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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Yeah.. The Seven don't deserve you Starlight
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?
one of the best burger i ever seen
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
Hey Danny thanks for sharing healthy superb food as usual. Can we use any other flour like oat flour maybe?
I am advising everyone to use Dr Alaho Olu herbal medicine on YouTube because he helped me cured my Herpes Simplex Virus….
I am so happy to watch this
Thank you
So what is a vegan egg chicken a chicken
Look really nice, can they be frozen?
any replacment for the quinoa? can I skip it?
Hi Dany 👍👍👍❤️❤️❤️❤️❤️❤️⭐️⭐️⭐️⭐️⭐️by Carmen
how are eggs vegan?
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!
Could you make them for me and ship it to me
what does it mean 1-15ounce can of kidney beans?
How much is it? 1? 15 OZ??
Ésta receta, ponla en español, no pude hacerla!!!
Can you fry them? Instead of the oven
-Any substitute for the beans
I am Indian and once egg is an ingredient, it is no longer vegetarian.
I’ve been vegetarian for 45 years so I say with some experience, this is an excellent recipe expertly done! Thank you so much!
Thanks so much! I added pickled onions. I put sliced red onions and apple cider vinegar into a container.
Sub for the coconut flour? Dad is allergic.
Can you freeze them ? 🙃
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