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Veggie Burgers

A veggie burger replaces the ground beef of a hamburger with a patty made from ground vegetables and sometimes soy. As vegetarianism became more popular in the United States during the 20th century, demand for adaptations of classic European-American dishes like the hamburger increased and innovative alternatives for ground beef burgers were developed. Similar preparations have existed in Middle Eastern cuisines for hundreds of years, but the adaptation of the European-American style hamburger is more recent. The first branded “vege” burger was sold in west London in the 1960s, based on Middle-Eastern seitan mixed with adzuki beans and oat flakes flavored with tamari. There are many ways of making veggie burgers; this recipe is for an entirely vegetable-based patty, with no soy ingredients.

Recipe Servings: 4

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Gluten Free
Dairy Free



  1. Preheat the oven to 400°F. Line two rimmed baking sheets with parchment or foil.
  2. Combine the mushrooms, carrot, broccoli, onion, garlic, 2 tablespoons olive oil, smoked paprika, chili powder, salt, and pepper in the bowl of a food processor. Pulse until coarsely ground.
  3. Spread the ground vegetables over one of the lined baking sheets, patting it down with a spatula to cover most of the baking sheet.
  4. Roast for 15 minutes, then stir and re-press, and roast for an additional 15 minutes, until the vegetables are toasted.
  5. Spread the drained black beans over the second baking sheet in a single layer and roast in the oven until the beans begin to split, about 15 minutes. Let everything cool.
  6. Combine the walnuts, spinach, and fresh herbs in the bowl of a food processor. Pulse to a breadcrumb consistency.
  7. Add the cooled beans and pulse 5–10 times, until the beans form large crumbs.
  8. Add the roasted vegetables, panko breadcrumbs, eggs, and tomato paste, and pulse until just combined, but not overly smooth.
  9. Turn the mixture out into a large mixing bowl and fold in the rice.
  10. Divide the mixture into eight equal portions, forming each into a patty.
  11. Heat the remaining 2 tablespoons of oil in a large skillet set over medium-low heat.
  12. Add the patties to the hot oil in a single layer, avoid overcrowding.
  13. Cook for 8–12 minutes, carefully flipping halfway through, until heated evenly and browned on both sides.
  14. Place each patty inside a hamburger bun and serve with toppings and condiments on the side, as desired.

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