Leftover Thanksgiving Veggie Burgers

Nov 25, 2015
veggie burger recipe

This easy to make nutrient-packed veggie burger recipe is spiced up with cumin and cilantro along with avocados. Serve on whole wheat or multi-grain buns along with your favorite condiments, lettuce, onion, and of course slices of avocado.

Preparation time: 10 min
Cook time: 20 min
Total time: 30
Servings: 6


  • 1 1/2 
    Cups cooked wild rice or brown rice (or rice stuffing)
  • 3/4 
    Cup mashed potatoes
  • 1/2 
    Cup cooked green beans, chopped
  • large avocado from Mexico, pitted, peeled and mashed
  • Tbsp. minced scallions
  • 1/2 
    Cup whole wheat panko crumbs or breadcrumbs
  • Tsp. cumin
  • egg white
  • 1/4 
    Cup fresh cilantro, chopped
  • 1/4 
    Tsp. salt (if no salt used in mashed potatoes, green beans or rice)
  • whole wheat hamburger buns
  • large avocado, pitted, peeled and sliced
  • red onion slices
  • romaine lettuce leaves


  1. In a large bowl, add cooked rice, mashed potatoes, green beans, avocado, scallions, panko crumbs, cumin and egg white.

  2. Mix together with your hands and divide into six portions.

  3. Shape into six 3-inch patties that are approximately ½-inch thick.

  4. Coat a large skillet with cooking spray and place over medium heat.

  5. Cook burgers for 5 minutes, flip and cook another 5 minutes.

  6. Cook burgers for 5 minutes, flip and cook another 5 minutes.

  7. Carefully remove from skillet and keep warm in oven until ready to serve. To serve, place each burger onto a bun and top with fresh avocado slices, red onion slices and Romaine leaves.

    Courtesy: Deanna Segrave-Daly, RD/Teaspoon Of Spice for Avocados From Mexico.

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