Now that summer is here its burger time! For me, that means its veggie burger time. Some have you may remember this veggie burger recipe which I declared my all time favorite. And many of you may remember these quinoa patties which are to die for! With two such awesome faves plus the two veggie burger recipes that are in my quinoa cookbook I have to be honest and say that I haven’t been all that enthusiastic to try new recipes. Let’s face it – a lot of veggie burgers leave a lot to be desired.
Luckily I’m magazine obsessed. When I saw a recipe in this month’s Food Network Magazine entitled the Perfect Veggie Burger, I knew I had to give it a try.
I’m very glad I did and I think you will be too!
Of course, I had to make some changes. I added quinoa to the dish (what were they thinking?!) and actually turned this into a vegan veggie burger. And, of course, I loaded it up with garlic but feel fee to scale back if you aren’t trying to fight of vampires a garlic lover like me.
I made these into little patties so I could use up some slider buns I had bought for the boys. If you want a full sized veggie burger that would work just as well.
Give this veggie burger a try! It just might become one of your favorite quinoa recipes!
This looks good! I did see the original in the magazine but would rather try your version of it. So I will get the stuff later this week. I haven’t had a lot of luck with any homemade veggie burger recipe, but there is always hope! One question if anyone here knows – if you wanted to use canned refried black beans (low fat) or fat free refried beans, what proportions would equal out to a cup’s worth of the whole beans that you process?
Hi Tina! It really is a good home made version, as it the lentil burger on the site – but I get what you are saying about homemade veggie burgers. I’ve made some that were just AWFUL. I don’t have a can of beans on hand because we are moving but a can is either 2 or 2 1/2 cups. I have to run get a can every time I try to check. (Sad, but true….)
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I’m going to try this with GF bread crumbs and Tamari sauce. I sounds wondeful. Thanks!
Let me know how it is with the tamari! Sounds great!
This looks good! I did see the original in the magazine but would rather try your version of it. So I will get the stuff later this week. I haven’t had a lot of luck with any homemade veggie burger recipe, but there is always hope! One question if anyone here knows – if you wanted to use canned refried black beans (low fat) or fat free refried beans, what proportions would equal out to a cup’s worth of the whole beans that you process?
Hi Tina! It really is a good home made version, as it the lentil burger on the site – but I get what you are saying about homemade veggie burgers. I’ve made some that were just AWFUL. I don’t have a can of beans on hand because we are moving but a can is either 2 or 2 1/2 cups. I have to run get a can every time I try to check. (Sad, but true….)