Veggie Burger Love!

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I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger!  Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations.

After reconstituting a package of HotHuck’s Lean Veggie Ground, I had a wonderful base to mix together a rather ‘traditional’ burger concoction, aside from the can of pinto beans, which helped bind everything together, and stretched the mixture to make four decently sized patties.  Topped with sauteed mushrooms and onions and and condiments galore, these will take your veggie burger love to a whole new level!


1 package of HotHuck’s Veggie Ground, reconstituted (available at Karmavore) or any package of veggie ground (For a soy-free version, add 1.5 cups of cooked brown rice or quinoa, and 1 tablespoon tamari, for more flavour)

1 can mashed pinto beans

1 Ener-G agg replacer or a flax egg

3/4 cup finely diced onion

1 tablespoon vegan worchestire sauce

1 tablespoon tomato paste

2 tablespoons nutritional yeast

1 teaspoon smoked paprika

1/2 teaspoon salt

Fresh cracked pepper

Coconut oil or vegetable oil, for frying

Fixin’s: Wholewheat burger buns, dijon, sliced tomato, avocado, Vegenaise, spinach, sauteed mushrooms and onions…endless really


Combine above ingredients really well (you may have to get in there with your hands) until the ingredients are very well combined.  Form the mixture into 4-1 inch patties.

Heat 2 tablespoons of coconut oil in a large skillet over medium heat.  Place the patties in the pan and turn down the heat a notch.  You want to cook them slowly so they cook all the way through and form a nice crust on either side.  Probably about ten minutes for the first side, flip, and another 7 minutes on the other.  Then for the last few minutes, I turned the pan down to medium low and covered, just to make sure the everything was cooked all the way through.  Didn’t want to bite into a raw onion – eek!

(Of course, if you have a barbecue, grill these babies! Slowly, on low flame)

While the burgs are cooking, saute some thinly sliced onions and mushroom in oil.  I added a sprinkle of smoke sea salt and a drizzle of maple syrup for added flavour.

*Tip* These freeze wonderfully!  Double the recipe and freeze individually wrapped burgers for up to one month. Be sure to thaw before cooking.

Assemble and serve!

~The Vegan Project

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