Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
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▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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#blackbeanburgerpattyrecipe #blackbeanburgers #veganburger #veganburgerrecipe #blackbeanburgerrecipe #veggieburgerrecipe #blackbeanburger #veganburgers #veganrecipes #veganburgerpatties #howtomakeblackbeanburgers #vegetarianburger
BBQ CHICKEN BURGER | RecipesRSimple
A simple and tasty home made BBQ CHICKEN BURGER. Check the link for a homemade bbq sauce as well!
Here, the patty is made in a frying pan. For outdoor bbq, bake thicker patties.
Grillable Veggie Burgers | Vegan, Gluten-Free
PRINT THE GRILLABLE VEGGIE BURGERS RECIPE:
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For the past few months, I’ve been experimenting with different veggie burger recipes. This is my conclusion: making a pretty good veggie burger is easy; making a great one is a lot harder. By “great one” I mean a veggie burger that isn’t too dry, doesn’t fall apart, isn’t too mushy in the middle, has a crispy outer shell, and retains a chewy texture. A pretty extensive list, I know.
I can’t tell you how many veggie burgers I’ve tried. It wasn’t until I made THIS recipe that I was finally satisfied with the results. This veggie burger not only tastes great, but it also holds really well on a grill. You can make these burgers either on a grill or on a skillet. The grill does provide a bit more blackening, but with the skillet you get a more evenly browned surface. So pick whichever method you prefer.
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Crispy Veggie Burger Recipe | Home Made Veg Burger Patty | बाज़ार जैसा वेज बर्गर | Chef Sanjyot Keer
Full written recipe for Crispy veggie burger
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 8 crispy veggie patties
Veggie patty mixture
Ingredients:
• Poha (rice flakes) 1/3rd cup
• Oil 1 tsp
• Butter 1 tbsp
• Pyaaz (onions) ½ medium sized (chopped)
• Garlic 1 tbsp (chopped)
• Farsi (french beans) 1/3rd cup (chopped)
• Gajar (carrots) 1/3rd cup (chopped)
• Hare matar (green peas) 1/3rd cup (boiled)
• Hari mirchi (green chillies) 1-2 nos. (finely chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Lal mirch (red chilli) powder 1 tsp
3. Aamchur (dry mango) powder 2 tsp
4. Jeera (cumin) powder 1 tsp
5. A pinch of garam masala
• Uble hue aloo (boiled potatoes) 5-6 medium sized
• Salt to taste
• A handful of fresh coriander leaves
Method:
• You can start by first soaking the poha, to that, take the poha (rice flakes) in a strainer, rinse with fresh water and let it rest for couple of minutes. Once it's soaked, mash it & keep it aside to be used later.
• Now, set a pan on medium heat, add oil & butter, let the butter melt & further add onions, & garlic, stir & cook on medium high flame until the onions turn translucent.
• Now, add the french beans, carrots, boiled green peas & green chillies, stir & cook on high flame for 2-3 minutes.
• Now, low down the heat & add the powdered spices, stir well, further grate & add the boiled potatoes & salt to taste, cook on medium high flame while mixing & mashing the potatoes.
• Further add the soaked & mashed poha & freshly chopped coriander leaves. Use a potato masher to lightly mash & combine the mixture well.
• Further switch off the flame & remove the mixture in a bowl & allow it cool down to room temperature. Once it cools down, cover with a cling wrap & refrigerate for 12-15 minutes.
• Keep it in the refrigerator to shape the patties.
For making the crispy veggie patty
Ingredients:
• Maida (refined flour) 1 cup
• Corn flour ½ cup
• Salt to taste
• Cold water as required
• Oil 1 tbsp
• Bread crumbs as required
• Veggie patty mixture
• Oil for frying
Method:
• Start from making the batter, take a big size mixing bowl, add maida, cornflour & salt, mix well & add cold water as required & oil, whisk well to make a semi thick lump free batter.
• Further take a wide bowl, add bread crumbs as required to coat the tikki, season the bread crumbs with salt & black pepper.
• Now, take the cooled veggie patty mixture, take a spoonful of mixture & shape it like a ball, further press it shape to make like a tikki, make sure the size of the tikki should be little smaller than your burger buns.
• Further, dip & coat the shaped tikki in the batter & immediately coat it with the seasoned breadcrumbs. Shape & coat all the patties in same way.
• Set oil for frying on medium heat, deep fry the coated tikki in hot oil on medium flame until its crisp & golden brown in colour.
• Your crispy veggie patty is ready.
Assembly:
Ingredients:
• Butter for toasting the burger buns
• Burger buns as required
• Mayonnaise
• Fresh lettuce
• Crispy veggie patty
Method:
• Set a pan on medium heat, add little butter and toast the burger buns facing on the inside until its toasted well and golden brown in colour.
• Place the top bun first, apply little mayonnaise, further add the shredded lettuce, place the crispy veggie patty and now place the bottom bun, turn upside down and your crispy veggie burger is ready.
• You can tweak the addition of the ingredients as per your preference. Consume it quickly to enjoy the crispy veggie burger.
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How to Make the BEST Vegan Burgers
These are the best bean burgers you will ever make! The texture is meaty, the flavor is zesty, and they grill absolutely perfectly. Made with just a few, easy accessible ingredients, these double decker vegan cheeseburgers will definitely be on your summer BBQ grill. I love to add Follow Your Heart plant-based cheese slices and melt them to the patty by covering them on the grill for a few seconds. After that, I load them up with chopped lettuce, onions, tomato, pickles, and of course my super special burger sauce.
VISIT ✨OneGreatVegan.com✨ ON MY BLOG FOR THE FULL WRITTEN RECIPE (LINK IN MY BIO)
THE BEST BEAN BURGERS:
Cooked Brown rice or Quinoa (1 Cup)
Walnuts or Sunflower Seeds (1 Cup)
Minced Red Onion (½ Onion)
Steak Seasoning (3 Tbs)
Chili Powder (½ Tbs)
Smoked Paprika (1 Tbs)
Cooked Black Beans (1 Cup)
Chopped Cooked Red Beets (½ Cup)
Maple Syrup (2 Tbs)
Gluten-free Breadcrumbs (½ Cup)
Barbecue Sauce (¼ Cup)
GARNISH:
@followyourheart Slices
Sliced Tomatoes
Sliced Red Onion
Chopped Lettuce
Sliced Pickles
Toasted Buns
SUPER SPECIAL SAUCE:
@followyourheart Soy-Free Mayonnaise (1 Cup)
Minced Pickles (⅓ Cup)
Sugar-Free Ketchup (¼ Cup)
Mustard (¼ Cup)
Onion Powder (1.5 Tbs)
Apple Cider Vinegar (1-2 Tbs)
Maple Syrup (½-1 Tbs)
(MIX TOGETHER WELL)
In a food processor combine cooked brown rice, sunflower seeds, minced red onion, steak seasoning, chili powder, smoked paprika, cooked black beans, cooked beets, maple syrup, gluten-free breadcrumbs, and barbecue sauce. Pulse everything together until a thick dough forms. It should be a light pink color and you should have all of the pieces well incorporated together. Add more breadcrumbs if necessary.
Using an ice cream scoop or spoon, portion out equal sized patties of the dough using your hands to form a ball and lightly flatten them. Add the rolled patties to a lined baking sheet and put them in the freezer or refrigerator for at least 30 minutes.
When you are ready to grill the bean burgers, place them directly on the grill and let them cook for 2-4 minutes on each side.
Using the Follow Your Heart cheese slices, add a slice to the top of the grilled patty, cover it for 30-50 seconds while the cheese melts, and remove the covering. Set the burgers aside until you are ready to garnish them with buns and fresh elements.
Garnish the cheese burgers with super special sauce, sliced pickles, sliced tomato, chopped lettuce, sliced red onions, all on a toasted bun.
Sing your song, do your dance, speak your truth, and enjoy the vegan cheeseburgers!
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