Vegan Burger Patties
The best veggie burger patties! 100% vegan!
Recipe type: Entrée/Appetizer
Cuisine: American
Yield: 4 burger patties
  • 1 cup cooked brown rice
  • 1 cup cooked mixed beans
  • 2-3 tablespoons of olive oil
  • 1 cup (packed) chopped kale
  • 1 cup shredded carrot
  • ½ cup chopped onion
  • ½ cup chopped sweet/bell pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato ketchup
  • 2 teaspoons yellow mustard
  • ½ teaspoon chili garlic sauce or sambal oelek (optional)
  • ¼ cup crushed roasted almonds
  • 1 cup panko bread crumbs
  • 1 tablespoon minced parsley
  1. Saute onion and garlic in 1 tablespoon of oil, until translucent.
  2. Add the rest of the vegetables (kale, carrot, bell pepper). Cook until vegetables are cooked and soft. Add salt, pepper, garlic powder, and paprika.
  3. Using a food processor, mash part of the rice, beans, and cooked vegetables (not more than ¾ of the whole amount). Scrape into a big bowl.
  4. Add the rest of the ingredients and half of the panko breadcrumbs into the bowl. Mix/knead it with your hands, until everything is well blended. You should get something that feels like a soft but stiff dough.
  5. Form into patties. Dip them into the rest of the panko breadcrumbs. You may need to pat the crumbs firmly into the patties to help them adhere.
  6. Fry patties in 1-2 tablespoons of oil, until brown in color. The panko will get nice and crispy.
  7. Serve with your usual toppings in a burger sandwich. Or as appetizer with your favorite dipping sauce.
I recommend that you cook your own beans. Use several different varieties, or the 16-bean soup mix. Cook them until they're just cooked, and not too mushy, and drain them well. Canned beans can be used but your patties will turn out much softer.
Recipe by Fiesta Friday at