Ultimate Veggie Burger
I know it’s a big claim to make this my “ultimate” veggie burger, but just try it. This black bean and vegetable patty is meaty, delicious, and very versatile. Dress it Mexican style with chipotle mayo and avocado, or American style with ketchup, lettuce, tomato and onion. All the fixin’s go well with these bad boys, not to mentioned they are packed with protein. Talk about healthy fast-food!
Servings 6 Patties
Ingredients
- 4 small white mushrooms
- 1 15 oz can black beans drained and rinsed
- 1/3 cup rolled oats
- 1 cup cooked quinoa chilled
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp chilli powder
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
Instructions
- Preheat oven to 350 degrees.
- In a blender, pulse oats until they resemble a flour consistency. Add mushrooms and pulse until pieces are small.
- Add 3/4 canned black beans, quinoa, olive oil, paprika, chili powder, onion powder, garlic powder, salt and pepper to the blender. Pulse until well combined.
- In a large mixing bowl, add mixture from the blender, and fold in the remaining canned beans. Mixture should feel wet but firm enough to form patties. If not, toss in the freezer for 15-20 minutes before forming patties. Form patties to your preferred burger size (I got 6 out of the batch). Place patties on a parchment lined baking sheet.
- Lightly spray tops of burgers then cook for 15 minutes. Flip burgers, lightly spray the other side, cook another 15 minutes.
- Eat along side a salad, or pile high on a bun with all the fixings! Enjoy!