Plant Based Protein Patties

Boy oh boy am I excited to share this recipe with you guys – it’s been a long time coming!

Just as a recap- last quarter in my food chemistry class one of our projects was to team up, get creative and create some sort of a vegetarian dish/product. Whether it was vegan mac & cheese or a healthier condiment was up to us. The world was our oyster.

I was so giddy when I heard we could literally do whatever our heart desired. I partnered up with my friend, Claudinne, and we started brainstorming on what to make. We both bake a lot so we wanted to step outside of our comfort zone and do something a bit different. After lots of research, we decided veggie burgers were calling our names.

Vitamin P Burger | Kash in on Health

Hold up though! Not just any type of veggie burger! A PINK veggie burger! Say whaaa?!

Our goal was to create a fun, girly, plant-based burger with a good amount of protein in the patty itself. So with that, we created the Vitamin P burger!

Vitamin P stands for pink, plant-based, protein-rich and the most important vitamin of all, PLEASURE!

The focus of the Vitamin P burger was to create a veggie patty from scratch that was not only loaded with vegetables, but also a good source of protein. It took a lot of trial and error to get a patty with a proper consistency while also having a substantial amount of protein, but lemme tell ya, we did it. & it tastes

This veggie patty has about 15 grams of protein. Yep, you heard me, 15 !!

Vitamin P Burger | Kash in on Health

& as for the hamburger buns, how did we make them pink, you ask?! Good ‘ol BEETS!

If you’re worried that the buns might taste too, “beet-like”, rest assured – there is nothing beety about these buns except for that gorgeous, pink color. The hamburger bun recipe we adapted was from Take a Megabite.

What I Ate Wednesday || Kash in on Health

I honestly love this patty recipe and have made it multiple times now. I usually just add it on top of my salad (with tons of avocado, obviously) and it is super satisfying. You’ll see in the recipe below that I suggest frying these patties as opposed to baking, only because it becomes too mushy (almost like a crab cake consistency) when baked.

If you make these protein-rich, plant-based patties, please let me know in the comments box below! Happy hump day!

Plant Based Protein Patty
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  • 1.5 scoops of pea powder
  • 16 oz garbanzo beans
  • 2 cups portobello mushrooms
  • 1 tablespoon canola oil
  • 1 large egg**
  • 2 oz raw cashews
  • 2 oz shredded coconut
  • 2 oz ground flaxseed
  • 2 cloves garlic
  • 1 cup white onion
  • 1 Tbsp mediterranean seasoning
  • 1 tsp salt
  • **For vegan egg replacement, combine 1 Tbsp of ground flax or chia seeds with 3 Tbsp water. Stir well and store in the fridge for 15 minutes.


  1. Chop mushrooms, onions and garlic and sauté in pan until cooked
  2. Place all ingredients (including those you sautéd) in a food processor and pulse until mixed, about 2 minutes. Be careful not to over process it - you don't want it too mushy!
  3. Shape this mixture into patties either using your hands or with a 3-inch cookie cutter, then place on a baking sheet with parchment paper.
  4. Place baking sheet with patties in the fridge for 10 minutes so that the shape of the patties can hold.
  5. On a stovetop, fill a pan with either canola or avocado oil just enough so that it will cover the patty when frying.
  6. The oil in the pan should be heated to 350 degrees F. Using a thermometer here will help but is not necessary. Just be careful because it is HOT!
  7. Once the oil is hot enough, cook the patty for about 1 minute or until it is golden brown, then flip the patty and do the same on the other side.
  8. Place the cooked patty on a platter layered with napkins and allow them to cool down before eating.

Vitamin P Burger | Kash in on Health