World's Most Versatile Veggie Burger Recipe

(recipe written by Matt Frazier)


The Veggie Burger Formula (you choose your ingredients from each category):

1 pound can of beans, drained and rinced, or 1.5 cups of cooked beans (suggestion: choose your favorite beans such as black, pinto, kidney, etc)
1/2 cup chopped onion
1 clove of garlic, minced
2 cups of diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
2 tsp plus 2 tbsp oil for frying (suggestions: olive, coconut, grapeseed)
3 Tbsp liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
4 tsp spice(s) of choice: (suggestions: smoked paprika, cumin, chili powder, Italian seasoning, poultry seasoning, steak seasoning, black pepper, taco seasoning, cayenne pepper, vennel, oregano, curry powder)
1/2 tsp sea salt (omit if there's salt in your seasoning blend choice)
1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, parsley, basil)

Heat 2 tsp oil in a pan over medium heat.  fry the onion, veggies and garlic until softened (**I omited this step and put the raw ingredients right in the bean mixture)

Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky.  Pulse in the dry base and texture ingredient.  (**I also didn't bother with this step....I hand mashed the beans and mixed everything in with a spoon...I did find that I needed to add one egg or everything to bind better to form the patties)

Form into golf ball size balls and flatten into patties.

Heat 2 Tbsp oil over med-high heat.  Fry 2-3 minutes per side or until browned and heated through.  Makes 18 small patties (**I made about 8 larger patties).

top with your favorite toppings of choice when serving: lettuce, tomato, cheese, ketchup, mustard, mayo, horse radish sauce, honey mustard, bbq sauce, etc