Veggie Burger Recipes Using Farmers Market Produce

FROM THE KITCHEN OF — the desk№ 17

Charred Sweet Corn and Black Bean Patties

Sweet summer corn gives these patties actual structure without flour.

SEAR THE MARKET CORN

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A vegan chickpea veggie burger on a freshly baked bun topped with sesame seeds and lettuce sits on a black plate.

Recipe

FROM THE KITCHEN OF — the desk№ 10

Shaved Zucchini and Scallion Griddled Burgers

Raw summer squash releases water before hitting the hot pan.

SALT THE GRATED ZUCCHINI

Recipe

FROM THE KITCHEN OF — the desk№ 20

Roasted Beet and Smoked Paprika Rounds

Earthy roots need high heat to lose their muddy edge.

ROAST THE MARKET BEETS

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Three homemade veggie burgers with sweet potato, black rice, and red beans are displayed on a wooden cutting board against a dark textured background.

Recipe

FROM THE KITCHEN OF — the desk№ 16

Wild Mushroom and Thyme Patties

Woody herbs cut through the heavy funk of forest fungi.

BROWN THE WILD MUSHROOMS

Concept

Concept · Kitchen Science

Natural plant binders

in the context of Vegetarian patty structure

Starches and pureed root vegetables create a sticky network that holds ingredients firmly through flipping.

unpack it →

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A vegan lentil burger rests on a wooden board beside arugula, mustard sauce, fresh vegetables, and a side of sweet potato fries.

Recipe

SIMMER THE ORANGE LENTILS

Spiced Lentil and Carrot Smash

Sweet roots anchor earthy pulses when cumin hits hot oil.

Satire Article

Food

Farmers Market Vendor Defends Three Dollar Heirloom Tomato Price

A thirty-four-year-old vendor explained that the price reflects the emotional labor of naming each individual heirloom variety.

Read the article

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A grilled vegan bean burger with greens, avocado, salad, and cucumber.

Recipe

FROM THE KITCHEN OF — the desk№ 32

BLISTER THE EGGPLANT SKINS

Charred Eggplant and Garlic Mash

Smoke the purple skins over an open flame first.

How To

How To · FIG. 10

Extracting Water From Wet Vegetable Pulp

Squeeze every drop before the binder touches the bowl.

Salt the raw vegetables

Rest for twenty minutes

Wring in cheesecloth

PRESS THE MOISTURE OUT

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factShredded summer squash needs salt before mixing

tipChar sweet peppers directly over an open flame

questionWhich greens hold their crunch when cooked

factShredded summer squash needs salt before mixing

tipChar sweet peppers directly over an open flame

questionWhich greens hold their crunch when cooked

scroll

no bottom

How To

How To · FIG. 12

Building Structure Without Sticky Eggs

Starchy binders hold crumbly produce together on a hot grill.

Mash the cooked base

Fold in dry starch

Chill before cooking

MIX THE STARCH SLURRY

Book

The Root That Lied About Heat

A global history of ginger as a meat mask before it found the vegetable patch

Open the book

Key takeaways

A global history of ginger as a meat mask before it found the vegetable patch

How To

How To · FIG. 6

Griddling Without Cracking the Edge

Flip only once when the crust turns dark and crisp.

Heat the cast iron

Wait for natural release

Turn with a wide spatula

FLIP THE HOT PATTY

Guide

Navigating the Stalls for Burger Produce

Pick firm root vegetables and heavy summer squashes.

SHOP THE MORNING STALLS

Bullets

Outline

Spicing up homemade veggie patties

▸Toast whole cumin and coriander seeds before grinding
▸Layer smoked paprika for deep earthy warmth
Pair with fresh garlic and cracked black pepper
▸Balance heat with a pinch of raw cane sugar

see the outline →

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External Link

thistle.co

Oaktown Spice Veggie Burger Recipe

Oaktown Spice Veggie Burger Recipe from Thistle (adapted from Oaktown Spice Shop) yields about 8–12 patties. The recipe uses 2 tablespoons unsalted butter, 1 onion (minced), 1 carrot (finely chopped), 4 tablespoons tomato paste, 4 tablespoons Eastern Mediterranean Spice, 1 cup red lentils, 4 cups water, 1 cup fine-ground bulgur (#1), plus salt and pepper, and 3 tablespoons olive oil (divided). Toppings listed: 2 cups baby spinach, 4 avocados (peeled and sliced), pickled red onions (optional), and tzatziki sauce (optional). Method steps include sautéing onion and carrot with butter, adding tomato paste and spices, cooking lentils in 4 cups water, simmering until liquid is mostly absorbed (about 8 minutes), stirring in bulgur and resting ~20 minutes, pulsing the mixture to tacky texture, forming burger-sized balls, and pan-frying in olive oil (2 tablespoons) for about 4 minutes per side, cooking in batches. Publication date noted: July 1, 2021. The article is from Thistle, describing a collaboration with Oaktown Spice Shop as a Farmers + Food Crafter.

cindyshealthymeals.blogspot.com

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External Link

cindyshealthymeals: Blended Burger at the Farmers Market

Cindy Gay describes Blended Burger at a local farmers market on Saturday, July 7, 2018. She notes the ingredients as grass-fed beef, shiitake mushrooms, crisp carrots, and spring onions from the local farmers market, mixed with an egg and seasonings, formed into meatballs, and baked until an internal temperature of 165 F. For the market serving, she covered the meatballs in Italian tomato sauce and served from a commercial soup crock; she states that 7 pounds of beef and equal amounts of vegetables were needed to make 250 servings, with the 32-meatball recipe provided. The post mentions participants at the market: Cindy, dietetic intern Alleda, dietetic student Kasey, and her husband who drew customers; it also notes the context of a four-year James Beard Foundation project on combining beef with vegetables for healthy, flavorful meals. The entry was posted July 7, 2018, with a comment from Jasmine on July 14, 2018.

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External Link

freshfarm.org

Ethiopian Spiced Lentil Burgers – FRESHFARM

Ethiopian Spiced Lentil Burgers from FRESHFARM are made with lentils, berbere spice, beets, carrots, zucchini, onions, garlic, tapioca and flax seeds, shaped into ¼-cup patties, and baked at 400°F until browned (about 25 minutes total after shaping). The recipe yields 18 burgers and instructs cooking steps: simmer lentils about 30 minutes, sauté vegetables about 15 minutes, then combine and form patties; bake on a lightly oiled sheet, turning once. Ingredient amounts mentioned include 2 Tbsp olive oil for the vegetables, 1 tsp salt during the vegetable cooking, and additional salt when cooking the vegetables with beets and carrots. The method includes creating a lentil/vegetable mixture, then baking the formed patties until browned on both sides.

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External Link

rooted.life

Berber Veggie Burgers — Rooted Life

Berber Veggie Burgers with Mint Yogurt Sauce are a batch-cook veggie burger recipe designed to freeze well; the page claims you can bake, cool, then refrigerate for a few days or freeze for months and reheat in 10–12 minutes without defrosting. The recipe yields 8–10 veggie burgers. The Berber spice (berbere) is highlighted as a heat-and-warm-spice blend commonly used in Ethiopian cuisine, with optional adjustments to make the burgers hotter or milder. The page notes that store-bought pre-made veggie burgers often contain preservatives and are more expensive, preferring homemade burgers for ingredient control. It does not list a publication date, price, or event.

Guide

Toasting Whole Seeds for Warm Depth

Raw cumin and coriander taste dusty until dry heat hits them.

TOAST THE WHOLE SEEDS

Overview

Anatomy of a Plant Patty Condiment

Sharp pickles and fatty spreads balance dry vegetable cakes.

READ THE FLAVOR BALANCE

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Video

Delicious Black Bean and Beet Veggie Burgers

A cook demonstrates making Delicious Black Bean and Beet Veggie Burgers, featuring the chef preparing ingredients like black beans, beets, dried figs, and finely chopped red onion. She explains how to prep and pulse the mixture in a food processor, and offers tips for using cooked beets (fresh or pre-made from markets). The video centers on shaping a beet and bean-based veggie burger with optional sweetness from figs, aiming for a flavorful, plant-based patty.

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Video

WORLD'S BEST VEGGIE BURGER: Black Bean Beet Burgers | Collab with Simply Quinoa

Alyssa from Simply Quinoa teams up with the YouTube channel to make beet black bean burgers for a summer grill. They demonstrate chopping and sautéing beets, carrots, garlic, parsley, and walnuts, then mixing with black beans and rice, shaping into burgers, and grilling or baking, served with tahini sauce and cucumber on gluten-free buns. The video highlights a vegan, gluten-free veggie burger recipe focused on flavor, texture, and easy, approachable ingredients.

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Video

High Protein Black Bean Burgers That Doesn't Fall Apart! (Finally!)

Summary: The video features a home cook demonstrating how to make high-protein black bean burgers from scratch, including homemade pretzel buns and pan-ready patties. It covers kneading and fermenting dough for buns, baking and water-bath steps for pretzels, drying and prepping black beans, and assembling the burgers with fresh veggie toppings. The content is relevant as a step-by-step guide to creating vegan-friendly, high-protein burgers and buns from basic ingredients.

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Video

Turn 2 Cans of Black Beans Into 8 Perfect Burgers

A cook demonstrates how to make eight black bean burgers from two cans on a budget. The video covers drying the beans to reduce moisture, building a flavor base with sautéed mushrooms, onions, peppers, and garlic, then processing with beans, breadcrumbs, miso, and a binder before forming 2 oz patties and cooking. It highlights a cost-effective, weeknight-friendly method to avoid eating out.