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In search of a quick and satisfying scrumptious meal without the extra calories? Look no further than these easy veggie burgers. In just minutes, you can whip up a batch of plant-based patties packed with the flavours enjoyed across the country.
These recipes require only a handful of pantry staples and fridge items, yet it delivers big on taste. Follow the simple instructions below to create your own special veggie burgers worthy of any meal.
Spicy Chickpea and Sweet Potato Burger
Ingredients:
- 1 cup cooked chickpeas, drained and mashed
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup finely chopped red onions
- 2 garlic cloves, minced
- 1/4 cup chopped fresh coriander leaves
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red chilli flakes (adjust to your spice level)
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Burger buns and toppings of your choice
Instructions:
1. In a large mixing bowl, combine the mashed chickpeas, mashed sweet potatoes, chopped onions, minced garlic, and fresh coriander leaves.
2. Add curry powder, cumin powder, smoked paprika, red chilli flakes, salt, and black pepper. Mix well until all the flavours are evenly distributed.
3. Gradually add breadcrumbs to the mixture until it becomes thick enough to form patties that hold their shape.
4. Shape the mixture into burger patties and place them on a parchment-lined tray. Refrigerate for about 30 minutes to firm up.
5. Heat olive oil in a pan over medium heat. Cook the patties for 4-5 minutes on each side until they turn golden brown and crispy.
6. Serve the spicy chickpea and sweet potato burgers in burger buns with your favourite toppings, such as lettuce, sliced tomatoes, and a dollop of yoghurt sauce.
Lentil and Mushroom Burger
Ingredients:
- 1 cup cooked lentils, drained and mashed
- 1 cup finely chopped mushrooms
- 1/2 cup grated carrots
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons vegetable oil
- Burger buns and toppings of your choice
Instructions:
1. In a large mixing bowl, combine the mashed lentils, chopped mushrooms, grated carrots, chopped celery, and green onions.
2. Add minced garlic, dried thyme, dried oregano, soy sauce, tomato paste, salt, and black pepper. Mix thoroughly to ensure all the ingredients are well incorporated.
3. Gradually add breadcrumbs to the mixture until it becomes thick enough to form patties that hold their shape.
4. Shape the mixture into burger patties and place them on a tray lined with parchment paper. Chill in the refrigerator for about 20 minutes to firm up.
5. Heat vegetable oil in a skillet over medium heat. Cook the lentil and mushroom patties for 4-5 minutes on each side until they are nicely browned and crispy.
6. Serve the lentil and mushroom burgers in burger buns with your favourite toppings, such as sautéed onions, avocado slices, and a drizzle of balsamic glaze.
Quinoa and Black Bean Burger
Ingredients:
- 1 cup cooked quinoa
- 1 cup cooked and mashed black beans
- 1/2 cup grated zucchini
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Burger buns and toppings of your choice
Instructions:
1. In a large mixing bowl, combine the cooked quinoa, mashed black beans, grated zucchini, chopped red bell pepper, and fresh parsley.
2. Add ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well to ensure all the ingredients are evenly combined.
3. Gradually add breadcrumbs to the mixture until it becomes thick enough to form patties that hold their shape.
4. Shape the mixture into burger patties and place them on a tray lined with parchment paper. Refrigerate for about 30 minutes to firm up.
5. Heat olive oil in a pan over medium heat. Cook the quinoa and black bean patties for 4-5 minutes on each side until they turn golden brown and crispy.
6. Serve the quinoa and black bean burgers in burger buns with your favourite toppings, such as guacamole, pickles, and a sprinkle of nutritional yeast for a cheesy touch.
These nutritious veggie burgers make the perfect weeknight dinner or weekend lunch. The combination of spices like cumin, coriander and chilli powder infuse the patties with authentic Indian flavour, while the assortment of veggies ensures the burgers are hearty and filling. We hope you and your loved ones enjoy this quick and easy veggie burger recipe as much as we do.
