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

VEGGIE BURGER PATTIES

Optional: 1 cup cooked chopped vegetables (whatever you have in the fridge! I love using onions, carrots, peppers and mushrooms, some garlic) (approximately 2 cups raw)

  • 1 can (15.5 oz) can black beans, drained and rinsed
  • ½ of a 16 oz jar (approx. 1 cup) of 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 tbs low sodium tamari or soy sauce (GF if possible)
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ teaspoon pepper
  • ¾ cup garbanzo bean flour (or regular flour, breadcrumbs, or any gluten-free 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.
  • 1 cup cooked rice (or any other cooked grain you have in the fridge)
  • ½ cup chopped walnuts (can use almonds, cashews, pecans etc. or a mixture)
  • 2-3 tbs of olive oil for cooking

 

OPTIONAL SUGGESTED TOPPINGS:

  • Whole grain or gluten-free buns
  • Your favorite burger toppings – Lettuce, tomato slices, onions- raw, carmelized, or pickled, avocado, vegan mayo, ketchup, mustard.

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 cup.
  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 and 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. While the mix is resting, heat olive oil in a skillet over medium-high heat.
  8. Using a large spoon or an ice cream scoop, form patties directly onto your hot oiled skillet (or cookie sheet if baking) and flatten to desired thickness.
  9. Cook patties for 3-4 minutes on each side or until browned and firm.
  10. 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 half way 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 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 are GF if serving as such.