The Regenerative Burger™

 This spin on a burger is chalk full of plant based goodness and packed with protein. Celery, carrot, and mushroom provide an excellent umami flavor while the quinoa and brown rice provide a hefty bite. The chocho powder gives these burgers a whopping dose of protein to keep you satiated and satisfied. Consisting of simple and interchangeable ingredients, these burgers are fridge and pantry staple friendly. If the quinoa and brown rice are prepped ahead of time, with the help of a food processor or blender, these patties come together in less than 30 minutes. Topped off with a hefty dollop of garlic crema and served on a well toasted bun and/or with a side of oven roasted organic potatoes or yams, these chocho burgers will not disappoint. 



  • 1 Medium Yellow Onion
  • ½ Bunch Celery
  • 2 ea. Medium Carrots
  • 1 Pound Mushrooms
  • 4 Cloves Garlic
  • 3 Tbsp Olive Oil
  • 1 Tbsp Sage 1 Tbsp Oregano
  • 1 Tbsp Chili Powder
  • ½ Bunch Parsley
  • 1 Bunch Green Onions
  • 1 pound Cooked Quinoa
  • 1 pound Cooked Brown Rice (Short Grain)
  • ½ cup Chocho
  • 1 cup Oat Flour
  • 2 tablespoons Salt

 *We encourage sourcing local, organically grown ingredients whenever and however possible. 


Place onion, celery, carrot, mushrooms, and garlic in a food processor. Pulse for a few seconds until finely chopped. Add oil to a large pan and heat. Once hot, add in sage, parsley, green onion, and the veggies (chopped or blended into small pieces) and saute until fragrant. Add in remaining ingredients and stir until well combined. Take off heat and let cool enough so that you can shape into desired patty shape with hands. While cooling, prepare garlic crema. Once patties are shaped, heat 1tbsp of oil in a pan and sear patty. Serve with garlic crema on a toasted bun with desired toppings and sides. 


Roll into a ball (Meat Ball)/ Add Shredded Beets to Mixture (Beetballs or Beet Burger)/ Add Walnuts and Bake in the Oven (Meatloaf)/ Add Chipotles and a little paprika for a zesty Taco Meat.

Helpful Hints for the Home Chef:

Experiment with different mushrooms-- portobellos/ shiitakes/ white/ crimini or other exotics.  Adjust with additional oat flour if you need more binding power.

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