Veggie burgers were one of the first things I learned to make and one of the first recipes I blogged about almost 4 (!) years ago.
When I first started making them, I used a lot more quinoa and then, had to use eggs as a binder to hold them together before frying. Since then, I’ve learned a few tricks to eliminate the egg and have patties that stay together even better.
First, if you want to use beans (which I always do), take a potato masher and mash them most of the way in a large bowl. This way, the beans will work as a natural binder with the rest of the ingredients.
Next, I always add a little ground flaxseed + water at the end which, when combined, also forms a binder.
And then finally, I’ve learned that baking the patties, even if you’re going to fry them right away (to get a crispier outer layer), is ideal for keeping them together in the pan. I like to make a large batch and then after baking them and letting them cool, simply place the entire baking sheet into the freezer for a few hours before transferring them into a plastic baggie. That way I always have them on hand!
What are your go-to veggie burger making tips?
Go-To Veggie Burgers
Makes 5 small patties
1/4 cup quinoa, uncooked
1 15 ounce can black beans, rinsed and drained
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon chipotle chili powder
1/8 teaspoon chili powder
1 tablespoon ground flaxseed
1 teaspoon water
Pre-heat oven to 400 degrees.
Cook quinoa according to package directions.
Meanwhile, place black beans in a large bowl. Using a potato masher, mash beans until mostly mashed (a few whole beans left is preferred).
Once the quinoa is cooked, add to the black beans along with the garlic, cumin, smoked paprika, garlic powder, chipotle chili powder, chili powder, ground flaxseed and water. Mix well.
Form into equal size patties and flatten with hand onto parchment-lined baking sheet.
Bake for 15 minutes, or until they start to brown, then either let cool and freeze or reheat by frying in oil and serve immediately.
Time: 25 minutes