Veggie Burger
When you think of a satisfying meal that’s both wholesome and delicious, a veggie burger often comes to mind. Packed with nutrients, flavor, and texture, this veggie burger recipe will surely impress everyone at your table, whether they’re veggie lovers or meat-eaters. Imagine biting into a juicy, hearty burger made primarily from cannellini beans, mushrooms, and a blend of seasonings that create a symphony of flavors. Let’s dive into the delightful world of veggie burgers, where healthy ingredients come together to create a dish everyone will love.
Top Reasons to Make Veggie Burger
- Nutritious: Packed with protein, fiber, and vitamins, this veggie burger is a health-conscious choice.
- Flavorful: The combination of mushrooms, onion, and spices creates a rich flavor profile that pleases the palate.
- Versatile: Customize your toppings and sauces to suit your taste or dietary needs.
- Easy to Prepare: A simple recipe that can be made in under an hour, perfect for busy weeknights.
- Freezable: Make a batch ahead of time and freeze for quick meals later on.
What You’ll Gather
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3-1/2 cups sliced mushrooms (like Baby Bella, 1 (8-ounce) package)
- 3/4 cup grated carrot (1 large or two medium carrots)
- 3/4 cup grated red onion
- Olive oil, for sautéing
- Salt and pepper, to taste
- 1/2 cup dry-roasted cashews
- 3/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (see note 1)
- 1 large egg
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 cup cooked brown rice (see note 2)
- Serving suggestions (see note 3)
- Burger sauce (optional, see note 4)
Setup & Equipment
- Large skillet: For sautéing vegetables.
- Mixing bowl: To combine the ingredients.
- Food processor: For blending the mixture (optional but recommended for a finer texture).
- Baking sheet: To bake the veggie burgers.
- Parchment paper: For lining the baking sheet (optional but helpful for easy cleanup).
Veggie Burger Made Stepwise
Step 1: Sauté the Vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms, grated carrot, and grated red onion. Season with salt and pepper. Sauté for about 5-7 minutes, or until the mushrooms are golden and any moisture has evaporated.
Step 2: Prepare the Bean Mixture
In a mixing bowl, mash the drained cannellini beans with a fork or a potato masher until mostly smooth but still chunky. If you’re using a food processor, pulse the beans a few times, being careful not to over-blend.
Step 3: Combine Ingredients
To the mashed beans, add the sautéed vegetables, dry-roasted cashews (chopped roughly), panko breadcrumbs, grated Parmesan cheese, egg, mayonnaise, garlic powder, paprika, and cooked brown rice. Stir until everything is well combined.
Step 4: Form the Patties
Using your hands, form the mixture into patties, about 3-4 inches in diameter. If the mixture feels too wet, add a bit more panko breadcrumbs until it holds together.
Step 5: Bake the Patties
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the formed patties on the baking sheet and lightly brush the tops with olive oil. Bake for 25-30 minutes, flipping halfway through, until the patties are golden brown and firm.
Step 6: Serve and Enjoy
Once baked, let the veggie burgers rest for a few minutes. Serve them on a bun with your favorite toppings and a drizzle of burger sauce if desired.
Make It Year-Round
- Seasonal Veggies: Swap in seasonal vegetables based on what’s available or in season for a fresh twist.
- Grilling Option: Cook the patties on the grill for a smoky flavor during warmer months.
- Different Proteins: Experiment with different beans or legumes for variety.
- Change Up the Breads: Try different types of buns, lettuce wraps, or even grain bowls.
Pitfalls & How to Prevent Them
While making veggie burgers is relatively straightforward, there are a few common pitfalls to watch out for:
- Too Watery: Ensure to sauté your vegetables until all moisture has evaporated, and consider adding more breadcrumbs if the mixture feels too wet.
- Fragile Patties: If your patties fall apart, they may need more binding agents like egg or breadcrumbs. Adjust accordingly.
- Uneven Cooking: Make sure to flip your patties halfway through baking to ensure they cook evenly.
Storing, Freezing & Reheating
Veggie burgers are perfect for meal prep! Here’s how to store and reheat:
- Storing: Keep cooked patties in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place uncooked patties on a baking sheet to freeze individually, then transfer to a freezer bag. They can be frozen for up to 3 months.
- Reheating: To reheat, bake in a preheated oven at 375°F (190°C) for 15 minutes or until heated through. For frozen patties, baking time may be longer.
Veggie Burger FAQs
Can I make these veggie burgers vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a vegan cheese alternative instead of Parmesan.
What can I serve with veggie burgers?
These veggie burgers pair well with a variety of sides, such as sweet potato fries, a fresh salad, or grilled vegetables for a complete meal.
Can I use other types of beans?
Yes! Feel free to substitute other beans like black beans or chickpeas, keeping in mind that the flavor and texture may vary slightly.
How do I know when the veggie burgers are done?
The burgers are done when they are golden brown on the outside and firm to the touch. You can also use a food thermometer; they should reach an internal temperature of 165°F (74°C).
The Takeaway
Veggie burgers are a fantastic way to enjoy a delicious meal without compromising on flavor or nutrition. With the right combination of ingredients, you can create a veggie burger that is not only satisfying but also rich in protein, fiber, and essential nutrients. Whether you’re cooking for yourself, hosting a gathering, or simply looking for a quick weeknight meal, this veggie burger recipe is sure to become a favorite. So gather your ingredients, roll up your sleeves, and get ready to enjoy a homemade veggie burger that will have everyone asking for seconds!
Veggie Burger
Ingredients
Equipment
Method
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms, grated carrot, and grated red onion. Season with salt and pepper. Sauté for about 5-7 minutes, or until the mushrooms are golden and any moisture has evaporated.
- In a mixing bowl, mash the drained cannellini beans with a fork or a potato masher until mostly smooth but still chunky. If you're using a food processor, pulse the beans a few times, being careful not to over-blend.
- To the mashed beans, add the sautéed vegetables, dry-roasted cashews (chopped roughly), panko breadcrumbs, grated Parmesan cheese, egg, mayonnaise, garlic powder, paprika, and cooked brown rice. Stir until everything is well combined.
- Using your hands, form the mixture into patties, about 3-4 inches in diameter. If the mixture feels too wet, add a bit more panko breadcrumbs until it holds together.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the formed patties on the baking sheet and lightly brush the tops with olive oil. Bake for 25-30 minutes, flipping halfway through, until the patties are golden brown and firm.
- Once baked, let the veggie burgers rest for a few minutes. Serve them on a bun with your favorite toppings and a drizzle of burger sauce if desired.
Notes
- Feel free to customize toppings and sauces to match your dietary needs.
- For a vegan option, replace the egg with a flax egg.
- These patties freeze well; store uncooked patties in a freezer bag for up to 3 months.
