For two years I have been trying to find a recipe for veggie burgers that doesn’t fall apart. I had tried tofu, beans, sprouts, you name it, and every time the burger would crumble to pieces in the frying pan. The moment I put these burgers together I knew they would not only hold up to the frying pan, but would hold up to the grill. Hayley at Buff Chickpea knew what she was talking about when she said this was the only veggie burger a cook would need. While I didn’t follow the recipe to a T, it is basically the same recipe.
Beans are so cheap – at less than $1 a bag, these burgers cost pennies to make.
These were so good that not only did Jason have two for lunch (working out is making him eat like he is back in college doing two-a-days for football) but asked about making more for his lunches in the coming weeks. When I made the recipe I made enough for 10 veggie burgers. These could be cooked first and then frozen for an easy reheat or frozen first, thawed out and then cooked for a fresh burger. It is really up to what you’d like to do – save time now and cook them later or cook them now and save time later. I made them at 8pm on a Sunday night before having to get up at 4:15 to the run the next morning, so I opted for the later.
– 1 pound bag of chickpeas soaked, boiled, and drained (make sure they are cooled completely before using if you do this all in the same day)
– 1 pound bag of great northern beans, soaked, boiled, and drained
– 1 jar roasted red peppers, drained
– 1 bunch of green onions
– 1 TBSP diced garlic
– 1 TBSP chopped fresh basil
– 4 large eggs
– 1 1/2 cup ground flax seed
– 3/4 cup ground whole wheat bread crumbs
– salt and pepper as desired
*I am terrible at following recipes, so I recommend using your judgement with these. I believe I recall how much of each item I used, but I could be wrong. If the burgers are too wet, at more grains. If they are too dry, add some olive oil or an extra egg.
1. Place half the beans in a blender for food processor. Add half of the red peppers, onions, garlic, and basil. Add 2 eggs and blend on medium until a semi-smooth consistency.
2. Remove from blender and set into a big bowl. Add half the flax seed and bread crumbs. Mix well and let sit.
3. Repeat with the remaining ingredients.
4. Once blended, add to the bowl and add the remaining flax seeds and bread crumbs. Mix well and let stand for 5 minutes.
5. Spray wax paper with cooking spray. Form burgers with your hands and place onto the wax paper. Repeat until all of the mixture is used up.
6. If freezing, set in the freezer like this and let harden over night. In the morning, remove from wax paper and place in a freezer bag. When you decide to cook them, let them thaw out first to prevent from over cooking the outside.
7. If cooking immediately, heat oil in a skillet or heat a grill. If grilling, spray the grill grate with cooking spray for grilling to prevent sticking (we forgot to do this and lost some on the grate). Cook for about 5 minutes on each side, or until the center is 165F (this has eggs in it, so make sure it is cooked all the way).
They may be a little dry if you freeze them and then cook them, but I just added some Olive Oil Mayo and a slice of Sharp Cheddar made with 2% milk. Eat them with a delicious homemade hamburger bun and you’ll wonder why you didn’t think of this sooner.