I’ve got a million veggie burger recipes bookmarked on my computer and each one looks more drool-worthy than the last. Many claim to be the greatest veggie burger ever and they promise I’ll never need another recipe.
And I’ve never made any of them.
There are always too many steps involved – cooking beans or grains, sautéing onions and garlic, roasting veggies, adding flours, mixing egg replacer, pulverizing breadcrumbs. It all sounds simply exhausting.
But this five-ingredient burger? It’s one I can completely endorse, on levels of both taste and effort.
Even though they don’t have a lot of components, these burgers incredibly flavourful – they’ve got a nutty tinge from the tahini and a smoky influence from the cumin.
I served my burger on a bed of steamed kale and topped it with Dijon mustard, sliced tomatoes and green onion. These would also be awesome with Middle Eastern-influenced toppings: hummus or baba ganoush, pickled ginger, a drizzle of lemon.
Of course, you could add in a few more flavours to the burger itself – coriander, parsley, lemon, basil, cayenne – and it wouldn’t take much extra time.
Do you make your own veggie burgers, or do you buy them?
(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
Carrot Tahini Bean Burgers
gluten-free, dairy-free, vegan, vegetarian, soy-free, egg-free, five ingredients or less
1 1/2 cups cooked pinto beans
1 cup carrot purée (about 6 medium carrots, steamed and mashed)
1/2 cup gluten-free rolled oats
3 tbsp tahini (or another nut butter)
1/4 tsp ground cumin
1/4 tsp salt
Put the oats in a food processor and pulse a couple of times. Add the beans, carrot purée, tahini, cumin and salt.
Process everything until well mixed. It doesn’t have to be completely smooth – you could also leave it chunkier if you’d like.
Taste and if necessary, adjust cumin and salt. Put the mixture in the fridge for 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
After the mixture has chilled, wet your hands and shape it into burgers. I used about a heaping 1/3 cup for each burger, but you could vary the size from 1/4-1/2 cup depending on how big you like your veggie burgers.
Bake for 35 minutes, gently flipping halfway. For smaller burgers, check on them at the half-hour mark. For larger ones, you may need 40 minutes.
Allow to cool for a few minutes before serving.