The Best Veggie Burger Recipe in the World #vegan #nutritarian #glutenfree [VIDEO]

WARNING: This Veggie Burger
Recipe is EPIC.

Best Veggie Burger Recipe in the World

If you want to get healthy, this veggie burger recipe could quickly become an absolute staple in your kitchen. I eat this almost every week.

Best Veggie Burger Recipe in the World

Why Is It So Friggin’ Awesome??

  • Best Veggie Burger Recipe in the WorldIt is extremely healthy and tastes delicious all at the same time. It is vegan, gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and nutritarian. The only ingredients are vegetables and pinto beans. It is the perfect food!
  • It uses up any veggie on hand, and is especially great if you have veggies that aren’t in great condition (clean out your fridge!).
  • It saves money because you don’t throw out or compost veggies – you eat ‘em!
  • It can be made in an unlimited number of combinations, literally.
  • It can be cooked in so many different ways: baked, pan fried, deep fried, breaded or not, sautéed…etc.
  • It can use literally any combination of spices, salt and pepper, extracts, etc.
  • It can be eaten a million different ways. Personally, I’ve eaten them alone with sriracha mayonnaise, as the bun for a slider, with fried eggs with yolk smeared all over, with guacamole, and with lemon juice.

Best Veggie Burger Recipe in the World

This veggie burger recipe is completely adaptable and can match any person’s taste. What I provide here is a basic recipe that is super easy to make, and that you can change up in any way you like. The recipe I am providing is for the very basic burger patty. Feel free to add to it, cook it and eat it however you’d like. This is my go-to recipe when I have some veggies that I can’t think of what to do with and need to use them quickly.

Can you tell I’m friggin’ in LOVE with these things?!?

Go Beyond: Instructions for the Pros

Here are some suggestions that you can use to shake this recipe up. Try it the way I outline in the recipe below first and you will have an easy way to create something in a hurry. And then experiment with the modifications I list below and you will be a healthy kitchen master, all with just one recipe.

  1. USE ANY VEGGIE: I have used almost every single type of veggie you can think of including cauliflower, broccoli, green, red and yellow onions, leeks, carrots, zucchini, cabbage, red cabbage, spinach, kale, swiss chard, brussels sprouts, etc! You can use them when they’re not even that fresh, that’s why this is a great fridge-cleaner-outer recipe. Whenever I have a few things left that I know I won’t get to, I just grate or chop them and throw them in this recipe. And then I use the mixture for a good week after without worrying!
  2. Best Veggie Burger Recipe in the WorldKEEPS FOR A LONG TIME: I have used this mixture, in a tupperware container, for a week after I’ve made it with absolutely no problems. Now, I tend to err on the side of “I’d rather get sick from keeping something too long than waste it by throwing it out when it’s just got a mushy spot” but I know that at least 7 days is fine for this recipe. This is great because you can make it on a weekend and make burger patties for any meal for the whole week. Try freezing the mixture to get even more life out of it. I’d keep it in my freezer for at least 2 months without even batting an eyelash. After they thaw, and before you cook them, there will probably be some liquid you have to mix back in. Which will mean you need to thicken the batter again with a flour of some sort – try oat flour (blend oats in a blender) for gluten-free or just regular whole wheat or white flour: add a little at a time until it has come back to meatball consistency.
  3. ADD ANY SPICES TO COMPLETELY CHANGE THEM UP: I am in love with spicy spices for these patties. I pretty much always add some salt, some Bragg’s liquid aminos, some Indian spice and/or a cayenne based spice. In the video I show cumin + onion powder + garlic powder because it is an easy starter mixture, but the sky is really the limit here.
  4. CAN BE EATEN IN A GAZILLION WAYS: Just personally, I have eaten these plain with sriracha, vegan mayo, guacamole, avocado, lemon juice and a few other combinations. They make a great meal alone, and you can safely eat literally as many as you want, because they’re so good for you. I’ve also had them as the “buns” for sliders with fresh veggies inside (think cucumber, guacamole, thick tomato slices, sriracha mayo, etc). I’ve had them alongside a fried egg and they’re freaking AMAZING dipped in the yolk. You could use them as a crumble for spaghetti sauce or in an omelette. Use your imagination and share in the comments section if you come up with something cool and tasty!
  5. Best Veggie Burger Recipe in the WorldCAN BE COOKED IN A GAZILLION WAYS: I generally don’t go the super freakishly healthy route of the recipe below. I generally add a bit more oil and salt when I make them, but not very much. My general way is this: Get a huge bowl. Grate or finely chop any leftover veggies, add to bowl. Pick a can of beans or two (or three depending on how much vegetables you use) and I always make sure there are pinto beans in there because they hold together the best. Drain and mash the beans completely. Use hands to incorporate all. Add spices (see above). Mix with hands again (great recipe for kids to help with!) Then taste to see if it’s good. The cool part is it doesn’t need to be cooked, so tasting while mixing is totally fine, and totally yummy! At this point, if it’s too dry, I add more pinto/roman beans. If it’s too wet (say if I grated onions or used a can of refried beans) I will add either oat flour or whole wheat flour until it gets to the consistency I want. Sometimes this is a LOT of flour, but I figure it’s okay because I will be making a TON of patties. Spray a pan with cooking oil using a Misto, place the patties in on medium high heat, brown that side, spray the other side with oil and flip until golden brown. Serve hot!

One final word on the nutritarian distinction. “Nutritarian” refers to the fact that these are super freaking healthy. As in, vegan, no oil, no salt, just plant-based goodness. Tons of nutrients that your body loves. Feel free to add or subtract any nutrition that you’d like, but rest assured that these are super healthy from the get-go with the recipe I provide below.

Best Veggie Burger Recipe in the World

Best Veggie Burger Recipe in the World Video

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The Best Veggie Burger Recipe in the World
 
Prep time
Cook time
Total time
 
One of the healthiest staples you can use in your cooking. This is the basic, super healthy recipe. Add any of the suggestions from the blog post to suit your own taste!
Author:
Recipe type: entree
Serves: 20 small patties
Ingredients
  • 1 cup red onion, finely chopped
  • 1 cup broccoli (peel and chop stalk too!), finely chopped
  • 1 cup carrots, grated
  • 1 15.5 ounce can pinto or roman beans, rinsed, drained
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Instructions
  1. In a large bowl, add the pinto beans and mash with a potato masher or a fork. Add the rest of the ingredients and incorporate evenly by hand. Form into meatballs and flatten. Each patty should be about ½ inch thick and the diameter can be as large as you want.
  2. In a large frying pan over medium high heat, add the veggie patties. Brown the bottoms (2-3 minutes) and flip to brown the other side, 2-3 more minutes. Serve.

ANSWER THIS:

What is your favorite way of making and/or eating these veggie burger patties?

 

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About cheri

Cheri Alberts writes about super healthy, super tasty food...PLUS cocktails!! Find her on social media and subscribe to the email newsletter to hear more! Subscribe here.

8 comments

  1. LOVE LOVE LOVE the new look and recipe’s! Next time you hear, “This Girl is On Fire” by Alicia Keyes know that its about you!

    Here’s to how our life transforms our relationship with food and then vise versa. Cha Ching :)

    Rachael

  2. RACHAEL!! Thanks so much for stopping by, love! And thank you for the vote of confidence – my sentiments exactly! xoxo

  3. Hi Cheri…

    As a vegetable-loving “Meatatarian” some of your newer recipes left me scratching my head, but we will be trying this one, soon; and will, gladly, report the results…

    Please keep up the great work…love what you’re doing… you ARE, no doubt, destined for greatness (or, are you already there?). :)

    Best,
    Bill

  4. Bill, your support has meant so much over the past couple years!! I know I know, my blog has changed a lot too but that’s because I did! I don’t eat much meat at all anymore, and I LOVE the veggies. There will be a lot more of that on here, but still fun cocktails and nonsense to hopefully keep you entertained! :D <3

  5. This looks incredible! Can’t wait to try it. The whole burger-as-bun thing is blowing my mind. Can you show what you put inside?

  6. The photo was just a demo for the post actually, it was kinda messy to eat and fell apart, which was fun. :) lolol. Inside of that one there’s just mashed avocado/lemon juice, spinach/kale/arugula mix tomato and mayo/sriracha mix. You could add anything in there that you like!

    Inside of those “buns” though I added a LOT of fridge leftovers. Red cabbage, onion, carrots, zucchini, green onion, bragg’s, salt, spicy spice mix, plus pinto beans, great northern beans, adzuki beans, all mashed together. Then I added a bunch of whole wheat flour to get it to stick together, but for gluten-free you could use oat flour. :)

    love ya girl xo

  7. One of the best blog posts I have seen in a long time. You are right, this is a game changer! These patties are now part of my *power reload* routine on Saturdays: make a big beautiful Nutritarian soup, make pot of dry beans for different salads (I don’t like canned beans), make my world famous salsa, cut fruit and veggies for the week, and now your bean burgers. (while catching up on NPR and podcasts.. :)

    I used fresh garlic (chopped up chunky), finely shredded collard greens and mushrooms (GBOMBS). I often juice fresh carrot juice as a base for some of my soups recipes, and so I used some of the pulp from the juicer and it worked great. In addition to the oat flour I also put in some whole rolled oats as I like the texture.

    Sincere thanks! Brian

  8. Brian what a fantastic, thorough response – thank you so much! I love that weekly routine that you have. And I want to know MORE about that world famous salsa of yours!!! :D :D Love the ingredients you add, I’m going to have to use those! GBOMBS for the win!!! Rolled oats sounds awesome – I love whole chickpeas in there. Take care, hope to see you around more! xo

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