Low Fat Easy Vegan Gluten Free Black Bean Burgers Food

VEGAN BURGER RECIPE

Vegan Burger Recipe image

This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that's gluten-free, soy-free, and grillable! It's flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!

Provided by Bianca Zapatka

Categories Appetizer Lunch & Dinner Side Dish

Number Of Ingredients 19

Ingredients

2 tbsp oil (divided, for cooking)
1 onion (finely diced)
3 tbsp flaxseeds (+ 3 tbsp hot water)
2 garlic cloves (minced)
1 package sunflower mince (76g (*see notes for alternatives))
½ cup hot vegetable broth (to soak the sunflower mince)
½ cup rolled oats (or oat flour (gluten-free as needed))
1 14 oz can kidney beans (or black beans (rinsed & drained))
1 tbsp tomato paste
1 tbsp cumin powder
1 tbsp smoked paprika
½ tsp sea salt
½ tsp black pepper
3-4 tbsp vegan BBQ sauce (optional for coating)
¼ cup vegan mayonnaise (homemade or store-bought)
3 tbsp ketchup
sriracha (optional to taste)
vegetables (e.g. lettuce, tomatoes, cucumber, red onions)
4 Burger buns

Steps:

Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Nutrition Facts : ServingSize 1 Burger, Calories 354 kcal, Protein 23.4 g, Carbohydrate 25.8 g, Fat 13.5 g

HEALTHY LOW-FAT BLACK BEAN VEGGIE BURGERS

Healthy Low-Fat Black Bean Veggie Burgers image

This is the first veggie burger I have ever tried and I was very impressed. I am not vegetarian, But I really enjoyed these! I don't know how these compare up to other black bean burgers, but I know these are super cheap, healthy, and very yummy! I found this recipe somewhere on Google and changed it to my tastes. I don't think they will hold up enough to be just thrown on the BBQ because these are soft burgers, but if you refrigerate your leftovers they are nice and firm and work in the oven or BBQ the next day after they were fried. Don't be scared to lightly fry these because they are so low fat anyways, so you still aren't hurting yourself! Enjoy!

Provided by I Cant Believe Its

Categories Lunch/Snacks

Time 20m

Yield 3 burgers, 3 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2-2 tablespoons pureed onions (I prefer green onions)
1 cup black beans, well drained
1 -3 tablespoon whole wheat flour
1 slice whole wheat bread, very well crumbled
1 -1 1/2 teaspoon crushed garlic
1/2 teaspoon onion powder
1/4 teaspoon seasoning salt
salt and pepper
oil (for frying)

Steps:

In a large bowl, mash the beans until almost smooth (or puree with the onions).
Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency.
Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm.
Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good -- trust me.

Nutrition Facts : Calories 112, Fat 0.8, SaturatedFat 0.2, Sodium 50.4, Carbohydrate 20.9, Fiber 6, Sugar 0.9, Protein 6.5

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE

Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free image

These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.

Provided by Prose

Categories Lentil

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup onion, grated
1/4 cup bell pepper, grated
1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
1/2 cup flax seed, ground
1/2 cup almonds or 1/2 cup other nuts, crushed
2 tablespoons shredded carrots
2 tablespoons shredded celery (remove veins with a veggie peeler)
1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
2 garlic cloves, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon olive oil
1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper

Steps:

Preheat oven to 350 degrees F.
Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
Mash most of the lentils.
Combine all of the ingredients. Your hands are the best tool.
For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
Serve with whole-grain buns and all the condiments.

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