Veggie burgers are not only a summer staple around our house, but year round. This easy everyday veggie burger is my go-to one that I serve as a traditional burger, as a stand alone patty, crumbled in a salad for lunch the next day, and even baked in mini-cupcake tins for kid-appeal.
I am a big texture person when it comes to food. Even as a small child my mom recounts that I didn’t like the feeling of meat in my teeth, a sign of future eating preferences, which carries through in my plantiful eating choices. Even though I happily include things like zucchini, mushroom and tofu regularly in my diet, I am very particular with how I prepare them, so that I can handle the texture.
Case in point veggie burgers. I cannot handle a mushy veggie burger, nor one that is too one texture, you will note from my earlier Portobello burger post, I pile on the toppings to create texture and bite when I eat them. So when it comes to making a veggie burger that isn’t too soft, or too crumbly or too one-note, it takes a bit of trial and error.
Some people have developed guidelines, such as not including too many raw vegetables, not puréeing your bean base, exacting the ratio between wet and dry ingredients and over the years I have experimented with many of these, sometimes to much success and sometimes not.
My go to veggie burger recipe that I can go to in a pinch is the “Our Perfect Veggie Burger” by Angela Liddon of Oh She Glows fame (blog and cookbook). I like it because it doesn’t require pre-cooking of vegetables, nor do you need to have pre-cooked rice or quinoa on-hand and the texture of the burger is chewy, without being too dry or too mushy. However, in classic form, I have adapted this recipe to make it my own, with flavouring and substitutions as included in the recipe below.
I can whip this burger up in no time, getting it in the oven or on the grill and to the table after work and in time to get the kiddies off to baseball/soccer/dance whatever the activity may be.
My absolute favourite toppings to a traditional burger include: grainy mustard, spinach, red onion and avocado. But I love to mix it up sometimes by adding guacamole or kimchi or hummus, fresh herbs and roasted red peppers depending on the flavour profile of the burger. What are some of your favourite burger toppings?
- 114 oz can black beansdrained and rinsed
- 1/3cup fresh flat leaf parsleychopped
- 1small yellow onionquartered
- 2 carrotscut in thirds
- 1/2cup steel cut oats
- 1/2 cup pumpkin seeds
- 1tablespoon chili powder
- 1tablespoon dried oregano
- 1tablespoon extra virgin olive oil
- 1 chia egg (or flax egg)(Mix 1 tablespoon ground chia seed and 3 tablespoons warm water, in a bowl and let set 10 minutes)
- 1/2cup panko crumbs(or other coarse bread crumb)