Homemade VEGGIE BURGER Recipe | DIY Veggie Burgers

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Learn how to make a Homemade Veggie Burger with this simple and delicious DIY recipe.
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HOMEMADE VEGGIE BURGERS RECIPE
1 tablespoon avocado oil
1 onion, diced
4 cloves crushed garlic
1 cup baby spinach
2 teaspoons ground cumin
1 teaspoon dried oregano
1-15ounce can of kidney beans, drained and rinsed
8 ounces steamed beets
1.5 cups cooked quinoa
1 egg, beaten
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon black pepper

Pre-Heat oven to 350 Fº.

Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.

Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.

Shut off the heat and cool.

Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.

Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.

Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.

Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.

Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side.

(If desires; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)

Store patties in the fridge for up to 5 days.

Makes 6 burgers.

Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g

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18 COMMENTS

  1. Yyyeeeesssss I’m so excited for this! I have slowed down on watching your videos since turning vegan, but still love you and the clean and delicious recipes! I hope you can incorporate more vegan options :):)

  2. This recipe is a great one to dehydrate after baking them. Nothing in this recipe would go bad if properly preserved for long term storage.

  3. Just happen to have some leftover cooked (local!) beets that need to be used up! Would draining some of the beet liquid and using oat flour work instead of the coconut flour? Thanks, Dani!

  4. These look great! I'd love to try making them. I'm not sure where I can buy avocado oil near me in the UK. Would coconut oil do instead? Plus, what is a flax egg please? Thank you so much x

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