A No-Fuss Veggie Burger Packed with Protein and Fresh Ingredients
Growing up, my family had a tradition of hosting summer barbecues in our backyard. The smell of grilled burgers wafting through the air was always a highlight, but as I transitioned to a plant-based diet, I found myself longing for a burger that could capture that same joy. This no-fuss veggie burger became my go-to recipe, not just for its deliciousness but for the memories it evokes of laughter, sunshine, and the warmth of family gatherings.
What Makes It Special
This veggie burger stands out for several reasons:
- Protein-Packed: With black beans and quinoa, this burger is not only filling but also provides a great source of plant-based protein.
- Fresh Ingredients: Using seasonal vegetables ensures that every bite is bursting with flavor and nutrients.
- Quick and Easy: This recipe requires minimal prep and cooking time, making it perfect for busy weeknights or spontaneous gatherings.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup diced bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
- Buns and toppings of your choice (lettuce, tomato, avocado, etc.)
Let’s Get Cooking
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In a large bowl, mash the black beans with a fork until mostly smooth, leaving some chunks for texture.
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Add the cooked quinoa, breadcrumbs, corn, bell pepper, onion, garlic, cumin, salt, and pepper. Mix until well combined.
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Form the mixture into patties, about 1/2 inch thick.
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Heat olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side, or until golden brown.
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Serve on buns with your favorite toppings and enjoy!
My Pro Tips
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For added flavor, try mixing in some chopped fresh herbs like cilantro or parsley.
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If you want a spicier kick, add some diced jalapeños to the mixture.
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These patties freeze well! Make a double batch and store extras in the freezer for a quick meal later.
What to Serve With It
- Sweet potato fries
- Coleslaw
- Grilled vegetables
- A refreshing cucumber salad
- Craft beer or homemade lemonade
FAQs
Q: Can I bake these instead of frying?
A: Absolutely! Preheat your oven to 375°F (190°C) and bake for about 20-25 minutes, flipping halfway through.
Q: How can I make these gluten-free?
A: Simply use gluten-free breadcrumbs or oats instead of regular breadcrumbs.
Why I Love This Recipe
This veggie burger is more than just a meal; it’s a celebration of fresh ingredients and the joy of cooking. Each bite reminds me of those sunny afternoons spent with family, sharing stories and laughter. It’s a dish that brings people together, and I hope it does the same for you.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different spices or toppings. I’d love to hear your thoughts and any variations you come up with. Happy cooking!
A No-Fuss Veggie Burger Packed with Protein and Fresh Ingredients
Ingredients
- 2 medium sweet potatoes, peeled and cut into fries
- 2 cups coleslaw mix
- 1 cup grilled vegetables (e.g., bell peppers, zucchini, mushrooms)
- 1 cucumber, sliced for salad
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
- 4 whole grain burger buns
- 4 plant-based patties
- Craft beer or homemade lemonade
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato fries with olive oil, salt, and pepper, and spread them on a baking sheet.
- Bake the sweet potato fries for 20 minutes or until crispy, flipping halfway through.
- While the fries are baking, prepare the coleslaw by mixing the coleslaw mix with vinegar, salt, and pepper in a bowl.
- Grill the vegetables until tender and slightly charred.
- Prepare the cucumber salad by tossing cucumber slices with olive oil, salt, and pepper.
- Cook the plant-based burger patties according to package instructions.
- Assemble the burger by placing a patty on a bun and topping it with grilled vegetables and coleslaw.
- Serve with sweet potato fries and cucumber salad on the side, along with craft beer or homemade lemonade.
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