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Worlds Best Veggie Burger


With a title like this, I better be sure this burger really is the best. I think it is. Well , second only to the Veggie Burger your Father and I ate at Cactus Club, the first time we met. Nothing will ever beat that, but this comes pretty close.

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  • 8 ounces beets, steamed or roasted and peeled*
  • 1 (15 ounce) can garbanzo beans, washed and drained
  • 1 (15 ounce) can black beans, washed and drained
  • 1/2 cup cooked brown rice
  • 1/4 cup rolled oat flour**
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Salt
  • Pepper


Level of difficulty Average
Cost Average budget


Step 1

Pulse beets in a food processor until roughly chopped.

Step 2

Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste.

Step 3

Using a half cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. (Since we aren’t using egg to bind the mix, this step helps the patties hold together.)

Step 4

Put a little olive oil in the pan and add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Alternatively, you can get Dad to cook them on the BBQ. They're good both ways.

Step 5

Toast your bun and garnish with lettuce and tomato, some Vegan Mayo, ketchup and dijon mustard if you like. Enjoy and feel good about the cow you saved today.

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