Description
A hearty and delicious homemade vegan burger that stays firm and doesn’t fall apart, made with wholesome plant-based ingredients.
Ingredients
Units
Scale
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
- 2 tablespoons olive oil (for cooking)
Instructions
- Prepare the flax egg by mixing ground flaxseed with water and let it sit for 5 minutes until it thickens.
- In a large bowl, mash the black beans with a fork or potato masher, leaving some chunks for texture.
- Add the cooked quinoa, oats, onion, garlic, soy sauce, tomato paste, smoked paprika, cumin, salt, pepper, and flax egg to the bowl. Mix well to combine.
- Let the mixture rest for 10–15 minutes to allow the oats to absorb moisture.
- Form the mixture into 4–6 burger patties.
- Heat olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes on each side until browned and firm.
- Serve on buns with your favorite vegan toppings and condiments.
Notes
- You can freeze uncooked patties for up to 1 month.
- Try adding chopped mushrooms or shredded carrots for extra texture and flavor.
- Use gluten-free oats and tamari for a gluten-free version.
Nutrition
- Serving Size: 1 burger patty
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg