Grain & Garden Burger - My Vegan Cookbook

Grain & Garden Burger

  • COOK
    10 Mins
  • PREP
    10 Mins
    20 Mins

This is a healthy alternative to those prepackaged soy burgers. Loaded with grains and vegetables and free of isolated soy protein.

Original Release Date: February 1, 2008

Nutritional Facts
Servings 7Serving Size 1 Patty




  • 1-1/2 Cups Cooked Brown Rice
  • 1 Cup Grated Carrots
  • 1/4 Cup Wheat Germ
  • 1 Clove Minced Garlic
  • 1/2 Onion, Grated
  • 1 Teaspoon Seasoned Salt
  • 1/2 Cup Whole Wheat Flour
  • 1 Teaspoon Baking Powder
  • 2 Tablespoons Olive Oil
  • 2 Egg Bob's Red Mill Egg Replacers
  • 1/4 Cup Nutritional Yeast
  • 1/2 Cup Coarsely Chopped Baby Spinach leaves
  • 1/4 Teaspoon Ground Thyme or 1 Teaspoon Fresh Thyme


I specify to use Bob's Red Mill Egg Replacer because it works best. I have tried other egg replacers with this recipe and the recipe comes out gummy and sticks to the pan if you use any other.

Mix ingredients in a mixing bowl. Measure out 1/3 cup for each patty. With oiled hands form into an almost 4 inch patty. Cook 3 at a time, in a covered nonstick skillet with a spritz of cooking spray each time you place more in the skillet. You also want to drop a few drops of water around the patties before putting the lid on the skillet. We want to steam cook them in the skillet. Cook each side for 5 minutes or until golden brown and done on the inside. Let patties stand for 5 minutes before eating.

Make these in advance and freeze.Zap in the microwave for 1 minute and 30 seconds, for a quick and easy lunch.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.