Recipe courtesy of Kardea Brown

Double-Patty Veggie Burgers

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 double-patty veggie burgers
This is meat-free, but it still has all the flavors you love in your favorite traditional burger. I decided to make it a double because...why not?


For the Special Sauce:

For the Burgers:


  1. Make the special sauce: Stir together the mayonnaise, ketchup, relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.
  2. For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form the mixture into 8 patties and place on a plate.
  3. Heat a cast-iron pan over medium-high heat and add 2 tablespoons canola oil. Working in batches if necessary, add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon canola oil to the pan. Cook until the patties are hot and the cheese has melted, about 4 more minutes.
  4. To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onion. Cover with a patty, followed by some lettuce, and repeat the process with the sauce, pickles, onion, another patty and the remaining lettuce. Add the top buns.