The Mitten Veggie Burger

mitten veggie burger

I was sitting the other day thinking of a new burger recipe when I thought of something different. I immediately started brainstorming . How about a veggie burger mixed with a lot of veggies, including potatoes? The Mitten Veggie Burger was born!

I immediately went to work, thinking about what I want to put in it. I had already decided that a good mixture of different veggies would be the best bet for the this burger. Often times using veggies, if not done right, can end up being mushy – that wouldn’t work for this, so using them right is crucial.

A long time ago, I remember going to a great restaurant here in Michigan and having the best burger with onions. Obviously that was before my journey into WFPB. I’ve never forgotten how flavorful it was. I made my own version and grilled them which everyone just loved.

Now I have recreated it but this time with a twist. The onions of course would be important, but it needed more. This burger had to taste great with added flavor. I ended up with a recipe for The Mitten Veggie Burger (mitten as in I live in Michigan. And if you hold your hand up, you see the mitten).

Picture of oven mitts showing Michigan

To start, you can use any beans you want, however I prefer either black or pinto beans, mashed. I then saute vegetables (any vegetable combination including leftover veggies if you have them) to be mixed in. The mitten burger recipe includes 3/4 Cup to 1 Cup of cooked or roasted vegetables.

I happened to have leftover Yukon gold potatoes, some sweet potatoes, red peppers, then added carrots, celery, mushrooms and a little onion. You want to sauté the onions, carrots, and celery together with a little bit of water (if you do not have any leftover).

Onions, Carrots and Celery chopped
Mixture of carrots, celery and onion ready to be used.

But whether you have left over veggies or not, you want to add the rest in when the onions are translucent and celery and carrots are tender. Make sure they are all warmed up together if you are using anything leftover.

Adding sweet potatoes to the onions, celery, mushroom and carrots
Adding sweet potatoes to the onions, mushrooms, celery and carrots

Then place the sautéed veggies on several paper towels and wrap to absorb all the excess liquid. This step is important – if you do not remove all the excess liquid, the burger will not hold together well.

The secret to this recipe is the lime, lemon and date syrup. Make sure you do not use agave or maple syrup as the taste will be totally different. Stir in all the ingredients together, along with the seasonings and veggies, mixing well. You want to refrigerate the mixture in a bowl for at least 1/2 hour, or if you need it quicker, place in a freezer for 15 min.

Remove your chilled mixture and start forming patties to the size you want. You will notice that the mixture is now much firmer. If not, you may have too much liquid so return it to the refrigerator.

Formed veggie burger patties

Place each patty on a baking sheet with either parchment paper or you can use a silicone mat. Bake at 350°F. for 20 minutes. Serve on a whole wheat bun (no oil) and top with your favorite toppings. We used lettuce, tomatoes, sliced avocado, pickles with ketchup and mustard. You will love this!

These burgers can also be refrigerated for up to 4 days and freezes well. Be sure to place freezer paper between each patty before baking, then store in a Ziploc bag. If baked, these will keep in the freezer for up to 3 months.

Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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