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You Have To Make One Of These Delicious Veggie Burgers ASAP

Plants = food!

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Black Bean And Roasted Red Pepper Veggie Burger

Servings: 5

INGREDIENTS

1 15-ounce can black beans, drained and rinsed

½ cup jarred roasted red peppers, finely chopped

1 clove garlic, minced

¼ teaspoon cayenne pepper

½ teaspoon cumin

½ teaspoon salt

¼ cup cornmeal

PREPARATION

Preheat oven to 375˚F/190˚C.

In a large bowl, microwave black beans for 1 minute, or until softened.

Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed. Add cornmeal and mix until thoroughly combined.

Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.

Bake for 30 minutes, or until firm and browned, flipping over halfway through.

Serve burgers with your favorite fixins.

Enjoy!

Sweet Potato Chickpea BBQ Veggie Burger

Servings: 5

INGREDIENTS

1 15-ounce can chickpeas, drained and rinsed

1 medium-sized sweet potato, cooked

1 clove garlic, minced

1 teaspoon chili powder

½ teaspoon salt

¼ cup barbecue sauce (recipe below)

¼ cup cornmeal

¼ cup scallions, chopped

Barbecue Sauce:

6 ounces tomato paste

¼ cup water

2 tablespoons pure maple syrup

2 tablespoons apple cider vinegar

½ teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon salt

PREPARATION

Preheat oven to 375˚F/190˚C.

In a large bowl, microwave chickpeas for 1 minute, or until softened.

Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Set aside.

In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.

Add ¼ cup of the barbecue sauce, cornmeal, and scallions to the mashed chickpea mixture and mix until thoroughly combined.

Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.

Bake for 40 minutes, or until firm and browned, flipping over halfway through.

Serve with the remaining barbecue sauce and favorite fixins.

Enjoy!

Inspired by this recipe.

Sunflower Veggie Burgers

Servings: 5

INGREDIENTS

1 cup sunflower seeds

¼ cup yellow onion, finely chopped

1 cup cooked brown rice

½ teaspoon thyme

½ teaspoon salt

2 tablespoons water

1 cup carrot, chopped

½ cup celery, chopped

PREPARATION

Preheat oven to 375˚F/190˚C.

In the bowl of a food processor, add sunflower seeds. Process until finely ground. Add onion, brown rice, thyme, salt, and water and process until combined. Add carrot and celery and pulse several times to combine.

Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.

Bake for 30 minutes, or until firm and browned, flipping over halfway through.

Serve burgers with your favorite fixins.

Enjoy!

Inspired by recipe here.

Portabello Veggie Burger

Servings: 5

INGREDIENTS

1 15 ounce can black beans, drained and rinsed

½ teaspoon salt

1 clove garlic, minced

2 large portobello mushroom caps, finely chopped

½ cup walnuts, finely chopped

¼ cup parsley, finely chopped

2 tablespoons ground flaxseed

4 tablespoons water

PREPARATION

Preheat oven to 375˚F/190˚C.

In a large bowl, microwave black beans for 1 minute, or until softened.

Add salt. Mash until black beans are finely mashed. Add mushrooms, walnuts, garlic, and parsley.

In a small bowl, mix ground flax and water and stir until thoroughly combined. Add flax mixture to the mushroom mixture and mix thoroughly.

Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.

Bake for 30 minutes, or until firm and browned, flipping over halfway through.

Serve burgers with your favorite fixins.

Enjoy!

Inspired by recipe here.

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