Veggie burgers are awesome. Not only are they easy to make and sound pretty much 24/7, but they are also a great way to sneak a few extra servings of veggies into your day.
I confess that I usually have a pack of Morningstar spicy black bean burgers sitting in my freezer for when nothing else sounds good or I’m in a rush and need to eat something fast.
However, when I do have the time, I love whipping up a loaded vegan veggie burger or two–they’re tasty, jam-packed with protein and full of vegetables (hence the name!).
Chickpeas and black beans make up the base of these yummy burgers, giving them a concentrated dose of protein and fiber. They also have red onions, garlic, cilantro and kale to amp up the nutrient profile even more.
Did I mention they’re also vegan and gluten-free? They’re a great option for a dinner party if you have any guests with food allergies or dietary restrictions!
If you’re a little hesitant about adding kale to a veggie burger, I get it. But the kale gets nice and crispy like kale chips, so it actually adds a really nice flavor to the burger.
Nutritional yeast is also in there for some extra B vitamins and protein, plus some flaxseed meal to give it even more fiber and help it stick together.
These burgers are super healthy and extremely delicious–but also delicate. If you’re not concerned about keeping it vegan or gluten-free, you can throw in an egg or some breadcrumbs to make it a little easier to handle.
Note that these are best when cooked on the stove rather than baked. While I usually opt for baking instead, frying them on the stove gets them a little crisper and even more delicious.
I added my loaded vegan veggie burger to a nice kaiser roll and topped it with some tomatoes, onions and spinach. Feel free to go for a lettuce wrap instead to keep it gluten-free and use your favorite toppings to make it all your own.
What are your favorite vegan veggie burger toppings? Leave me a comment and let me know!