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Easy Veggie Burger Formula to make a burger with favorite foods

Print Recipe
Course Appetizer, Main Course
Cuisine American
Servings 18 small patties

Ingredients
  

  • 1 pound can beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
  • 2 tbsp + 2 tsp oil for frying (suggestions: olive, coconut, grapeseed)
  • 3 tbsp liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
  • 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
  • 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
  • 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
  • 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)

Instructions
 

  • Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.
  • Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.
  • Form into golf ball size balls and flatten into patties.
  • Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.
Keyword plant-based burger recipe, vegan burger recipe