Pan fry for about 2-3 minutes a side until they have nicely browned or bake in a 400 degree oven for about 10 minutes a side. But you can likely google it to get that information! I tried these are they are sooooooo good. I have made this recipe several times and it is always amazing. I don’t know what I did wrong but these turned out way too mushy no matter how long I cooked them! They look very delightfull. Quite keen to try these as I’m hoping that the beet will help the burger to hold onto some juiciness. He likes a strong flavor and next time I’ll include some type of salsa for him. Heaven!!!! But any bread or roll would work, too. Considering these for 7/4 BBQ and wondering if I can make mixture on 7/3 and bake when guests arrive on 7/4. I should have read through the questions before I posted mine. However, I don’t have any quinoa at the moment since they are rather expensive and I find them rather unneccesary to add to my diet. I made 1/2 the recipe as directed for freezing, and the other half I crumbled into a pan with olive oil on med/high heat, tossing every few minutes until the mixture formed crumbles. I suspect the problem is not enough protein to bind the burger stuff together. What we love most about a balanced whole food plant-based diet is that we don’t need to miss out on anything, we just recreate our favorite meals in a much healthier way! A little worcestershire can help with moisture, too! And since product formulations change, check product labels for the most recent ingredient information. (Although I might need to invest in a food processor for next time. Sometimes I used different kinds of beans (whatever I have on hand) like chickpeas or white beans. Bake for 15 minutes, then flip over and bake for 15 more minutes. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Is this 1/2c measurement meaning before or after it has been grounded into walnut meal? I’m always on the look for a good veggie-burger and these look amazing! He was happy :). I’m going to give that a try next time I make these. ;). I didn’t change anything. Loved, loved, loved them! We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. We topped with sautéed onions with a spicy mustard. I just want to make sure I’m not going crazy. Thanks bundles. Hi Ann, it seems like they could use a little more moisture. I recently moved in with my boyfriend, who grew up with meat as the staple of his diet; but somehow he’s open to trying all of my vegan creations. Yes, you can freeze the patties by baking them for only 15-20 minutes, letting them cool and wrapping them in parchment paper. Is there a substitute for the mushrooms? Serve on small buns or atop mixed greens with desired toppings. Hi, Ever since a head injury earlier this year I can’t stomach the taste (or smell) of meat and am on the hunt for new vegetarian recipes. Aquafaba. I made him two burgers since his complaint about vegan food is the stereotypical “not enough protein” phrase. Hope that helps! It’s a bit expensive, but I’ve been wanting to try new things so I bought it anyways. These were delicious! These were delicious! Oh, and that ketchup- killer. Breadcrumbs – gluten-free if desired. so this is perfect timing. We are so glad you enjoyed them! I’ll make these for sure! This recipe will be my go-to recipe from now on to make my own veggie burgers! Hope that helps! Maybe try mashing your beans a bit more and scaling back on the walnut meal! Proud to present these beauties! Hopefully more walnuts will avoid that. Is it possible to pan “fry” these burgers to cook them? Very good. I really want to try the mixture as a loaf. After all, it’s the plants that make anything taste great! We’ve made many vegan patties over the years and they are super easy and really forgiving — we never made one that didn’t taste great. I will definitely make them again! Everyone loved them, including my carnivore husband and visiting carnivore friend from Canada. Found out that they didn’t keep their shape. Cumin is not a subtle spice and I found it was overpowering the rest of the flavors the first time I made this so I have reduced it from 1 tsp. I loved using a lid to form the patties it worked out really great. I got 6 good sized patties from the mixture. So, you definitely don’t want to skip on that. I think that would work! So wonderful! So I got really frustrated and started breaking the patties apart in the pan. 1 question: whenever I make it the burgers don’t hold together. Thanks so much for sharing! Eating nutritious foods just got absolutely delicious! Have you tried our kidney bean beet burgers? This was my first attempt at a homemade burger (let alone vegan). Maybe a vegan binder? This recipe takes a lot of ingredients that my picky self had formerly disliked (beets, onions, mushrooms) and convinces me that if done right, I can be a fan of any vegetable. Thanks so much. I followed the directions exactly, and baked them in the oven. Sounds gross.” Three bites in he was like ‘Woooah these are good.’ and ended up having THREE…. most of the time when looking for a recipe of yours, I google “____ _____ minimalist baker” so I can find it fast lol. Turned out BEAUTIFUL with the deep red beets, and very yummy! I love love love this recipe!! One hint that I use to make the perfect veggie burger shape is round cookie cutters, great for keeping the shape like your jar lid idea. We used flaxseed powder instead of walnut meal, as I forgot to buy them at the store. Glad you enjoyed them, Kristen! I used to live on Oahu and had black bean beet burgers from Down to Earth at least weekly (they are incredible!) Went into the garbage. Also subbed the nuts for 1/2 cup panko breadcrumbs. https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967 Hi Dana…I had the same problem getting the burgers to hold together and was trying to look up the flaxseed egg recipe but the page would not load…not sure if there is a problem on your site??? I swapped the walnuts for oats that I finely chop. I did use the worcestershire sauce and about a 1/2 teaspoon more salt. The colour is indeed beautiful. Then, I added the whole package of beets, 1 can of beans, 2 flax eggs, and spices and mixed on low. This won’t be our favorite choice but hey, there is a time and place for this little twist. We made these tonight and they tasted great! Sprung. i just noticed i don’t have any raw beets, only cooked. These were delicious! I did mash my beans fairly well and they held together just fine which i was surprised as have made vegan burgers before which were not as tasty and fell apart. For right now I have some yummy sloppy joe type things! Very tasty, but same problem as some others with them falling apart. Just made these and they are so easy and really tasty. Going to make the remaining into sliders and test some toppings like Guac, Sauteed Portobella and maybe Hummus. OMG these are hands down THE B-E-S-T burgers I have ever made. Thanks! Juicy, bursting with flavor and really satisfying. Use this recipe as a guide. So disappointing. I will say they are fairly labor intensive, but worth it! Looks yummy!! The patties held together very well, and the combination of cumin and smoked paprika really made it great. I am so tempted to make a huge batch of them to freeze in for a quick and super satisfying meal for those days I am feeling lazy. Can’t wait for tomorrow’s burger with pickles, lettuce, tomato, onion and vegan mayo. Thanks! Learn more. I cooked about eight ounces of red kidney beans in the pressure cooker until they were done. there isn’t any mash in ingredients but then in how to make it it suddenly appears. I had them on potato rolls with tomato, pepper jack cheese, ketchup and Sir Kensington’s special sauce. And I love that you simplified what can be a complicated process! As I was making it I thought that it had too much moisture and that it would break apart (as always) when I bake a veggie burger. For example, instead of the walnuts, I just added some oats. I just diced them up. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. When I say ‘mash’ I refer to mashing the mixture up! Seriously hearty and secretly healthy, they are crispy, protein-rich, gluten-free and so easy to make. We made them on the grill and although they were very moist they crumbled quite a bit. Thank you and great burger recipe that I can say I made was delicious.So when my daughter told me I am right now for my friends at school.Thanks really. I was looking for a good vege burger recipe for the longest time and this is it. 1 15 ounce is how much in cups. will it work too? You’re fast! Will make many, many more times. Hi! Cook until brown on both sides – 3-4 minutes each. This cuts prep time considerably. We haven’t tried that, but think it might be worth a try! I’ll try the peanut butter jar lid thing to form them. Thanks, Dana. Added a few dashes of cayenne to recipe. There were amazing! I’m glad I gave it a try because it is PHENOMENAL. That was a first! Thanks Dana! If you give these burgers a try, let us know! These are SOOOOOOO good!!!! I made these today and they’re the bomb!!!! Thanks for sharing! I am sure this would add extra delicious flavor, but I’ve got a 1 y.o.
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