Why Is It So Friggin’ Awesome??
- It is extremely healthy and tastes delicious all at the same time. It is vegan, gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and nutritarian. The only ingredients are vegetables and pinto beans. It is the perfect food!
- It uses up any veggie on hand, and is especially great if you have veggies that aren’t in great condition (clean out your fridge!).
- It saves money because you don’t throw out or compost veggies – you eat ’em!
- It can be made in an unlimited number of combinations, literally.
- It can be cooked in so many different ways: baked, pan fried, deep fried, breaded or not, sautéed…etc.
- It can use literally any combination of spices, salt and pepper, extracts, etc.
- It can be eaten a million different ways. Personally, I’ve eaten them alone with sriracha mayonnaise, as the bun for a slider, with fried eggs with yolk smeared all over, with guacamole, and with lemon juice.
This veggie burger recipe is completely adaptable and can match any person’s taste. What I provide here is a basic recipe that is super easy to make, and that you can change up in any way you like. The recipe I am providing is for the very basic burger patty. Feel free to add to it, cook it and eat it however you’d like. This is my go-to recipe when I have some veggies that I can’t think of what to do with and need to use them quickly.
Can you tell I’m friggin’ in LOVE with these things?!?
Go Beyond: Instructions for the Pros
Here are some suggestions that you can use to shake this recipe up. Try it the way I outline in the recipe below first and you will have an easy way to create something in a hurry. And then experiment with the modifications I list below and you will be a healthy kitchen master, all with just one recipe.
- USE ANY VEGGIE: I have used almost every single type of veggie you can think of including cauliflower, broccoli, green, red and yellow onions, leeks, carrots, zucchini, cabbage, red cabbage, spinach, kale, swiss chard, brussels sprouts, etc! You can use them when they’re not even that fresh, that’s why this is a great fridge-cleaner-outer recipe. Whenever I have a few things left that I know I won’t get to, I just grate or chop them and throw them in this recipe. And then I use the mixture for a good week after without worrying!
- KEEPS FOR A LONG TIME: I have used this mixture, in a tupperware container, for a week after I’ve made it with absolutely no problems. Now, I tend to err on the side of “I’d rather get sick from keeping something too long than waste it by throwing it out when it’s just got a mushy spot” but I know that at least 7 days is fine for this recipe. This is great because you can make it on a weekend and make burger patties for any meal for the whole week. Try freezing the mixture to get even more life out of it. I’d keep it in my freezer for at least 2 months without even batting an eyelash. After they thaw, and before you cook them, there will probably be some liquid you have to mix back in. Which will mean you need to thicken the batter again with a flour of some sort – try oat flour (blend oats in a blender) for gluten-free or just regular whole wheat or white flour: add a little at a time until it has come back to meatball consistency.
- ADD ANY SPICES TO COMPLETELY CHANGE THEM UP: I am in love with spicy spices for these patties. I pretty much always add some salt, some Bragg’s liquid aminos, some Indian spice and/or a cayenne based spice. In the video I show cumin + onion powder + garlic powder because it is an easy starter mixture, but the sky is really the limit here.
- CAN BE EATEN IN A GAZILLION WAYS: Just personally, I have eaten these plain with sriracha, vegan mayo, guacamole, avocado, lemon juice and a few other combinations. They make a great meal alone, and you can safely eat literally as many as you want, because they’re so good for you. I’ve also had them as the “buns” for sliders with fresh veggies inside (think cucumber, guacamole, thick tomato slices, sriracha mayo, etc). I’ve had them alongside a fried egg and they’re freaking AMAZING dipped in the yolk. You could use them as a crumble for spaghetti sauce or in an omelette. Use your imagination and share in the comments section if you come up with something cool and tasty!
- CAN BE COOKED IN A GAZILLION WAYS: I generally don’t go the super freakishly healthy route of the recipe below. I generally add a bit more oil and salt when I make them, but not very much. My general way is this: Get a huge bowl. Grate or finely chop any leftover veggies, add to bowl. Pick a can of beans or two (or three depending on how much vegetables you use) and I always make sure there are pinto beans in there because they hold together the best. Drain and mash the beans completely. Use hands to incorporate all. Add spices (see above). Mix with hands again (great recipe for kids to help with!) Then taste to see if it’s good. The cool part is it doesn’t need to be cooked, so tasting while mixing is totally fine, and totally yummy! At this point, if it’s too dry, I add more pinto/roman beans. If it’s too wet (say if I grated onions or used a can of refried beans) I will add either oat flour or whole wheat flour until it gets to the consistency I want. Sometimes this is a LOT of flour, but I figure it’s okay because I will be making a TON of patties. Spray a pan with cooking oil using a Misto, place the patties in on medium high heat, brown that side, spray the other side with oil and flip until golden brown. Serve hot!
One final word on the nutritarian distinction. “Nutritarian” refers to the fact that these are super freaking healthy. As in, vegan, no oil, no salt, just plant-based goodness. Tons of nutrients that your body loves. Feel free to add or subtract any nutrition that you’d like, but rest assured that these are super healthy from the get-go with the recipe I provide below.
Best Veggie Burger Recipe in the World Video
The Best Veggie Burger Recipe in the World
- 1 cup red onion, finely chopped
- 1 cup broccoli (peel and chop stalk too!), finely chopped
- 1 cup carrots, grated
- 1 15.5 ounce can pinto or roman beans, rinsed, drained
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- In a large bowl, add the pinto beans and mash with a potato masher or a fork. Add the rest of the ingredients and incorporate evenly by hand. Form into meatballs and flatten. Each patty should be about ½ inch thick and the diameter can be as large as you want.
- In a large frying pan over medium high heat, add the veggie patties. Brown the bottoms (2-3 minutes) and flip to brown the other side, 2-3 more minutes. Serve.
Homemade Veggie Burger Mix
- 1/2 cup dried chickpeas
- 1/2 cup dried black beans
- 1/2 c dried red lentils
- 1/4 cup peanuts
- 1/4 cup almonds
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup old fashioned oats
- 1/2 cup cornmeal
- 2 tbs flour
- 1/4 cup brown rice ,
- 1 tsp dried basil
- 1/4 cup dried onions , opt
- 2 tsp dried parsley
- 3 tsp Kosher salt
- 2 tsp baking soda
- pepper to taste
- Mix all ingredients except nuts and seeds in a blender until well combined and the consistency of course meal, processing 1/2 cup at a time.
- Combine the ground ingredients with the nuts and seeds and grind in blender again, 1/2 cup at a time, using pulsing motion.
- It should have the consistency of cornmeal.
- Makes 8 cups, 16 servings
- Add 1/2 cup of the mix to 1/3 cup boiling water and 1 tsp of liquid smoke or soy sauce(optional).
- Let stand until water is absorbed.
- Heat a layer of oil in pan and add burgers.
- Cook for 3 minutes on one side, or until golden.
- Cook for 5 more minutes. Watch that the bottom doesn't burn.