Bean-Free Vegan Burgers
Want a bean-free veggie burger? Time to try these delicious vegan Bistro Burgers!
These veggie burgers are delicious, nutritious, and really quite a cinch to make.
The recipe comes from Dreena’s Kind Kitchen. If you have the book, you can stop reading and flip to page 143. If you don’t have DKK, then keep reading. Or, you know, pick up a copy to have recipes at your fingertips.
Now, I have many vegan burger recipes! And, I do have other bean-free vegan burgers in my books.
But, this is my first bean-free vegan burger recipe that is (1) very quick, and (2) not predominantly nuts. My nut-based veggie burger recipes have been quite popular. For instance, the Quinoa Almond Burgers and Nutty Veggie Burgers are both recipes that have won your hearts – er, tastebuds!
However, for those allergic to nuts… or those wanting a burger a little lighter in texture and calories… these Bistro Burgers are a perfect fit.
And, because these veggie burgers use very common ingredients – and don’t require any pan-saute – they are really quick and easy to bring together.
Just chuck the ingredients into the food processor and press start!
Well, kind of. I mean, I do process the ingredients in steps, to better incorporate everything. But once that’s done, you’re ready to shape and cook these delicious bean-free vegan burgers.
Watch how easy it is to make these burgers:
Veggie Burgers & Food Processors
I’m often asked which food processor I use. For many years I used Breville. More recently (and because of my love of the Ninja CREAMi machine) I decided to try out a Ninja food processor. The bowl size isn’t quite as large as the Breville, but it’s a fine little machine with a DUAL blade (smart!).
Also, the spatula and cutting board I’m using in this video are the Elihome brand. I absolutely love their products, great finds! If you are keen on either the cutting boards or spatulas, be sure to use my Elihome promo code DREENABURTON for 15% off at checkout.
Alright, it’s recipe time! Be sure to watch the cooking demo for this recipe, and then enjoy the Bistro Burgers!
x Dreena
Bean-Free Vegan Burger: BISTRO BURGERS
Many veggie burgers are bean-based, but sometimes we don’t have beans on hand or are simply not able
to consume them for a dietary reason. These grain-based burgers are bean-free but lack nothing in flavor
or texture. They’re stellar!
Ingredients
- 1 cup chopped red bell pepper
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 medium-large clove garlic
- 3 – 4 tbsp nutritional yeast (see note)
- 3-4 tbsp dried onion flakes
- 2 tablespoons mild miso
- 1 tablespoon tahini
- 11/2 teaspoons Dijon mustard
- 11/2 teaspoons red wine vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon dried rosemary leaves
- 1/2 teaspoon cumin seed and/or dill seed
- Couple pinches sea salt
- Freshly ground black pepper to taste
- 1 cup pumpkin seeds
- 1/4 cup crushed pumpkin seeds for coating, optional
- 1 cup frozen corn kernels
- 2 cups cooked sticky or short-grain brown rice
- 1/2 cup rolled oats see note
Instructions
- In the bowl of a large food processor, combine the bell pepper, sun-dried tomatoes, garlic, nutritional yeast, and onion flakes. Process for a minute to break up and begin to mince. Add the miso, tahini, mustard, vinegar, smoked paprika, rosemary, cumin/dill seed, salt, black pepper, and pumpkin seeds. Process again for a minute until the seeds are crumbly and becoming a bit sticky. Add the corn kernels, process briefly, and then add the rice and oats. Pulse until the mixture holds together, using a spatula to scrape down the processor bowl as needed. Remove the food processor blade. Take scoops of the mixture (roughly 1/2 cup) and shape by hand into about 10 patties.
Preheat a nonstick skillet over medium-high heat. If desired, spread the crushed 1/4 cup pumpkin seeds on a plate. Dredge the patties in the crushed pumpkin seeds and turn to lightly coat both sides. Working in batches, cook the patties for 5–7 minutes on the first side, then flip to cook the other side for 4–6 minutes, until golden brown on both sides.
Notes
to use it, you can omit it or enhance the flavor of the burgers with another 1 tablespoon onion flakes or sun-dried tomatoes.
Rice Note: If you use a sticky rice, the patties will hold together a little better than if you use a long-grain rice—but either variety can be used.
Oat Note: Oats help absorb moisture in the burgers and help them hold. Instead of oats, you can substitute another 1/2–¾ cup rice or 1/2 cup wholegrain
breadcrumbs.
Cooking Note: If you want to bake these in the oven, preheat the oven to 400°F. Place the patties on a rimmed baking sheet lined with parchment paper. Bake for about 20 minutes, turning the patties after about 10 minutes.
