The Perfect Patty

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


  • Spices
  • Herbs
  • 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!


  1. Choose one or more of each of the ingredients categories above to add to the patty
  2. Preheat the oven to 400°F
  3. Place all ingredients into a large vessel and mix
  4. Add more binder ingredients if needed to reach the consistency of burger patties (formable into pucks that stick together but are not dry)
  5. Place puck-formed patties on parchment paper-lined baking sheet or silpat
  6. Place in oven and bake for 15-20 minutes
  7. Allow patties to cool for 5 minutes once out of the even
  8. Enjoy on burger buns, salads, or wraps!



Leave a Reply