So here’s my beef with regular beef burgers (see what i did there?!). Other than the fact that the World Health Organization has basically deemed them possibly cancer causing, they are only good when topped with a bunch of sauces, toppings, and a bun. Whether it’s a beef burger, salmon burger, chicken burger…the toppings are what make it! BUT, the great thing about (most, definitely not all!) veggie burgers, is that they taste good on their own. The toppings are just a bonus, really, not a necessity, per se. These burgs fall into that category, hands down. I almost prefer them bunless and topping-less, minus a drizzle of siracha, of course.
And these ones are spiced up with some savoury Indian flavours that really wake up your mouth. So good! I’m not saying I’ll never eat a beef burger again, but if these were always an option, I’d always choose these.
They don’t just taste good, they’re so good for you! There’s high protein quinoa, plus fibre, vitamin A and potassium-filled sweet potatoes, and some really amazing mood boosting pinto beans. Beans have phosphatidyl choline, which is a vital part of our cell membranes that allows neurotransmitters to transmit happy hormones such as dopamine and serotonin. And most people avoid beans, so that’s no good! Eat them! Now!
The other reason I love veggie burgers is that there’s no guilt. There’s all this delicious comfort of chow’in down on a burger while chugging back a beer and so what? Aint no artery clogging happening here!
The last thing I’ll say about these bad boys is…. they actually stick together without any eggs or flax eggs or flour! I didn’t think it was possible but these worked great. Of course, you do need to be careful not to mess with them too much while they’re cooking. Just let them cook, and flip them once. They’ll smell delicious so you’ll be drawn to the pan, but don’t touch!
I topped these with avocado, red onion, tomato, lettuce, vegan mayo and siracha and it was a delicious mess. The next day I took a leftover patty for lunch and went bun-less with some avocado, alfalfa sprouts and a pinch of salt. Both ways were fab. Enjoy and get creative with your toppings! Coleslaw, cilantro, parsley, banana peppers, red peppers, hummus, BBQ sauce, grilled onions….you get it.
Have fun in chow town, friends!
| Indian Spiced Veggie Burgers | Print |
- Coconut oil, 2 tablespoons, divided
- ½ onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, shredded
- ¼ teaspoon ground ginger
- ½ teaspoon paprika
- ¼ teaspoon cayenne, or more to taste
- ½ teaspoon garam masala
- ½ can pinto beans (about ¾ cup)
- heaping ½ cup cooked quinoa
- 2 tablespoons finely chopped or ground almonds, (or sub other nut)
- salt and pepper to taste
- Heat 1 tablespoon of coconut oil over medium heat.
- Add onion and garlic and cook for 3-5 minutes until onions become translucent. Stir occasionally to make sure garlic does not burn.
- Meanwhile, shred the sweet potatoes with a cheese grater and add to the frying pan with a pinch of salt.
- Add the ground ginger, paprika, cayenne, and garam masala and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are cooked and tender.
- While the sweet potato mixture is cooking, place the beans in a large mixing bowl and mash with a fork or potato masher.
- Add the cooked quinoa and almonds to the beans.
- Add the sweet potato mixture to the bean mixture and stir to combine.
- Season to taste with salt and pepper. I added an additional pinch of salt.
- Heat the remaining tablespoon of coconut oil in a large frying pan over medium heat.
- Shape the burger mix into 4 large or 5 medium sized patties.
- Place them in the frying pan and cook for about 5 minutes per side, or until they are crisp and golden on the outside and heated through on the inside.
- Be careful not to flip them too much or move them around too much so they don't fall apart.
#MeatlessMonday: deliciosas hamburguesas ¡vegetarianas! - Mujer de 10
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Looks delicious! Can’t wait to give them a try
Thanks Nick! Let me know how they turn out if you do!!