Take it from someone who's tried almost every veggie burger out there and who has created an eCookbook dedicated to them, these are one of the top 3 I've ever eaten.
Savory, buttery, filling, and coming in at around 100 calories a piece, these beat store-bought any day.
If you've been following The Fitchen very long, you probably know we're like, experts, at veggie burgers. After the success of our eggplant burgers, we decided to see what other kinds of delicious veggie patties we could make. 20+ recipes and an eCookbook later, I would say we've got this whole veggie burger thing down.
It's a pretty simple formula – pick a star ingredient [such as fava beans or beets], decide how to season it, combine it with quinoa, rice, or beans, add other textures such as kale or peas [if desired], and add oil and enough of a complimentary flour to make everything bind together. Once you've done it a few [more like 200] times, you start to get a feel for it.
Our first time making this particular recipe, the burgers turned out a little dry and kind of crumbly. Easy fix! We decreased the flour and added more oil and the recipe was gold.
The whole time we worked on these bean veggie burgers, we had pumpkin spice oatmeal going in the slow cooker. The kitchen went back and forth from smelling like sautéed onions to smelling like pumpkin pie… talk about confusing.
Speaking of that oatmeal, there's a special perk in that post. Click here and follow the instructions for a chance to win a cutting board made by Clark and The French Market Cookbook!Print