BEST Veggie Burger~vegan/gluten free~no weird ingredients

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain alternative and white rice is often cheaper.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan

Brewer's yeast provides similar flavor and is often more affordable.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is generally less expensive than specialty flours.

Grate 50 grams of carrot using a box grater.

Grate 50 grams of celery using the box grater.

Grate 100 grams of onion using the box grater.

Grate 1 clove of garlic on the fine side of the box grater.

Mix the grated vegetables with 1.5 teaspoons of salt and set aside for a few minutes to draw out moisture.

In a large bowl, add 2 cups of quick cooking oats and 0.5 cup of whole wheat flour.

Add 1 teaspoon of dried Italian herbs and freshly cracked black pepper to the dry ingredients.

Add 1 can of drained black beans and the salted vegetable mixture to the large bowl.

Mash the black beans with a fork, mixing everything together until combined. If the mixture is too dry, add a tablespoon or two of water.

Cover the mixture and refrigerate for at least 4 hours or overnight to allow flavors to develop and the oats to absorb moisture.

Shape the mixture into 5 or 6 burger patties.

Heat 2 tablespoons of oil in a pan over medium-high heat.

Sear one burger patty for about 1 minute on each side until it gets a nice color.

After searing, reduce the heat to the lowest setting, cover the pan, and let the burger cook for 15 minutes on each side.

Check the burger every few minutes to ensure it’s not burning on the bottom.

If there is condensation on the lid, it indicates the burger is cooking thoroughly.

After cooking, assemble the burger with desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens