This Spicy Vegan Burger Recipe Will Have You Saying, ‘Meat? Don’t Know Her’
The nation’s impending meat shortage aside, there are just about a gazillion reasons you might forgo animal protein. Chief among them is the fact that you can easily turn a mélange of veggies into something that not only resembles your favorite meat dishes but, quite often, tastes wildly better and packs as much protein. No kidding.
Personally, I tend to have a low tolerance for foods that lack flavor, so spicy or Tex-Mex anything is where it’s at. If I can get all of my meals to be at least slightly reminiscent of tacos, I’m a happy camper. And I strongly believe that these are principles you’ll want to take into consideration when making your very own vegan burger. The more texture, kick, and umami your meatless patty has, the more likely you’ll be left mouthwatering for more and not at all thinking about the last time you had In-N-Out.
That said, here’s my recipe for a mouthwatering spicy vegan burger.
- 1 cup finely grated raw beet
- 1 15 oz. can of black beans, rinsed and drained
- ½ large red onion, finely diced
- 3 cloves of garlic
- ½ cup walnuts processed into a loose meal
- ¾ cup quinoa, cooked
- 1 Tbsp. hot sauce (I love Cholula best)
- ½ tsp. coriander
- ½ tsp. turmeric
- ½ tsp. cumin
- ½ tsp. cayenne
(or you can use a ready-to-go mix to taste — I like Frontier Co-Op Taco Seasoning)
- Heat vegetable oil (I use avocado oil, but you can also do olive or coconut) over medium heat in a large skillet. Add red onion and stir until lightly browned.
- Turn down heat and add garlic cloves, stirring so they won’t burn.
- Remove from heat, then add the black beans, roughly mashing these ingredients together.
- Transfer your mash to a bowl, adding the quinoa, beets, and spice mix, and combine. Then, add hot sauce to taste.
- Mix in walnut meal, a little at a time, until the mixture is ready to be shaped into patties.
- Form thin patties and cook on a skillet over medium heat, 3-4 minutes per side.
- Serve on whole-grain buns with whatever toppings you love. I’ll often do a Thousand Island dressing (like Follow Your Heart Vegan Thousand Island), avocado, lettuce, and tomato.
With thanks to Minimalist Baker, whose method helped inspire my recipe.
Written by: Maressa Brown