The Incredible Veggie Burger
Author: 
Yield: about 18 small patties (5–6 dinner-sized servings)
 
After the success of The Perfect Smoothie Formula and The Incredible Energy Bar Formula in No Meat Athlete, my sister Christine and I decided to complete the trifecta with what might just be the most useful formula of the bunch. Why a veggie burger formula? Because on those nights when it seems like you don’t have the ingredients to make anything, I’d be willing to bet that with the help of this formula, you’ve got what it takes to throw together a mean veggie burger—without setting foot outside your house. An example follows, or you can choose an ingredient from each category listed on the next page (or feel free to use one we haven’t listed). You can find several more ingredient suggestions and example recipes atAfter the success of The Perfect Smoothie Formula and The Incredible Energy Bar Formula, my sister Christine and I decided to complete the trifecta with what might just be the most useful formula of the bunch. Why a veggie burger formula? Because on those nights when it seems like you don’t have the ingredients to make anything, I’d be willing to bet that with the help of this formula, you’ve got what it takes to throw together a mean veggie burger—without setting foot outside your house. An example follows, or you can choose an ingredient from each category listed on the next page (or feel free to use one we haven’t listed). You can find several more ingredient suggestions and example recipes at www.nomeatathlete.com/formulas.
Ingredients
  • 2 tablespoons (28 ml) plus 2 teaspoons oil, divided
  • ½ cup (80 g) chopped onion
  • 1 clove garlic, minced
  • 2 cups diced veggies
  • 1 can (15½ ounces, 440 g) or 1½ cups cooked beans, drained and rinsed
  • 3 tablespoons (45 ml) liquid flavor
  • 4 teaspoons spice
  • ½ teaspoon (3 g) kosher salt (omit or reduce if liquid or spices contain salt)
  • 1 cup dry base ingredient
  • ½ cup texture ingredient
Instructions
  1. Heat 2 teaspoons oil in a large pan over medium heat. Sauté the onion, garlic, and veggies until softened, about 5 minutes.
  2. Transfer to a food processor and pulse with the beans, liquid flavor, spice(s), and salt until combined but still chunky. Pulse in the dry base and texture ingredients. Form into golf ball size balls and flatten into patties.
  3. Heat 2 tablespoons (28 ml) oil over medium-high heat in a large pan. Sauté the patties in batches for 2 to 3 minutes per side until browned and heated through.
Notes
Recipe reprinted with permission from No Meat Athlete from Matt Frazier.
Recipe by Chic Vegan at https://www.chicvegan.com/the-incredible-veggie-burger-from-no-meat-athlete/