1cupvery finely diced broccoli stalks and leavescooked and drained
1cupgrated carrots or finely chopped carrot peelings
1/2sweet onionpeeled and finely minced
1tspflaked garlic powder
1/4cuppanko breadcrumbsgluten free if desired
1Tbspextra-virgin olive oil
6large leafy lettuce leaves
6sliced and toasted brioche buns or gluten- and/or dairy-free equivalentoptional
sliced red tomato
sliced cheesedairy free if desired
mustardgluten free if desired
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.
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.
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.
Serve burgers on lettuce leaves or on lettuce-lined toasted buns with toppings of choice.
These burgers can be made when you have time, fried, and frozen for an easy meal down the road.
The ‘Use It All’ Veggie Burger
Amount Per Serving
Calories 122Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g5%
Total Carbohydrates 20g7%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.