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‘Packed with Plants’ Vegan Burgers

If you check the Recipe Index for this site, you’ll see that I have several vegan burger recipes. This ‘Packed with Plants’ Vegan Burger is a little different, due to the addition of mushrooms, cooked quinoa, and garbanzo bean flour. It’s literally packed with plants, and so flavorful! (Hint: get started now by cooking your quinoa!)

This recipe is great because it makes 10 good-sized patties that will be ‘ready and waiting’ in the fridge (or the freezer). You don’t cook them until you’re ready to eat. It takes no time at all to fry one (or more) of them up at the end of a busy day.

The recipe is also quite forgiving, so feel free to make substitutions depending on your food preferences and/or what you have in your house. Just make sure the quantities are the same (i.e., celery instead of carrot; pumpkin seeds instead of sunflower seeds). Experimenting is part of the fun!

1/2 C cooked quinoa or Herbed Quinoa
2 T dehydrated onion + 2 T water (or 1/2 C chopped onion)
1.5 C chopped mushrooms
1 T Earth Balance or vegan butter
1/2 t liquid smoke
1 ‘huge’ clove garlic, minced (~1/2 T)
1/2 C ground oats or oat flour
1/2 C garbanzo bean flour
1/2 C sunflower seeds, ground (measure before grinding into powder)
1/2 t Mansmith’s Original Grilling Spice (or dashes of each of its component spices noted below)
1 T dried parsley
2 T nutritional yeast
1/3 C corn (= 1/2 cob if freshly cooked)
1/2 C chopped carrot
1/2 C chopped yellow pepper
1 can (15 oz) light red kidney beans, drained & rinsed
2 T tamari
2 T ketchup
1 T tahini
1-2 T oil for coating your hands while forming patties (olive oil, avocado oil, etc.)
Oil for cooking the burgers (vegan butter/Earth Balance, coconut oil, etc.)

**Mansmith’s Grilling Spice contains: Kosher Salt, Pepper, Granulated Garlic, Granulated Onion, Marjoram, Thyme, Rosemary, Savory, Sage, Oregano And Basil.

I’ll break it down into steps…

STEP 1: Cook up the quinoa ahead of time. [I make batches of Herbed Quinoa and freeze the 1/2 C portions in canning jars.]

STEP 2: Soak the dehydrated onions in the water. I used dehydrated onion in this recipe because I ran out of onion. If you prefer, you can skip this step and add 1/2 C chopped onion to the mixture in step 4.

STEP 2: Saute the chopped mushrooms in the vegan butter/Earth Balance. Toward the end of cooking, add 1/2 teaspoon liquid smoke, the dehydrated onion, and the minced garlic. Set aside.

Mushroom, onion & garlic blend on the stove

STEP 3: If you need to grind your oats or sunflower seeds, do it now in the food processor that you’ll be using in step 4. In a large bowl, combine the ground oats/oat flour, garbanzo bean flour, ground sunflower seeds, Mansmith’s Original Grilling Spice (or other spices), parsley and nutritional yeast.

STEP 4: In a food processor, pulse the cooked quinoa, corn, carrot, and yellow pepper. Add it to the bowl.

Herbed Quinoa

STEP 5: In the food processor, puree the kidney beans with the tamari, ketchup, and tahini. Add the puree to the bowl.

Pureed kidney beans, ketchup, tamari, and tahini

STEP 6: Add the mushroom/onion/garlic to the bowl. Now stir everything together. Spread the mix evenly in the bowl and refrigerate for 30-60 minutes. This will allow the dry ingredients to soak up the moisture, which helps to bind the burgers.

STEP 7: When ready to form patties, divide the burger “dough” into 10 balls. I pour about a tablespoon of avocado oil on my hands to keep the dough from sticking to my hands while I form the patties. The burger dough will be sticky! Set the patties on parchment paper until you’re ready to cook them. At this point you can put them in the fridge or the freezer (keep them on the parchment either way).

Raw burger patties on parchment paper

STEP 8: Heat a coating of vegan butter (or other oil of your choosing) in a saute pan on medium heat. Cook the patties until each side is lightly browned. Serve on a bun or in a wrap with all the fixings. Enjoy!

Vegan burger on a pretzel bun, with ketchup, lettuce, tomato, and Chao cheese

Curry Patties (Version 2)

Curry Patties (Version 2)


So yeah– I could have put a little more effort into photographing these patties, but I didn’t.  My patties aren’t perfectly round, either.  Report me to the Pinterest police!  But, I did manage to fry up these babies while I was supervising my own active baby.  Do I get points for that?  He’s my 8.5 month old recipe tester, and he seemed to like them (they’re not really spicy), with a side of organic applesauce.

Anyway– this recipe is my 2nd version of a curry-flavored bean burger patty.  You can check out this post for Version 1. I love making my own vegan burger patties because they are easy to make, they freeze well, and they have a nice balance of healthy plant ingredients.  I like the combo of bean + grain + nut/seed as the base.

Feel free to make substitutions if needed.  This formula is very forgiving.  For example, you can use a different kind of ground unsalted nut or seed (raw sunflower works well, too) or you can omit the nuts and just increase the oat or quinoa.  Do whatever you want to total 3/4 cups!

I used a cookie dough scoop to portion out the batter balls.  My scoop is a one tablespoon capacity (if measured level), so I made mini burger patties.  Lately, we eat my various homemade burger patties in a big salad.  It makes for an easy and healthy dinner if you do up the patties ahead of time.  If you know me, then you know I LOVE my extra freezer!


1/4 of a small to medium onion
3 cloves garlic

2 cups or 1 drained can cooked white beans (Cannellini or Great Northern)

1 1/2 T tahini
1 T red curry paste (Thai Kitchen)
1 T olive oil
1 T canned full fat coconut milk
1 t ginger juice (The Ginger People)
1-2 T water (only if needed)

1/4 C oat flour
1/4 C quinoa flour
1/4 C ground raw cashews
1 T unsweetened fine coconut shreds

Oil for frying (I use coconut)


  1. I used my Vitamix blender but you can also use a food processor.
  2. Process or blend the onion and garlic first.  Then add in the beans and the wet ingredients (except the water).
  3. In a large bowl, combine the dry ingredients.
  4. Add the wet puree to the dry ingredients and stir to combine.  Only add water if the mix seems too dry to thoroughly mix.
  5. Let the mixture sit (refrigerate) for at least 30 minutes.  The purpose is to allow time for the grains to absorb some of the moisture.
  6. Use a cookie scoop for ease of portioning balls.  Either cook them up or freeze the balls (flattening them slightly) on parchment paper.
  7. To cook, simply heat oil in a large diameter pan on medium heat.  Drop balls onto heated oil and cook on the first side until brown, then flip and flatten with your spatula to cook the other side.
  8. If you freeze the “raw” batter first, simply thaw the patties a bit before frying.
  9. This batch made 26 mini patties using a rounded cookie scoop for each one.


Todd ate his curry patty with a side of applesauce (not pictured) - May 12, 2015

Todd ate his curry patty with a side of applesauce (not pictured) – May 12, 2015


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