Happy Monday! Let me ask you this, how many of you have been looking for great veggie burger alternatives that aren’t filled to the brim with weird ingredients, are actually flavorful and tender, and bring out the natural flavor of their ingredients? I struggle trying to find a decent veggie burger to buy so I have spent many hours in the kitchen trying to create my own. And I think this time I’ve gotten about as close as possible to my desired consistency and flavor!
My trick? I used red beans! I had always used black beans or lentils and found my patties to be too dry and crumbly. Using red kidney beans keeps the patties moist and combining breadcrumbs helps to keep them from falling apart.
The second trick is to sautée garlic, onion, and jalapeño to soften everything up and give it less of a robust flavor and more of a mellow, aromatic flavor. This combined with spices like oregano, thyme, and chili powder help give your patty an earthy and smokey taste.
Now, the best part of this whole recipe is the mayo. I believe that the secret to the best veggie burger is in the sauces. This mayo is light, tangy, and has just the slightest kick of spice that warms up your mouth without overpowering the rest of the flavors in the burgers!
Hungry yet? I know I am!
Makes 3 large patties or 4 medium-small patties
30oz (2 cans) of red kidney beans
1 tbsp olive oil
¼ of a large yellow onion - chopped
2 cloves garlic - chopped
½ jalapeño - seeded and chopped
1 tsp garlic powder
2 tsp ground oregano
2 tsp ground thyme
2 tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
½ cup bread crumbs
Makes 1 cup
1 cup mayonnaise
Juice from 1.5 limes
¼ cup of cilantro (keep the stems!)
Heat your olive oil in a small pan over medium heat. Once shimmering throw in your onions and allow them to cook until semi-translucent (about 5 minutes) then add garlic and cook until aromatic. Be careful not to burn your garlic. Add the jalapeño and cook until soft and your onion is fully translucent. Let cool
While your onions, garlic, and jalapeño cook drain your beans and pour into a medium mixing bowl. Mash all of the beans and then add your spices, salt, pepper, and breadcrumbs. Mix everything together. If your bean mixture is still very sticky add a bit more bread crumbs until it’s moist but not sticking to your hands.
Add onions, garlic, and jalapeño and mix. Then put your beans in the fridge for a minimum of 10 minutes and up to 20 minutes.
While you wait for your beans start on the mayo. Combine mayonnaise, jalapeño, cilantro, and lime juice in a blender and blend until smooth (there might be small pieces of herbs floating around but there shouldn’t be any chunks of jalapeño). Taste your mayo and feel free to add more of any ingredients until you get your desired spice and citrus flavor!
Once your beans have chilled, remove them from the fridge and start forming your patties: scoop the mixture into your hands and shape it into a ball before flattening it. Make sure your patty is even throughout so it cooks through. Continue until there is no more mixture left.
Heat 1 tbsp of olive oil over medium heat and place your patties on your heated pan. Don’t overcrowd the pan, work in batches if you have to. Flip after 4 minutes and let the second side cook for another 4 minutes.
Assemble your burger (we did lettuce, patty, tomatoes, mayo, and pickled onions) and serve immediately!
What else do you always add to your patties? Let us know in the comments!