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- 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1/2 cup breadcrumbs (whole wheat or gluten-free) - 1/2 cup corn kernels (fresh or frozen) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 2.5 tablespoons water) - 2 tablespoons olive oil (for frying) Using these ingredients, you create a tasty and healthy veggie burger. The quinoa gives a great texture. The black beans add protein and fiber. Corn adds sweetness, while the onion and garlic provide bold flavor. The spices are important for depth. Salt and pepper enhance all the tastes. If you want to keep it vegan, just use a flax egg. This swap keeps the patties held together. The olive oil will help fry them. You can also bake them if you prefer less oil. This list makes it easy to gather what you need. Check your pantry first, as many items may already be there. For the full recipe, refer to the Ultimate Homemade Veggie Burger Patties. Enjoy your cooking! First, you need to mash the black beans. Use a fork or potato masher. Aim for a mostly smooth texture but leave some bits for crunch. Next, grab a large mixing bowl. Combine the mashed beans with the cooked quinoa, chopped red onion, minced garlic, corn kernels, and breadcrumbs. Add in the spices: cumin, smoked paprika, chili powder, and a sprinkle of salt and pepper. Mix everything until it is well blended. If you are using an egg, beat it in a separate bowl. Add it to your mix. For a vegan option, make a flax egg by mixing one tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to gel, then mix it in. Now it’s time to shape the mixture. Take a handful and form it into a patty. You can choose the size you like, but aim for uniformity. This helps them cook evenly. Use a kitchen scale if you want to be precise. Aim for about 4 ounces per patty. Make sure your patties are about 1-inch thick. This thickness gives them a good balance of crispiness and tenderness. Heat two tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, carefully place in the patties. Cook them for about 4-5 minutes on each side. You want them golden brown and crispy. If you find they are sticking, let them cook a bit longer before flipping. This method gives you a great texture. Enjoy serving them warm on buns, topped with fresh veggies or sauces. For the full recipe, check the section above. To get the right texture in your veggie burger patties, you must balance moisture and dryness. If your mix is too wet, the patties may fall apart. If too dry, they can be tough. Use breadcrumbs wisely; they soak up moisture and help bind the mixture. The egg or flax egg acts as a glue, holding everything together. Herbs and spices can make your veggie patties burst with flavor. Use fresh herbs like parsley or cilantro for a bright taste. Cumin, smoked paprika, and chili powder add warmth and depth. Feel free to swap in your favorite spices. Add chopped jalapeños for heat or a dash of soy sauce for a savory kick. You can cook your patties in several ways. Baking them at 375°F takes about 20-25 minutes. Grilling adds a nice char, taking around 5-6 minutes per side. Air-frying is a quick option, cooking them for about 12-15 minutes at 375°F. Each method gives a unique flavor and texture. Choose what suits your kitchen best. {{image_2}} You can swap beans or grains in your burger mix. Try chickpeas or lentils for a different taste. Each legume brings its own flavor and texture. You can also use cooked brown rice in place of quinoa. This gives you another tasty option. For added crunch, nuts and seeds work well. Chopped walnuts or sunflower seeds add a nice bite. This small change makes your veggie burgers even more exciting. Mix in vegetables or cheeses to boost flavor. Grated carrots or diced bell peppers add sweetness and moisture. You can also try feta cheese for a salty kick. Explore regional flavors by adding spices. For a Mediterranean twist, use oregano and sun-dried tomatoes. For a Mexican flair, add cumin and jalapeños. These variations keep your burgers fresh and fun. You can adapt the recipe for various diets. For a vegan option, use a flax egg instead of a regular egg. This works great as a binder. If you need gluten-free patties, choose gluten-free breadcrumbs. You can also use oats as a substitute. For low-carb versions, skip the breadcrumbs entirely and add more veggies. This keeps the burger tasty and light. Making these adjustments ensures your veggie burgers fit any diet. Enjoy crafting your perfect homemade veggie burger! You can find the Full Recipe for guidance. To keep uncooked patties fresh, use a few simple steps. Wrap each patty in plastic wrap. Place them in a flat container or a resealable bag. This method prevents them from sticking together. Store the patties in the fridge for up to three days. If you want to keep them longer, freeze them for up to three months. Just remember to label the bag with the date. This way, you know how long they’ve been stored. When you have cooked patties left, store them properly to keep their taste and texture. Let them cool down to room temperature before storing. Place them in an airtight container. You can also use parchment paper between patties to avoid sticking. For reheating, use a skillet or oven to keep them crispy. Avoid using the microwave, as it can make them soggy. Cooked patties will last in the fridge for about four days. Making patties in advance can save you time during the week. You can prepare a batch and store them in the fridge. This way, you have quick meals ready to go. Pair the patties with a salad or whole grain for a balanced meal. You can also slice them up and add them to wraps or bowls. Another idea is to load them with toppings like salsa or avocado for a tasty twist. With these tips, you'll enjoy homemade veggie burgers any day! To help your veggie burger patties stick well, use a good binding agent. I recommend adding breadcrumbs and an egg or a flax egg. The egg acts like glue, keeping everything together. If the mixture feels too wet, add more breadcrumbs. If it's too dry, try adding a bit of water or vegetable broth. Mix well and let the mixture sit for about 10 minutes before shaping it into patties. This will help all the ingredients bond better. Yes, you can make these patties ahead of time! Just prepare the mixture and shape it into patties. Then, place them on a baking sheet lined with parchment paper. Cover the sheet with plastic wrap and store it in the fridge for up to 24 hours. You can also freeze the uncooked patties. Just stack them with parchment paper in between and store them in a freezer bag. They can last up to three months in the freezer. Toppings can make your veggie burger shine! I love adding fresh lettuce, ripe tomato slices, and creamy avocado. You can also try pickles or sliced red onion for some crunch. For sauces, a tangy yogurt or vegan mayo works great. You can even add cheese, like feta or cheddar, if you want a savory kick. Mix and match to find your favorite combo! Cooked veggie burger patties can last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. If you want to reheat them, just pop them in the microwave or warm them up in a skillet. Make sure they are heated all the way through before serving. Always check for any off smells or changes in texture before eating leftovers. This article covered a simple veggie burger recipe. We discussed the key ingredients, step-by-step instructions, and tips for perfect patties. You learned how to add flavors, try different variations, and store your burgers for later. With these insights, you can create a tasty and satisfying meal. Enjoy making your veggie burgers and share them with friends and family!

Homemade Veggie Burger Patties

Create delicious and healthy meals with ultimate homemade veggie burger patties that everyone will love! This easy recipe combines black beans, quinoa, and spices for a flavorful twist on the classic burger. Perfect for lunch or dinner, these patties are simple to make and can be customized with your favorite toppings.
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Ingredients
  

1 cup cooked quinoa

1 can (15 oz) black beans, rinsed and drained

1/2 cup breadcrumbs (whole wheat or gluten-free)

1/2 cup corn kernels (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 2.5 tablespoons water)

2 tablespoons olive oil (for frying)

Instructions
 

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

    Add the cooked quinoa, chopped red onion, minced garlic, corn kernels, breadcrumbs, cumin, smoked paprika, chili powder, and salt and pepper. Mix until well combined.

      If using an egg, beat it in a separate bowl and then mix it into the veggie mixture. If using a flax egg, combine the ground flaxseed and water in a small bowl and let it sit for about 5 minutes until it forms a gel, then mix it in.

        Form the mixture into 6-8 burger patties, depending on your desired size.

          Heat olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, until golden brown and crispy.

            Serve on burger buns with your favorite toppings such as lettuce, tomato, avocado, or a dollop of yogurt or vegan mayo.

              Prep Time: 20 min | Total Time: 30 min | Servings: 6-8 patties

                - Presentation Tips: Serve the burgers on toasted whole grain buns with colorful toppings and a side of sweet potato fries for a vibrant plate. Add a sprinkle of fresh herbs like cilantro or parsley for a finishing touch!