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Top 5 veggie burger brands & how to make your own
While all veggie burgers are great alternatives as far as cows are concerned, some pack tons of fat and calories. These barbecue-ready picks, however, boast the protein of beef burgers without the fat, plus a boost of fiber:
1. Morningstar Spicy Black Bean Burgers
Nutrition: 120 calories, 11 g protein, 4 g fat
Have water on hand for these fiery burgers.
2. Amy’s All-American Veggie Burger (vegan)
Nutrition: 140 calories, 13 g protein, 3.5 g fat
Redefine the “all-American” meaty barbeque.
3. Gardein Ultimate Beefless Burger
Nutrition: 130 calories, 17 g protein, 5 g fat
This burger is “beefed up” with textured vegetable protein.
4. Boca Cheeseburger
Nutrition: 100 calories, 13 g protein, 4.5 g fat
Cheesy goodness without all the fat.
5. Dr. Praeger’s Meatless All-American Burger
Nutrition: 130 calories, 15 g protein, 4 g fat
This burger holds up great on the grill.
DIY: Homemade Black Bean Burger Recipe
Ingredients:
- 1 (15.5-oz.) can black beans, drained and rinsed
- ½ cup each green bell pepper, red bell pepper, white onion — diced
- ½ cup fresh or frozen corn
- 3 cloves garlic, minced
- 1 egg
- 1 tablespoon each of cayenne pepper, cilantro, cumin
- ½ cup breadcrumbs
1. Preheat oven to 375 degrees F.
2. Heat 1 tsp olive oil in a pan. Add the pepper, onions, corn and garlic, and stir for a few seconds; then cover. Let steam for about 5 minutes, or until softened
3. In a large bowl, mash black beans with a fork or potato masher until pasty but chunky.
4. Stir the diced pepper, onions and garlic into black bean mixture. Squeeze out excess moisture.
5. Whisk together egg, cayenne, cumin and cilantro in a separate bowl. Stir egg mixture into the black beans and vegetables. Add breadcrumbs and stir.
6. Form mixture into four patties and place on a prepared baking sheet.
7. Bake burgers for about 10 minutes on each side.
8. Enjoy on a whole-wheat bun topped with cheese, salsa or avocado.
Tags: burgers, calories, cheeseburger, fat, frozen burgers, frozen meal, grilling, healthy food, nutrition, protein, recipe, vegan, vegetarian, veggie burger
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I am astounded that the recipe calls for one tablespoon of cayenne pepper. It indicates a serving of four. There are approximately 5 cups of ingredients, in the recipe. That works out to 1 1/4 cup, per burger, which would include about 1/2 a teaspoon, of cayenne pepper, per burger. Now that seems excessively HOT. Maybe you use very mild cayenne, but I think this would burn my tongue, after a few bites (and I love spicy food.) I am equally surprised, about the same quantity of cumin, being listed. Are these accurate, or wwere they supposed to be listed as “teaspoon” vs. “tablespoon?” I use cumin, almost everydaay, but can’t imagine using this much, in this recipe for four. I would love to know, before making these otherwise scrumptious-sounding bean burgers. Many thanks.
Alexandra, it’s possible that our cayenne pepper is a bit milder than the kind you use, but we went back and double-checked these measurements and they’re accurate. You can always adjust the amount of each ingredient to your liking if you’d prefer to take the seasoning down a notch. Thanks for reading and for the feedback! Hope that helps! Happy cooking!
Excellent veggie burger recipe.
I will definetely try it and I might even
use Kirby’s Black Bean Soup drained, which
have a bit more flavor and no meat.
Tks. for recipe.
You’re welcome! Thanks for reading, Eva!
You have left off the one veggie burger that beats all of these hands down. That is Chez Gourmet. This is a small OR company that makes the best veggie & vegan burgers around. They make use of mushrooms and nuts to give their burgers a nutty, flavorful texture and taste.