HOMEMADE VEGGIE BURGER RECIPE | DIY Veggie Burgers

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Learn how to make a Homemade Veggie Burger with this simple and delicious DIY recipe.
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HOMEMADE VEGGIE BURGERS RECIPE
1 tablespoon avocado oil
1 onion, diced
4 cloves crushed garlic
1 cup baby spinach
2 teaspoons ground cumin
1 teaspoon dried oregano
1-15ounce can of kidney beans, drained and rinsed
8 ounces steamed beets
1.5 cups cooked quinoa
1 egg, beaten
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon black pepper

Pre-Heat oven to 350 Fº.

Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.

Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.

Shut off the heat and cool.

Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.

Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.

Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.

Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.

Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side.

(If desires; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)

Store patties in the fridge for up to 5 days.

Makes 6 burgers.

Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g

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SHORTCUT BRUSCHETTA HUMMUS RECIPE https://tinyurl.com/CDBruschetta
1 cup chopped tomatoes (buy the most beautiful, in season tomatoes you can find)
1-2 cloves crushed garlic
5 basil leaves, finely chopped
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
Salt and pepper to taste
10 ounce container or your favorite hummus

DIRECTIONS:
In small bowl, combine tomatoes, garlic, basil, vinegar, olive oil, salt and pepper. Gently toss until well combined.

Transfer hummus into your favorite serving dish and top with tomato mixture. Serve with fresh veggies and pita chips. Enjoy!

SUPER SIMPLE COLESLAW RECIPE https://tinyurl.com/CDColeslaw
10 ounce bag of coleslaw mix (or 10 ounces, thinly sliced cabbage)
1-2 cloves crushed garlic
1/4 cup Greek yogurt
1/4 cup mayonnaise (I like this one)
handful fresh chopped cilantro (or parsley)
salt and pepper to taste

DIRECTIONS:
Combine everything a large bowl and mix well. Adjust seasonings and enjoy!

BLACK BEAN CORN AVOCADO SALAD https://tinyurl.com/CDBlackBeanSalad
15 ounce can of black beans, drained and rinsed
1 heaping cup of fresh corn kernels (about 2 ears)
1/3 cup diced red onion
1 bell pepper diced
1/3 cup chopped cherry tomatoes
1 avocado, chopped
1/4 cup chopped cilantro
1 clove garlic
2 tbsp. fresh lime juice
1 tbsp. extra virgin olive oil

DIRECTIONS:
Combine everything into a large bow and mix well. Serve and enjoy!

GRASS FED TURMERIC BURGER RECIPE https://tinyurl.com/CDTurmericBurger
1 pound grass-fed ground beef
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 head of butter lettuce

DIRECTIONS:
Combine all the ingredients in a large bowl and mix with your hands until everything is just combined.

Free form four burger patties and cook on a medium-high grill for 4 minutes on each side (for a medium burger).

Serve each burger on a some butter lettuce (I like using 3-4 pieces for a sturdy burger bun) and top with Black Bean Corn + Avocado Salad (or with any toppings you prefer). Enjoy!

SIMPLY GRILLED ASPARAGUS https://tinyurl.com/CDAsparagus
1 bunch of asparagus, trimmed
2 teaspoons extra virgin olive oil or cooking spray
Salt and pepper to taste

DIRECTIONS:
Preheat grill over medium high.

Drizzle olive oil over asparagus and season with salt and pepper. Use your hands to roll the asparagus around a bit to be sure it is lightly coated in the oils and seasonings.

Pop them on the grill, turning the spears once or twice, just until the thickest part of the asparagus is fork tender. They will take between 5-10 minutes depending on their size. Enjoy!

HERBED FRUIT SALAD RECIPE https://tinyurl.com/CDFruitSalad
2 cups chopped nectarines
2 cups chopped strawberries
2 cups chopped watermelon
1/4 cup each fresh chopped mint + basil
2 tablespoons fresh lime juice
1-2 tablespoons honey

DIRECTIONS:
Pop all the fruit into a nice big bowl. Add in mint, basil, lime juice, and honey and gently toss until well combined. Serve + enjoy.

Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!
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  • Tags: #burger, Burgers, homemade, recipe, veggie
  • Categories: Veggie Vegan Recipe

Comments

asdf says:

Yeah.. The Seven don't deserve you Starlight

SoundW0rm says:

Someone please help- I used regular flour instead of coconut flour and the mixture is just mush. I used roughly half of the quantities for pretty much every ingredient because I only wanted 3 burgers instead of 6… how do I make this mixture stick together?

Liu Corte says:

one of the best burger i ever seen

jimmy cricket says:

if you dont mind me saying would be much better nutritionally using flax meal or chia seed than coconut flour flax meal has much higher protein content for keeping you fuller and also high in omega 3 where is coconut flour is fairly high in calories and no protean to speak of; but its just my preference when i make a vegetarian burger im looking for a high protean hit

A Durrani says:

Hey Danny thanks for sharing healthy superb food as usual. Can we use any other flour like oat flour maybe?

Elizabeth Gary says:

I am advising everyone to use Dr Alaho Olu herbal medicine on YouTube because he helped me cured my Herpes Simplex Virus….

Charanjit Gill says:

I am so happy to watch this
Thank you

REAL VIBES TV says:

So what is a vegan egg chicken a chicken

Peter Johnson says:

Look really nice, can they be frozen?

Sparks says:

any replacment for the quinoa? can I skip it?

Garb Manfred says:

Hi Dany 👍👍👍❤️❤️❤️❤️❤️❤️⭐️⭐️⭐️⭐️⭐️by Carmen

Stefan Stoian says:

how are eggs vegan?

donna sparkle says:

This looks so good!!! I hadn't thought of adding quinoa and coconut flour is a great tip for wetter mixtures. Love it!!! They look fab!

Romana Day says:

Could you make them for me and ship it to me

Michael Azarov says:

what does it mean 1-15ounce can of kidney beans?
How much is it? 1? 15 OZ??

aracely reyes says:

Ésta receta, ponla en español, no pude hacerla!!!

pablin ross says:

Can you fry them? Instead of the oven

Maricela Olivas says:

-Any substitute for the beans

Akash Bissoondial says:

I am Indian and once egg is an ingredient, it is no longer vegetarian.

Chai Jones says:

I’ve been vegetarian for 45 years so I say with some experience, this is an excellent recipe expertly done! Thank you so much!

VD Silva says:

Thanks so much! I added pickled onions. I put sliced red onions and apple cider vinegar into a container.

Dale Mills says:

Sub for the coconut flour? Dad is allergic.

Raymond Texas01 says:

Can you freeze them ? 🙃

HonestInquiry says:

If you have an instant pot or pressure cooker you can cook beets super quick. I add 2 cups water then a steamer basket and hit saute so the water heats up while I'm cutting the beets into 1/2 inch slices, once I've filled the steamer basket with the beet slices I put the lid on and cook high pressure for 9 minutes. Quinoa could be cooked in the liquid below you might have to play around with when you add it but you could definitely get these both done at the same time

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