The ‘Use It All’ Veggie Burger
  • 4oz can pinto or romano beansrinsed and drained
  • 1cup cooked brown rice
  • 1cup very finely diced broccoli stalks and leavescooked and drained
  • 1cup grated carrots or finely chopped carrot peelings
  • 1/2 sweet onionpeeled and finely minced
  • 2tsp chili powder
  • 2tsp ground cumin
  • 2tsp smoked paprika
  • 1tsp flaked garlic powder
  • 1/2tsp sea salt
  • 1/4tsp black pepper
  • 1/4cup panko breadcrumbsgluten free if desired
  • 1Tbsp extra-virgin olive oil
  • 6 large leafy lettuce leaves
  • 6 sliced and toasted brioche buns or gluten- and/or dairy-free equivalentoptional
Toppings (optional):
  • sliced onion
  • sliced red tomato
  • sliced cheesedairy free if desired
  • pickles
  • mustardgluten free if desired
  1. 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 breadcrumbs, oil, lettuce, buns, and toppings.
  2. Using your hands, work mixture together until fully blended. Shape mixture into 6 equal-sized patties about 1/2 inch thick. In medium bowl, place breadcrumbs. Press each burger into crumbs until lightly coated.
  3. In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
  4. Serve burgers on lettuce leaves or on lettuce-lined toasted buns with toppings of choice.
Recipe Notes


These burgers can be made when you have time, fried, and frozen for an easy meal down the road.

Nutrition Facts
The ‘Use It All’ Veggie Burger
Amount Per Serving
Calories 122 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 378mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.