Diane’s Can’t Beat/No-Meat Veggie Burgers


Can’t Beat/No-Meat Veggie Burgers


  • 1 teaspoon olive oil
  • 4 cups mushrooms (finely chopped)
  • 1 cup carrots (grated)
  • 1/2 cup sliced almonds
  • 1/4 cup white sesame seeds
  • 1 cup combination of your favorite cooked beans (I like chick peas and pinto beans)
  • 4oz tofu
  • 1 tablespoon low sodium soy sauce
  • 1/4 cup parsley leaves (loosely packed)
  • 2 cups baby spinach leaves (loosely packed)
  • 1 cup cooked quinoa
  • 1 Slice whole wheat toast
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


Step 1. Heat oil in medium saute pan. Add mushrooms and saute until softened and close to “dry”. Remove from heat, stir in carrots and set aside.
Step 2. Puree almonds and sesame seeds in a food processor and place in large bowl.
Step 3. Puree beans, tofu and soy sauce. Add to bowl with nuts and seeds.
Step 4. Pulse parsley and spinach. Add to bowl.
Step 5. Pulse toast slice to fine crumbs.
Step 6. Add mushrooms and carrots, quinoa, toast crumbs, garlic powder, salt and pepper to bowl.
Step 7. Mix well and form into patties. Place on platter, cover and refrigerate 10 minutes
Step 8. Preheat oven to 350 degrees
Step 9. Grease large cast iron skillet with olive oil. Brown patties on both sides. Place skillet in oven and bake for 10 minutes.
Step 10. Enjoy!

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