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  • Writer's picturechana'la Rubenfeld

Loaded Veggie Burger

Hey busy mama - how are you doing? I’m sure you can relate. Sometimes blog posts are long, other times they need to be short and sweet. This is one of those times. This veggie burger recipe is for one of those days when you are short on time and yet still want a delicious and super satisfying burger that won’t leave you feeling sluggish and heavy. I’m all about simple, quick and easy ingredients.

We made these the other day, packed up all the toppings in small containers and rode our bikes for a picnic dinner in the park. So, if you know me by now, having a clean house is something that I need to function properly. And, if you know me by now, you know that I have 6 amazing boys… which basically means I need to get really creative about keeping my house clean, without feeling overwhelmed by constantly cleaning up after them or nagging (ok, ok, talking sternly in voice louder than I am happy to admit) them to clean up.

THIS is why I love nice weather, because it means we can eat outdoor. Eating outdoors = less mess in my house… you see where I’m going with this, don’t you! Biking to the park for dinner has become our new ritual. It’s a win-win all around.  We get in quality exercise time together as a family on our bike rides. We get to enjoy dinner outdoors together, in nature (and of course leaving the crumbs behind for the birds and squirrels who appreciate it much more than I do when it’s in my house) and of course by the time we come home everyone is exhausted that after quick baths, they promptly fall asleep.

So, back to these burgers. I think when it comes to burgers, it’s all in the toppings. Caramelized onions and mushroom, dill pickles, sliced tomatoes, avocado, sauerkraut and a dab of Primal Kitchen chipotle mayo (a delicious sugar-free, cage free full of flavor mayo that I have been looooving lately). And, to top it off these sweet potato and beet fries are amazing (!!)  on these burgers. But, there is a small problem with them. They very often get finished before they can even be put on a burger. Ah, well… it should be the worst of our problems!!

Pull out some weekly staples such as your beans (use canned if you need) and quinoa, add a few more ingredients and viola, dinner is ready. Now, THAT’S what I’m talking about!


1 Tbspn olive oil  

½ an onion, chopped

1 clove garlic, chopped (or a frozen cube, I love Pereg’s frozen garlic cubes)

1 cup chickpeas (or canned)

1 cup black beans (or canned)

1 cup cooked quinoa

½ cup shredded carrot

½ cup frozen broccoli

1 tspn cumin

2 tspn smoked paprika

Optional toppings: lettuce, tomato slices, avocado, caramelized onions, pickles, chipotle mayo

Gluten free or whole grain buns


  1. Add all ingredient to the blender until smooth.

  2. Form into patties (the size of the buns you are using)

  3. Bake on 350 degrees for 20 - 25 minutes, until golden brown

  4. Assemble burgers with buns and assorted toppings.

to your health, xxx

PS Are you in the Busy and Healthy Moms Facebook group yet?? You can join us here: Busy and Healthy Moms

PSS Want to learn more on how to eat for energy, to fuel yourself in a delicious, healthy and fun way? Download my FREE 5 day Eating for Energy Starter kit here.

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