I love veggie burgers! Trying to find a vegan, gluten-free, soy-free, nut-free, corn-free, and not taste-free on the market is nearly impossible. And you know what? Veggie burgers are SO easy to make, it’s a crime to ever buy those frozen patties! You can make a double batch of your veggie burgers, wrap in plastic wrap, place in a freezer Ziploc bag, and voila! You have homemade veggie burgers ready to eat at a moment’s notice!
Ingredients (makes 8 burgers – remember, you can store these in the freezer!):
- 2 Cups cooked organic black beans
- 1 Cup cooked quinoa (1/2 Cup quinoa, 1 Cup water boiled. Turn down low, cover, steam for 15 minutes, fluff with a fork)
- 1 medium organic yam (dice, steam for 8 minutes, or until tender)
- 1/2 Tablespoon organic chipotle powder (less if you’d like it milder!!)
- 1 Tablespoon organic cumin
- 2 teaspoons organic dried oregano
- 3 cloves of garlic, minced (I cannot tolerate garlic, so I used 1 Tablespoon organic garlic powder)
- 1 Tablespoon organic olive oil
- 2 Tablespoons organic arrowroot flour
- pepper to taste
- Preheat your oven to 375 degrees. Steam your yams until they are tender (about 8 minutes). Add your steamed yams, 1 cup of black beans, chipotle powder, cumin, oregano, salt, pepper, and garlic to your food processor. Pulse until combined. Put your mixture in a large mixing bowl.
- In your mixing bowl, add your remaining 1 Cup black beans, cooked quinoa,arrowroot flour, and olive oil. Mix until combined.
- Now to form these babies! I made my burgers about 1/2 inch thick, carefully place them on your baking sheet (use either parchment paper or a silicone mat to line your sheet!). Bake for 10-15 minutes, and very carefully flip your burgers, and bake for another 10-15 minutes (be careful not to bake for too long, otherwise they tend to dry out).
- Serve on a bun, or plain; can be topped with whatever your heart desires! They’re also delicious crumbled in a salad (makes a great lunch to bring to work).
5. Enjoy eating whole!