Best Veggie Burger Recipe.. Upgraded.
Ingredients:
- 3 flax eggs
- 4 cups black beans or pinto beans, cooked
- 1/2 cup finely chopped red onion or yellow onion
- 2 large garlic cloves, minced
- 1 cup quinoa
- 1/2 cup roasted corn
- 1/3 cup finely chopped fresh parsley or cilantro
- 1/2 cup pumpkin seeds, shelled, toasted
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup rolled oats
- 1 to 2 tablespoons oat flour (or flour of choice), as needed
- 1/2 to 3/4 teaspoon sea salt, to taste
- Fresh black pepper, to taste
Instructions:
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Into a large mixing bowl, add the 2 cups of beans. Take the other 2 cups of beans and process with a food processor until almost a chunky bean dip is formed.
Sauté onion, garlic, and a pinch of salt until the onion softens is golden brown. Add the onion mixture into the bowl with the mashed beans, adding the processed beans next.
Stir in the flax egg, corn, quinoa, parsley (or cilantro), sunflower seeds, chili powder, oregano, and cumin until thoroughly combined.
Now, stir in the oats and and oat flour until the mixture comes together into a dough like texture. Salt and pepper, to taste.
Shape the dough into 6-8 patties. I find that if you pack the dough together tightly and then flatten and round to patties helps it stick together. Place onto the baking sheet.
Bake patties for 20 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.
Cool the patties on a cooling rack for 5 to 10 minutes before serving. Cooling helps them firm up a bit.
Enjoy!
