Our own Chris Morocco set an almost impossible task for himself: to create a from-scratch veggie burger recipe with patties that could go straight from the mixing bowl to the grill without falling apart. To make things even more challenging, Chris was aiming for vegan burger patties that would come together with a prep time of 20 minutes or less (about the same time it takes to make a beef burger) and with relatively few ingredients—bonus points if they were also gluten-free. A tall order. “There was a good chance this would be the mission that I simply never came back from,” he admits.
Chris opted for an updated black bean burger patty, bulking it out with shredded tofu and quinoa, and adding garlic and chili powder for seasoning. The real key to success, however, was the mayonnaise (a vegan one is also great) and a surprise ingredient: almond butter. Combined, the two give the plant-based patties crucial richness. Meanwhile, flaxseed and cornstarch bind the burger mixture together. You can shape these homemade veggie burgers in advance, wrap the patties tightly in plastic wrap, and refrigerate for up to three days or stash them in the freezer for three months (cook straight from frozen). If you don’t have a grill, a cast-iron pan set over medium-high heat on a stovetop will work fine and still deliver some crispy bites.
Chris likes to serve the cooked burgers in store-bought buns stacked with the works, including chipotle yogurt—simply mix adobo sauce from canned chiles and Greek yogurt. Or, blend vegan mayo with sriracha and ketchup as an alternative. Best veggie burger ever? We’ll let you be the judge.
Ingredients
2
Tbsp. extra-virgin olive oil, plus more for greasing
1
14-oz. block extra-firm tofu, drained
2
14.5-oz. cans black beans, rinsed, drained well
¼
cup almond butter
¼
cup mayonnaise (vegan, if you are vegan)
2
garlic cloves, finely grated
4
tsp. chili powder (make sure it’s salt-free)
4
tsp. Diamond Crystal or 2 tsp. Morton kosher salt
2
cups cooked quinoa (we prefer red or black), cooled
¼
cup flaxseed meal
2
Tbsp. cornstarch
Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)
Preparation
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Step 1
Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred 1 14-oz. block extra-firm tofu, drained using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Cook tofu and 2 14.5-oz. cans black beans, rinsed, drained well, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.
Step 3
Meanwhile, whisk ¼ cup almond butter and ¼ cup mayonnaise (vegan, if you are vegan) in a medium bowl until smooth. Whisk in 2 garlic cloves, finely grated, 4 tsp. chili powder (make sure it’s salt-free), and 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt. Add tofu-bean mixture and 2 cups cooked quinoa (we prefer red or black), cooled and stir well to combine.
Step 4
Stir ¼ cup flaxseed meal and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with 2 Tbsp. cornstarch and stir well to combine.
Step 5
Using oiled hands, form mixture into 8–10 patties about ½” thick (about a scant ¾ cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.
Step 6
Place burgers on bottoms of toasted buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.
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