Recipe: Veggie Burger Patty


We're big fans of the house-made vegetarian burger at The Counter -- it's filled with fresh vegetables, hearty beans, and flavorful seasoning. Some of our favorite fixings to go with a veggie burger? Tomatoes, arugula, and alfalfa sprouts on a whole wheat bun smeared with Vegenaise, please!

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Veggie Burger Patty
Makes 4 patties

2 teaspoon extra virgin olive oil
1 onion, small dice
3 each garlic cloves, minced
2 carrots, grated
1 yellow squash, grated
1 green zucchini, grated
1 ½ cups rolled oats, (instant is fine)
¼ cup cooked black beans
2 tablespoon Italian parsley, chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon black pepper
2 cups all-purpose flour

In a large skillet, heat the olive oil until almost smoking, Add the onions and lower the heat to medium. Mix and then add the garlic. Cook until tender and soft.

Add the carrots, squash and zucchini and season. Cook for about 3 to 4 minutes until soft and hot. Add the black beans, egg, paprika, parsley and oats.

Take off heat and mix. Place in a bowl and let rest for 1 to 2 hours.

Form veggie patties into four patties and place in flour to lightly coat.

Place a large skillet on the stove on medium high heat, add olive oil, and when hot, place patties on skillet. Flip the burger when golden brown, about 3 to 4 minutes and cook the other side the same.


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