By Nellie's Kindnress Crew
These veggie burgers are the kind that make you think twice about going for the beef patties. Built with hearty ingredients and brought together with Nellie’s Free Range Eggs, they cook up crisp on the outside, tender in the center, and – best of all - sturdy enough for the grill. The eggs do the behind-the-scenes work here, helping everything hold together while adding richness to every bite. Whether you’re feeding a crowd or just mixing up your usual routine, this is a feel-good burger that delivers on flavor, texture, and that just-right balance of wholesome and satisfying.
Instructions
- Heat olive oil in a large skillet over medium heat. Non-stick works well here!
- Add grated, well-squeezed tofu and cook for 8–10 minutes, stirring occasionally, until it dries out and develops light golden edges.
- Add black beans and lightly mash approx. half directly in the pan leaving plenty of texture.
- Stir in garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
- Continue cooking for another 5–7 minutes, stirring occasionally, until the mixture is noticeably drier and resembles a lightly crisped, cohesive “hash.”
- Remove from heat and let cool slightly, and transfer the to a large bowl.
- Add cooked quinoa, Nellie’s Free Range Eggs, and cornstarch.
- Mix until fully combined. The mixture should hold together when pressed and feel slightly firm, not wet.
- Divide into 6 portions and shape into firm patties about ¾ inch thick. Place on a parchment-lined tray and refrigerate for at least 1 hour (or overnight).
- Cook the patties:
Skillet method: Preheat grill pan or cast iron skillet to medium heat. Lightly spray patties with cooking spray and cook for 5–7 minutes per side until heated through and crisp.
Direct grill method: Oil grates well and cook patties undisturbed for 5–7 minutes per side to allow a crust to form before flipping.
- Serve warm on toasted buns with your favorite toppings. We recommend avocado, lettuce, tomato, mayonnaise, and mustard.
