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- 1 can (15 oz) black beans, drained and rinsed - 1 cup cooked quinoa - 1 carrot, grated - 1 small zucchini, grated and excess moisture squeezed out - 1/2 cup breadcrumbs (or gluten-free alternative) - 1/4 cup finely chopped red onion - 2 cloves garlic, minced - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil (for frying) I love using black beans as the base for my veggie burgers. They add great flavor and protein. Quinoa also brings a nice nutty taste and helps the patties stick together. Grating carrots and zucchini gives a fresh crunch. When adding breadcrumbs, they help hold the mixture firm. You can use gluten-free options if needed. The red onion and garlic add depth to the flavor. I always use soy sauce for that umami kick. Seasonings like cumin, smoked paprika, and chili powder bring warmth and spice. Don't forget to add salt and pepper to taste. Lastly, you'll need olive oil for frying. It helps to get that crispy outside on your patties. This mix of ingredients creates a tasty, hearty veggie burger. You can follow the full recipe for more detailed steps. Start by mashing the black beans. Take one can of black beans. Drain and rinse them well. Use a fork or a potato masher. You want them mostly smooth but leave some chunks for texture. Next, add in the cooked quinoa. Quinoa brings a nice bite. Now, grate one carrot and one small zucchini. Make sure to squeeze out any extra moisture from the zucchini. Add these to the bean mixture. Don’t forget to add 1/4 cup of finely chopped red onion and 2 cloves of minced garlic. Now, mix in the seasonings. Add 1 tablespoon of soy sauce, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Season with salt and pepper to taste. Lastly, stir in 1/2 cup of breadcrumbs. The mixture should hold together well. If it feels too wet, add more breadcrumbs. Once your mixture is ready, divide it into 6 equal portions. Take each portion and shape it into a patty. Make a slight indentation in the center of each patty. This helps prevent puffing while cooking. Now, it’s time to cook! Heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil is hot. Carefully place the patties in the skillet. Cook them for about 4-5 minutes on each side. You want them golden brown and slightly crisp. After cooking, remove the patties from the skillet. Let them rest on a paper towel for a minute before serving. You can find the full recipe for these delightful veggie burger patties to enjoy! To make veggie burger patties that hold together, balance wet and dry ingredients. Start with black beans and quinoa for moisture. Use breadcrumbs to absorb extra liquid. If your mix feels too wet, add more breadcrumbs until it forms a nice ball. This keeps your patties from falling apart when you cook them. Make small indentations in the center of each patty to help them cook evenly. You can cook your patties in different ways. Pan-frying gives a nice crisp on the outside. Heat olive oil in a skillet and cook each side for about five minutes. Baking is another option. Preheat your oven to 375°F and bake for 20 minutes, flipping halfway through. If you like, you can also use a grill or air fryer. Both methods can add great flavor and keep them healthy. Adding herbs and spices can take your veggie burgers to the next level. Try mixing in fresh cilantro, parsley, or even basil for a fresh taste. You can also experiment with spices like garlic powder or onion powder. For even more flavor, consider marinating the patties before cooking. A simple mix of soy sauce and lime juice can add a zesty kick. Check the Full Recipe for more ideas on enhancing your veggie burgers! {{image_2}} You can switch up the beans for more flavor. Try chickpeas or lentils. For grains, use couscous or brown rice. You can also add nuts or seeds for a crunch. Chopped walnuts or sunflower seeds work great in the mix. Want some heat? Add chopped jalapeños for a spicy kick. If you prefer a Mediterranean vibe, mix in crumbled feta and chopped olives. These changes add fun flavors to your patties. To make your patties gluten-free, use gluten-free breadcrumbs. You can find these at most stores. If you want them vegan, swap cheese for a plant-based option. Nutritional yeast gives a cheesy flavor without any dairy. Explore these variations to make your veggie burger patties truly your own. For the full recipe, check out the link provided! Store your cooked veggie burger patties in the refrigerator. Place them in an airtight container. They will stay fresh for about 3 to 5 days. If you want to keep them longer, freezing is a great option. Wrap each patty in plastic wrap, then place them in a freezer bag. This helps to prevent freezer burn. They can last for up to 3 months in the freezer. When reheating your patties, use a skillet for best results. Heat the skillet over medium heat and add a little oil. Place the patties in the skillet and cook for about 3 minutes on each side. This helps to keep them crispy. You can also use the oven. Preheat your oven to 350°F (175°C) and bake for about 10-15 minutes. This method is great for keeping the texture and flavor intact. Cooked veggie burger patties last about 3 to 5 days in the fridge. If they smell off or have a slimy texture, they are spoiled. Always check for signs of spoilage before eating. If you freeze them, they can last up to 3 months. But, they are best eaten sooner for the best taste. To bind your veggie burger patties, you need the right mix of ingredients. Here are some tips: - Use mashed black beans as a base. They add moisture and stickiness. - Add cooked quinoa for texture and protein. - Breadcrumbs help absorb excess moisture. Adjust the amount if your mix is too wet. - Make indentations in the patties. This helps them keep shape while cooking. Yes, you can make the patties ahead of time. Here’s how: - Form the patties and place them on a plate. - Cover the plate with plastic wrap. Store it in the fridge for up to 24 hours. - You can also freeze the patties. Lay them on a baking sheet first. Once frozen, transfer them to a freezer bag. They last up to three months. There are many tasty sides and toppings for your veggie burgers. Here are some ideas: - Serve with sweet potato fries or a fresh salad. - Top the patties with avocado, lettuce, and tomato. - Add a slice of cheese or a dollop of spicy mayo. - Garnish with fresh herbs for a pop of flavor. Veggie burger patties offer several health benefits: - Black beans provide protein and fiber, helping keep you full. - Quinoa is a complete protein and rich in vitamins. - Carrots and zucchini add vitamins and minerals. - This meal is lower in fat than traditional burgers. - It supports heart health with plant-based ingredients. For a full recipe, check out Sassy Homemade Veggie Burger Patties. Homemade veggie burger patties are easy and fun to make. You learned about the key ingredients like black beans and quinoa. We discussed how to prepare, shape, and cook the patties for the best flavor and texture. With tips on variations and storage, you can enjoy this meal anytime. These patties also offer great health benefits. Get creative with flavors and enjoy your homemade veggie burgers!

Homemade Veggie Burger Patties

Discover the joy of cooking with these sassy homemade veggie burger patties! Bursting with flavor from black beans, quinoa, and fresh veggies, these patties are not only delicious but also easy to make. Perfect for a hearty meal any night of the week, they can be customized with your favorite toppings. Don’t miss out on this tasty recipe; click through to explore how to whip up your own sassy veggie burgers today!
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Ingredients
  

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

1 cup cooked quinoa

1 carrot, grated

1 small zucchini, grated and excess moisture squeezed out

1/2 cup breadcrumbs (or gluten-free alternative)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Instructions
 

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

    Add the cooked quinoa, grated carrot, grated zucchini, chopped red onion, and minced garlic to the beans. Mix until well combined.

      Stir in the breadcrumbs, soy sauce, cumin, smoked paprika, chili powder, salt, and pepper until everything is evenly distributed. The mixture should hold together when pressed; if it's too wet, add a little more breadcrumbs.

        Divide the mixture into 6 equal portions and form each into a patty, making slight indentations in the center to prevent puffing during cooking.

          Heat olive oil in a large skillet over medium heat. Carefully place the patties in the skillet once hot; cook for about 4-5 minutes on each side or until golden brown and slightly crisp.

            Once cooked, remove the patties from the skillet and let them rest on a paper towel for a minute before serving.

              Prep Time: 20 min | Total Time: 30 min | Servings: 6

                - Presentation Tips: Serve these veggie patties on toasted whole grain buns with your favorite toppings, such as avocado, lettuce, tomato, and a dollop of spicy mayo or a slice of cheese. Garnish with fresh herbs for an added touch!