Berkeley Farmers’ Markets
Recipe: Scrappy Veggie Burgers
Published July 16, 2026 · Written by Daniel McChesney-Young
As part of our StopWaste Cooking Demo Series, our Farmers’ Market Program Manager shared one of his go-to recipes for zero waste cooking.
Leftover Farmers’ Market Sourced Veggie Burgers
By Daniel McChesney-Young, Berkeley Farmers’ Market Manager
Beans and rice are staples in my vegetarian household, which means we often have leftovers that need to be used before they go to waste. These burgers are one of my favorite ways to transform leftover beans and grains into a completely new meal while also putting other food scraps and odds and ends to good use.
This recipe is intentionally flexible. Any type of bean or cooked grain can be substituted, and it’s a great place to incorporate seasonal fruit or vegetable scraps, such as carrot tops, broccoli stems, wilted greens, herb stems, or other produce that’s nearing the end of its life. Stale bread or the knobby ends of a baguette can also be turned into fresh breadcrumbs, which help bind the burgers and absorb excess moisture. If using high-water-content vegetables, such as spinach or mushrooms, cook them first to remove excess liquid before mixing them into the patties.
Think of this recipe as a template rather than a strict formula. It’s designed to help you make a delicious meal from ingredients you already have while keeping perfectly good food out of the compost bin.
Ingredients:
- Beans, such as cannellini from Avalos Farm cooked and drained (if using canned beans, rinse first)- ~1c
- Short Grain Brown Rice such as that from Massa Organics, cooked – ~1.5c
- Homemade Bread Crumbs (preferably from whole grain, farmers’ market bread) (gluten-free optional) – 1/4c-1/2+c
- Grated Root or similar Vegetables (carrots, beets, winter squash, Etc.) -~1c
- 1 Egg (optional)
- Olive Oil 2 Tbsp
- Salt to taste
- Spices to taste
Combine ingredients by hand or in a food processor adding bread crumbs until the mixture is firm and holds together but not crumbly, then form the patties in your preferred size before baking on a lightly oiled tray for ~25 minutes at 400°F, flipping once, or pan-frying on medium for ~5 minutes on each side.
Consider braised beet greens or a carrot top pesto as a garnish.
For more information about Stop Waste, check out their website. For more recipes that make the most of what you have, check out their blog.
