Plant-Strong Burgers

The veggie burger. It has been made fun of, mocked and has been the joke of many menu’s. A frozen patty of something that you are unsure of, and if you used just enough mustard and ketchup it might be tasty.

But, if you’ve been paying attention, veggie burgers are making a come back. They are being taken seriously, and for good reason – they are easy to make and really tasty. There are also tons of ways of making them. And we’re going to tell you how to make a lot of different veggie burgers, once you get the hang of it, you will be having veggie burgers every day, for lunch, for dinner, sometimes for breakfast JUST because you can! You will bring them to the office, pack them in your kids lunch boxes and people from all over will want to know what your secret is to looking so healthy, and you will tell them – it’s the plant-strong burger.

(we might have over-exaggerated)

Back to the plant-strong burger. We’re going to break this down, and hopefully it will make sense. If it comes out a disaster it is not a plant-strong burger, it is great ‘meat’ crumble for a plant-strong burrito! You just can’t go wrong.

  • Prep Time 15 min.
  • Cook Time 15 min.
  • Total Time 30 min.
  • Serves 4-12

Step-by-Step Guide: 

1 Pick your bean/lentil/peas (you will need 2 cups COOKED)

Black Beans

White beans

Kidney beans


Lentils (any color)

Split Peas

(we’re sure any kind of bean you can dream up would work just fine)

2. Pick your starch (1 cup)

Dry Whole Wheat Bread Crumbs or whole grain gluten free bread crumbs

Uncooked Quick Oatmeal

Cooked Quinoa

Cooked Millet

Cooked Amaranth

Cooked Buckwheat

Cooked brown rice. (you can also use a wild rice if you like)

3. Pick a vegetable (or a few vegetables) : dice them! If you pick more than one vegetable, you will want to decrease the amount you use, probably by at least half. So if you use carrots and celery – use 1 rib of celery and 1 carrot stick.

Celery (about 2 ribs)

Carrot (about 2 sticks)

Onion (about 1 small onion)

Mushrooms (about 1 cup)

Jalapeno (1 or 2 depending on how spicy you like things)

4. SPICE! Go to town with spices. Our general rule is just to evenly coat whatever we are making with the spice, or if using fresh herbs/spices start with 1/4 of a teaspoon and go from there. Because we’re not using any ingredients that can kill you like raw eggs or meat, go ahead and taste as you go!








Nutritional Yeast (which will give it a more cheese like flavor)

Black pepper

Curry powder (works well with chickpea burgers)

Turmeric (use a very small amount – a few dashes will do) works great with chickpea burgers.

We know that we did not list every spice (our apologies to the fans of certain spices left out) but really any spice you like will do just fine – get creative! Italian burgers? Mexican burgers? Jamaican-jerk burgers? Whatever you can dream up!

5. Liquid: 1/4 cup to 1/2 cup start with a 1/4 and add as needed.

Low Sodium Vegetable broth

Liquid from cooked beans.

Non dairy unsweetened milk

For a different taste you can try 1/4 cup of pumpkin puree, mashed sweet potato or butternut squash puree. If you opt to add a puree you may need to use less liquid overall.

6. Flax

Ground flax seed – combine 2 tbs of ground flax seed with 3tbs of warm water. Set aside and let it gel a little.

Now to make your burgers.

Pre-heat oven to 350

Have a cookie sheet lined with parchment paper ready to go.

1. Put cooked beans in a big mixing bowl. Mash them up – however you get the job done is the right way, personally we just use our hands.

2. Add your starch. You will want to mix the starch and the bean really well – we also use our hands for this.

3. Add your vegetables (you can cook them first if you like, dice them first and then put them in a pan with a little water or low sodium vegetable broth and cook them till the are done, no need to add any oil)

4. Add spices

5. Add liquid

6. Add flax. (be sure to follow instructions).

7. Mix every thing – you can use a spoon, but we just use our hands, because it’s just easier that way.

8. Form patties (see you were going to have to use your hands anyway).

9. Put patties on parchment paper lined cookie sheet.

10. Stick in oven for 15-20  minutes or until they are looking slightly crispy on the top. We generally like flipping them half way through.

11. Do a happy dance around your house while you are waiting for plant-strong burgers to cook. This step is absolutely necessary.

12. Take out, bask in your greatness for a minute.

13. Serve on a nice whole grain bun with all of your favorite burger accessories, grilled onions, grilled mushrooms, tomato,hummus, ketchup, mustard, really just go wild. You can also serve it on a nice bed of leafy greens. Also, serve with baked sweet potato fries, it will make for an even happier experience.

This should make 4-5 decent sized burgers or 8-10 smaller burgers. You can freeze them as well.

*Tips: Too crumbly? Add more liquid. Too watery? Add more starch.

  • Charzie
    Posted at 18:42h, 22 November

    Awesome to see this in print, it’s the basis of what I’ve fallen back on for years when something “meaty” is desired, and I also like stuffing it into a loaf pan and baking as a meatlessloaf! A nice mushroom/onion gravy added on top of the slices really makes it special and adds another layer of flavors! I am currently trying to invent a pale colored loaf as “turkey” for Thanksgiving, maybe even a layered affair with “stuffing”? Wish me luck, it should be fun! LOL!

    • Nocturna Diel
      Posted at 23:00h, 19 January

      Charzie, what a great idea… i read your comment yesterday and made a loaf for dinner. It worked! 🙂

      • Charzie
        Posted at 20:46h, 20 January

        Great, so glad it worked for you! It’s a lot of fun to mix and match ingredients and spices and see what kind of flavor and texture combos you can come up with, it really is endless! We recently ate at a vegan restaurant and I would love to figure out their recipe for a vegan “sausage” type creation, it was awesome! It was hard to identify the ingredients because it was finely ground, but I’m guessing a mild grain/bean, some aromatic veggies like garlic and onions and probably seitan, but it tasted vaguely of cumin and I bet it was either steamed in beer or it was added as a small part of the liquid. It was different but amazing! Sent me off in a whole new direction in my kitchen experiments! LOL!

    • Valerie
      Posted at 21:14h, 11 July

      chickpeas would be a good base for the “Turkey”!

      • Charzie
        Posted at 21:09h, 12 July

        Sounds great. My grandson calls them “chicken peas”! LOL!

  • Malek Gallichio
    Posted at 11:21h, 17 March

    Could anyone give me the recipe for the black/brown bread?

  • stacey
    Posted at 14:02h, 31 March

    Ketchup? What kind can I buy that isn’t processed and has no sugar?

    • Caitlin
      Posted at 18:10h, 17 April

      i make my own using organic tomato paste + coconut sugar (or any other sugar you use, i heard maple syrup is good as well) + spices (i add paprika, black pepper and whatever else i’m feeling like!). i’ve read of other people adding apple cider vinegar or lemon juice as well. hope this helps 🙂

  • tammi
    Posted at 03:42h, 12 April

    stacey I would take a can of pureed tomatoes and simmer it for an hour or more to get the acidity out….add a tablespoon of vinegar (apple cider or any other vinegar agent) and depending on whether or not you want sugar add it in…remember you are prolly trying to get away from processed and overly sugary so anything else is going to taste…different. so if you can’t separate from regular ketchup to a substitute you might as well give it up. what makes a lot of the ketchups
    you find on the market is high fructose and lots of it….so any less sugar amounts is going to be less than ideal palatable

  • Robin
    Posted at 22:03h, 27 May

    When using Nutritional Yeast is it best to use the flakes or powder for cheese substitutions?

  • Valerie
    Posted at 21:13h, 11 July

    I made some tonight! It made 6 delish burgers, and pretty easy! I did mine with black beans, sweet potato, zucchini, nutritional yeast and the other ingredients such as flax meal and spices, and i am thoroughly impressed! set for the next few days, thanks!

  • Nichole Antonio
    Posted at 01:57h, 21 October

    I’m curious, is the soaked flax seed used as a binding agent? I assumed it was and since I cannot find it here where I’m currently living I had to use egg. I just wanted to make sure I guessed correctly, thanks

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