In recent months I have been reducing my intake of meat, eating chicken only once or twice a week and cutting out red meat completely. There are many reasons behind my decision to do this – environmental, animal welfare, and my own health. In my house, we’ve always sourced meat that was hormone free and humanely treated – but with all of my life shifts in the last year, I found that eating meat still didn’t sit well with me. Alongside this, I found with red meat in particular, I physically didn’t feel great after eating it. I would feel heavy and sluggish after meals with large meat portions. So I cut it out. I’ve been learning to replace that protein source with plant based options – quinoa and beans being the biggest players. The recipe I’m here to share today goes along with this shift to plant-based eating. Veggie Burgers! There are so many ways to make veggie burgers, with mushrooms, with rice, even different types of beans. This one is with kidney beans (easily replaceable with black beans if those are more your style! I’ll be trying that out soon!).
Let me try and describe how delicious these burgers were! Oh. My. Goodness. So good. The patties themselves are easily put together with kidney beans, carrots, onion, garlic and spices. They need some time to set up in the freezer as they are quite a sticky mixture, so allow yourself about 30 minutes to have them sit. Once set, they take about 3 minutes a side to cook – mostly to get a nice golden crust on the outside. Instead of a traditional bun (I’ve been eating less bread too!) I used portobello mushrooms as my “bun”. These take about 10 minutes to soften and cook in a skillet. Pretty easy! Top with your favourite burger toppings or try something new. These veggie burgers were seriously top notch! I urge you to try them.
- 1 can kidney beans (or black)
- 2 carrots (peeled and diced)
- 1 clove garlic
- 1/3 cup onion (diced)
- 1/2 cup oats
- 1 tbsp soy sauce
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- olive oil, salt and pepper
- portobello mushrooms (stems removed)
- Dice garlic, onion and carrots. Saute in olive oil until softened.
- Add in spices (cumin, paprika, chili powder, salt and pepper) and mix.
- Transfer this mixture to a food processor.
- Add in remaining ingredients (kidney beans, oats and soy sauce).
- Pulse until almost smooth.
- Form into patties.
- Put in the freezer to set for 30 minutes.
- In a large skillet (with lid), drizzle oil. Add in portobello mushrooms. Cover for 5 minutes, then flip mushrooms and cover for another 5 minutes. Or until starting to soften.
- Warm a second cast iron skillet to medium heat for the burger patties. Drizzle with oil.
- Cook the patties 2-3 minutes per side until a golden crust on the outside and heated all the way through.
- Top with your favourite veggies and condiments!
Just looking through my pictures of these delicious burgers makes me want to make them again. I hope you enjoy these as much as I did. These were very filling – yet light at the same time. That’s what I love about eating mostly plant based meals – they’re light and nutritious but still satiating.