Classic Veggie Burger

Vegan Classic Veggie Burger! Free of salt, oil, and sugar! www.LipstickandBerries.com

This is my first veggie burger debut, and I plan to have many more! I want to make so many veggie burger recipes that I have to create a separate “veggie burger” section. I love veggie burgers; you probably realize that by now.  I call this my “classic.”  Its packed full of legumes and ‘shrooms! 🙂

Legumes (beans) are basically a perfect food. Kidney beans are a great quality protein, fiber-full, and are iron-rich! A half cup of kidney beans contain one quarter of our daily iron requirements. Their high degree of insoluble fiber helps prevent colon cancer, and the total fiber helps regulate blood sugar levels.

The flavors in this burger meld so nicely together. I am a huge fan of smoked paprika! (Paprika actually aids in digestion.) Smoked paprika give vegan/vegetarian dishes such an interesting flavor that is reminiscent of a backyard barbeque.  The paprika mixed with the cheesy nutritional yeast and the sweetness of dates make this recipe unforgettable.  I love to eat this burger with my healthy ketchup and if you are a mayo lover definitely be sure to make my Healthy No-Mayo!

Ingredients (makes 6-8 patties)

2, 15 ounce cans Kidney Beans, drained, rinsed, and smashed

1 small sweet onion, chopped

2 Cups Crimini Mushrooms, chopped

3 Garlic cloves, chopped

1 & 1/2 Tablespoons Braggs Amino Acid

1 Teaspoon Smoked Paprika

2 Medjool Dates, pitted

1 Teaspoon Chili Powder

3 Tablespoons Water

1 Teaspoon Garlic Powder

1 Tablespoon Nutritional Yeast

2 Teaspoons Unfiltered Apple Cider Vinegar

1 Tablespoon Ground Chia Seeds

1/2 Cup Uncooked, Gluten Free, Old Fashioned Oats

Directions

1. Water saute the onions and garlic for 3-5 minutes or until the onions are slightly translucent.

2.  Add mushrooms and saute for another 3-5  minutes.  (Remember that mushrooms contain a lot of water naturally, so do not add too much water)

3. In the Vitamix, place the amino acid, paprika, dates, chili powder, water, garlic powder, nutritional yeast, and vinegar. Blend until smooth. Set aside.

4. Combine all ingredients (smashed beans, sauce, saute mixture, chia, and oats) in a mixing bowl.

5. Cover and let the veggie patty mixture cool in refrigerator for at least 30 minutes.

TWO Cooking Options:

1. Oven (my favorite)

Preheat Oven to 375 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.  Scoop mixture out and form into patties.  You can make the burger patties slightly thicker with this method, and it will make 6 patties.  

Bake for 15 minutes, then flip to other side.  Bake for another 15 minutes.

Optional; once finished baking, turn oven to convectional broil for 2-3 minutes to give a little extra crisp!

2.  Stovetop

Heat a non stick pan over medium heat. Scoop out mixture and form into thin patties. Place in pan and sear on each side for 5 minutes. Make sure to make the patties thin.  This method will make 8 patties.  

You will need a pretty NEW nonstick pan if you want to do this oil-free. If your pan is rough, you’ll have a difficult time flipping the patties. I use a large non-stick griddle pan.

 

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Comments

  1. Hi there. I love your blog!! As a health conscious individual, what are your thoughts on using non-fermented vs. fermented soy products?

    • Hi there! (so sry I overlooked this message) Thank you for the compliment! To answer your question, I personally buy organic sprouted tofu because sprouting changes the chemical composition and makes it more like a fermented product. I would consider (organic fermented) tofu & tempeh as a healthy part of a VARIED whole foods plant based diet. Variety is very important and I would not consider soy as a staple food but more as an addition to my vegetables, fruit, and whole grains.

      XOXO,
      Ashley

  2. FaƄulouѕ, what a log it is! This blog provides hɦelpful factѕ to us, κеeρ it up.

Trackbacks

  1. […] and a 1/2 cup of beans to it!  Throw pre-soaked and boiled beans into a curry, a vegetable bake, veggie burger,  soup, or salad, or make your very own bean dips and at an unbelievably low cost.  Why should […]

  2. […] had a dinner party at my mom’s house one night.  She invited all her friends and I cooked my Classic Veggie Burger with all the toppings (including Healthy Ketchup and Healthy No-Mayo), Chopped Salad with Shallot […]

  3. […] stayed at home the whole weekend, ate breakfast in bed, fresh salads for lunch, and I cooked my classic veggie burgers with sweet potato fries and macaroni salad for dinner.  We were even able to watch the […]

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