggies, creating a hearty and flavorful bite every time. Plus, they’re super easy to whip up, making them perfect for any night of the week. In a food processor, combine 15 ounces of black beans, ½ cup grated carrot, ½ cup chopped bell pepper, ¼ cup chopped red onion, 2 cloves minced garlic, and 2 tablespoons chopped fresh parsley. Pulse until well combined but still textured. Tip: Keeping some texture gives the patties have a nice bite. Transfer the veggie mixture to a large bowl. Add 1 cup cooked quinoa, ½ cup breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 beaten egg. Mix thoroughly. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water. Tip: Achieving the right consistency helps the patties hold their shape during cooking. Divide the mixture into 4 equal portions and shape each into a patty about ½ inch thick. Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, until nicely browned and heated through. Adding a slice of cheddar cheese during the last minute of cooking will melt it perfectly. Tip: Preheating the pan and brushing with oil prevents sticking and adds a nice char. If you wish, toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a toasted bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices.
More Delicious Burgers
Blue Cheese Burgers with Crispy Fried Onion Chicken Ranch Burgers Greek Lamb Burgers Guacamole Burger The Best Homemade Burgers
