These delicious plant-based burgers are packed with fiber, protein and fabulous Thai flavors!
Many people ask me if I am a vegetarian. I always tell them that I really don’t label myself as anything. The honest truth, I am just a really picky, healthy Nutritionist.
I don’t like steak or pork, seafood, soft cheese (I don’t really love any cheese), coffee, coconut …the list goes on and on. I basically eat vegetarian (I eat chicken or turkey about twice a month) and on most days dairy-free (again, not a cheese lover) and maybe even gluten-free (I am not a bread/sandwich lover). But I will happily eat some pretzels or Greek yogurt when I want to.
The reason why I am telling you all of this is that I would take a veggie burger over a chicken or turkey burger ANY day of the week. Especially homemade ones. And most especially Thai homemade ones.
Many of the store bought veggie burgers have unnecessary additives and junk added to them. And to be honest, if your choice is between a burger with 100% grass fed, organic ground beef or one of those veggie burgers from the grocery store, your healthier choice is definitely the ground beef. But if you have the time to make your own (like this one) then that is also a healthy choice!
Try not to be intimidated by making homemade veggie burgers. I know I was at first. And some of the recipes had so many ingredients and so many different steps, I just knew I had to create a simple, easy recipe that any beginner cook can easily make.
And that is precisely what I did…
These burgers are so ridiculously easy. I even baked them so you don’t have to watch them on the stove. And I know, before you say anything, I would’ve thought it sounded super weird to put peanut butter in veggie burgers.
But it’s seriously life changing. And you want to know the funniest part? I don’t even like Thai food!
Add that to my list… Or wait, maybe I only like HOMEMADE Thai food? That is a definite possibility. Because I love these veggie burgers!
I also like to make a double batch and freeze one to eat later. I cook them first and then wrap them up in parchment and freeze them separately. This way if I just want one for dinner, I can easily pull one out without defrosting all of them.
These burgers aren’t just for vegans and vegetarians either. Many people like to add more vegetables and plant based protein to their diets because they are watching their fat or cholesterol levels. Trust me, even the biggest carnivores will eat these babies!
Did I mention how easy these are to make? You just mix it all together and form patties! My kids thought I was making chocolate chip cookies when they saw me stirring this…
Ok, back to preparing these burgers. Next you simply roll them into balls and flatten into patties. This is what they look like before they are cooked…
And yet again they look like a cookie…
Right? Who knew black beans would resemble chocolate chips so much?
Now here it is in a delicious Brioche bun with some Romaine lettuce and tomato. And of course extra sriracha sauce on top! I also like to add some shredded red cabbage to my burgers for some added crunch (and color).
What fun toppings do you like on your burgers?
One of my kids likes to put mustard AND ketchup on his burger. Ok, to each his own I guess. I am a strict ketchup only girl all the way.
And doesn’t that bun look insanely delicious? There is nothing, and I repeat nothing, like a fresh (gluten free) Brioche bun. Sometimes I like to toast them for my kids and put a little butter on the inside…
- 1 cup Bob's Red Mill gluten free oats ground into flour
- 1 can black beans rinsed and drained
- 2 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1/2 cup chopped green onion
- 1 tablespoon natural peanut butter
- 1 tablespoon sriracha sauce
- 4 gluten free buns
- For topping:
- sliced tomato
- red onion or sliced cabbage
- extra sriracha sauce
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Place black beans in food processor or high speed blender and blend until semi-smooth (I like to keep the mashed beans a little chunky to give the burgers some texture). Add beans to bowl with the oat flour.
- Add remaining ingredients and mix well. The mixture will be thick.
- Roll into balls and flatten into 4 patties.
- Place onto parchment lines baking sheet and bake for 20 minutes, making sure to turn over halfway through.
- Allow burgers to sit for a few minutes before eating. Place in a gluten-free bun and add toppings as desired.
Here are some more easy, healthy veggie burgers you might like:
The Best Veggie Burger from Inspired Eats
Easy Grillable Veggie Burgers from Minimalist Baker
Sweet Potato and Black Bean Veggie Burgers from Cookie and Kate
Six Ingredient Veggie Burgers from Chocolate Covered Katie
The Best Veggie Burgers from Love and Lemons
The Best Black Bean Burgers from Sally’s Baking Addiction
I hope you enjoy them! Please come back and let me know if you make them or any of the recipes above that I shared with you. I love to hear from you guys!
I am going to try some different veggie burgers this weekend, any ideas of what kind I should make? Any suggestions?
Thanks for stopping by and please come back soon!