My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless


Hi Guys,
Today we are making a tasty veggie burger that is moist and hold together well, i.e
not crumbly or dry. I’ll be using brown chickpeas in this recipe.
They need to be soaked overnight or for at least 8 hours and then boiled. Here, I am
saving the liquid to use in this recipe. So, here’s the list of ingredients, you
will also find them in the description box below. Let’s start by preparing the eggplant. Wash
and cut it into strips or small pieces. Place the eggplant into a non-stick pan with 1 tablespoon of soy sauce. If you want a soyfree version, you can either just use a little salt or my
soyfree sauce recipe for which I have another video. Add 1-2 tablespoons of water. Stir and mix,
then cover and let cook on medium heat. Occasionally check on the eggplant and give
it a stir or add a little water if required. While the eggplant is cooking, let’s mash
the chickpeas. I am using a fork but you can also use a food processor or a mortar and
pestle. Just make sure not to turn the chickpeas into a paste if you are using a food processor. Save about ½ cup of the chickpeas to be added
to the blender mix later on. Set the mashed chickpeas aside. Once the eggplant is soft and mushy, remove
from the pan and place in a large plate. Mash them with a fork to form a puree or pulse
them in a food processor. If using a fork, you may remove the skin from the puree as
they may later cause the burgers to break if they are too large. Set the eggplant puree
aside. Roughly chop the coriander leaves or cilantro
and add them to the blender along with the other ingredients. 2-3 green chilies, for
the amount of chickpeas that we are using, these will not really add a lot heat but will
only add a subtle kick to the flavour. Add the paprika, cumin, tomato puree, minced
ginger, maple syrup, ¼ cup of chickpea liquid, the curry leaves, a tablespoon of lemon juice,
¾ cup of water. Add in the rolled oats and the chickpeas that we saved earlier. Blend until smooth and set aside. In a large mixing, add in the mashed chickpeas
and the eggplant. Mix well. Then add the mixture from the blender and mix well. At this point to can taste the mixture
and adjust salt and pepper to taste. The mixture should be left to stand for 15
minutes on the counter before making the burgers. Meanwhile you can do some of the washing up
and cleaning. After 15 minutes, preheat the oven to 180
deg Celsius or 350 deg Fahrenheit. To make the burger patties, measure out ½
cup of the mixture. The same mixture can be baked or fried but the fried version needs
a small extra step which I am going to show you in a moment. So, form the mixture into a ball with your
hands and lightly flatten it. The mixture is slightly on the wet side and this is what
helps the burger to hold together nicely once cooked. Place the patty on a baking tray lined
with parchment paper and continue to flatten and shape the burger on the tray. Do not make
it too thin as these burgers will reduce slightly when cooked and cooled. Place the burgers in the oven and bake for
15 minutes. After 15 minutes, remove them, flip onto the other side and bake for another
10 minutes. The amount of bean mixture will make 10 – 12 burgers. But, I am baking 6 and I will fry the rest. Now for the fried version. Fill a bowl with
about ¾ cup of buckwheat flour (rice, chickpea or all-purpose flour are also good). Coat
a ball of the mixture into the flour and set aside. Do not flatten them just as yet unless
you are frying them straightaway. Heat a skillet and add enough oil for shallow
frying. The oil needs to be hot before placing the burgers in. Shape and flatten the patties,
use more flour if needed. Then gently place the burger into the oil. Do not overcrowd the pan so that you can easily
flip them without breaking the burgers. Once a crispy outer shell is formed on one side,
carefully turn the burgers onto the other side. It will take about 12 to 15 minutes
in total for the burgers to cook. Remove them from the pan and drain on some absorbent paper. Just a sidenote, these burgers freeze well
whether cooked or uncooked. When freezing them, make sure to separate each burger with
a layer of parchment or greaseproof paper or strips of a cut plastic bag. Like I mentioned before, these burgers do
not fall apart and they are moist inside. So, if you’ve enjoyed this recipe, don’t
forget to like this video and subscribe. If you make these burgers, send me a photo
either on facebook, twitter or tag me on instagram. I love to see what you are up to in your kitchen. And the recipe for the burger buns presented
in this video are coming up soon. So, stay tuned.

100 thoughts on “My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

  1. I've already noted the ingredients. gonna buy wat i don't have at home tomorrow. will make them on friday!!!

  2. That looks so delicious, and maybe somebody has already asked, but can you tell me what BROWN chick peas are? I know the regular chickpea (or garbanzo) but have never heard of the brown version. Are they dried perhaps? Thank you.

  3. First of all, a big complimient to you! I really enjoy watching your videos and you can see that you make them with lots of love! I will definitely give these burgers a try! Is it also possible to use chickpea flour instead of chickpeas?

  4. I love curry leaf. That's the nice thing about Toronto — you can find all the ingredients here. Had never heard of kala channa, but am heading off to Ambal Trading to get some. Great recipe.

  5. Amazing recipe! Thank you! Also, we don't have maple syrup here in Brazil, do you have a suggestion to replace it?

  6. thank u for putting the recipe in the downbar. it is very annoying to have to click a link that takes u to a long blog post complete w ads just to print a recipe

  7. I can't thank you enough for this recipe. I tried out this burger today and it was delicious! I just made one change – used red beans and white chickpea instead of the brown ones.

  8. Ymmmm….homemade Veggie burgers, made of chickpeas and eggplant, fried 'til golden brown and crispy on the outside, soft and moist on the inside and eatened in homemade hamburger bun, and healthy buns at that! Thumbs up Veganlovlie, thanks for sharing and sendin' ya greetings from Mexico! 🙂

  9. ✿ Veganlovlie Recipes / Vegan Burger : These veggie burgers will not disappoint you! They are tasty and moist and don't fall apart. Try them in our Homemade Burger Buns with Turmeric and Coconut – link below.
    ✿ FULL PRINTABLE RECIPE ▶ http://www.veganlovlie.com/2015/07/my-best-veggie-burger-does-not-fall.html

    ✿ VIDEOS MENTIONED / RECIPE SUGGESTION ✿
    — Homemade Burger Buns with Turmeric and Coconut –
    ► https://www.youtube.com/watch?v=FsTvdQScUVo

    ✿ WHERE TO BUY INGREDIENTS ✿
    *You can buy curry leaves online if they are not available where you live. You can get either the fresh ones or dried ones. The fresh curry leaves can be kept frozen for up to a year.
    You can purchase them from our affiliate links**:
    ► Fresh Curry Leaves – http://amzn.to/1TXwAO5
    ► Dried Curry Leaves – http://amzn.to/1JjKebd

    You can also get brown/black chickpeas (kala chana) online:
    ► http://amzn.to/1MsdKgI

    **When you make a purchase with our affiliate links, you do not pay any more than you would normally do for the product. Amazon sends a few cents our way and this helps us to maintain this channel and our blog of printable recipes so that you can access them freely. 🙂 Thank you for your support.

    —————

    ✿ INGREDIENTS LIST ✿
    2 cups [400g] dried brown/black chickpeas (yield 4 and a half cup cooked [900g])
    1 medium [700g, 25oz] eggplant
    1 tablespoon soy sauce (or use a little salt or Tamari or this soyfree / gluten free sauce instead – https://youtu.be/gVGkUsXRgTk)
    1 cup (packed) chopped coriander (cilantro) leaves
    1/4 cup [60ml] water from the cooked chickpeas
    3/4 cup [180ml] water
    1 cup [90g] rolled oats (use gluten-free certified if required)
    2 green chilies
    1 teaspoon paprika
    1 teaspoon cumin
    1 tablespoon minced ginger
    2 tablespoon tomato puree
    1 tablespoon maple syrup
    1 tablespoon lemon juice
    10 – 12 curry leaves* (see where to buy above)
    Salt and pepper to taste

    ► For pan fried version:
    3/4 cup [90g] Buckwheat flour or as needed for coating (you may substitute with rice flour, chickpea flour, other gluten-free flour or regular all-purpose flour will work too if you do not need this to be gluten-free)
    Oil for frying

    ———————-

    ✿ VISIT OUR ETSY STORE ✿
    Add charm and homeliness to your kitchen with our handmade crochet cast iron hot handle covers. They are extra thick and durable, can be washed over and over again. Check them out in our store, they are available in different colours.
    ▶ http://octocozy.etsy.com
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  10. I love, love your recipes. Thank you. I have been enjoying a vegan lifestyle for only 2 months now so I have much to learn. My health has improved so much, it's very exciting to realize food is my medicine. I now eat to live. Thank you for your help!

  11. Hello i am glad to have found your channel… have you got a video for Mauritius Vegetable ACHARD pls? Thanks for your vegan recipes!

  12. I wouldn't make this recipe unless I could taste one first. Nice presentation, though.

  13. what type of bread am I allowed to eat. I just recently become a vegan and I was curious if there is a sort of bread brand that vegans buy

  14. I’m sooooooooo in love with your channel. You are the best vlogger, honestly you good explained, it’s amazing.
    I’ll start doing some of your recipes.
    Thousand thanks from Paris 🙌

  15. Beautiful and healthy! And the presentation is very professionally done! I will definitely try this recipe.

  16. Who has actually MADE these? I see many comments on how good the burgers "Look" and many who say they will be making them; but, no reviews on them. Please, if anyone tried these, would you leave your opinion on how they tasted to you. Thank you.

  17. This sounds and looks like just what I've been searching for — many thanks, Teenujah (did I get that right? 😊). In fact, your whole site does — so glad I stumbled across it. I look forward to exploring your recipes, and the adventure of vegan eating which I'm just beginning. Many thanks, again!

  18. I love all the recpies I am going to make the burges with brown chick pease if I can buy them I will also try the mayo if I can get one of the ingreadients you mentioned lovely recpies for me a vigan thanks very much

  19. Love this recipe, but can't stomach the spices cause of ulcers. Chick peas got a lot of GAS…beware…..might blow the roof off the house.

  20. Ya this looks good plus it looks simple to make and it doesn't look like they would fall apart like most you see" good work"…

  21. Good morning. Can I substitute with red kidney beans or black beans? I do not have any chick peas in the house at the moment.

  22. I'm floored…never heard of anything but the , yellow colored ones!!! Wow, live and learn! I'm gonna have to explore the new possibilities!!!

  23. Hi
    This recipe is super!! I tried it without oil and it’s perfectly satisfying.
    Thank you, we’re looking forward to test your other recipes as there is a balance between tasty and healthy that suits us very well.

  24. Both times I've tried this I've been unable to blend the blender items. Why? Not enough moisture to blend. So then I add extra moisture, it blends, but then the 'burgers' are crazy moist and don't hold together. I turn them into 'meatloaf' patties that I freeze… which forces them to hang together. I'm using canned chickpeas. Is THAT the problem?

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