When it comes to creating change through compassion, few do it quite like Maggie Baird. The actor and activist founded Support + Feed at the onset of the COVID-19 pandemic as a way to tackle two crises at once: supporting struggling vegan restaurants and feeding those in need. What began as a grassroots effort in Los Angeles has since expanded to cities across the country—and even around the world through Eilish’s global tours—delivering thousands of plant-based meals to frontline workers and those in need.
A longtime vegan and passionate climate advocate, Baird’s commitment to sustainability extends far beyond her nonprofit work—it’s something she lives every day, right in her own kitchen. Most recently, she appeared on The Drew Barrymore Show to share one of her family’s favorite recipes: Kitchen Sink Veggie Burgers. True to their name, these hearty, flavor-packed patties are a creative way to use up whatever’s in your fridge—think leftover salsa, beans, grains, or half an onion—while staying true to Baird’s ethos of reducing waste and eating mindfully.
Loaded with plant protein and whole grains, these burgers are very adaptable. You can pan fry them (or bake them if you so desire!) and they’re the kind of meal that proves comfort food can be wholesome, sustainable, and deeply satisfying. It’s no wonder they’ve become a hit in the family’s household.
Ready to make them yourself? Check out her recipe below and feel free to adapt or swap in ingredients, herbs, and spices based on what’s in your own kitchen.
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Maggie Baird’s Kitchen Sink Burgers
Makes 6 to 8 patties
What You Need:
3 tablespoons olive oil, for cooking, divided
1 cup cooked, chopped vegetables or 2 cups raw vegetables (suggested: a mix of onions, carrots, peppers, mushrooms, and garlic)
1 (15.5 ounce) can black beans, drained and rinsed
1 cup leftover salsa or pasta sauce
2 tablespoons low-sodium tamari
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon pepper
¾ cup chickpea flour (or regular flour or breadcrumbs)
1 cup cooked rice or other cooked grain
½ cup chopped walnuts (or almonds, cashews, pecans)
What You Do:
1. In a skillet with 1 tablespoon olive oil, sauté vegetables until tender.
2. In a large bowl, mash beans with a fork until mostly smooth, leaving a few beans whole for texture. Add salsa, tamari, salt, garlic powder, chili powder, onion powder, paprika, cumin, coriander, and pepper and stir. Stir in chickpea flour.
3. Add rice, chopped nuts, and cooked vegetables. Mix well and let rest for 10 minutes.
4. In a skillet over medium-high heat, warm remaining oil. Using a large spoon or an ice cream scoop, form patties directly onto skillet and flatten to desired thickness.
5. Cook patties for 3 to 4 minutes on each side or until browned and firm. Serve with your favorite burger toppings.
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Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
