I’m always on the lookout for new veggie burger recipes. I’m not quite sure what I’m exactly looking out for as so many of them are so similar, but still, I like to browse through the different variations of ingredients they include. I’ve prepared my fair share; some good, some not so good. Overall, I’d say the veggie burger offerings are robust enough to keep me interested.
Today’s recipe is for another veggie burger. The reason I chose to make this one when I found it is that it called for some ingredients I wouldn’t have thought would be included. Shredded beets? That was surprising. Quinoa? I thought maybe rice or something like that. But quinoa sounded good. Walnuts? Okay, I could go with walnuts. There’s nothing wrong with some crunch and additional texture.
Overall, I was surprised with the flavors and success of this burger. The beet coloring actually make it appear as though it was made of meat. I loved the addition of the walnuts and The beets added the necessary moisture and just made the veggie burger look cool. Not to mention, the veggie burger tastes great too. But, like all veggie burgers, you’ll need to cook this one up and eat it immediately or else it’ll dry out. These things tend to do that.
By the way, I had no idea how I was going to take a picture of this thing. I went ahead with the simple view and I think it came out okay.
Makes: 6 Burgers
For the Burger
1 15-Ounce Can Pinto Beans, Mashed
1 1/2 Cups Cooked Quinoa
1 Cup Walnuts, Crushed
1/2 Cup Bread Crumbs
1/2 Cup Red Beet, Shredded
1 Large Egg, Beaten
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Paprika
4 Teaspoons Olive Oil
6 Hamburger Buns
For the Avocado Spread
1 Ripe Avocado, Peeled and Pitted
2 Tablespoons Plain Yogurt
Pinch Ground Black Pepper
1 Teaspoon Red Wine Vinegar
I’d like to thank Hannaford for this recipe. I pulled it from their Fresh resource. This is another good one!
In a large bowl, add the beans, quinoa, walnuts, bread crumbs, beet, egg, garlic, salt and paprika. Mix all these ingredients together as if you were making real hamburgers. Use a big spoon and mix until everything is combined well.
Make the Spread
In a medium sized bowl, add the avocado, yogurt, salt, pepper and vinegar. Mix well until almost smooth.
Cook the Burgers
Warm a large skillet over medium heat. Add the olive oil to the skillet and then divide the burger mix into six portions. Form the burgers and add them to the pan. Then, cook them for approximately five minutes per side. They should be hot and cooked, yet somewhat soft in the centers. When finished, remove the burgers from the pan and turn off the heat.
Plate & Serve
At this point, you can do whatever you want. Place the burgers on the buns and add some spread to each. I chose to add some sliced onion and lettuce to mine, but you can do what you wish, just like regular burgers. Season with salt and pepper and enjoy!
The Final Veggie Burgers
This was a rather painless recipe to put together. After everything is prepped, I’d say you have a rather healthy burger option to cook up. If you decide to give this burger a try, please let me know your thoughts in the comment section below. If you’re reading this via email, you’ll need to click through to the recipe on the website to do that. The link is up at the top of the email, right under the website logo. Thanks for reading!
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