Vegetarian Burger

For February 2015, Gail’s vegetarian burger was the featured burger at Delux Burger Bars in Edmonton. For each burger sold, $1 was donated to Autism Edmonton.

Course Main Course
Servings 6


  • 1 cup Cooked Beans and/or Lentils, drained
  • 1 tbsp Extra Virgin Olive Oil
  • ¾ cup Finely Diced Onion
  • 4 oz. Mushrooms, finely chopped
  • 2 Cloves Garlic, crushed
  • ¼ cup Mango Chutney (e.g., Major Grey's)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 cup Cooked Rice (any rice will work, but a sticky rice such as short grain or sushi rice firms up the burger a bit more)
  • ¼ cup Fine Breadcrumbs
  • ¼ to ½ cup Cornmeal for coating
  • To taste Sea Salt and Freshly Ground Pepper


  1. Place beans and/or lentils in a large bowl and mash to a paste.

  2. Heat skillet on medium heat.

  3. When hot, add oil and sauté onions for three minutes or until softened.

  4. Stir in mushrooms and garlic and sauté until mushroom juice evaporates.

  5. Stir in chutney, cumin and coriander, rice and breadcrumbs.

  6. Add sautéed mixture to beans.

  7. Season well with salt and pepper.

  8. Form into 4 to 6 burgers, each 1″ thick.

  9. Coat with cornmeal to prevent sticking.

  10. Oil a hot grill or frying pan and grill patties 5 minutes per side or until heated through.

  11. Serve on your favourite toasted hamburger bun with your favourite toppings to include fresh sliced tomato, thinly sliced red onion, cheddar or Gouda cheese and leaf lettuce and a slather of mayonnaise and smoked honey mustard.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram