Even though I pride myself on being super-duper healthy all the time, I am still an American brought up on burgers and baseball. Though baseball never stuck for me, I still do absolutely love burgers with all of the fixings: lettuce, tomato, onion, ketchup, mustard, etc. Luckily as a vegan, I can take my burgers to a whole new level because of the near endless recipes for plant patties available. I have developed a systematic approach to the patty. With a little bit of creativity and experimentation, you can develop your own favorite and share it with the world!
- Black or pinto beans, canned or cooked
- Lentils (any variety), canned or cooked
- Split peas or black-eyed peas, canned or cooked
- Brown, black, or red rice, cooked
- Millet or quinoa, cooked
- Barley, rye, or farro, cooked
- Orange, white, or purple sweet potato, steamed or baked
- Gold or red potatoes, steamed or baked
- Chopped carrots, celery, or onions
- Frozen vegetables
- ¼ cup ground flax seeds
- ¼ cup quick-cooking oats
- Chopped nuts or seeds
Note: All of these ingredients are suggestions, not absolute must-haves in every patty creation. Feel free to pick and choose or add to the list with any personal preferences. To get specific flavor profiles, I will release recipes for patties I have made with a specific flavor in mind. Comment below for any particular recipes you want!
- Choose one or more of each of the ingredients categories above to add to the patty
- Preheat the oven to 400°F
- Place all ingredients into a large vessel and mix
- Add more binder ingredients if needed to reach the consistency of burger patties (formable into pucks that stick together but are not dry)
- Place puck-formed patties on parchment paper-lined baking sheet or silpat
- Place in oven and bake for 15-20 minutes
- Allow patties to cool for 5 minutes once out of the even
- Enjoy on burger buns, salads, or wraps!