24 hours


  • 1/2 red onion
  • 2 cloves garlic
  • 2.5 oz spinach
  • 1 cup pinto beans
  • 1/2 cup lentils
  • 1/2 cup sweet corn
  • 1/2 cup minced carrots
  • 4 oz mushrooms
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 lemon (juice)
  • 1.75 cups chicken stock
  • 1/2 tsp cayenne
  • 1/2 tsp oregano
  • 1/2 cup parmesan
  • 1 cup bread crumbs
  • 1 egg
  • 1 tsp salt & pepper

1.) To make the All My Veggies In One Burger, the first thing you should do is bring the rinsed lentils to a quick boil in the chicken stock. Once boiling, reduce the heat to medium, cover the lentils lightly, and let them cook until done (Roughly 30 minutes, or until they are soft – they will have the softness of a cooked bean, maybe a little tougher)

2.) Next you’re going to saute the onions with a sprinkle of salt and olive oil. Once the onions are translucent, add in the cumin, spinach, garlic, and lemon juice. Saute until the spinach wilts.

3.) While you’re waiting for the onion/spinach mixture to finish go ahead and toss your mushrooms into a pan with olive oil and salt (The salt draws the liquid out of the mushrooms). You will want to cook the mushrooms on medium until they are brown on the outside; be careful not to burn them – low and slow is the key here.

4.) While you wait mince your carrots. But don’t forget to stir things!

5.) After the lentils finish, use a couple tbsp of the bean juice from my Pot-A-Pinto Beans and Cornbread recipe and smash them up. This is an excellent reuse of the ingredients from a different recipe! You’re going to need the pinto beans as the base for the All My Veggies In One Burger Burger anyway so cook them a couple of days ahead of time and use the leftovers.

6.) At this point everything should be finished. Toss all the ingredients into a bowl and start mixing. I like to use my hands here, it guarantees a better mixture, and that the homemade veggie burgers are full of love!

7.) Form the patties into 8oz servings (approximately 4), and chill in the fridge for at least 1 hour.

8.) The final step is to toast your buns, prep your toppings, and start frying these jokers up in some olive oil. I cooked mine for about 5 minutes on each side (or until the outside is crispy like a traditional hamburger). Since all of the ingredients are already cooked, you’re really going for color, texture, and a bit of holding-things-togetherness.


Veggie Burger Patties
All My Veggies In One Veggie Burger

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