This ‘Use It All’ Veggie Burger is the perfect antidote to a mega appetite. If you’re not super hungry, instead of shaping this recipe into 6 good-sized patties, roll the raw mixture into small balls, bake them, and serve them over a little rice—or as appetizers!
Ingredients
- 4 oz can pinto or romano beans rinsed and drained
- 1 cup cooked brown rice
- 1 cup very finely diced broccoli stalks and leaves cooked and drained
- 1 cup grated carrots or finely chopped carrot peelings
- 1/2 sweet onion peeled and finely minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp flaked garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup panko breadcrumbs gluten free if desired
- 1 Tbsp extra-virgin olive oil
- 6 large leafy lettuce leaves
- 6 sliced and toasted brioche buns or gluten- and/or dairy-free equivalent optional
Toppings (optional):
- sliced onion
- sliced red tomato
- sliced cheese dairy free if desired
- pickles
- mustard gluten free if desired
Instructions
- In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky. Add remaining ingredients except for breadcrumbs, oil, lettuce, buns, and toppings.
- Using your hands, work mixture together until fully blended. Shape mixture into 6 equal-sized patties about 1/2 inch thick. In medium bowl, place breadcrumbs. Press each burger into crumbs until lightly coated.
- In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
- Serve burgers on lettuce leaves or on lettuce-lined toasted buns with toppings of choice.
Notes
Freeze!
These burgers can be made when you have time, fried, and frozen for an easy meal down the road.
