My Veggieburger-Recipe

Since I keep getting asked how I make my patties, I want to write down my recipe here. Although I’m not a vegetarian, I actually prefer vegetarian burgers over “regular” ones because you can create far more flavor variations with the patty than is possible with standard minced meat.

Ingredients for 6–8 patties

• 1 can of kidney beans
• 1 can of chickpeas
• 1 beetroot (fresh) or pickled beetroot
• half an onion
• 1–2 tsp mustard
• 3–4 tsp tomato paste
• 100–200 g flour
• 1 tsp paprika powder
• 1 tsp garlic powder
• salt & pepper to taste

Preparation

First, drain the kidney beans using a sieve and rinse them carefully under running water. Then mash them. You can use a potato masher, a food processor, or simply your hands.
Next, add the chickpeas. Again, drain and rinse them first. If you want a bit more texture in your burger, only add half of the chickpeas to the bowl and mash them together with the beans.
Now dice the half onion into small cubes and add it to the bean-chickpea mixture along with the mustard, tomato paste, and spices. For the beetroot, it depends on whether you want it to add just color and flavor or also texture to the patty. Cut it into small or larger pieces accordingly.
Now mix everything thoroughly until you get a sticky mass. To achieve the right consistency, gradually add the flour. Keep adding a little at a time and mixing until the mixture is no longer sticky. Then you’ve reached the right consistency.

For frying, I usually use neutral vegetable oil. To prevent sticking, I use a fairly generous amount—any excess oil can be dabbed off with a paper towel afterward.
Shape the patties to match your buns. Depending on the size, you’ll get about 6–8 patties; I usually make them around 150g each. Unlike meat, they won’t shrink while frying, so you can shape them perfectly beforehand. Fry each side for about 5 minutes before adding the cheese.

And here’s the cool part about this recipe: you can swap the beetroot and chickpeas for almost any other vegetables—such as mushrooms, cauliflower, or broccoli. This way, you can easily create a completely different-tasting burger with minimal effort.