If you’re loving BBQ season, but not a fan of the traditional beefy patties you’re finding on the grill, this easy veggie burger recipe might be your perfect solution!
I am not a vegetarian, but I am always a fan of a plant based alternative when there is one available. I also have become quite the veggie burger connoisseur over the years and have had my fair share of good ones and bad ones. Nothing makes me sadder than a bummer of a veggie burger. What if that was a healthy hopefuls’ first go at a meatless option? And it sucked? No flavor, creepy texture, bad aftertaste? What a bummer for cows everywhere because they may never try another one again!
Eat. Drink & be Skinny’s Easy Veggie Burger Recipe
So here’s my solution. I took ideas from the best of the burgers I’ve tried and mixed it in with a few tricks of my own. I have this sweet potato hummus as a recipe in my 21-Day Kick Start to Healthy Living: Color Yourself Skinny and it is kind of the base of these burgers too. These are seriously so easy, aside from roasting the sweet potatoes, which you can do well in advance, these are ready in like 15 minutes. And they are YUMMY! You can serve on a traditional bun if you want, but I’ve found that most veggie burgers are pretty starchy already, so I prefer to serve them on a bed of spinach with a little red quinoa and black beans. Saves you the extra processed flour and adds bonus vitamins and minerals.
- 1 cup cooked Garbanzo Beans
- 2 tsp Tahini
- 1 tsp Garlic Salt
- 2 cups Roasted Sweet Potatoes
- 1 Egg
- 1 T Olive Oil
- 1/4 cup Corn Meal
- 12 cups Spinach
- 2 Tbsp Rice Vinegar
- 1/2 cup cooked Quinoa
- 1/2 cup cooked Black Beans
- Preheat oven to 400. Wash and sweet potatoes into small bites (1/4 – ½”) You can peel them if you’d like, but I didn’t and I liked the extra texture, not to mention nutrition. Cover a baking sheet with spray oil and roast potatoes for 20-25 min until very soft. Turn halfway through.
- Drain and dry the garbanzo beans and place in food processor with tahini and garlic salt. Add to a large bowl.
- When sweet potatoes are fully cooked, remove from oven and mash with a potato masher and add to the large bowl with the garbanzo bean mixture.
- Mix egg in a small bowl and add to mixture and mix until well combined.
- Divide into 6 equal portions.
- Add corn meal to a shallow dish and spread evenly.
- Take one ball of patty mixture and flatten to your desired burger shape. Then coat both sides lightly with corn meal.
- In a skillet, heat oil. Add each patty and cook for 2-3 min on each side.
- In another large bowl add spinach, black beans and quinoa and drizzle with a little rice vinegar.
- Plate the salad and top with veggie burger, serve and enjoy!
Nutrition: This recipe serves 6 with a 2 cup spinach salad per serving! Each meal has less than 350 caloires, almost 16 grams of protein and 13 grams of fiber making them heart healthy and satisfying. You can also count on 150% of your daily vitamin A, 14% calcium and 46% of your iron! And all cows were spared 🙂
So next time you’re headed to burger-ville and you have the opportunity to introduce a plant based option – I suggest you give these little guys a try and let me know what you think!
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