Veggie Burger – Plant-based patty with avocado and toppings.
- 1 ripe avocado, sliced
- 4 whole grain burger buns
- 1 cup cooked black beans
- 1/2 cup cooked lentils
- 1/4 cup rolled oats
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 head of lettuce
- 1 tomato, sliced
- Optional condiments: ketchup, mustard, vegan mayonnaise
Welcome to the ultimate plant-based burger experience! This veggie burger recipe is about to change your perspective on plant-based patties. Using an array of whole foods, it's designed to deliver a meaty, satisfying bite without any processed meat substitutes. If you're craving that burger experience with a seriously plant-based twist, this is the recipe to try!
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1/2 can lentils, drained and rinsed (reserve the other half for later)
- 2 large portobello mushrooms, finely chopped
- 2 tablespoons vegetable oil (or any lightly flavored oil)
- 1 1/2 cup rolled oats
- 1 medium beet, cooked and grated
- 1/4 cup tapioca starch
- 2 tablespoons nutritional yeast
- 1 teaspoon Marmite (or any yeast extract)
- A few drops of liquid smoke (optional)
- Salt and pepper, to taste
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Makes approximately 4-6 burgers, depending on size.
Equipment: Food processor, frying pan, baking sheet
Instructions:
1. Heat 2 tablespoons of vegetable oil in a frying pan over medium-low heat. Add the finely chopped portobello mushrooms, stirring occasionally, until they have softened and soaked up the oil. This should take about 8-10 minutes. The mushrooms will act as a fat and binder in our veggie burger.
2. In the meanwhile, prepare your beet by cooking if not pre-cooked, then grating it. Set aside.
3. Transfer the softened mushrooms to a food processor. Add the black beans, chickpeas, and half of the lentils (saving the rest for later). Start pulsing to combine the ingredients until roughly mixed, but not pureed. You want to still have some texture.
4. Begin adding the rolled oats, a bit at a time, until the mixture starts to thicken and can hold together. You may need about 1 to 1 1/2 cups.
5. Now, add the grated beet, tapioca starch, nutritional yeast, Marmite, and a drop of liquid smoke (if using). Season with salt and pepper as needed. Pulse a few more times to combine everything into a coherent mixture.
6. At this point, check the consistency. It should resemble a chunky burger mixture. If it's too wet, add more oats; if too dry, add a bit of water.
7. Take the mixture and form it into burger patties, making sure they are compact and hold their shape.
8. You can cook them on a preheated, oiled grill or frying pan over medium heat for about 5-6 minutes on each side until they develop a nice crust and are heated through.
9. Alternatively, you can bake them in an oven at 375°F (190°C) for about 10-15 minutes on each side until firm and golden.
10. Serve on a toasted bun with your favorite burger toppings.
Cooking Tips:
- The key to a good veggie burger is the texture; don't over-process the mixture.
- Play with spices and herbs to suit your taste preferences.
- The patties can be made ahead of time and refrigerated or frozen for future use.
Credit for this fantastic veggie burger recipe goes to Sauce Stache – check out their YouTube channel for more innovative plant-based culinary ideas: https://www.youtube.com/@SauceStache.
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Veggie Burger – Plant-based patty with avocado and toppings.
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