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Make your own veggie burgers from whatever you have on hand!

Make your own veggie burgers from whatever you have on hand!

FT Belmont (from original by Maria Siriano)

Make your own veggie burgers at home, with ingredients you already have on hand! Feel free to use fresh or frozen vegetables and leftover grains from a previous dinner (or last night’s takeout!) to make these burgers even easier.

Build your burger using the formula below:​

  • Standard Ingredients
  • 2 Cups Chopped Veggies
  • 1 Cup Cooked Grains
  • 1 and 1/2 Cups Cooked Legumes
  • 1/2 Cup Flavor-Texture Booster
  • 3 Tsp. Spices
  • 1/2 Cup Dry Base

Follow the details below.

The STANDARD INGREDIENTS are the same in each case: 

  • 1 medium onion, diced
  • 1-2 garlic cloves
  • ½ teaspoon salt
  • oil for cooking (e.g. olive oil, coconut oil, peanut oil)

For the other ingredients, here are some ideas:

2 CUPS VEGETABLES, FINELY DICED OR CHOPPED (PICK 1-3)

  • sweet potatoes
  • beets (golden or red)
  • carrots
  • mushrooms
  • spinach
  • kale
  • corn
  • squash
  • broccoli
  • cauliflower
  • artichokes
  • zucchini
  • bell peppers

PLUS…

1 CUP COOKED GRAINS (PICK 1)

  • millet
  • quinoa
  • bulgur
  • rice
  • buckwheat

PLUS…

1½ CUPS COOKED LEGUMES, LIQUID RESERVED (PICK 1-2)

  • canned beans (e.g. black, pinto, cannellini, kidney)
  • lentils (red or green)
  • chickpeas
  • soybeans
  • mung beans
  • adzuki beans
  • black eyed peas

PLUS…

½ CUP FLAVOR/TEXTURE BUILDERS (PICK 2)

  • fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)
  • scallions, thinly sliced
  • chopped nuts (e.g. walnuts, almonds, pecans, cashews)
  • chopped sundried tomatoes
  • chopped olives
  • flax seeds
  • chia seeds
  • sesame seeds
  • mashed avocado
  • unsweetened nut butter (e.g. peanut, almond, cashew)
  • tahini

PLUS…

3 TEASPOONS SPICES (PICK 2-4)

  • cumin
  • chili powder
  • smoked paprika
  • cayenne powder
  • Italian seasoning
  • black pepper
  • fennel
  • oregano
  • curry powder
  • coriander
  • cinnamon
  • turmeric
  • citrus zest

PLUS….

½ CUP DRY BASE (PICK 1)

  • ground oats
  • cornmeal
  • bread crumbs
  • panko
  • almond meal

To make the burgers:

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes. Add vegetables and cook until soft, 5-10 minutes.
  2. Transfer the cooked vegetables to a food processor*. Add all remaining ingredients except the reserved bean liquid and frying oil. Pulse 5-10 times to combine. Don’t overdo it; you don’t want a paste!
  3. Press the mixture between your fingers. If you can form a patty with it, you’re good to go. If it’s too crumbly, add the reserved bean liquid, 1 tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the dry base ingredient, 1 tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt to your taste.
  4. Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate the patties uncovered for 30 minutes. (Don’t skip this step! Resting will help the patties stay together.)
  5. When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side. Heat 1 tablespoon of oil in the pan before cooking each batch of burgers.
  6. Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later.  Reheat in a dry pan on the stove, in the oven or in the microwave.

(Original article by Maria Siriano at thecookful.com)