Donna Hay’s Best Veggie Burgers
Print Recipe
With 27 cookbooks under her belt, Donna Hay knows a thing or two about what separates a good recipe from a great one. That’s why we trust her when she says the veggie burger recipe from her newest title, Week Light, is truly the best.
With many homemade veggie burgers, you have to bust out your food processor or stock up on a bunch of random ingredients you’ll never use again. This one, on the other hand, requires no fancy appliances or extra trips to the store. We’ll take an extra pickle spear with ours, please and thanks.
Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.
Ingredients
One 14-ounce can (400g) black beans or red kidney beans, rinsed and drained
1 cup (150g) firmly packed grated carrot (about 1 carrot)
1 cup (150g) firmly packed grated beet (about 1 medium beet)
2 tablespoons black chia seeds
½ cup (140g) crunchy peanut butter
1 teaspoon ground cumin
1 teaspoon smoky sweet paprika
½ cup (12g) fresh parsley leaves
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 seeded rolls or burger buns, halved
4 Romaine lettuce leaves
8 small slices cheddar cheese
2 tomatoes, sliced
⅓ cup (100g) mayonnaise or relish
4 large dill pickles, quartered lengthways
Directions
1. Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beet, chia seeds, peanut butter, cumin, paprika, parsley, salt and pepper, and mix to combine. Divide the mixture into 4 equal portions and shape into patties.
2. Heat a large non-stick skillet over medium-high heat. Add the oil and the patties and cook until golden brown, about 5 minutes on each side
3. Divide the buns between serving plates and assemble the burgers with the lettuce, veggie patties, cheddar, tomato and mayonnaise. Serve with pickles on the side.
840 calories
58g fat
58g carbs
28g protein
12g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.