This burger is the perfect antidote to a mega appetite. This is absolutely delicious shaped into 6 good-sized burgers or rolled into small balls, baked, and served on toasted buns, over rice, or as appetizers.
Tip
These burgers can be made ahead, fried, and frozen for a quick and easy meal down the road.
The Ultimate Vegan Burger
Ingredients
- 14 oz (398 mL) can of pinto or romano beans, rinsed and drained
- 1 cup (250 mL) cooked brown rice
- 1 cup (250 mL) very finely diced broccoli stalks and leaves, cooked and drained
- 1 cup (250 mL) grated carrots or finely chopped carrot peelings
- 1/2 sweet onion, peeled and finely minced
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) smoked paprika
- 1 tsp (5 mL) flaked garlic powder
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- 1/4 cup (60 mL) gluten-free panko bread crumbs
- 1 Tbsp (15 mL) extra-virgin olive oil
- 6 large leafy lettuce leaves
- 6 sliced and toasted brioche buns, or gluten-free equivalent (optional)
Nutrition
Per serving:
- calories122
- protein5g
- fat3g
- saturated fat1g
- trans fat0g
- carbohydrates20g
- sugars2g
- fibre4g
- sodium378mg
Directions
01
In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky. Add remaining ingredients, except for bread crumbs, oil, buns, and toppings.
02
Using your hands, work mixture together until fully blended. Shape mixture into 6 equal-sized patties about 1/2 in (1.25 cm) thick. In medium-sized bowl, place bread crumbs and press each burger into crumbs until lightly coated.
03
In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook over medium heat for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
04
Assemble burgers on lettuce-lined, toasted brioche buns and serve with toppings of choice.
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