
With these ingredients you can have your own homemade veggie burger factory too!
LunchBreakLIVE with Chef Benjamin Chankin, Owner of the incredible Rainbowlz Catering, offering whole, plant-based, organic food to communities internationally. Growing up in the business of food, connecting to spirituality, Benjamin’s heart is in every meal he makes. Watch him put the veggie back in veggie burger! Watch this veggie burger get made from scratch!

Your guests can eat a rainbow of plants when you order Rainbowlz catering!

Have you ever seen a more beautiful veggie burger?! Chef Benjamin is truly a culinary artist!

Yes, Chef Benjamin, we’ll take both! Thanks!

Call today or visit their website!
Check out The Rainbowlz website for an amazing catering experience at all of your events!

Jane hops in a pic too. They are all smiles after trying these yummy veggie burgers!
Photos courtesy of Jane Velez-Mitchell.

Ezekiel sprouted buns are probably the healthiest buns you can use!

A few minutes in a pan and voila these burgers are ready for those buns (or not)!

Eat your burger with or without the bun!
6c any raw veggies – any veggies are ok, but remember to eat the rainbow!
Today we used: broccoli, cauliflower, summer squash, spinach, celery, mushrooms & onions
1c any cooked beans (except black)
Today we used fresh-made garbanzos
1c ANY whole grain rice, cooked
Today we used Trader Joes quick-cooking brown basmati (1/2c raw rice, 1c water, pinch salt)
1/2c fresh basil
3Tbl nutritional yeast
2Tbl coconut aminos (soy sauce or Braggs ok)
!/2c oat flour (ground 1c oats)
1/4c any cooking oil (not EVO)
salt, pepper, garlic to taste
I like using curry powder for taste and anti-inflammatory turmeric, but I didn’t today
* Chop all your veggies – separate hard & soft (don’t worry about doing it evenly)
* Sauté hard veggies until starting to brown
* Add soft veggies & sauté until tender, transfer to lg bowl
* fold rice, beans, and fresh basil into veggies
* process until ground, but not smooth
* return to bowl and fold in oat flour, coconut aminos, and seasoning
* chill for an hour
* form into patties and brown in oil with sauté pan or bake at 375 in an oven for 20min
1/2c Veganaise
1 to 2 Tbl fresh tarragon, chopped
1tsp garlic, finely chopped
* fold all ingredients together
* split buns, brush with oil or vegan butter, grill on medium heat for 30 seconds

Remember to eat this burger without the bun to skip the gluten!
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