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Veggie Burger Patty
[Vegan, Gluten-Free]

Author Bio

Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles,... Read More

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Recipe: The Ultimate Veggie Burger

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Veggie Burger Patty [Vegan, Gluten-Free]

107
2
Dairy Free

I’m going to be honest here. I didn’t think it would actually happen. I have been on the hunt for “the one” veggie burger for years. Years. YEARS! Do you know how many beans, veggies, and other random mix-ins I’d rather not talk about have been wasted in this process? On... Read More

Ingredients You Need for Veggie Burger Patty [Vegan, Gluten-Free]

  • 1/2 cup chickpeas
  • 3/4 cup veggies, fresh or frozen and defrosted (see note above)
  • 2 tablespoons chickpea flour
  • 1 1/2 teaspoons egg replacer plus 2 tablespoons water
  • Salt and pepper, to taste
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How to Prepare Veggie Burger Patty [Vegan, Gluten-Free]

  1. In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture).
  2. Heat a greased or nonstick sprayed skillet over medium high heat.
  3. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture.
  4. Cook for 3-5 minutes, or until golden, and flip.
  5. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.

Notes

One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. This recipe calls for 3/4 cup of veggies, but the sky is the limit to what those could be. You can use veggies that are fresh or frozen and defrosted (measure after defrosting). You can also use a mixture of veggies totaling to 3/4 cup. Let your imagination (and your taste buds) run wild!

Nutritional Information

Per Serving: Calories: 107 | Carbs: 19 g | Fat: 2 g | Protein: 6 g | Sodium: 111 mg | Sugar: 4 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. I make this without the eggs and when it’s done I pitch it in the trash, fry the eggs with a few slices of bacon, add a pinch of salt and pepper, serve it with wheat toast and butter and it is awesome!

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