Homemade veggie burgers are so much better than the frozen kind, and I think everyone should try making them. A few of my favorites are Mark Bittman’s super easy recipe with black beans and oats, and the veggie burgers from the restaurant Hillstone (formerly Houston’s), which feature beets and are slightly sweet. (A copycat recipe is out there on the Internet – it works but it’s very time consuming). If you’re going to make them regularly, however, they should be easy to make and they should hold together when you cook them. I have tried many veggie burger recipes that fell apart when I cooked them.
Recently I discovered this recipe, from the blog Half Baked Harvest, and I keep making it again and again, adapted here slightly. If you have any leftover quinoa on hand, it’s a good use for that. These burgers have a triple dose of protein in the quinoa, white beans, and cheese, and they hold together really nicely and crisp up golden brown in the skillet. Make some sweet potato or regular oven fries to go along with them.
- 2 cups cooked quinoa, red or white
- 1 cup cannellini or great northern beans, mashed
- 1/2 cup panko bread crumbs
- 1 large egg, beaten
- 1 clove garlic, finely chopped
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon peper
- 3/4 cup shredded sharp cheddar cheese
- 1 large onion, sliced thin
- Add oil to a frying pan over medium heat. Add onions and cook slowly for 15-20 minutes while you assemble the rest of the burgers. Onions should be soft and caramelized.
- Mix together all of the other ingredients from quinoa to cheese and form into 4 or 5 patties.
- In another skillet on medium-high heat, cook veggie burgers about 5 minutes per side.
- Serve on buns with lettuce, tomato, caramelized onions, and other toppings of your choice.