I don’t know about you, but I have a secret love for veggie burgers. It all started in Denton at my favorite burger place of all time, LSA Burger. It’s where we celebrated my 21st birthday, and it’s the restaurant I ALWAYS ask to go to when we’re in Denton. They have some of the most delicious burgers I’ve ever had, and their veggie burger is at the top of my list. Now every time I go there, that’s what I order, and every time it’s amazing.
So when thinking of a fun lunch recipe for this week, naturally veggie burgers came to mind. I knew I would never be able to do a suitable copy cat version of the LSA one, but I incorporated some of the same flavors, and y’all… this burger is AMAZING. I’ve tried making black bean burgers before, but they never turned out the way I wanted. This time around I did some research, figured out the consistency I needed and methods to follow in order to have an A+ veggie burger. I am SO happy with how this one turned out! It’s moist, holds its shape, doesn’t crumble apart, and has some bright and bold flavors that I love. I know these burgers will be a regular lunch item to meal prep from now on.
During my “research” I found that a food processor was exactly what I needed in order to be successful with my burgers. This little machine ground up my beans, mixed all the veggies and other ingredients together, and saved me from all the trouble of hand smashing everything. #genius
The food processor helped my patty have enough moisture to hold together, and by pulsing it, I was able to keep some of the integrity of the carrots and zucchini, adding a variety of texture to my patty. The finishing touch was some mashed sweet potato that worked as a binder and added some vitamins and minerals to my burger. The final product: amazing.
For the flavor, I used some chipotles in adobo sauce, which is one of my favorite ways to add a little bit of spice and smokiness to my meals. With some cumin, paprika, onion powder, salt, and pepper, my burgers had the perfect southwestern style flavor that I LOVE.
When assembling my burger, I used some pita bread I picked up at Costco (the samples got me… shocker, right?!). I stuffed the pita with ricotta cheese, baby spinach and kale, and was good to go! These also work great on regular buns with some iceberg lettuce, tomato and cheese. It’s all up to you on the way you want to assemble your burger!
If you aren’t planning on eating all the patties in a week, they freeze really well, and will last up to 3 months in the freezer. Just pull ’em out of the freezer and either heat up in the microwave or toaster oven to enjoy right away, or let them defrost in the fridge to grab and go for lunch! These burgers are a great addition to your meal prep, that’s for sure.
- 1 can black beans, drained and rinsed
- 1/2 cup grated carrot
- 1 cup grated zucchini
- 1 tsp minced garlic
- 3/4 cup bread crumbs
- 1 egg white
- 1/2 cup corn
- 1 cup mashed sweet potato
- 2 Tbsp chipotles in adobo sauce, finely chopped
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- In a food processor, pulse together the beans, carrot, zucchini and garlic until mostly incorporated (leaving some of the beans whole). Scoop into a medium sized mixing bowl and set aside.
- In a small mixing bowl, stir together the bread crumbs and egg white with a fork until a dry paste has formed.
- Add this paste, the corn, sweet potato, chipotle peppers and seasoning to the bean and veggie mixture. Mix until evenly combined.
- Heat a cast iron skillet (or non stick skillet) on medium heat. Spray with olive oil.
- Form the veggie burger mixture into patties and place in the hot pan. Cook for 3-5 minutes on each side, until they are browned and have formed a slight crust.
- Remove from the pan and cool on a wire rack.
- To store, place the burgers in an airtight container for up to a week in the fridge, or 3 months in the freezer!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried making a veggie burger before?
What is your favorite burger restaurant?