Ready for fall? I love an easy veggie burger for lunch especially as the weather cools. This one is filling like meat but keeps the blood sugar balancing power of beans, the warmth of sautéed onions without the saturated fat of meat. They last for months baked and frozen and are staple for quick school lunches.
My favorite pairings are mustard, tehina with roasted eggplant, salsa or more sautéed mushrooms and onions on top. How do you like your veggie burger?
Amazing black bean walnut burgers
1 cup walnuts
3 cups black beans
1 cup cooked quinoa
2 cups sautéed mushrooms onions
1/2 red onion chopped
1/2 cup gf breadcrumbs
Cilantro a handful
1 teaspoon cumin
1 tablespoon chia seeds
1/2 teaspoon red pepper flakes
1 teaspoon Moroccan meat seasoning
Salt to taste
Pulse, form into patties brush both sides with olive oil and bake at 375F 195C flipping once after 10 minutes. Total bake time around 18-20.