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Create Your Own Vegetable Burger

Tasty vegan burgers customized made by combining a grain, a plant-based protein, some vegetables, a binder and some fresh herbs. Great for using up whatever is in your fridge. Based on an original recipe kindly sent in by Jack McNulty

Time 30 Minutes
Skill Level Intermediate

Ingredients List

Serves 1
  • 400 g red kidney beans (see notes)
  • 1 cup non-starchy vegetables (see notes)
  • 1 cup binders (see notes below)
  • 0.5 cup fresh herbs
  • 1 tablespoon (or spices of your choice - see notes)


  1. Preheat your oven to 210°C, then combine a grainbean and some vegetables in a large bowl and mix well.
  2. Add a binder and mix until you can easily form a patty.
  3. Season with herbs and spices and taste to make sure it is just slightly over-seasoned.
  4. Form the patties and place them on a non-stick pan or baking tray lined with parchment paper.
  5. Bake for 10-12 minutes until the patties are a bit crisp around the edges. Remove them from the oven and flip over.
  6. Continue to bake for 5-10 additional minutes, or until the center of the patty feels firm.
  7. Cool any leftover patties to room temperature, place a piece of parchment paper in between each one and freeze.
  8. To reheat, simply pop them in a hot oven to heat through.

Pick your favourite: 

  • Grain – quinoa, cous cous, buckwheat, bulgur, millet, rice 


  • Beans− cooked lentils, kidney beans, chickpeas, adzuki beans, white, haricot, cannellini or soy beans. 


  • Non-starchy vegetable− eggplant, mushroom, cauliflower, onion, zucchini, kale, red pepper, spinach etc.


  • Binders − cooked grain (with some water), cooked starch veggies (mashed potatoes, mashed beans, oatmeal) wheat germ, ground flaxseeds mixed with water or egg replacement. 


  • Fresh herbs – coriander, dill, mint, parsley, basil, cilantro, chives


  • Spices – pick at least 2 – paprika, cinnamon, curry powder, cumin, ground coriander, oregano, cayenne pepper, chili powder