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Here is what you’ll need!
Veggie Burgers 4 Ways
Quinoa Pizza Burgers
Servings: 4
INGREDIENTS
1 cup quinoa, cooked
1 15-ounce can pinto beans, drained and rinsed
¼ cup tomato paste
1 tablespoon dried oregano
1 teaspoon garlic powder
Salt
Black pepper
4 slices mozzarella cheese
Shredded Parmesan cheese
Fresh basil
Tomato sauce
PREPARATION
Preheat oven to 400˚F/200˚C.
In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
Enjoy!
Black Bean & Corn Burgers
Servings: 4
INGREDIENTS
1 15-ounce can black beans, drained and rinsed
½ cup brown rice, cooked
1 cup corn
½ teaspoon garlic powder
1 teaspoon chili powder
1 egg
Salt
Black pepper
⅓ cup seasoned bread crumbs
Canola oil
4 slices pepper jack cheese
Tomato
Red onion
Avocado
Pico de gallo
PREPARATION
In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
Once mashed, add the bread crumbs and mix to combine.
Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
Enjoy!
Cauliflower & Chickpea Burgers
Servings: 4
INGREDIENTS
1 head cauliflower
1 teaspoon salt
1 15-ounce can chickpeas, drained and rinsed
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 clove garlic, minced
⅓ cup cilantro, finely chopped
1 teaspoon turmeric
½ teaspoon cumin
Salt
Black pepper
Hummus
1 tomato, sliced
Pickles
Lettuce
PREPARATION
Preheat oven to 350˚F/180˚C.
Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
Enjoy!
Sweet Potato & White Bean Burgers
Servings: 4
INGREDIENTS
1 medium sweet potato, roasted and peeled
1 15-ounce can of white beans (navy beans), drained and rinsed
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon red pepper flakes
⅓ cup nutritional yeast
⅓ cup parsley, finely chopped
1 tablespoon lemon juice
½ cup seasoned bread crumbs
Salt
Black pepper
Canola oil
Chipotle mayo
1 red onion, sliced
1 avocado, sliced
PREPARATION
Preheat oven to 350˚F/180˚C.
In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
Using a potato masher, mash the ingredients until thoroughly mixed together.
Once mashed, add the bread crumbs and mix them in.
In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
Place patties on buns, and top with chipotle mayo, avocado, and red onion.
Enjoy!
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