Try our DIY veggie burger recipe! It takes time to prepare the separate components of the burger but it is so worth it! Our DIY veggie burgers includes chickpeas, lentils, and quinoa. The burgers freeze very well after baking and can be put immediately in the oven to be reheated for consumption.
Ingredients for DIY Veggie Burgers
- 1 tsp garlic powder
- 3 tsp cumin
- 1 tsp thyme
- 1 tsp oregano
- Dashes of cayenne
- ½ tsp smoked paprika
- 3 diced bell peppers
- ½ diced sweet onion
- ½ cup dried oatmeal
- 1 large egg
- ¼ cup quinoa (½ cup quinoa + 1 cup water + 1 bay leaf)
- ½ cup green lentils (½ cup lentils + 1 cup water + 1 bay leaf)
- ⅔ cup chickpeas (1 cup chickpeas + 1 bay leaf + 1 celery stalk, fill crock-pot with water until the chickpeas are covered by at least 2-3 inches, cook on low for 1 hour)
Blend the cooked lentils and chickpeas with an immersion blender (it’s essential to remove bay leaf); we have a ninja blender in our kitchen. It took time loading small portions to blend the bell pepper, onions, lentils, and chickpeas then empty into a large bowl to mix.
Once all blended ingredients our in a mixing bowl add the egg and dry ingredients oatmeal, cumin, garlic powder, thyme, oregano, cayenne, smoked paprika, salt, and pepper — mold patties into desirable size. We used a 4 oz scoop to measure our patties.
Place patties on a cookie pan and let sit in the fridge for at least 30 mins.
Finally, bake at 350 degrees Fahrenheit for 20 mins each or at least 10 mins on each side.