Veggie Burger



Veggie Burger

This is loosely based on Bobby Flay Burger's veggie burger. Here I am using different ingredients that humbly, I feel are more tasty. The mix is the same: Some kind of bean, a grain and mushrooms.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 3 people
Calories 200 kcal
Author Steven Kontos


  • 10 oz black beans drained
  • 1 cup couscous
  • 4 oz cremini mushrooms chopped fine
  • 1 tbsp olive oil extra virgin
  • salt and pepper to taste


  1. Finely chop the mushrooms. A mini food processor can really help.

  2. Make the couscous according to the package instructions using olive oil instead of butter to keep the dish vegan. Use a pinch of salt in the water as well.

  3. Combine all the ingredients. If too wet, add more couscous. If too dry, add some water.

  4. Refrigerate the mixture for 15 minutes to firm it up even more.

  5. Form into three patties.

  6. Fry in a neutral oil like canola oil for four minutes per side so that they are nice and crusty.

  7. Serve any way you like your burger.

Recipe Notes

As is, this is a vegan burger. Add cheese it becomes vegetarian. Add Worcestershire sauce and it tastes meaty, but it is no longer vegetarian. Worcestershire usually contains anchovies or fish sauce.


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