BEST Homemade Veggie Burger | Recipe - Better than store bought! | Super EZ | My Vegan Kitchen Life

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber at a lower cost.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns provide more nutrients.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus is creamy and lower in cost.

Mix flax meal with water and let it sit to become gelatinous for binding.

Measure 1 cup of textured soy protein and add water to rehydrate it, then set aside.

Drain and rinse canned chickpeas and add them to the food processor.

Squeeze out excess water from the rehydrated textured soy protein and add it to the food processor.

Add chopped onion and garlic to the food processor along with the flax meal mixture.

Add chickpea flour, nutritional yeast, smoked paprika, liquid smoke, liquid aminos, and olive oil to the food processor.

Blend all ingredients in the food processor until combined and smooth.

Transfer the mixture to a bowl and add Panko bread crumbs, mixing until firm.

Let the mixture sit for a few minutes to allow flavors to meld and the Panko to absorb.

Heat a cast iron skillet over medium heat and add olive oil.

Form the mixture into patties of desired size, making about 6 patties in total.

Place the patties in the hot skillet and cook until browned, flipping as needed.

Optionally, freeze uncooked or cooked patties for later use.

Assemble the burgers with your choice of toppings, starting with mayo on the burger buns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary