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“Healthier and more flavorful than all-meat burgers.”

Ingredients Nutrition

  • 14 cup vegetables, chopped (suggestions, portabello mushrooms, onions, artichoke hearts, cabbage, broccoli, zucchini, squash)
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil or 1 tablespoon canola oil
  • 34 lb 90% lean ground beef
  • 14 cup textured vegetable protein (TVP) or 14 cup seasoned bread crumbs
  • 1 teaspoon seasoning salt (I use Lawry's)
  • 2 tablespoons parsley, chopped
  • 4 slices mozzarella cheese or 4 slices monterey jack cheese
  • 4 whole grain buns


  1. In a skillet, sauté garlic over medium-high heat in oil for 1 minute.
  2. Add vegetables of your choice and sauté until tender-crisp, and if using mushrooms, until they release their juices and juices have evaporated (7-15 minutes, depending on vegetable combo).
  3. In a bowl, combine the vegetables, meat, bread crumbs, and seasonings, and mix well.
  4. Divide mixture into four equal parts and shape into patties.
  5. Prepare grill for cooking (you can use either an indoor electric grill or a traditional grill).
  6. Grill the patties until the juices run clear and the patties spring back when touched (about 4 minutes on an electric grill or 8-12 on an outdoor grill).
  7. Place a patty on each bun and top with a slice of cheese, spinach or romaine lettuce, and your favorite condiments.

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