Veggie Burger
Maggie Baird
Optionals: Buns, ketchup, mustard, pickle slices, caramelized onions, sauteed mushrooms, sprouts, vegan cheese
  • 1 cup cooked vegetables (whatever you have in the fridge! Onions, mushrooms, carrots, etc.)
  • 1 cup salsa (alternatively, or additionally, you could cook onions, tomatoes, garlic – whatever you have available.)
  • 1 can black beans (or any kind of bean) drained and well rinsed.
  • ½ teaspoon chili powder
  • ½ teaspoon cumin 
  • ¼ teaspoon coriander 
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste 
  • ½ cup cooked rice (or any other cooked grain you have on hand)
  • ½ cup chopped nuts 
  • 1 tablespoon tamari 
  • ¾ cup garbanzo bean flour (breadcrumbs or regular flour)
  1. If not cooked, prepare up to a cup of vegetables by sauteing them in a small amount of olive oil until tender. 
  1. Combine beans and salsa in a large bowl. 
  1. Add seasonings, leftover rice or grain and stir to combine. 
  1. Stir in nuts and tamari.
  1. If using additional cooked veggies, add those now and stir thoroughly.
  1. Stir in garbanzo flour.
  1. Mash the mixture with a potato masher until coarsely blended. Or, place about ⅔ of the mixture in a food processor and pulse until roughly pureed, then return pureed mixture to the bowl and stir to combine.
  1. Heat oil in a skillet. 
  1. Form patties from the mixture using your hands or shape with an ice cream scoop and flatten. Place patties in the pan. 
  2. Once the patties are browned on one side, flip over and brown on the other. 
  3. Prepare with your favorite toppings!
  4. Enjoy!