Kitchen Scrap Veggie Burger

VEGETARIAN

Chef Omei Eaglerider, Executive Chef at Fry’s Signature Marketplace Culinary School, offers this simple recipe to make your food go further in a delicious way.


  • 2 cups Beans (cooked-from-scratch if you have them)
  • 1 Egg, optional 
  • 1/3 cup Breadcrumbs, quinoa flakes, oats or cooked grains
  • “Clean Out the Fridge” Suggestions:
  • 1 cup  Carrot top greens (chopped)
  • 1/2 cup Fresh dill (chopped)
  • 1/2 cup Fresh Italian parsley (chopped)
  • 1/3 cup Scallions, onion or shallot (chopped)
  • 1 cup Mushrooms (chopped)
  • 1/2 tbs Dijon mustard
  • 1 tsp Garlic, minced
  • 1/2 tsp Black pepper
  • 1 tbs Red wine vinegar

  1. Preheat the oven to 400°F. 
  2. In a large food processor, combine all the prepared ingredients and blend until you get a nice moist “dough” consistency. Not smooth, but not too chunky. This mixture will be very moist when you go to form the patties.
  3. Form 4 equal patties with your hands. Flatten and place on a baking sheet lined with either a Silpat or parchment paper.
  4. Bake for 15 minutes, carefully flip, and bake for another 15 minutes. (Total cooking time is 30 minutes)
  5. Remove and serve right away or allow to cool completely before wrapping in wax paper, placing in a plastic bag, and freezing.

Serves 4 | Prep Time 40 min 

Photo from Fry’s Food Stores