Homemade Veggie Burgers

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Yield: 4 burgers


Burger buns

1 box Simple Mills Artisan Bread Mix
2 eggs
2 tbsp water
4 tbsp olive oil
4 tbsp apple cider vinegar
1 egg, whisked
Sesame seeds


Burger patties

2 shallots, roughly chopped
1 13-ounce can of black beans
1/4 cup cooked organic brown rice
1/4 cup toasted pepitas
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1/4 tsp smoked paprika
Cayenne pepper (optional)


Toppings & Side

Tessemae’s Organic Ketchup
Red onion, sliced
Tomato, sliced
1 box Simple Mills Soft Baked Chocolate Chip Cookies



Burger buns

PREHEAT oven to 350ºF and line two baking sheets with parchment paper. Set aside.

ADD 2 eggs, water, olive oil and apple cider vinegar to a bowl and whisk. Incorporate the mix and whisk until combined. Let rise for 5 minutes.

SEPARATE the dough into 4 pieces. Moisten your hands and roll into balls. Place on the prepared baking sheet.

BRUSH dough with egg wash and sprinkle with sesame seeds. Bake for 25 minutes.


Burger patties

ADD shallot, garlic, beans, brown rice and pepitas to a food processor and blend. Add brown rice and pulse until a coarse, sticky mixture is formed. Add spices and process until the rice is incorporated and the mixture is sticky.

TRANSFER to a bowl and mix using a spatula to ensure all the spices are evenly distributed. Taste and adjust seasonings.

USE a 1/3 cup to measure burger patties. Flatten them using your hands and place on the prepared baking dish and bake for 30 minutes flipping halfway through.



SLICE burger buns in half. Spread a teaspoon of Tessamae’s Organic Ketchup on one half and two teaspoons of hummus on the other half. Top with patty, red onion, tomato and arugula.

SERVE with Simple Mills Soft Baked Chocolate Chip Cookies.


Photos and Recipe by Murielle Banackissa