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Mean Bean Veggie Burgers

There is really nothing like finding a restaurant that values creating a vegetarian entrée other than a lame veggie wrap or pasta primavera. Don't get me wrong, there are some amazing vegetarian pasta dishes and the most gorgeous, colorful veggie sandwiches out there.

I'm talking about the restaurants with high culinary expectations of creating a scratch veggie burger to compete with all of the rest. It's easy enough to order a frozen pre-made patty, but to create your own shows higher standards. While spending a few days in Minneapolis Minnesota, I found two driven Chefs that took on the challenge. I enjoyed two dinners with equally crafted burgers.

Upon my return home, one of my colleague’s requested a veggie burger recipe as he was inspired to make the non-meat alternative at home. I found myself in a similar challenge to the inspired Chefs; I need to create a protein rich, hearty burger that is satisfying, especially for non-vegetarians.

Though I won't claim them to be anything far from the ordinary, these are simple to make and store for a quick healthy meal when life gets busy. They are dense from the beans and juicy from the roasted veggie an especially mushrooms.

They are low in fat and loaded with protein, fiber and healthy carbohydrates from beans, vegetables and whole grain breadcrumbs. Perfect with veggie toppings and a slice of cheese for a power packed lunch or dinner. They also taste bomb-deli-icious!


{Makes 12 burgers}

3 Tbsp avocado oil, separated in 1Tbsp portions

½ medium purple onion, diced

3 garlic cloves, minced

1 medium zucchini, diced

3 heirloom carrots, diced

1 carton baby bella organic mushrooms, diced

½ red pepper, seeded, diced

1 tsp smoked paprika

1tsp dried basil and/or oregano, or any fresh herbs of choice

1tsp curry and/or turmeric

½ tsp lemon pepper

½ tsp Himalayan salt

1c lentils, cooked and rinsed

1-16oz can white Northern Beans, cooked and rinsed

1-16oz can red Kidney beans, cooked and rinsed

2 sliced of whole grain toast, ground into breadcrumbs

1 free-range organic egg {optional}


  1. In a large pan, cook onions and garlic on medium heat with 1Tbsp oil, stirring occasionally until onions are translucent an garlic is golden. Add other vegetables and spices, and continue to stir until fully cooked.

  2. Blend white and red beans {not lentils} to food processor with 2 Tbsp oil until almost puréed, with some whole or part beans left in mixture. Add bean mixture to large bowl.

  3. Add cooked vegetables, lentils, and toast to the large bowl and mix together. Optional to mix in an egg for thicker consistency.

  4. Using hands, form medium size burger patties. Place on cookie sheet and bake at 400 degrees F for 20-25 minutes or until burgers have a golden crust.

  5. To store, let cool completely, then wrap in seran wrap and store in fridge for 3-5 days or freezer for longer duration. Reheat in oven or pan fry for crunchy, crispy texture.

  6. Enjoy over a salad with roasted mushrooms and one slice of cheese, or on a whole grain toast or bun. Other toppings may include spicy mustard, avocado, roasted red peppers, aruluga and feta, cheddar or Swiss cheese.

These are easy to store in the freezer and reheat for quick healthy meals. I truly enjoy mine the best over greens. Here with radish and sautéed mushrooms and cheddar cheese.

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