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
Fava Bean Veggie Burgers
- Total Time: 50 minutes
- Yield: 8 1x
Savory, filling, and coming in at around 100 calories a piece, these veggie burgers beat store-bought any day.
- 2 cups dried fava beans
- 1 shallot
- 2 cups of red kale, chopped
- ½ cup frozen and thawed peas
- 1 Tablespoon chickpea flour
- 3-4 Tablespoons olive oil
- 2 Tablespoons water
- 2 teaspoons sea salt
- ½ Tablespoon white wine vinegar
- Soak fava beans overnight, at least 12 hours. Remove the shells.
- Boil fava beans for 10-15 minutes, until soft, then drain and set aside.
- Preheat the oven to 375º and line a baking sheet with parchment.
- Heat 2 Tablespoons of oil in a skillet over medium heat. Sauté the shallot for 3 to 5 minutes, then add kale and peas, ½ Tablespoon of vinegar, and about 2 Tablespoons of water. Sauté for 5 minutes, or until kale looks wilted and tender.
- In a food processor, give the sautéed mixture a few quick pulses. Do not over-process; this adds texture to your burgers! Empty the mixture into a large bowl.
- Next, blend the fava beans with about 1 Tablespoon of olive oil in the food processor until smooth.
- Add the pureed beans to the bowl, 1 teaspoon of sea salt, 1 Tablespoon of chickpea flour, and 1 ½ Tablespoons of olive oil. Use a spoon to mix until well-combined.
- Use ¼ cup as your guide and shape the mixture into patties, placing them onto the baking sheet as you go. You will end up with 7 or 8 total.
- Bake for 30-35 minutes, flipping halfway.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main
- Serving Size: 1
- Calories: 111
- Fat: 5 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 5 grams
Baked burgers?? interesting...
As veg burger experts, what would you suggest adding to increase the calories?
Well, for this recipe, we were going for low-calorie. You could definitely double the size of each patty to achieve more calories per serving, but that's your call! :)
Good call! I'm always hungry :D