Description

A delicious and hearty homemade vegan burger recipe that holds together perfectly without crumbling. Packed with plant-based protein and savory flavor, it’s ideal for grilling or pan-frying.

Ingredients

Units Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked black beans, mashed
1 cup cooked quinoa
1/2 cup rolled oats
1/4 cup breadcrumbs (gluten-free if desired)
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
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)

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Instructions

Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
In a large bowl, combine the mashed black beans, cooked quinoa, sautéed onion and garlic, rolled oats, breadcrumbs, tomato paste, soy sauce, smoked paprika, cumin, salt, and pepper.
Stir in the flax egg and mix thoroughly until the mixture comes together.
Let the mixture rest for 10 minutes to firm up.
Form the mixture into 4–6 burger patties using your hands.
Cook the patties in a lightly oiled skillet over medium heat for 4–5 minutes on each side, or until golden brown and firm.
Serve on buns with your favorite vegan toppings and condiments.

Notes

You can freeze uncooked patties for up to 1 month.
For extra texture, add finely chopped walnuts or sunflower seeds.
Make sure your beans are well-drained to prevent sogginess.

Nutrition

Serving Size: 1 patty
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg