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Hamburger with lettuce, tomato, and bun on a blue and white napkin.

Pressure Cooker Veggie Burger Filling


  • Author: Jessie
  • Total Time: 30 minutes
  • Yield: 8 burgers or 12 sliders 1x

Description

The Pressure Cooker/Instant Pot is the perfect way to create a restaurant worthy veggie burger filling! The patty is full of quinoa, black beans, shredded carrots, and spices then baked or fried into a delicious burger!


Ingredients

Scale
  • 2 tablespoons olive oil (affiliate)
  • 1/2 yellow onion, minced
  • 1 large carrot, shredded
  • 2 cloves garlic, minced
  • 1/2 cup quinoa (affiliate), rinsed and drained
  • 2 cups water
  • 2 15oz cans black beans (affiliate), drained and rinsed
  • 3/4 cup old fashioned rolled oats
  • 1 teaspoon cumin (affiliate)
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 eggs or 2 flax eggs

Instructions

  1. In pressure cooker, sauté onion, carrot, and garlic in olive oil for 3-4 minutes.
  2. Stir in quinoa, water, black beans, oats, cumin, salt, garlic powder, and black pepper. 
  3. Lock lid and set to high pressure for 3 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. 
  4. Remove lid, stir in egg or flax egg, then let sit with lid off for 10-15 minutes until all liquid is gone and mixture is thick. 
  5. Place 1/2 of the mixture into a food processor or blender, and blend until almost smooth. Stir pureed mixture back into the pot.
  6. Form mixture into patties, refrigerate for 15-20 minutes, then bake, fry, or freezer to eat later!

Notes

*Recipe adapted from Peas and Crayons

*I like putting cupcake liners into my muffin tin, using a cookie scoop to portion out 12 patties, then sticking the whole muffin tin in the freezer for 10 minutes. Keep frozen to use later, or remove, flatten into patties, and cook.

  • Prep Time: 15 mins
  • Cook Time: 15 mins