These have been tried and tested with many combo’s over the years- below is my go-to:
What I found through my many bean burger and veggie burger trials is that I needed to have all the ingredients hanging around. Many veggie burger recipes call for several ingredients that I often have to put on the grocery list. This recipe is made with staples that I always have around so I can make them when we think we have “no food”.
Put all ingredients in a food processor
- 1 15 oz can black beans (rinse)
- 1 15 oz can garbanzo beans (rinse)
- 1 red onion (small and diced)
- 3 pieces celery chopped
- red wine vinegar to taste (I use 1/2 tbsp, I don’t like vinegar too much, if you like it you can use a full tbsp)
- black pepper to taste
- 1/2 cup bread crumbs (gluten free is what I use)
- 1/2 tsp basil
- Garlic fresh minced or powder
- 1/2 tsp oregano
- 1/2 tsp poultry seasoning
Put them through the food processor- until half is smooth and half is still chunky, then I open the food processor and run the spatula through it a few times to make sure there’s not any big chunks. If there are I pulse it again.
Then I form into patties. You can cook on a griddle, frying pan, or air fryer. I did air fryer this time at 320 degrees for 8 minutes, then flipped them, and cooked another 5 minutes.
They can be frozen and they can be eaten immediately. They keep in the fridge also.
I ate them last night over an arugula salad I made. They can be dry so you want to put them with dressing of some kind. You can eat like a traditional burger with the bun and lettuce.
This morning I had some over lettuce with eggs on top with some hot sauce. These are by far my favorite, easiest meal for breakfast lunch and dinner. They are dairy/gluten free and I think qualify for vegan also as there are no eggs.