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Burgers & Beer: Not Just Veggies Veggie Burger

A non-meat burger doesn't have to be a dice fest.

Veggie Burgers for Dummies:-)

Noooooo, not really for dummies! Those that make their own veggie burgers are chefs who cook with passion and flavor. And they want to know exactly what’s IN the burger they’re eating. (Sorry beef lovers, but you don’t know what’s in that all beef patty really).

The title was actually inspired by the chef who is the inspiration behind the recipe, Beverly Lynn Bennett, and her book, The Complete Idiot’s Guide to Vegan Living.  (We all have to start somewhere, right?). I first saw the recipe in Veg News magazine in the July/August issue. (I highly recommend you subscribe to Veg News— a perfect way to gain exposure to the ways of the meatless population).

I wanted to feature a veggie burger recipe with fewer ingredients that didn’t have you chopping and dicing as much. Yet all the recipes I am featuring in my Burgers & Beer series must be hearty. A “manly burger” without all the greasy fat and cholesterol.

Let this diva sing with only simple toppings like roasted red pepper and greens.

3/4 cup crimini mushrooms, chopped
3/4 cup carrot, diced
3/4 cup onion, diced
3/4 cup zucchini, diced
1/2 cup raw cashews
1 1/2 cups whole wheat bread crumbs*
1/4 cup water
2 T freshly chopped parsley
2 T nutritional yeast
3/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
Whole wheat flour for dusting
Olive oil

*[original recipe did not specify whole wheat]

In a dry skillet, saute the mushrooms for 3 minutes and set aside.

In a food processor, combine carrot, onion, zucchini, and cashews and grind together. Using a spoon in large bowl, combine this mixture with mushrooms and remaining ingredients.

Form patties using a little flour to keep from sticking to your hands or work surface. These patties hold together very well. Saute in olive oil in skillet to brown on both sides or cook them on your grill. Just make sure the grates are coated with a little oil.

Nutritional yeast is a great source of vitamin B-12 and helps bind ingredients together much like an egg.

Troubadour Obscura Mild Stout 

The Brewery

A Belgium brewery that began in 2000 by 4 brew engineers who were fresh out of school and wanted to be brewers. Most breweries pass down from generation to generation with tightly held family brewing secrets. Their only hope was to start anew.

The 4 musketeers, or so they called themselves, decided to name the brewery Troubadour, after the troubadours of medieval times who spread joy and entertainment from village to village.

The Taste

If Starbucks were to create a beer, this would be it! Hints of coffee, chocolate, cream, vanilla– you know, all that good stuff that satisfies cravings. You just feel classy when you drink it, like royalty. The flavors are like great singers in a chorus. Subtle and smooth and are happy blending together without one hollering to be the star on center stage. Most rich Belgium beers, especially stouts, lend themselves to uno per diem. But Troubadour Obscura, I could easily drink more than one in a sitting (but I’ll try not to!). [8.2% alcohol]

A beer glass just isn’t good enough for this brew!


A beer suitable for a tailgate or fine dining.

"I don't have time to hate people who hate me because I'm too busy loving the people that love me."


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