Transform simple pantry staples into delicious, protein-packed veggie burgers with this versatile mix. By blending dry garbanzo beans, soybeans, lentils, and split peas with brown rice and oats, you create a robust base that holds together beautifully when cooked. The addition of dry soup mix provides a savory depth of flavor, eliminating the need for excessive seasoning. These patties have a satisfyingly chewy texture and a nutty, earthy taste that complements classic burger toppings or spicy BBQ sauces. Perfect for summer grilling sessions or quick weeknight dinners, this recipe allows you to prepare a large batch of dry mix in advance, storing it for quick meal assembly whenever cravings strike. It is an excellent vegan option that feels substantial and filling.
Veggie Burger Mix
Description
Transform simple pantry staples into delicious, protein-packed veggie burgers with this versatile mix. By blending dry garbanzo beans, soybeans, lentils, and split peas with brown rice and oats, you create a robust base that holds together beautifully when cooked. The addition of dry soup mix provides a savory depth of flavor, eliminating the need for excessive seasoning. These patties have a satisfyingly chewy texture and a nutty, earthy taste that complements classic burger toppings or spicy BBQ sauces. Perfect for summer grilling sessions or quick weeknight dinners, this recipe allows you to prepare a large batch of dry mix in advance, storing it for quick meal assembly whenever cravings strike. It is an excellent vegan option that feels substantial and filling.Ingredients
Directions
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Add dry garbanzo beans, dry soybeans, dry lentils, yellow split peas, instant brown rice, rolled oats, bread crumbs, cornmeal, and baking soda to the container of a high-speed blender.
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Secure the lid and blend on high speed until all ingredients are reduced to a fine, uniform powder.
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Transfer the dry blended mixture into a large mixing bowl.
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Stir in the contents of the dry soup mix packet evenly throughout the dry ingredients.
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Pour 2/3 cup of hot water (or your chosen liquid combination such as BBQ sauce and water) into the dry mix.
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Stir vigorously until a thick, cohesive dough forms.
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Let the mixture rest for 15 minutes to allow the grains and legumes to hydrate and bind.
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Divide the dough into equal portions and form into patties of your desired thickness.
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Heat a skillet over medium heat and coat with nonstick spray.
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Cook the patties for 3-4 minutes per side, or until golden brown and heated through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 443.4kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 449.7mg19%
- Total Carbohydrate 77.7g26%
- Dietary Fiber 12.8g52%
- Sugars 8.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the dry mix in an airtight container in a cool, dry place for up to 3 months. Once hydrated, cook immediately or refrigerate for up to 24 hours.
Liquid Variations: For a smoky flavor, use half water and half BBQ sauce. Note that BBQ sauce contains sugar, which will cause the patties to brown faster; watch closely to prevent burning. You can also use vegetable broth or a splash of wine for added depth.
Binder Tip: If the mixture feels too dry to hold together, add a tablespoon of water at a time. If it is too wet, add more rolled oats or bread crumbs.
Safety: Be careful when blending dry hard legumes as the process can be noisy and generate heat. Ensure the blender lid is secure before starting.
