Is it just me, or do the veggie burgers at the grocery store kind of suck?
Okay – that’s a little bit of a generalization, but hear me out…
The tasty ones are either:
- Filled with soy (often not organic or fermented)
- Filled with cheese (I’ve been trying to stick to dairy-free these days)
- Filled with something that gives me post-McDonald’s burps. Maybe that’s a little gross and maybe you didn’t need to know that, but basically they sit in my stomach and just stay there for a while. It’s not very pleasant.
I got a food processor for Christmas and I’ve been using it for so many new recipes including hummus, guacamole, “nice cream” and more. But I decided to put it to the test once again and make some home-made veggie burgers.
I couldn’t find a recipe that I liked online (story of my life), so I figured it was time to experiment. I wanted a simple, bean-based patty with quinoa (not rice) and some nuts and seeds for a bit of texture and crunch. Here are the refined results of my experiment.
- 1 1/2 cup cooked black beans
- 1 cup cooked quinoa
- 1/4 cup walnuts
- 1/4 cup cashews
- 1/2 cup hemp hearts
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- Add walnuts, cashews and hemp hearts to the food processor. Pulse for about 2-5 seconds until the nuts have broken into smaller pieces.
- Add remaining ingredients. Blend until all ingredients are mixed.
- Remove from food processor and shape into burger patties.
- Cook on bbq until heated through or freeze for future use.
- Serve on a bun, or naked, with a variety of fixings. Try avocado, tomato, goat cheese and lettuce on top!
- Freeze leftover patties with a square of parchment paper between each of them. Perfect for nights when you need a quick bite.
- If you don't have access to a bbq, pan-fry the veggie patties in a drizzle of olive oil over medium heat.