How to Make the Best Veggie Burgers with Protein
These veggie burgers with protein are made with pantry staples and are so easy to make.
Difficulty Level: easy
Ingredients
- 1 white onion
- 1 bell pepper
- 1 can of black beans
- 2 tablespoons tomato paste
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup panko bread crumbs
- 1 egg
Instructions
Preheat oven to 400 degrees
Roughly chop the onion and bell pepper before placing them into a food processor
Blend the vegetables until almost pureed and spread onto a parchment lined baking sheet
Roast for 10 minutes
While the vegetables are roasting begin to make the rest of the burger, drain and rinse the can of black beans and then blend in a food processor
Place the pureed beans in a large bowl and add tomato paste
Add cumin, garlic powder, onion powder, salt, and pepper to the bowl with black beans and tomato paste and mix
Next add panko bread crumbs and the egg, fully combine
Remove the roasted vegetables from the oven and allow them to cool for 5 minutes before adding them to the bean mixture
Combine completely and split the mixture into 6 equal balls
Heat a bit of olive oil in a frying pan while you form each of the 6 balls into patties
Place the patties onto the hot pan and fry each side for 3 minutes
Remove from pan and serve on a bun of your choice with whatever toppings and condiments you like
Enjoy!
I have made veggie burgers a few times before but none came close in comparison to these veggie burgers with protein. The spices in these veggie burgers with protein were so perfectly balanced at times I forgot I wasn’t eating a normal beef burger.
To make these veggie burgers a little more protein packed I added an entire can of black beans and opted to add an egg. Since I was adding an egg I knew the batter would be a little wetter so I had to add some breadcrumbs. Breadcrumbs are the best add-in to anything in the realm of burger patties, meatballs, etc. The breadcrumbs, specifically panko in this case, give the burger the perfect texture and help bind all the ingredients together.
The Panko I used for these veggie burgers with protein is this 4C Foods Bread Crumbs Seasoned Panko. This has always been my go-to breadcrumb for everything. I use this for chicken cutlets, rice balls, meatballs, and everything.
The best thing about these veggie burgers with protein is that they are great for you. These burgers are made with only simple, healthy, no-nonsense ingredients that leave you feeling great after eating. At school, I make these veggie burgers with protein all the time. The mixture can be refrigerated for 24 hours before frying so I like to make the patties in the morning and then fry them for dinner. This way I can come home from class and have dinner within 10 minutes and the flavors got to marinate together in the fridge for an even more delicious veggie burger with protein.
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The best thing about these veggie burgers with protein is that you can use whatever vegetables you want for the roasting portion of this recipe. Whatever you have in your refrigerator you can puree and roast in your oven. You could use mushrooms, asparagus, squash, sweet potatoes, anything that you need to get rid of feel free to use.
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