As we have already mentioned in other hamburger recipes such as chickpea, dry tomato and basil burgers or black bean and portobello burgers, vegetable burgers are super versatile thanks to the great capacity they have to accept any combination of ingredients, being infinite the possibilities they offer.

This time, the dough has red beans, eggplant and carrots as protagonists, so these are full-bodied hamburgers, with a firm and juicy texture, rich in protein and with a smooth flavor, seasoned with a combination of spices that unleash a parade of flavors that makes them truly spectacular.

In addition to their texture and flavor, the great advantage of these hamburgers compared to conventional ones is that, being made exclusively with vegetable ingredients, on the one hand they are free of cholesterol and trans fats, and on the other hand, they have a water footprint that is much less, making them much more sustainable and respectful of animals and the environment.

Nutritionally, these hamburgers are rich in protein , carbohydrates , allicin , alliin , beta-carotenes , flavonoids , fiber , essential oils , antioxidants , curcumin , vitamins A , C , E and group B ( B1 , B2 , B3 , B6 and B9 or folic acid ), sulfur , calcium , copper , phosphorous , iron , magnesium , manganese , potassium , selenium , sodium and zinc .