The quest for homemade veggie burgers that you can flip while grilling is over! With a texture that’s satisfying — not too mushy and not so dry that they fall apart — these vegan veggie burgers are adapted from a recipe on Veganosity.
The mystery ingredient in these burgers, aquafaba, is something that you have probably poured down the drain in the past. However, once you’ve tried it, you’ll likely find countless ways to use the magical liquid from chickpeas in your own kitchen.
Servings: 4 to 6
Prep time: 15 minutes
Tip: Use a combination of red and golden beets, or replace one beet with roasted butternut squash to reduce the pinkness of the finished burgers.
Note: To get the best results from your aquafaba, turn the can of chickpeas upside down and shake gently before you drain your chickpeas through a fine-mesh strainer over a bowl. Any extra aquafaba will keep in the fridge for 1 week, or you can freeze it.
Nutrition information calculated using 1 teaspoon oil/each. Does not include added salt.