ALl American Veggie Burger (Vegan)

Winner Winner Veggie Burger dinner. Very flavorful and satisfying! Liked by all. Give it a go sometime for your next burger craving or just Meatless Monday! 

Also, these burgers can be easily frozen or just refrigerated for lunches/dinners for the week if you were to make a big batch at the beginning of the week or whenever you do make them. I've eaten mine in a sandwich with bread, on top of a salad, or with a lettuce bun. Anything goes! 

BTW, if you've never heard of nutritional yeast, I found mine at Whole Foods. I'm not sure what aisle, but it's there. I assure you :).

Yields 8 regluar-sized burger patties


  • 2 (15 oz) cans beans (I've used black beans and pinto beans before or 1 of each)
  • 1/2 cup grated carrot
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped walnuts or almonds or other nut (I used blanched almonds b/c we had those on hand)
  • 1 cup whole wheat panko bread crumbs (or quick cooking oats)
  • 1 clove garlic, crushed and minced, or 1/2 tsp garlic powder
  • 1 TB vegetarian Worcestershire sauce (or just the regular kind if you're not strictly plant-based)
  • 2 TB nutritional yeast
  • 1 TB chopped fresh dill, or 1 tsp dried
  • 2 tsp smoked paprika
  • Salt and black pepper to taste
  • 2-3 TB ketchup or BBQ sauce for a moistener
  • 1/4-1/2 cup cornmeal for a crisp coating
  • Whole wheat hamburger buns or english muffins or lettuce "buns"
  • Toppings: Try with BBQ sauce or ketchup + mustard, sweet onions, pickles, tomatoes, lettuce, and/or relish


  1. Mash the beans with a potato masher leaving some chunks still for texture. Or feel free to use a food processor. 
  2. Finely chop the raw veggies, patiently by hand or if you're anything like me, throw everything into a food processor and have it do all the work for you in 5 seconds :). Optional: Sauté the veggies on the stove with olive oil spray to give even more flavor. Add the veggies to the bowl with the mashed beans. 
  3. Add the bread crumbs and seasonings to the bowl and knead with your hands (clean hands of course)to make the mixture workable for forming burgers. Add the ketchup or BBQ sauce one TB at a time until it holds together well. 
  4. Optional: Chill in the refrigerator for an hour if time allows. (I'm too antsy for waiting).
  5. Place the corn meal coating on a plate. Lightly dust both sides of each burger, one at a time, by setting them gently onto the plate of coating. Roll the edges against a flat surface to make a round shape with flat sides and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
  6. Cook in a nonstick pan with olive oil spray over medium heat for 5-7 minutes, then turn and cook on the other side for an additional 5 minutes. You can also place them on a baking sheet and bake at 350°F got about 20 minutes.
  7. Serve on buns or alone with your favorite condiments. Expect a savory, soft texture in a thin, crisp crust.

{Recipe adapted from the book, The Plant-Based Journey by Lani Muelrath}