Veggie Burger
This Veggie Burger is a healthy and flavorful alternative to traditional meat burgers, with much less oil. Made with a patty made from vegetables, this recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It's also low in calories and a great source of fiber, vitamins, and minerals, making it an excellent choice for weight loss. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
535 kcal
Protein
19 g
Carbs
97 g
Fat
9 g
Fiber
19 g
Ingredients
black beans
1 smalll bowl (100g)
Quinoa
0.5 small bowl (50g)
Carrot, Grated
2 tbsp (30g)
Chopped Onion
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Cayenne Pepper
0.25 tsp (0.5g)
Garlic paste
0.5 tsp (2.5g)
Olive Oil
0.5 tsp (2.5g)
Chopped Lettuce
0.25 cup (50g)
Diced Tomatoes
0.25 small cup (25g)
Common Salt
0.5 tsp (3g)
Whole Wheat Burger Bun
2 medium (250g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
In a large bowl, mash the black beans with a fork or a potato masher until mostly smooth, leaving some chunks for texture.
Add the cooked quinoa, grated carrot, chopped onion, chopped cilantro, ground cumin, salt, black pepper, cayenne pepper, and minced garlic to the black beans. Mix well.
Shape the mixture into four equal-sized patties.
Heat a non-stick skillet over medium heat. Add the patties and cook for 2-3 minutes on each side until browned, using just enough olive oil to prevent sticking.
Transfer the patties to a baking sheet and bake for 10-15 minutes until heated through.
Toast the burger buns in the oven for 2-3 minutes until lightly browned.
Assemble the burgers by placing a patty on each bun and topping with lettuce, tomato, and onion slices.