The best vegetable burger is available. Served with red pepper mayonnaise, lettuce, tomato & onion.

Rinse the quinoa under cold water and then combine it with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Set aside to cool.

Prepare Quinoa

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Mash Beans

Add the cooled quinoa, grated carrot, diced red bell pepper, chopped onion, minced garlic, cumin, chili powder, salt, and black pepper to the mashed beans. Mix well.

Mix Ingredients

Gradually add flour to the mixture until it holds together well. Adjust with more flour if the mixture is too wet.

Bind Mixture

Divide the mixture into 4 equal portions and shape each into a patty.

Form Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side or until golden brown and heated through.

Cook Patties

In a medium bowl, mix the mayonnaise, roasted red bell pepper, lemon juice, garlic powder, and salt until well combined.

Combine Ingredients

Slice the burger buns in half and lightly toast them if desired.

Prepare the Buns

Spread a generous amount of red pepper mayonnaise on the bottom half of each bun. Top with lettuce leaves, tomato slices, onion slices, and the cooked vegetable patty.

Add Toppings

Cover with the top half of the bun and serve immediately.

Finish the Burger

the impossible vegetable burger

Recipe information

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