Plant Burgers

Plant Burgers

The Knorr plant burgers recipe is the perfect vegan alternative for your next dinner. Check out the full cooking instructions here on our website today!
  • 15 MINS

    Cooking Time

  • 25 MINS

    Prep Time

  • 8 People

    Serves

  • 3 cups (750 mL) cooked quinoa
  • 1 1/2 cups (375 mL) canned low sodium black beans, rinsed and drained
  • 1 cube Knorr® Vegetable Bouillon Cube
  • 1 package (142 g) baby kale or baby spinach
  • 1 large red beet, peeled and grated (about 1 1/4 cups/ 300 mL)
  • 1 large carrot, peeled and grated (about 1 cup/250 mL)
  • 1 1/2 cups (375 mL) quick oats or old fashioned oats, finely ground in food processor
  • 1/2 tsp. (2 mL) ground cumin
  • 1/2 tsp. (2 mL) smoked paprika
  • 2 Tbsp. (30 mL) olive oil, divided
  • 8 whole wheat hamburger buns
  • 1/2 cup (125 mL) Hellmann's® Vegan
  • 2 orange tomatoes, sliced
  • 1 red onion, thinly sliced
  • 1 avocado, thinly sliced

  1. Mash together quinoa, black beans and Knorr® Vegetable Bouillon Cube in large bowl. Remove and set aside 1 cup/250 mL kale for burger topping. Chop remaining kale and add to bowl with quinoa mixture. Add grated vegetables, ground oats, cumin and paprika.

  2. Divide mixture into 8 patties, cover and refrigerate about 15 minutes or until firm.

  3. Heat 1 Tbsp./15 mL oil in large nonstick skillet over medium heat and cook 4 patties, turning once, until browned, about 7 minutes per side. Repeat with remaining oil and patties. Evenly spread buns with Hellmann's® Vegan; top with burgers, reserved kale, tomatoes, onion and avocado.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 540.0
Calcium (g) 225.0 mg
Carbohydrates (g) 74.0 g
Fat (g) 23.0 g
Fiber (g) 18.0 g
Iron (g) 5.0 mg
Potassium (g) 700.0 mg
Protein (g) 17.0 g
Saturated Fat (g) 4.0 g
Sodium (g) 790.0 mg
Sugar (g) 8.0 g
Trans Fat (g) 0.1 g

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