veggie burger
For all of you out there who’ve tried to take the healthy alternative veggie burger to the high calorie greasy hamburger only to be severely disappointed, I have good news. This recipe will not only satisfy your carnivorous needs, but it also won’t take an hour to make. It’s an easy recipe, with ingredients that I tend to have on hand most days of the week. Not to mention, it’s kid friendly, so you can whip these fan favorites up any night of the week, with minimal effort.


• 2 (15oz) can(s) Pinto Beans
• 8 ounce(s) Fresh Mushrooms, finely chopped (I prefer portabella)
• ½ cup(s) Shelled Edamame (in your grocer’s frozen vegetable section)
• 2 small Carrots (finely grated)
• 1 small Onion (finely chopped)
• 1 ½ cup(s) Panko Bread Crumbs
• 2 TBSP(s) Fresh Cilantro (chopped)
• 2 large Egg Whites
• ¾ tsp(s) Salt
• ½ tsp(s) Freshly Ground Pepper
• ½ tsp(s) Ground Cumin
• 4 tsp(s) Vegetable Oil
• 10 Hamburger Buns

Directions (makes 10 patties)
1. Drain and rinse pinto beans.
2. In a medium bowl, lightly mash beans (with a fork or potato masher).
3. Toss in mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
4. Mix in egg whites, salt, pepper, and cumin.
5. Form into 10 patties (I start with a ball and then slightly smash)
6. Heat vegetable oil in a large pan, over medium heat.
7. Fry patties until golden, approximately 5 minutes per side.
8. Serve on buns and garnish as desired.

My Favorite Toppings
• White Cheddar Cheese
• Sprouts
• Red Onion
• Fresh Heirloom Tomato
• Grainy Mustard
• Ketchup