How to Make Homemade Veggie Burgers 🍔

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds the ingredients while adding fiber.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option and maintain texture.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and can be a cost-effective substitute.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: homemade rolls

Whole grain buns add fiber and nutrients.

Preheat the oven to 375 degrees.

Rinse and drain the chickpeas and shake off the excess water so they're pretty dry. Then place the chickpeas on a lined baking tray and bake for 11 minutes.

While the chickpeas bake, tear the mushrooms (caps and stems) into a food processor along with the peeled garlic cloves. Pulse until very finely chopped and set the mixture aside in a bowl.

Return to the food processor and add the almonds. Pulse until finely chopped and the almonds look like quinoa. Then set that aside in another bowl.

Sauté the onions in 1 tbsp olive oil on medium heat for 3 minutes. Then add the mushroom and garlic mixture and cook for 2 more minutes.

Add in the taco seasoning, salt, and almonds and cook for 1 minute. Then add the roasted red bell pepper.

Turn off the heat and mix in miso paste, Worcestershire sauce, and tomato paste. Then add the baked chickpeas and corn.

Add chopped jalapeños, cilantro, cornstarch, and chickpea flour and mix to combine.

Transfer 1/3 of the mixture to the food processor along with the 2 tbsp of water and the remaining 2 tbsp of olive oil. Pulse until it looks like chunky hummus but not completely smooth.

Add the pureed mixture back into the pan. Add the 3-4 tbsp of chickpea flour, mix just until combined and form into 8 burger patties.

Bake on a lined cookie sheet for 15-16 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens