Vegan Burger
These burgers are hearty, satisfying, and packed with flavor. I love how they bring together wholesome ingredients to create a meal that feels indulgent yet ...
Hey there!
I’ve been making these vegan burgers for years, and they’ve become a staple in my kitchen.
I remember the first time I served them at a family BBQ - everyone was surprised at how tasty they were!
A personal tip?
Don’t skip the spices; they really elevate the flavor!
Plus, you can customize them however you like - the options are endless!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is a fantastic protein source and gives these burgers a lovely texture. Feel free to swap in other beans like kidney or chickpeas if that’s what you have on hand. I also sometimes throw in some grated carrot or zucchini for extra veggies!
Tips & Notes
- •I always make a double batch and freeze half for those busy nights when cooking feels like a chore.
- •If you want an extra flavor boost, try adding some chopped herbs like cilantro or parsley.
Recipe Variations
- •Sometimes I’ll mix in some diced jalapeños for a spicy kick.
- •You can also add a tablespoon of nutritional yeast for a cheesy flavor.
Storage & Freezing
These burgers store well in the fridge for about 3-4 days. Just keep them in an airtight container. You can also freeze them for up to 3 months - just thaw before reheating!
Frequently Asked Questions
Can I grill these burgers?
Absolutely! Just make sure your grill is preheated and lightly oiled to prevent sticking.
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These burgers are hearty, satisfying, and packed with flavor. I love how they bring together wholesome ingredients to create a meal that feels indulgent yet ...
Ingredients
Instructions
- 1
Start by preparing the flax flax egg: Mix the ground flaxseed with 6 tablespoons of water in a small bowl and let it sit for about 5 minutes until it thickens.
- 2
In a pan over medium heat, sauté the chopped onion and minced garlic in a little oil until the onion is translucent and fragrant.
- 3
In a large mixing bowl, combine the cooked quinoa, drained black beans (smash them slightly with a fork), oats, sautéed onion and garlic, flax flax egg, soy sauce, smoked paprika, cumin, black pepper, and salt.
- 4
Mix everything together until well combined. You might want to use your hands for this to really incorporate the ingredients.
- 5
Form the mixture into 4 patties. If the mixture feels too wet, add a bit more oats.
- 6
Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the patties and cook for about 5-7 minutes on each side, until they're golden brown and heated through.
- 7
Serve them on whole grain buns with your favorite toppings - I love adding avocado, fresh greens, and a dollop of vegan mayo!
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