How To make Avocado Veggie Burgers

I can't stop making these tasty veggie burgers #shorts

You only need 8 ingredients and 1 bowl to make these Falafel Burgers! Packed with heart-healthy chickpeas and fresh herbs for a hearty plant-based main.


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Vegan kochen mit Timo: Veganer Burger | Süßkartoffel-Burger mit Avocado-Soße

Vegan kochen: Keep it simple, keep it cool, keep it tasty! ???? So entsteht Burgerporn. ????​ Veganes ???? Burgerpatty zwischen zwei Süßkartoffelscheiben ???? und dazu creamy ???? Avocado-Soße! Auch als Burgerfan ✌????musst du beim veganen Lebensstil auf nichts verzichten. ???? Im Gegenteil, die veganen Alternativen bieten ganz neue Geschmackserlebnisse. ????​
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@provegdeutschland hat recherchiert, ????????‍♀️ dass 2020 die EU dagegen gestimmt hat, Bezeichnungen wie „Burger“ für pflanzliche ???? Produkte zu untersagen. Für vegane Milchalternativen sind Bezeichnungen wie „Art Joghurt“ aber tatsächlich verboten. ???? ​
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Direkt zum Rezept: ????​

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Vergiss nicht unseren Lidl YouTube-Kanal zu abonnieren. ????
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Inhalt: ​
00:00 Intro ​
01:27 Foodhack​
02:35 Gut zu wissen​

#vegankochenmittimo #lidlvegan #lidlkochen #süßkartoffel #veganburger #süßkartoffelburger #vegan #veganerezepte ​

Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu

Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties

???? Let me know if you enjoyed my Vegan Burger Patties recipe?

▶️ RECIPE INGREDIENTS: (8 to 9 Patties)

2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties

Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste

▶️ METHOD:

To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.

Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.

Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.

Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.

(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)

To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.

Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.

Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.

▶️ IMPORTANT TIPS:

- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy

- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it

- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly

- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour

- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.

Enjoy!

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HOW TO MAKE VEGETABLE AVOCADO PATTIES | LOW CARB | EASY HEALTHY AND FAST !!!

Avocado Vegetable Patties


This is the easiest way to make your own Avocado Vegetable Patties
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What you need:
2 medium-sized zucchini
2 medium sized carrots
1 teaspoon of salt
1 pre-matured avocado
3 eggs
Salt, pepper, dried herbs, paprika powder to taste
1/3 Cup (40 g) of grated parmesan
¼ Cup (30g) of potato fibers
Canola oil for frying

Description:
Peel and grate the vegetables in a jar and mix them with 1 tablespoon of sea salt. To remove the water, you should now spread the grated vegetables on a kitchen towel and let them steep for 15 minutes.
In the meantime, you can core the avocado and crush it in a jar with a fork. Now you can add the eggs.
Now you should show the vegetables that you are super strong ,
just wring the water out of the kitchen towel and add the vegetables to the mixture.

Then you can add the salt and the spices, the parmesan and the potato fibers to the mass.
Now you can make 8 burgers of the same size from the dough and fry them on both sides until they are golden brown.
If desired, you can serve the vegetable citizens with herb curd.
Good Appetite.


1 portion (per 3,5 oz / 100g)
38 kcal
4,2g protein
2,4g carbs
1,5g fat

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Music:
Artist: J. Lang
Song: Drops Of H2O ( The Filtered Water Treatment )
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Spicy Spinach & Avocado Veggie Burger with Homemade Fries

Here's one of many lunches I make on the weekends. It's so tasty.

Veggie Burger with Avocado, Salad and Tasty Relish in a Sandwich Thin