Maggie’s Kitchen Sink Veggie Burger

By Maggie Baird

These hearty veggie burgers are loaded with plant-based protein, whole grains, and deep umami flavor. They’re a delicious and flexible way to use up leftover ingredients like salsa, beans, grains, half an onion, or almost any leftover vegetable.

YIELDS: 6-8 patties

COOK TIME: 20 min

PREP TIME: 15 min


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INGREDIENTS

  • Optional, up to 1 cup cooked chopped vegetables (approximately 2 cups raw) of whatever you have in the fridge! I love using onions, carrots, peppers, mushrooms, and some garlic.
  • 1 can (15.5 ounces) beans (black, kidney, pinto, northern, or garbanzo) drained and rinsed (approx.1 ¼ cups drained beans) half a jar (approx 1 cup).
  • Leftover salsa (mild, medium, or hot to your taste). If you don’t have salsa, be sure to use the vegetables listed above and add some tomatoes if you have them.
  • 2 tbsp low-sodium tamari or soy sauce (GF if possible)
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¾ tsp salt
  • ½ tsp pepper
  • ¾ cup garbanzo bean flour (This is my favorite flour. Full of protein and a great binder, but you can also use regular flour,
    whole wheat or GF flours, or even breadcrumbs)
  • ½ cup chopped walnuts (can use almonds, cashews, pecans, etc, or a mixture)
  • 1 cup cooked leftover or frozen rice (or any other cooked grain you have in your fridge)
  • Olive oil for cooking

OPTIONAL SUGGESTED TOPPINGS:
Whole-grain or gluten-free buns, mustard, ketchup, lettuce, vegan mayo, tomato slices, pickles, avocado, caramelized or pickled onions, sauteed mushrooms, and vegan cheese.

RECIPE

  1. If desired and not already cooked, sauté chopped vegetables in a skillet with 1T olive oil until tender to end up with 1 c.
  2. In a large bowl, mash the beans with a fork until mostly smooth, leaving a few beans whole (if black beans) or in smaller pieces (if larger beans) for texture.
  3. Add salsa, tamari, spices, salt, and pepper, and stir to combine.
  4. Stir in garbanzo bean flour.
  5. Add cooked rice or grain, the chopped nuts, and the optional cooked vegetables.
  6. Mix well until combined to form a cohesive patty mixture, and if possible, let the mixture rest for 10 minutes so the flour and rice can absorb some of the moisture and flavor.
  7. Form patties from the mixture using your hands, a spoon, or an ice cream scoop, then flatten.
  8. Heat olive oil in a skillet over medium-high heat. Cook patties for 3–4 minutes on each side, or until browned and firm.
  9. Serve with your favorite toppings. Enjoy!

 

CHEF’S NOTES:

  • This recipe really will work with just the simplest version – leftover salsa, beans, seasonings, garbanzo bean flour,
    and nuts. But adding the optional veggies will make it even better!!
  • You can also place the patties on an oiled baking sheet and bake in the oven at 375, flipping halfway through
    baking.
  • These cooked burgers freeze well. Allow to cool before storing in a sealed container.
  • Customize with your favorite herbs and spices.
  • If you have leftover spaghetti sauce instead of salsa, use it in the same proportion but swap the chili powder, cumin
    and coriander for Italian seasoning blend, basil, and oregano.
  • The nuts add a great texture boost, but you can leave them out for a nut-free version. You can also add sunflower
    seeds, if those are appropriate for those who may be allergic to tree nuts.
  • Make sure your flour choice, tamari, or soy sauce is GF if serving as such.