Who needs a regular burger when you can dive into a veggie burger loaded with flavor? Add a coffee mocha cupcake for dessert, and bam! You’ve got a meal that takes healthy eating to a whole new level. The veggie burger: an attempt to make us feel good about our food choices. The mocha cupcake: because life’s too short to pass up dessert, even if it’s ridiculously decadent. Prepare yourself for a rollercoaster of flavors that will make you question every other burger you’ve ever had. It’s the modern way to pretend you’re eating healthy, while still indulging.
Veggie Burger with Coffee Mocha Cupcakes
A veggie burger paired with rich coffee mocha cupcakes—a deceptive combo that says "I'm healthy" but tastes indulgent.
Ingredients
- For the Veggie Burger:
- 1 can 15 oz black beans, drained and mashed
- 1 cup cooked quinoa
- 1/2 cup grated carrot
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 4 whole wheat burger buns
- Lettuce tomato, and condiments for serving
- For the Coffee Mocha Cupcakes:
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup strong brewed coffee cooled
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions
For the Veggie Burger:
- In a bowl, mash black beans until smooth.
- Add quinoa, grated carrot, breadcrumbs, egg, soy sauce, garlic powder, onion powder, cumin, salt, and pepper.
- Mix until well combined, then form into patties.
- Cook patties on a grill or griddle for 5-7 minutes per side, until crispy.
- Toast buns and assemble with lettuce, tomato, and desired condiments.
For the Coffee Mocha Cupcakes:
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, brewed coffee, milk, vegetable oil, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until combined.
- Divide batter evenly among muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool before serving.
Notes
Nutritional Values (Per Serving)
Calories: 350Total Fat: 15g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 10%
- Vitamin C: 4%
- Calcium: 6%
- Potassium: 8%
Additional Notes/Tips
- The veggie burger mixture can be refrigerated for 30 minutes before forming patties for easier handling.
- Add a dollop of sour cream or guacamole to the veggie burger for extra flavor.
- Top the cupcakes with a dusting of powdered sugar or whipped cream for that “just extra enough” touch.
- Substitute almond flour or gluten-free breadcrumbs for a gluten-free option.
