These burgers will definitely become your go-to veggie burger recipe. The patties are easily adaptable for any vegetable or beans you have on hand. Plus, if you have a food processor, there is almost no cutting required! You can literally pull these burger patties together within 5 minutes. And they have pretzel buns. Need we say more?
Easy Veggie Burger With Pretzel Buns [Vegan]
For the Patties:
- 2 stalks of celery
- 2 carrots
- 1 pack of Cremini mushrooms
- 2 medium yellow onions
- 4 cloves of garlic
- 1 whole sweet potato baked, skinned, and mashed roughly
- 1 can of bean of choice, rinsed
- 1 flax egg (mix 1 tablespoon ground flax seeds with 3 tablespoon water)
- 2 tablespoons tomato paste
- 2 cups oat flour
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
For the Pretzel Buns:
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons salt
- 1 1/4 cups luke warm water
- 3 tablespoons vegan butter
- 4 cups of water
- 3 tablespoons baking soda
- Coarse salt for topping
Start by preparing the bun mixture by combining the dry ingredients; flour, yeast, and salt.
Mix the wet ingredients; water and melted butter and mix well.
Add wet ingredients to the dry ingredients.
Mix well and knead for a few minutes until the dough is elastic.
Let rise for 60 minutes in a large bowl, while covered, in a warm spot of your house.
When the buns are rising, prepare your burger patties.
Make one flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of cool water and let stand for 10 minutes.
Make some oat flour by placing 2 cups of oats in a food processor and processing it until it becomes a flour, place it in a large mixing bowl.
Then place the celery, carrots, mushrooms, onions, and garlic in a food processor and process by using the pulsing function. You want the mixture to be all equal sized small pieces, about the size of a grain of rice or a bit bigger. Place the vegetable mixture in the same bowl as the oats.
Repeat the last step with the black beans only, you can keep the beans a bit bigger than the vegetables. Place the bean mixture in the same bowl as the other ingredients.
Add in the flax egg, tomato paste, salt, chill powder, cumin powder, paprika, black pepper, and mix well.
Using a 1/2 cup measuring cup, scoop the mixture into your hand and form a patty, then place on a non-stick baking sheet or on a baking sheet line with parchment paper.
Place in a oven at 375°F and cook for 15 minutes, then flip and cook for another 10-20 minutes.
Once the pretzel bun dough has risen, knead it for one minute and divide it into 10 equal portions.
Dust your hands with flour and form them into a bun shape, keeping one hand under the roll to act as the flat surface and shaping the top into a dome shape with your other hand.
Cover all the buns and let rise for 20 minutes.
Take the patties out of the oven and set your oven to 400°F.
Bring the water to a boil and add in baking soda. Be careful for spills.
Gently drop one or two buns at a time into the boiling water and let cook for 1 minute. After the minute, take them out and place them onto a non-stick baking sheet or parchment paper.
Bake for 15 minutes.
While the buns are baking, whip up the spicy mayo my combining the vegan mayo, lemon juice, cayenne, and chill powder in a small bowl.
Dress the burgers with your toppings of choice!