Hearty Veggie Burger Patties – Ready in 30 Minutes

Vegetarian Veggie Burger Patties

Enjoy the comforting crunch of a plant‑based burger that delivers all the flavor of a classic but with vegetables, beans, rice, and herbs. These hearty patties come out tender, crumbly, and irresistibly tasty—perfect for a quick weeknight dinner or a crowd‑pleasing meal.

Ingredients

• 1 cup sliced mushrooms
• 1 medium carrot, diced
• 1 ½ cups broccoli florets (or cauliflower)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ⅓ cup chopped nuts (e.g., walnuts or almonds)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• Handful of parsley or cilantro, optional
• ½ cup breadcrumbs
• 2 large eggs
• 1 tablespoon tomato paste
• ¾ cup cooked brown rice (or white rice or well‑cooked couscous)
• 8 hamburger buns

Instructions

1. Preheat oven to 200 °C. Line a baking sheet with parchment paper or lightly oil it.
2. Wash and dry all vegetables. Roughly chop mushrooms, carrot, broccoli, onion. Pulse in a food processor with garlic, olive oil, paprika, chili powder, salt, pepper, and a splash of beans. Process 10–20 times until slightly chunky.
3. Spread the veggie mix thinly on the prepared baking sheet. Bake 15 minutes until edges brown.
4. Let the baked mix cool, then stir in black beans and mix again briefly.
5. Roast the beans alone on another sheet for about 15 minutes until dry and browned.
6. Combine nuts, spinach, parsley, cooled beans, baked veggie mix, breadcrumbs, eggs, and tomato paste in a dry bowl. Mix until combined, keeping a slightly crumbly texture.
7. Fold in cooked rice and stir gently.
8. Divide the mixture into 8 equal portions. Shape each into a patty.
9. Heat a skillet over medium‑low heat. Add enough oil for 4 patties at a time. Fry until firm and brown on both sides, about 6 minutes per side.
10. Serve on buns with lettuce, tomato, cheese, and your favorite sauces.