Homemade Bistro Veggie Burgers

Veggie Burgers

I have been on the search for a great homemade veggie burger recipe. It has been about 2 years now that I have been vegetarian, with bouts of flexetarian the last 4 years. I am slowly moving to a vegan mostly raw diet for all the health benefits that diet offers for my body and my loved ones.

After surviving cancer 8 years ago and watching my 16 year old daughter battle with ovarian cancer the last 2 years I am convinced that animal proteins in this day and age with all the antibiotics and steroids are a leading cause of cancer growth in our bodies.

Cancer thrives on an acidic environment that occurs when we consume these foods. So my search for a great burger without using animal protein has started. I tried a mock wholefoods recipe of beet sliders but they didn’t cut it with my daughter. She loves the Amy’s brand and I wanted to make one that has the same type of texture and taste. So I went to Amy’s sight and found the ingredients of the Bistro burger our favorite variety, then proceeded to experiment.

My Veggie Burger Experiment

These are my attempt to make a veggie burger that was similar tasting to Amy’s Bistro burgers. This is what I came up with and they came out really well, even my teenage daughter gave them a yummy report. These are great for mixing up and freezing extras. They have not been tested on the grill yet, but perhaps on foil would be the safest way to keep from loosing pieces to the coals!

Start out with your egg replacement binding agent:

1/4 cup warm water mixed with 1 1/2 tbs flax seed meal and 2 tsp Nigari (Magnesium Chloride)  mixed and set aside for 10-15 minutes


  • 1 cup mushrooms (processed on food processor)
  • 1 cup organic brown rice
  • 1/2 cup firm tofu (water pressed out)
  • 1/4 cup pinto beans refried
  • 2 tbs onions minced
  • 2 tbs finely diced celery
  • 2 green onions diced
  • 1 medium carrot shredded
  • 1/2 cup soybeans (processed in food processor)
  • 1/2 green pepper diced
  • 1 clove diced garlic
  • 1 tbs green chillies
  • 1 tbs minced fresh cilantro
  • 3 tbs almond or rice flour
  • 1 tbs avocado oil or safflower oil
  • 2 tbs tomato puree
  • 2 tsp organic tamari
  • 2-3 tbs bbq sauce (your favorite brand or homemade)
  • 1 tsp corn starch
  • 1/2 tsp ground mustard seeds
  • Evaporated sea salt and fresh ground black pepper to taste

Once you have the egg replacement mixed and set aside you can take all the the other ingredients get them chopped and processed. Then toss all ingredients together in a bowl and mix well. Depending on the water content in the veggies you may have to add or decrease liquid ingredients or add in a little more flour.

Heat some olive oil or an oil of your choice in a frying pan till it sizzles, shape your burgers and place in hot oil. Cook on one side not turning till the the burger has a bit of a crunchy crust then flip to other side. They still may break apart but you can continue shaping them as you cook. I froze the extra burgers and cooked them at a later date. The frozen ones seemed to stay together better.

Enjoy veggie burgers wrapped in romaine lettuce to keep them low in calories too. These are very satisfying and fulfilling  for sure!

This recipe is more about playing with ingredients and amounts so it gives you the creativity and freedom to call them your own. I also will change up the veggies if I don’t happen to have a certain one on hand. Have fun with them and enjoy your health!





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