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In addition, examine the ingredient list - especially if you prefer your burger made from whole foods. If you follow a vegan or gluten-free diet, be sure to look for appropriate labels on the packaging to identify a burger that suits your needs.
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On the other hand, traditional veggie burgers honor the flavors of their primary ingredients, which could be peas, adzuki beans, quinoa, black beans, soy protein, or other beans and grains.Ĭhoose these if you prefer an earthier patty or are simply looking for something a little on the cheaper side. Still, keep in mind that some of these pack a lot of sodium. They taste remarkably similar to beef patties, with all the juiciness and protein you’re used to. If you’re transitioning to vegetarianism or hankering for a meatier flavor, imitation meat burgers are the way to go. When shopping for veggie burgers, you’ll want to consider several factors, such as price point, ingredients, and taste. If you desire, experiment with flavors and sautéed veggies. You generally need a grain, a legume, a binder, and seasonings. It’s fairly easy to make your own veggie burgers at home. Cook the other side for an additional 3–4 minutes, until browned. Add to a skillet with a thin layer of hot oil and flip after 3–4 minutes. Shape into 5–6 balls and flatten into disks. If the dough feels too dry, add canola oil, small amounts at a time.
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To this, add the cooked rice, beaten egg, sautéed onions, walnut-spice meal, BBQ sauce, and breadcrumbs. In a large mixing bowl, mash the black beans with a fork. Set aside.Īdd the cooled walnuts and brown sugar to a blender or food processor. Sauté the diced onion with salt and canola oil until fragrant and translucent. Add spices and continue to toast for 1 additional minute. Toast the walnuts on a skillet for 5 minutes. 1–2 tablespoons (15–30 ml) of canola oil.1/3 cup (20 grams) of panko breadcrumbs.a 15-ounce (425-gram) can of black beans, drained and rinsed.1 tablespoon each of ground cumin, paprika, and chili powder.Serve the burgers with a salad or in hamburger buns with your favorite toppings. Heat oil in a saucepan, then add all the burger patties to the hot oil. Place them in the freezer for 30 minutes on the lined cookie sheet. Form into 3–4 flat disks, all roughly the same size. Add flaxseed meal to the batter until you can work the dough into a ball.
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Next, line a cookie sheet with parchment paper. Once fragrant and translucent, add garlic, chickpeas, and salt.Īdd the mixture to a food processor until blended to your desired consistency. Add to the pan with 1 tablespoon (15 ml) of oil. Dry toast for 1–2 minutes, until fragrant.ĭice and sauté the onion.