Vegan Burgers

These veggie burgers lend themselves to endless variations - from different beans, to different grated vegetables (in place of the carrots) to different sices. Each burger: 416 calories 15g protein 14g fat 62g carb 14g fiber 8g sugar

Photo by Devon F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups canned black beans, 1/4 cup canned lentils (both no salt added)

  • ^you can use any beans you like and save the liquid

  • 4

    carrots, grated

  • 1

    small onion, chopped (1 cup)

  • 1/2

    cup rolled oats

  • 1/2

    cup chopped cilantro (or parsley)

  • 3

    cloves garlic, chopped (1 tbsp)

  • spices of your choice, sea salt and ground pepper (tsp each)

  • 4

    tbsp olive oil

Directions

1. Pulse beans, carrots, onions, oats, parsley, garlic, spices in a food processor. (I have a small one which this would work better in a large processor. You want the consistency to be chunky and since I have a small processor it takes longer to pulse everything causing it to liquefy easier). 2. Let rest for a bit before shaping patties. The above ingredients gave 5 patties. Wrap them up in plastic and refrigerate. In about 30 minutes they will be ready to cook. 3. Spray cooking spray onto a skillet at medium heat. Cook each side of burger for 3-5 minutes. You want some crispiness on each side. 4. Pop any patties that you don't use into the freezer!

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