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  • Writer's pictureJeremy LaLonde


Updated: Aug 21, 2020

Yeah, I know, there’s a million fucking veggie burger recipes out there - it’s ridiculous - everyone has one. So what’s the difference about mine? It’s the Build-A-Bear of recipes. I don’t know know what your goddamn tastes are - so I’m going to break this shit down into categories and let you pick the flavors. Here, my friends, is the building block to a perfect fucking veggie burger - ‘cause you’re gonna control the flava!!!

Serves: 12 patties (roughly 2 is a typical serving)


1.5 cups cooked beans (suggestions: your favorite bean! Black beans, chickpeas, kidney beans, pinto beans, whatever the hell you want!)

1/2 cup chopped onion

1 clove garlic, minced

2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)

3 tbsp liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)

4 tsp spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)

1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oats)

1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)

Whatever toppings your heart desires!


Here’s what I made that’s the photos you see:

1.5 cups of black beans

1/2 cup chopped onion

1 clove, garlic, minced

2 cups of frozen veggie mix

1 tbsp tomato sauce

1 tbsp mustard

1 tbsp balsamic vinegar

1 tsp cumin

1 tsp turmeric

1 tsp chilli powder

1 tsp oregano

3/4 cup rolled oats

1/4 cup pea protein powder

1/4 cup avocado

1/4 cup kalamata olives


Pre-heat oven to 350 F.

Heat a tbsp or two of water in a pan over medium heat - fry the onion, veggies and garlic until it softens up nice-like. About 5 minutes.

Transfer that lovely mixture to a food processor and pulse with the beans, liquid flavor, and spice until that shit is combined but still chunky.

Pulse in the dry base and texture ingredient. It’s gonna look gooey - totally okay.

Scoop out in 1/3 cup amounts, plop onto a silicon baking sheet and flatten into patties.

Bake for 20 minutes. Flip ‘em and bake for another 10-15.

Serve on a whole grain bun or lettuce leaf and top with whatever you fancy.

Smash that beautiful thing into your mouth!


I wouldn’t try these on the BBQ - they’re a bit too gooey but if you wanted to fry them on the stovetop you could do so on a non-stick pan or a skillet with just a little oil.


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