So you think cooking the world’s best vegan burger is going to take a long time or taste like tree bark? Think again! You don’t have to be a gourmet chef to cook up the best egan burgers, or any recipes on my website. These burgers are simple to make and you can mix and match the ingredients to make over 100 different varieties. Leave a comment below and let me know your fav ingredients and if you liked this article. Thanks so much for visiting my site. ENJOY
The Best Veggie Burger = Standard Ingredients + 2 Cups Chopped Veggies + 1 Cup Cooked Grains + 1 and 1/2 Cups Cooked Legumes + 1/2 Cup Flavor-Texture Booster + 3 Tsp. Spices + 1/2 Cup Dry Base
Choose your ingredients from the lists below based on what you have and then follow the instructions to build your best veggie burger. Yay!
Serving Size: 8 patties
Ingredients to build your own vegan burger
1 medium onion, diced
1-2 garlic cloves
½ teaspoon salt
oil for cooking (e.g. olive oil, coconut oil, peanut oil)
2 CUPS VEGETABLES, FINELY DICED OR CHOPPED (PICK 1-3)
beets (golden or red)
1 CUP COOKED GRAINS (PICK 1)
1½ CUPS COOKED LEGUMES, LIQUID RESERVED (PICK 1-2)
canned beans (e.g. black, pinto, cannellini, kidney)
lentils (red or green)
black eyed peas
½ CUP FLAVOR/TEXTURE BUILDERS (PICK 2)
fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)
scallions, thinly sliced
chopped nuts (e.g. walnuts, almonds, pecans, cashews)
chopped sundried tomatoes
unsweetened nut butter (e.g. peanut, almond, cashew)
3 TEASPOONS SPICES (PICK 2-4)
½ CUP DRY BASE (PICK 1)
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes. Add vegetables and cook until soft, 5-10 minutes.
Transfer the cooked vegetables to a food processor*. Add all remaining ingredients except the reserved bean liquid and frying oil. Pulse 5-10 times to combine. Don’t overdo it; you don’t want a paste!
Press the mixture between your fingers. If you can form a patty with it, you’re good to go. If it’s too crumbly, add the reserved bean liquid, 1 tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the dry base ingredient, 1 tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt to your taste.
Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate the patties uncovered for 30 minutes. (Don’t skip this step! Resting will help the patties stay together.)
When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side. Heat 1 tablespoon of oil in the pan before cooking each batch of burgers.
Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later. Reheat in a dry pan on the stove, in the oven or in the microwave.
*You can also do this in a large bowl with a potato masher. Just make sure your veggies are cooked so they are soft enough to mash! Use a potato masher or large mixing spoon to mix and mash the ingredients together.