Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Announcing — The Burger Book — a new veggie burger ecookbook from The Fitchen!


Announcing The Burger Book New Veggie Burger ecookbook from The Fitchen!

The day has finally come. Weeks of planning. Days of cooking. Hours of writing and designing. All of it has led up to today – The Burger Book is finally available!

In case you haven’t heard me blabbering about it all over Facebook, Twitter, and Instagram, please allow me to explain myself. The Burger Book is the first ecookbook featuring all veggie burgers and only veggie burgers. 20 of them, to be exact.

Every burger is an original recipe, made by us, with the goal of showing the world just how versatile and delicious veggie burgers can be. There are also 6 bonus sauce recipes which complement the burgers.

You know that nose-crinkle that some people do when they hear the words, “veggie burger”? Well, this should put an end to that. I can’t tell you how many times I have heard the complaints that veggie burgers are “spongy,” “chewy,” “bland,” or “dry.” That’s because mass production doesn’t work for veggie burgers.

These recipes have names like Rosemary Fennel Burgers, The Caprese Burger, Avocado Burgers, BBQ Burgers, and Beet Sliders. And every single one of them is flavorful, unique, and satisfying. Ain’t nobody got time for lame veggie burgers.

I would tell you what my favorite recipe is, but I really can’t choose. Throughout the process of making this book, Clark would poke fun at me because after every recipe, I would say “THIS one is definitely the best one yet.” Picking a favorite would be misleading – they’re all my favorites.

If you’re already sold [of course you are], click HERE to get your digital copy of The Burger Book.

Click here to purchase

But… if you’re not already convinced that this is the most amazing ecookbook ever, here’s a teaser recipe to get you hooked. Meet The Fajita Burger. Like all of the recipes in the book, it is easy to make, healthy, and unbelievably delicious. It’s time to throw every negative veggie burger stereotype out the window. For good.

We felt like this particular burger was begging to be served on a bed of black beans. If you’re in a bun kind of mood though, go for it. Or heck, wrap it in a tortilla or put it in a taco shell. You can’t go wrong.

Don’t forget to SUBSCRIBE to receive weekly updates and exciting new recipes!

Fajita Burger

Fajita Burger Salad

Fajita Burger Salad Lime


The Fajita Burger

A Mexican-inspired veggie burger made with healthy bell peppers, mushrooms, and quinoa.

  • Author: The Fitchen
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 minutes
  • Yield: 4 1x
  • Category: Mains


  • 1 green bell pepper [chopped finely]
  • 1 c. baby portobello mushrooms [chopped finely]
  • 1 medium onion [chopped finely]
  • 1/2 c. white rice flour
  • 2 c. cooked white quinoa
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1 tbsp. olive oil [for sautéing]


  1. Preheat oven to 415. Line a baking sheet with parchment.
  2. Cook quinoa. Bring 1 c. quinoa and 2 c. water to a boil, then reduce to a simmer for 15-20 minutes. If desired, add a pinch of salt and pepper to the quinoa.
  3. While the quinoa is cooking, sauté onion, green pepper, and mushrooms over medium heat with olive oil.
  4. In a large bowl, combine sautéed veggies, quinoa, flour, and seasonings.
  5. Wet hands and form into 4 equal sized patties.
  6. Place on baking sheet and bake for 10-15 minutes.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What do you think?

Your email address will not be published. Required fields are marked *

  • Hilda Conci
    April 17, 2014

    Interesantes las recetas…

    • thefitchen
      April 18, 2014

      Muchas gracias! :)

  • Christine Miller
    February 26, 2014

    Would it be possible to sub cooked brown rice for quinoa? Quinoa gives one of the munchkins indigestion but we love veggie burgers and are going broke purchasing frozen store brands.

    • thefitchen
      February 26, 2014

      That should work just fine! I would recommend pulsing it quickly in the food processor before combining all of the ingredients, just to get the consistency closer to quinoa. There are tons of great veggie burger recipes in The Burger Book – rice could be subbed for quinoa in most any where it is present. Nobody likes indigestion!

  • […] recipes that lean south of the border are these chicken and roasted pepper enchiladas and these fajita veggie burgers from a while back. Don’t get me wrong – those enchiladas are the bomb and I’m a huge […]