Caramelized Vegetable Burger

With the plant-based food movement on the rise, there has been an increased demand for meat substitutes, and many delicious versions have arrived on the scene in recent years. However, processed and prepackaged foods may not always be the best option for your health.

We have partnered with one of our favorite chefs, Matiu Bisset, to bring you a recipe for a delicious and hearty homemade veggie burger that will be loved by plant-based people and meat eaters alike!

P.S. Make sure to top it with the tamarind chutney, your taste buds will thank you!

Caramelized Vegetable Burger – makes 8 patties


  •  1 large carrot
  • 1 1/2 cups broccoli florets
  • 1 onion
  • 3 portobello mushroom heads
  • 2 cloves garlic
  • 2 tablespoons of oil (olive oil, avocado, etc.)
  • Balsamic vinegar
  • 1 can black beans
  • 2 flaxseed eggs
  • 2 large handfuls of spinach leaves
  • 1/3 cup walnuts
  • Handful of cilantro
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon tomato paste
  • 1/2 cup of cooked brown rice


  • 1 tablespoon tandoori spice
  • 1 tablespoon salt
  • 1/2 teaspoon cracked pepper
  • 10 drops liquid smoke


  1. Finely chop onion.
  2. Add to pan with tablespoon of oil and splash with a little balsamic vinegar. Caramelize over medium/low heat. Set aside.
  3. Heat oven to 400 degrees. Line baking sheets with parchment.
  4. Clean mushrooms, then roughly chop mushrooms, carrots, and broccoli.
  5. Add vegetables to food processor with tandoori spice, salt, and pepper and pulse 20 times until coarsely ground.
  6. Spread vegetables on parchment paper, spread them out evenly and press down.
  7. Roast in oven for 15–20 minutes. Should brown slightly and helps to remove moisture.
  8. Spread black beans on tray and roast until split, approximately 15 minutes.
  9. Set aside and let cool.

Burger Filling

  1. Add spinach, walnuts, cooled black beans, liquid smoke, caramelized onion, and fresh herbs to food processor and pulse until it resembles breadcrumbs.
  2. Add cooled vegetables, tomato paste, and flax eggs and pulse to combine; do not over blend. We want that texture!
  3. Fold in brown rice and press mixture into tight ball.
  4. Divide into 8 pieces, roll tight balls and press into patty shape.
  5. Oil pan over medium heat and caramelize, flip carefully.
  6. Enjoy on a brioche bun, dressed out with your favorite toppings!