A veggie burger that’s not flimsy or mushy and loaded with flavor? You found it! That’s this veggie burger here! Most restaurants have made it convenient for vegetarians and vegans to eat comfortably by, most often than not, offering a veggie burger. I’ve tried many veggie burger at this point. Not always but plenty of times I’ve had veggie burgers that are either too soft or soy based. This Quinoa Burger is neither! I do have a burger made with soy (Tempeh-Black Bean Burger) and that texture is also good. Please note that tempeh is fermented soy, different from tofu.
What makes this Quinoa Burger so great is that is:
I hope you enjoy this veggie burger at your next burger night. Count on your kids and your non-plant based rating friends enjoying this Quinoa Burger!
Makes 8 – 3.25″ diameter patties (or 4 larger patties)
- 1 flax egg (1 tbsp flax meal + 3tbsp water)
- ½ oats
- 2 cups black beans (or 1 -15oz can)
- ¾ cup cooked quinoa
- ¼ onion, diced
- 2 garlic cloves
- ¼ cup zucchini, chopped (about ½ small zucchini)
- ¼ cup bell pepper, diced (about ½ of a bell pepper)
- 2 tbsp sazon (or 1 tbsp of seasoning salt)
- 1 tsp ground sage
- 1 tsp smoked paprika
- ¼ tsp salt, or to taste
- Preheat the oven to 400 degrees.
- In a small bowl, combine flax meal and water then set aside.
- In a blender (or food processor) lightly grind the oats. If you over process that is okay but try not to make the oats into a flour. The idea is to keep some of the oat texture. Set aside in a bowl.
- In a food processor, add the remaining ingredients then pulse 5-10 times. Careful, we want the burgers to have texture!
- Shape into patties and place on a baking sheet lined parchment paper. Bake for 20 minutes. Flip then bake for another 10 minutes.