Veggie Burger Galore

Oh man what a day and yes I did eat all three, Savva wasn't home so I mean... they couldn't go to waste! Lentils, black beans, edamame, quinoa, beets, garlic, sweet potatoes, avocado, tomatoes the list of veggies continues. I really love veggie burgers for that reason, it's just a big sandwich full of vegetables that is savory, full of different textures, and has so many different variations. Pair one of these bad boys with sweet potatoes fries and maybe a side of massaged kale ceasar salad and oh man you're set!

So the good ole black bean burger is simply a classic. You can tell I am a big fan of guacamole, hence the photo above, but I paired it with fresh chopped tomatoes, garlic, cilantro, and red vinegar, which would be good as a dip separately as well.

Beans are a super healthy, super versatile and super affordable food. They are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. 

I mean to me beets are like Beyonce, they are queens and adding them to a burger should have been discover a long time ago! Beets are high in many vitamins and minerals; potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine and folic acid. This burger is completely vegan which is wonderful but I might of added blue cheese crumbles on top (oopsies), that is totally up to you though! Since it is a vegan recipe, no eggs were added and flax seed, water, and walnuts were used as a combiner! Keep that in mind, eggs are used in a lot of recipes to help combine the others ingredients together but if you take a tbsp of ground flax seed and put a tbsp of water in it and let it sit for a few minutes, it becomes very sticky and a great substitute for eggs. 

This guy was my favorite, I devoured him...The lentils & edamame gave the burger a thick texture but the sweet potatoes sweetened it up and adding all the spices really just made it so freaking good. I would choose this guy over any meat burger. Each burger has a good consistency but this one really holds well together even before cooking. Lentils are low in cost and one cup of lentils can supply 1/3 of the daily protein requirement for a 150-pound adult. They have an earthy neutral taste which makes it super easy to add into soups, salads, and their texture is perfect for veggie burgers! 

LENTIL & EDAMAME VEGGIE BURGER

Prep Time: About 10 minutes if your beans, quinoa, and sweet potato are already cooked, otherwise around 45 minutes.
Cook Time: About 10 minutes
Total Time: 20 - 45 minutes

Ingredients:


1/2 cup cooked quinoa
1 cup cooked lentils
1 cup cooked edamame
1 large cooked sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1 teaspoon cumin
2 teaspoons smoked paprika
Salt & pepper to taste
1/4 cup oat flour
Olive oil
Whole wheat buns

Directions:
In a food processor, add lentils, edamame, sweet potato, red onion, cilantro, garlic, cumin, paprika and pulse until almost smooth, scraping down the sides of the processor when necessary. I don't pulse until completely smooth because I like a thicker texture. If you don't have a processor, blender may or may not work depending on what you have but you can also just smash everything with a fork and combine. After everything is mashed and blended together add in the cooked quinoa, salt & pepper to taste, and more seasoning to your liking. You can either cook the burgers in a skillet over medium-high for about 4-5 minutes on each side or bake for 10 minutes flipping half way. What I personally like to do is bake and then add to a cast iron to get the grill marks, just remembers to add oil to pan or skillet or baking sheet. I topped with homemade guac, sliced red onion, and alfalfa sprouts place on a toasted whole wheat bun!


CLASSIC BLACK BEAN BURGER


Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minuteS


Ingredients:

1 onion, diced
Olive oil
2 garlic cloves minced
2 (15.5 oz) cans black beans, drained and rinsed
2 tbsp chopped fresh cilantro
1 egg
1tsp salt, to taste
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1/2 cup organic oats or oat flour

Directions:


In a food processor, add beans, onion, cilantro, egg, garlic, cumin, paprika, coriander and pulse until almost smooth, scraping down the sides of the processor when necessary. I don't pulse until completely smooth because I like a thicker texture. If you don't have a processor, blender may or may not work depending on what you have but you can also just smash everything with a fork and combine. After everything is mashed and blended together add in the oats, salt & pepper to taste, and more seasoning to your liking. You can either cook the burgers in a skillet over medium-high for about 4-5 minutes on each side or bake for 10 minutes flipping half way. What I personally like to do is bake and then add to a cast iron to get the grill marks, just remembers to add oil to pan or skillet or baking sheet. For toppings I added homemade guac and then chopped cherry tomatoes with, garlic, cilantro, and red vinegar...oh my goodness it was bomb! Also everything was placed on toasted whole wheat buns.


VEGAN BEET BURGER

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


Ingredients:

1 medium beet
1 tbsp flax seeds
1 tbsp
3/4 cup raw walnuts
1 1/2 cup cooked black beans
1/4 cup cooked quinoa
1 tbsp apple cider vinegar
Olive oil 
1 tsp ground cumin
1 tbsp grainy mustard
1 tsp sea salt

Directions:

Place the flax seeds in a small bowl, mix with water, and let sit for a few minutes. Shred the beet using a food processor, grater or chop up finely. If you’ve used a food processor, remove the beet from the bowl. Then add the walnuts to the bowl of the food processor and pulse until coarsely ground and then add the flax seed. Add all remaining ingredients & beets and blend to combine. I don't pulse until completely smooth because I like a thicker texture. If you don't have a processor, blender may or may not work depending on what you have but you can also just smash everything with a fork and combine. These burgers take a little longer and I wouldn't recombined cooking them on a skillet, place on a sheet pan and bake for 30 minutes. This burger is completely vegan but I did melt blue cheese crumbles on top and arugula but you can choose to garnish with whatever you like! 

 

 

 


Ingredients:

1 medium beet
1 tbsp flax seeds
1 tbsp
3/4 cup raw walnuts
1 1/2 cup cooked black beans
1/4 cup cooked quinoa
1 tbsp apple cider vinegar
Olive oil 
1 tsp ground cumin
1 tbsp grainy mustard
1 tsp sea salt

Directions:

Place the flax seeds in a small bowl, mix with water, and let sit for a few minutes. Shred the beet using a food processor, grater or chop up finely. If you’ve used a food processor, remove the beet from the bowl. Then add the walnuts to the bowl of the food processor and pulse until coarsely ground and then add the flax seed. Add all remaining ingredients & beets and blend to combine. I don't pulse until completely smooth because I like a thicker texture. If you don't have a processor, blender may or may not work depending on what you have but you can also just smash everything with a fork and combine. These burgers take a little longer and I wouldn't recombined cooking them on a skillet, place on a sheet pan and bake for 30 minutes. This burger is completely vegan but I did melt blue cheese crumbles on top and arugula but you can choose to garnish with whatever you like! 

 

 

Living a life that we get strength & energy from - something that gives us a reason to be active and move.

Much love,
Nia