Best Low Carb Veggie Burger Recipes
A plant-based burger recipe that’s packed with the umami flavor of mushrooms and edamame and holds up nicely to your favorite burger buns. No crumbly burgers here! 100% vegan, gluten free and keto friendly
For this recipe, the primary protein is shelled edamame. The flavor-filled umami goodies are button mushrooms, sautéed onions, tomato paste and mustard. And the binder is a combination of almond flour and psyllium husk.
Now, before you run off and think I’ve flipped my lid with the psyllium husk, it’s easy to buy on Amazon AND is my favorite thing to use in gluten free baking. It replicates that magical chewy thing that gluten does.
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Like in a great pizza crust, or sourdough bread, the little bit of “chew factor” is thanks to gluten. Psyllium husk behaves similarly when cooked and since I wanted to make this a gluten-free veggie burger I used psyllium husk along with almond flour to help hold these babies together. Plus, psyllium is linked to a ton of different health benefits!
And yes, if you clicked through to check it out on Amazon, a big container isn’t cheap, but, a little goes a long way. This recipe only calls for 1 Tbs and the whole 12 oz container will last you a long time. You can use it in recipes like this Seed Bread or Low Carb Buns.
First off, make sure you get the shelled edamame. You’re not looking for the kind in pods like they serve at the Japanese restaurants. You want the kind that are just the beans.
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Per the instructions on the recipe card, you’ll blend the defrosted edamame with chia seeds (yay for Omega 3 fatty acids!), tomato paste, mustard, liquid aminos (or soy sauce or tamari…pick your poison based on your dietary requirements) and water in a food processor.
Mustard-wise, I have made this recipe with both regular yellow mustard and fancy deli style mustard. Both were good. Both mustards worked great. Pick the mustard that makes you happy.
The consistency of this mixture is important for the success of your veggie burgers. It needs to be soft and slightly tacky, but not thin or overly sticky and also not too thick and chunky. Your climate will very much impact how much water to add, so start with the prescribed 1/3 cup and increase the water by the tablespoon full until you get to something like this:
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Another key to this recipe is in finely dicing, nearly mincing, the onion, mushrooms and zucchini that get folded into the edamame base mixture. If the aren’t finely diced enough, they’ll be a little too bulky when you go to form your patties and they won’t hold together quite as nicely.
If knife skills aren’t your thing, you can certainly do a few quick pulses of the mushrooms, onion and zucchini in the food processor by themselves instead. Just make sure to rough chop them first so that they get uniformly diced.
Once you combine the edamame base with the sauteed diced veggies, almond flour and psyllium husk, the mixture to form your patties will look like this:
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I like to use a cafeteria-style scoop to measure out my patties. It helps to start the forming process and it ensures all of the patties are the same size. This recipe makes six four-ounce patties. I like to sprinkle them with a little seasoned salt before baking, just like my Mom did with burgers when I was growing up.
And here they are after being baked for 40 minutes. I flip them at the 20 minute mark to ensure even cooking on both sides.
Veggie burgers do great in the freezer. I personally like to make a double or triple batch of this recipe and package up a dozen of them for the freezer. Having some on hand makes it easier on those nights when you’re asking, “what the heck should I make for dinner?”
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When I’m ready to cook one from frozen, I wrap it in a paper towel and microwave on “defrost” or at 50% power for 2 minutes. Then, I heat a skillet or pan on the stove top over medium heat and crisp it up cooking 3 minutes per side until it’s reheated and crispy on the outside.
I also like to make these patties multipurpose. They do wonderfully crumbled up for things like tacos or in a breakfast scramble. I heat a tablespoon of olive oil over medium heat and add in chopped up pieces of the veggie burger to warm them up and get a little extra crisp on them. They make a regular appearance at our Taco Tuesdays.
A plant-based burger recipe that’s packed with umami flavor from mushrooms and edamame and holds up nicely to your favorite burger buns. No crumbly burgers here!
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Make sure you finely dice, nearly mince, the mushrooms, zucchini and onion for sauteeing so that it makes it easier to hold together when you form the patties. If the dice is too large, the patties will have a hard time sticking together. Psyllium husk is an unusual ingredient, but it’s what helps to hold the patties together. It mimics gluten when used in baking and has a whole host of health benefits. You can order my favorite brand of Psyllium Husk on Amazon or find it at your local health food store. I love to make a double batch and freeze the extras for quick dinners.
Joanie Simon is a food photographer and stylist and family recipe keeper. In addition to The Dinner Bell, Joanie shares photography education at TheBiteShot.com.Low Carb Black Bean Quinoa Bunless Burger: Hearty andsimple withbold flavors and great texture, thisveggie burger recipe makes for a fun to customize meal with your favorite toppings.
Today, I have swapped a couple of regular ingredients for wholesome and hearty ingredients like a black bean quinoa burger patty instead of a regular potato patty, roasted red pepper peanut sauce instead of mayonnaise, lettuce instead of white bread buns, and Mazola® Corn Oil instead of canola oil.
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We love Mazola Corn Oil. It is high in quality, great in taste, and has many other benefits. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
To me, there is nothing more mouthwatering than making burgers during summer, grilling season. Living in Arizona, we enjoy grilling almost year-round. Homemade burgers are a staple in my kitchen and this black bean burger is too!
In any burger, the burger patty is the star. The burger patty should be juicy, delicious and hearty. For this bunless burger recipe, I have made the burger patty with black bean, quinoa, kale, onion, and garlic with a couple of spices like cumin seeds, jalapeños, and salt.
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First, take some oil in a pan, add cumin seeds, onion, garlic, and jalapeños. Saute for a minute. Then add chopped kale and saute again 2 minutes. Let it cool down.
Black beanpatties are such as they fall apart easily when cooking. To help stick together, drain the beans thoroughly to control the amount of moister in the burger patty mixture.
You can shape the black bean burger however large or small you want, but I prefer small burger patties, especially for this bunless burger.
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After shaping them, apply some bread crumbs. I have used homemade fresh bread crumbs made with multigrain bread. You can skip bread crumbs too.
I have grilled them in my cast iron pan, as my son doesn’t prefer aburger that has beencooked directly on the grill. I don’t have an electric grill. Somehow, he doesn’t like that smoky taste in his burgers.You may grill them directly if you like.
Theseburger pattiescan be made ahead of time and frozen. Stack uncooked burger pattiesbetween parchment paper in a freezer-safe container or bag. It stays fresh up to 2 months.
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To make this recipe lighter, I skipped the bun and used lettuce. Choose a good quality, fresh lettuce with big leaves. ice burg lettuce and red leaf lettuce works great.
For toppings, I have used cucumber, tomatoes, pickles, and onions. Be creative with the toppings – mashed avocado, spicy mustard, Sriracha, sautéedmushrooms, corn salsa, mango salsa, different cheeses. You may skip the cheese too.
The sauce is also the main part of any good burger. I love spicy sauce for burgers, so instead of using mayonnaise, I have used homemade spicy roasted red pepper peanut sauce. This sauce is to die for. You guys should try it. It is perfect for anything and everything.You may use your choice of sauce.
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To assemble this Low Carb Black Bean Bunless Burger, first, wash the lettuce. Then put acheese slice, black bean quinoa patty, slices of tomatoes, cucumber slices, some pickle slices, onion slices and finally, some lip-smacking sauce.Wrap the lettuce carefully.
And it’s done! Try this Low Carb Black Bean Bunless Burger recipe and share your experience with us by commenting down below in the comment box.
Low Carb Black Bean Quinoa Bunless Burger - Hearty, Simple, has bold flavors and great texture, Veggie burger recipe which makes for a fun to customize meal with your favorite toppings.
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