Ingredients
Scale
- 1 can (15 oz) black beans – rinsed and drained
- 1 cup cooked quinoa or rice
- 1/2 cup grated carrots
- 1/2 cup finely chopped bell peppers (preferably red or yellow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup bread crumbs
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- Vegetarian burger buns
- Fresh lettuce, tomato slices, and onion rings
- Vampire-inspired toppings: vegan red food coloring or beet ketchup
Instructions
- In a large bowl, mash the rinsed black beans until mostly smooth but with some texture remaining.
- Add the cooked quinoa or rice, grated carrots, chopped bell peppers, onion, and minced garlic. Mix well.
- Stir in the bread crumbs, soy sauce, smoked paprika, black pepper, and salt until the mixture binds together.
- Divide the mixture into 4-6 equal parts and shape each into a round patty.
- Heat the olive oil in a skillet over medium heat.
- Cook the veggie patties for about 4-5 minutes on each side until golden brown and firm.
- Toast the vegetarian burger buns lightly.
- Spread vampire-inspired ketchup or vegan beet sauce on the bottom bun.
- Place the cooked veggie patty on the bun, then add fresh lettuce, tomato slices, and onion rings.
- Top with the upper bun to complete your Twilight The Cullen’s Vegetarian Vampire Veggie Burger.
Notes
- Feel free to customize toppings with vegan cheese, grilled mushrooms, or jalapeños for extra flavor.
- Make sure to store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Vegetarian Burger
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg