Gluten-Free Vegan Black Bean and Quinoa Veggie Burgers
These Black Bean and Quinoa Veggie Burgers are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based meal that can be prepared in about 15 minutes and is ready to top with your favorite fresh veggies!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Oil-Free | Medical Medium }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the flax egg:
Add all ingredients for the flax egg to a small bowl and whisk together until well combined.
Set aside while you prepare the rest of the recipe.
Prepare the veggie burgers:
Add all ingredients for the veggie burgers to a food processor.
Rewhisk the flax egg and add it to the food processor.
Pulse the ingredients for about 20 long pulses, but take care to not overprocess. Pulse just enough to break down the veggies, walnuts, zucchini and beans into tiny pieces.
Taste and adjust the seasonings to your preference.
Assembly:
Take out a handful of the veggie burger mixture at a time and form it into a "hamburger" shape.
Place the veggie burgers on the prepared cookie sheet.
Bake at 375 degrees Fahrenheit for approximately 30 minutes, flipping them over halfway through.
Serve with your favorite gluten-free bun and toppings (sliced tomatoes, sliced red onions, romaine lettuce leaves, etc.)
Notes
*How To Cook Quinoa: Add 1/2 cup uncooked quinoa + 1 cup water to a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for approximately 15 minutes. Let stand, covered for 5 minutes then fluff with a fork. This will make (1) cup of cooked quinoa needed for the recipe.Zucchini. I used (1) small zucchini to get 1/2 cup diced needed for the recipe.Onion. My favorite onion to use is the red onion variety, but feel free to use your favorite onion. I do not recommend a sweet onion since this is a savory recipe.Chipotle. I like to make these a little spicy so if you don’t like spicy or will serving these to children, feel free to reduce or omit the chipotle powder.Smoked Paprika + Cumin. Adjust these to your preference.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.Pulsing The Mixture. It’s important that you use the “PULSE” feature of your food processor and not the “HIGH” setting. You want to pulse just enough to break the black beans, walnuts, zucchini, and onions into tiny pieces, which is approximately (20) long pulses. If you overprocess the mixture, you’ll end up with a black bean dip!Baking Time: Oven times vary, so make sure they are cooked until they are nice and crispy – very important. Otherwise, they will be a little limp and fall apart.Serving Size: This recipe will make approximately (8) 3-inch veggie burgers. Nutritional information is for (1) veggie burger which is (1) serving.