Loaded Vegan Veggie Burger

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!

Print Recipe

Loaded Vegan Veggie Burgers

Veggie burgers are versatile, easy to make and a great way to sneak in a few extra veggies. Try out this one featuring chickpeas, black beans and kale!

Course

Main Dish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

burgers

Ingredients

• 1 cup black beans
• 1 cup chickepas
• 1/4 cup cilantro, chopped
• 1 cup kale, chopped
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 tbsp sriracha sauce
• 3 tbsp flaxseed meal
• 1 tbsp nutritional yeast
• 1 tsp salt
• 1 tsp cumin
• 2 tbsp olive oil

Course Main Dish Prep Time 15 minutes Cook Time 15 minutes Servings burgers Ingredients 1 cup black beans 1 cup chickepas 1/4 cup cilantro, chopped 1 cup kale, chopped 1/2 red onion, diced 3 cloves garlic, minced 1 tbsp sriracha sauce 3 tbsp flaxseed meal 1 tbsp nutritional yeast 1 tsp salt 1 tsp cumin 2 tbsp olive oil

Instructions

1. Combine black beans and chickpeas in a bowl and use a fork to mash thoroughly.
2. Add in cilantro, kale, red onion and garlic and mix well.
3. Begin adding sriracha sauce, flaxseed meal, nutritional yeast, salt and cumin and mix until mixture is well incorporated.
4. Use your hands to form a ball with mixture and press into patty shape. If it's too sticky or doesn't hold well, add another tablespoon of flaxseed meal.
5. Add olive oil to skillet over medium heat and cook patties one at a time, about 3-5 minutes each, flipping halfway.
6. Serve on a bun or lettuce wrap with your favorite veggies and burger toppings.

Recipe Notes

These burgers are delicate, so use care when flipping and handling. You can also add one egg or some breadcrumbs for a non-vegan/gluten-free version that will hold together better.

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