The Shauné Life

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The Ultimate Veggie Burger

Shaune Hayes

As Memorial Day approaches and the warm days of summer beckon, there's no better time to enjoy some delicious, healthy eats. This year, why not elevate your cookout game with the ultimate veggie burger? Packed with flavor, wholesome ingredients, and a satisfying texture, this veggie burger recipe is sure to become a favorite at your summer gatherings. Whether you're a seasoned vegan, vegetarian or just looking to add more plant-based meals to your diet, my ultimate veggie burger is the perfect addition to your Memorial Day menu and all your sunny day feasts. Dive in and discover the secret to making a veggie burger that’s as satisfying as it is healthy.

Ultimate Veggie Burger

INGREDIENTS

  • 1 (15.5 ounce) can black beans, drained and rinsed

  • 1 (15.5 ounce) can kidney beans, drained and rinsed

  • 1 cup finely chopped yellow onion

  • 3/4 cup finely chopped bell pepper

  • 3 garlic cloves, minced

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 2 tablespoons ketchup or barbecue sauce

  • 1 tablespoon prepared yellow mustard 

  • 1 tablespoon coconut aminos (or less sodium soy sauce)

  • 1/2 cup plain bread crumbs 

  • 6-8 hamburger buns

  • Burger toppings (lettuce, tomato, vegan cheese, pickles)

Ultimate Veggie Burger

INSTRUCTIONS

  1. Preheat the oven to 400F and line a baking sheet with parchment paper and set aside.

  2. Rinse and drain beans and set aside in a bowl.

  3. Heat a skillet on medium heat and sauté chopped onion, bell pepper and garlic until peppers and onions are soft, about 5-6 minutes. See tips on how to sauté with oil, below.

  4. When the veggies are done, place them in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, onion powder, smoked paprika, ketchup, mustard, coconut aminos, and bread crumbs).

  5. Pulse everything together, then add the beans. Pulse the mixture, leaving some larger chunks of beans. You may have to scrape down the sides of the food processor to help incorporate the beans.

  6. Form into patties, about 1/3 cup of mixture in each.

  7. Place the patties on the baking sheet. Bake 10 minutes, then flip. Bake for another 5 minutes or until crisp on the outside.

  8. Serve with buns or enjoy bunless with your favorite toppings.

COOK’S NOTES

  • If you don’t have a food processor, mix the ingredients by hand, stirring everything together, then add the beans. Mash with a fork or potato masher, leaving some larger chunks of beans.

  • If you want to cook the patties on the stove top, heat a nonstick or lightly sprayed skillet on medium-high heat and cook about 5-8 minutes on each side.

Secrets to a satisfying and healthy veggie burger

  • A veggie burger stands out because of its rich combination of flavors, textures, and nutritional benefits.

  • High-quality veggie burgers often feature a blend of legumes, grains, and vegetables that create a satisfying, hearty texture.

  • Seasonings and spices are crucial, adding depth and complexity to the taste.

  • Additionally, veggie burgers are typically lower in saturated fat and calories compared to traditional beef burgers, making them a healthier choice.

  • They also cater to various dietary preferences and restrictions, offering a versatile and delicious option for vegetarians, vegans, and those looking to reduce meat consumption.

TIPS ON SAUTEING WITHOUT OIL (from Chef Del)

  • Add vegetables with a high water content first. Only add water if the vegetables start to stick to the pan. Vegetables like onions, carrots, and bell peppers do well with little water added, and by not adding water right away, they can brown some, which is one way to build flavor. By not adding water in the beginning of the process, you make sure that water is released from the vegetables, which concentrates their flavor.

  • After these vegetables have cooked as much as I want them to, I add vegetables with a lower water content; spices; and vegetables like garlic, which stick easily to the pan.

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