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Recipe: Perfect Vegan Veggie Burgers

Authoradmin
DifficultyBeginner

You won't miss the meat in these delicious, hearty vegan burgers. Filled with protein and great for you!

This Perfect Vegan Veggie Burgers recipe is so delcious & I promise you won't miss the meat! MarlaMeridith.com #recipe #meatlessmonday #vegan #burger
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 '--for the burgers
 1 cup toasted pecans
 1 (15 ounce) can black beans, drained and rinsed
 1 cup minced mushrooms
 1 cup panko bread crumbs
 1 cup minced red onion
 1 cup cooked brown rice
 3 tbsp ketchup
 juice from 1/2 lime
 1 tbsp soy sauce or tamari
 1/2 tsp freshly ground black pepper
 1/2 tsp garlic powder
 pinch of salt
 2 tbsp olive oil, divided
additional
 5 buns
 lettuce
 sliced tomato
 pickles
 and sliced onion
1

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.

2

Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.

3

In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don't want this mix to be totally smooth.

4

With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.

5

Serve on buns and any toppings you love.

Ingredients

 '--for the burgers
 1 cup toasted pecans
 1 (15 ounce) can black beans, drained and rinsed
 1 cup minced mushrooms
 1 cup panko bread crumbs
 1 cup minced red onion
 1 cup cooked brown rice
 3 tbsp ketchup
 juice from 1/2 lime
 1 tbsp soy sauce or tamari
 1/2 tsp freshly ground black pepper
 1/2 tsp garlic powder
 pinch of salt
 2 tbsp olive oil, divided
additional
 5 buns
 lettuce
 sliced tomato
 pickles
 and sliced onion

Directions

1

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.

2

Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.

3

In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don't want this mix to be totally smooth.

4

With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.

5

Serve on buns and any toppings you love.

Recipe: Perfect Vegan Veggie Burgers

~ Marla Meridith

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