Plant-Based Protein Veggie Burgers

veggie burger recipe

We are so excited to share these protein filled veggie burgers that use only naturally occurring, plant-based protein! These quinoa and black bean burgers will satisfy your soul with warm, earthy tones of the nutty grain plus the soft, fulfilling texture of black beans. Bored-O Blanc makes this vegetarian option a sweet success by ignoring artificial sugars and preservatives. A hearty meal for your veggie-friendly guests at this summer's BBQ!

protein burger

BLEND USED: Bored-O Blanc California Grape Nectar

Tasting attributes: Bored-O Blanc creates a harmonious relationship between protein-packed quinoa and hearty black beans

First off, when do you ever see a veggie burger that is grillable! The best thing about this recipe is that it can be prepared literally the exact same way as a normal burger. By grilling this burger, an aesthetically pleasing "char" heightens the look of this meal. A versatile recipe, choose either to grill these patties until blackened or sautéed the patties until a uniformed brown color surfaces. Our Plant-Based Protein Burgers are thick and firm enough to hold their shape on the grill instead of crumbling apart like so many other veggie patties.

Use any choice of grain and bean to customize this burger to fit your mood. While the featured pairing is our personal favorite, brown rice and kidney beans are a fun, new twist when looking for a less traditional veggie burger. For the preparation of this 12 ingredient recipe, start by measuring half a cup of uncooked quinoa and proceed to cook according to the specified directions if you do not already have cooked quinoa on hand. Half a cup of raw grains should yield just the perfect amount to satisfy one cup of cooked grains.

Toasting walnuts heightens to the nuttiness of the quinoa which is enhanced from Sweet N Savory BBQ Sauce and Grape Nectar. Bored-O Blanc is a low-calorie sugar alternative and a fortifying way to sweeten this meal without pouring in tons of high-calorie sauces. In addition, this recipe exceeds the bland taste of many store-bought veggie burgers because of the naturally dense and flavorful ingredients. Plus, these burgers are a great way to find plant-based protein in a dish that not only tastes amazing, but can be enjoyed by vegans and omnivores alike! Set aside extra patties for later by freezing them for up to three weeks.

Out by the grill or reheated as leftovers, this is the perfect dish for a 4th of July celebration or a comforting meal back home. Bored-O Blanc is the perfect natural sweetener to give your veggie burgers some added flavor and new dimension. Whether you are looking for a grillable veggie burger to enjoy during the passing summer months or simply hoping to indulge in a hearty veggie burger that reminds you of the real thing, these Plant-Based Protein Burgers will exceed your expectations!

Grape Nectar lightens this dense dish by creating a balanced relationship between plant-based, protein-packed ingredients. Your friends will love this #DINNERPARTY

Difficulty

Hard

Ingredients

  • 1 cup cooked quinoa
  • 1 cup raw walnuts
  • Avocado oil for cooking
  • ½ white onion, finely diced
  • 1 Tbsp cumin powder
  • 1 Tbsp smoked paprika
  • ½ tsp sea salt and
  • ½ tsp black pepper
  • ½ Tbsp Bored-O Blanc Grape Nectar
  • 1 ½ cups cooked black beans, well rinsed, drained, and patted dry
  • ⅓ cup panko bread crumbs
  • 1 Tbsp Dijon mustard
  • 3-4 Tbsp Sweet N Savory BBQ Sauce

Makes 5 Servings

Preparation

    1. Toast walnuts in a dry frying pan for 5-7 minutes until golden brown, set aside and let cool
    2. While walnuts are cooling, dice onion and sauté in the same pan for 5-7 minutes until slightly brown and translucent, salt and pepper the onion while cooking. Remove from heat, set aside, and let cool
    3. Add cooled walnuts with cumin, paprika, salt, pepper, and Grape Nectar in a food processor and grind until a slightly moist meal is achieved
    4. Rinse and drain black beans, add to medium mixing bowl, and mash until beans are mostly soft and combined
    5. Add walnut/spice mix, onions, quinoa, mustard, BBQ sauce, and bread crumbs to bean mash and mix with a wooden spoon until a dough forms
    6. Warm the grill on medium-low heat and during the time it is warming, mold burger dough into patties, about ¾ inches thick - if mixture is falling apart, add more BBQ sauce
    7. Oil the grill before grilling individual patties about 5 minutes per side (if adding cheese, place on the patty after grilling the first side)*
    8. Add to bun with desired fixings, we recommend Whole Foods whole wheat brioche buns to best complement the burger with some nice locally grown heirloom tomato!
    9. Can freeze patties by placing them on a plate and freezing uncovered for 1-2 hours. Once frozen, store in a plastic bag in the freezer for up to three weeks. When ready to be eaten, either microwave 1-2 minutes, warm in a hot skillet, or reheat in a 375 degree oven for 20-30 minutes.

*Or sauté burgers 3-4 minutes on each side in a lightly oiled or buttered pan

Nutrition Facts: (per burger, no toppings) Total Calories 322, Fat 20.2g, Carbs 27.8g, Fiber 7.3g, Sugars 3.8g (all natural occurring, not refined sugar), Protein 10.5g

Bonus: More than 1/4 your daily fiber needs, low-sodium, and high in potassium and healthy fats!


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