Forget about the impossible beef patties that go beyond real ingredients. These high-protein vegan burgers are made with whole foods — even super foods — and are healthier than any store-bought ready-made patties. Each mega burger contains over 20 grams of all-natural protein, not counting any bread, vegetables, or seasonings you might use.
A high protein veggie burger made from whole foods
I love veggie burgers. Not the protein isolates and emulsifying oils in meat-wannabe, but pancakes made with real vegetables and grains. Vegan burgers are usually a little heavy on carbs, but these high-protein vegan burgers have a better nutrient balance. It is incredibly allergen free!
Recipe created by Superfood Queen, Julie Morris. She uses black beans, hemp seeds, and quinoa for a vegan burger mix that’s naturally rich in protein and fatty acids, without the need for any protein supplements. But does it taste like meat? No, it tastes like real delicious food. Enjoy!
Diet Special Notes: High-protein vegan burgers
Depending on the ingredients, this recipe is dairy-free/non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegan.
High protein veggie burger
author: Julie Morris
Recipe type: Entry
- 1 teaspoon + 1 tablespoon oil, divided
- 1 cup finely chopped sweet yellow onion (about half a medium onion)
- 4 large garlic cloves, minced
- 1 cup diced red pepper (about 1 pepper)
- 1½ cups cooked black beans
- 1 cup hemp seeds
- 10 dried tomatoes, soaked in hot water until soft, chopped
- 2 teaspoons paprika
- Half a teaspoon sea salt
- 1 teaspoon Chipotle powder
- Half a teaspoon of cayenne
- 2 teaspoons miso paste
- 1 cup cooked brown rice or quinoa
- 1⁄3 cup quinoa flakes
- Heat 1 teaspoon oil in a non-stick skillet over medium heat. Add the onion and garlic and sauté until the onions are translucent, about 3 to 4 minutes.
- Add the paprika and continue to cook until the vegetables soften, about 5 minutes.
- Reduce the heat to low and add the black beans, hemp seeds, sun-dried tomatoes, paprika, sea salt, chipotle, and cayenne pepper. Fry for another 1 to 2 minutes. Remove the skillet from the heat and transfer the mixture into a large bowl.
- Add the miso paste, and use a fork to mix the beans and miso together, partially mashing the beans. Combine cooked brown rice and quinoa flakes. to calm down.
- When it’s cool enough to handle, use your clean hands to knead the mixture together to form a thick base.
- Place the base in the refrigerator, covered, for 30 minutes to allow the quinoa flakes to puff up and absorb the excess moisture.
- Shape the mixture into 8 pieces (8 pieces if you want a smaller size).
- Heat half a tablespoon of the remaining oil in a skillet over medium heat. Add half of the pancakes and cook for about 4 to 5 minutes on each side or until browned. Repeat the process with the remaining ½ tablespoon of oil and pancakes.
This recipe has been reprinted with permission from Chef Julie Morris. It’s from her cookbook, Superfood Kitchen: Cooking with Nature’s Amazing Food.
serving size: 1 pancake Calories: 395 Fat: 22.6 g Saturated fat: 1.6 grams carbohydrates: 30.1 grams sugar: 2.9 grams sodium: 299 mg the basic: 7.2 grams protein: 20.2 grams
More veggie burger recipes
Chicago Diner Mushroom Burger
BBQ Portobello Mushroom Burger