Italian Vegan Burgers
Happy Mushroom Monday!
Imagine the flavors of your favorite Italian food -- pizza combined with the deliciousness of a veggie burger. This “Italian Vegan Burger” recipe is the best of both worlds. You’re whole family will love this recipe! Serve it with your favorite sauce and some homemade fries and you have a super delicious and healthy meal!
Basil is the flavor that comes to mind first when I think of Italian food. There is something fresh and aromatic about fresh basil that dried just can’t bring to the dish. I love the slightly peppery flavor fresh basil brings to this recipe. And, luckily you don’t have to have your herb garden to enjoy it. Fresh basil is easily available at your local grocery stores, you can usually find it near the greens.
Basil isn’t only delicious, it’s one of the healthiest herbs out there! Basil is an anti-inflammatory, antioxidant, immune booster, and they contain antimicrobial properties that fight viruses and infections. Typically you think of basil in the Summer because it has a light fresh flavor, but with all the immune boosting properties you’ll want to eat this herb now to stay healthy during cold and flu season!
These burgers come together quickly and take no time at all to cook, so this is great meal for any day of the week! Plus, you can double the batch and freeze half to have a quick meal for another night! Let’s get started!
Italian Vegan Burgers
- 15 oz chickpea (rinsed)
- 1 cup baby bella mushrooms (diced)
- 1/4 cup cornmeal
- 1/4-1/2 cup bread crumbs
- 1/4 cup fresh basil
- 3/4 cup Italian sun dried tomatoes (packed in oil)
- 1 clove garlic (crushed)
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon oil
- 1 tomato
- 1 avocado
- 4 whole wheat burger buns
- In a food processor (or I used my blender) combine chickpeas, mushrooms, corn meal, 1/4 cup bread crumbs, basil, sun dried tomatoes, garlic, salt, and pepper. Pulse until all ingredients are combined but not smooth.
- Heat skillet over medium heat and add oil.
- Divide burger mixture into 4 equal patties. Add more bread crumbs if mixture seems too sticky.
- Add to heated skillet and heat for 10 minutes without moving the burgers. Flip and heat for another 5-8 minutes or until both sides are browned. **The trick for veggie burgers is to get a good brown crust so they hold up well and don't fall apart, that means letting them cook without flipping often.
- Serve with avocado, tomato, and your favorite sauce and side.
Try it out on your next burger night and let me know what you think by commenting below, I love to hear from you <3
With Health and Happiness,