diff --git a/cook/vegetarian/Veggie Burgers.cook b/cook/vegetarian/Veggie Burgers.cook
new file mode 100644
index 000000000..e89ba2e6a
--- /dev/null
+++ b/cook/vegetarian/Veggie Burgers.cook	
@@ -0,0 +1,27 @@
+>> source: https://minimalistbaker.com/easy-grillable-veggie-burgers/
+>> serves: 5
+>> total time: 30 minutes
+
+If your @brown rice{1%cup} isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
+
+Heat #skillet{} over medium heat. Once hot, add @raw walnuts{1%cup} and toast for 5 to ~{7%minutes}, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
+
+In the meantime, heat the same skillet over medium heat. Once hot, add @oil{1/2%Tbsp} and @white onion{1/2%medium}. Season with a bit of @salt{} and @pepper{} and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
+
+Once walnuts are cooled, add to #blender or food processor{} with @chili powder{1%Tbsp}, @cumin{1%Tbsp}, @smoked paprika{1%Tbsp}, @salt{1/2%tsp}, @pepper{1/2%tsp} and @brown sugar{1%Tbsp} and blend until a fine meal is achieved. Set aside.
+
+To a #large mixing bowl{}, add drained, @dried black beans{1.5%cups} and mash well with a fork, leaving only a few whole beans.
+
+Next add cooked rice, spice-walnut mixture, sautéed onion, @panko bread crumbs{1/3%cup}, 3 to 4 Tbsp of @BBQ sauce{4%Tbsp}, and mix thoroughly with a wooden spoon for 1 to ~{2%minutes}, or until a moldable dough forms. If dry, add an extra 1 to 2 Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
+
+For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
+
+If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
+
+Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
+
+Cook for 3 to ~{4%minutes} or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
+
+Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
+
+Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2 to 3 days.
diff --git a/cook/vegetarian/Veggie Burgers.jpg b/cook/vegetarian/Veggie Burgers.jpg
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diff --git a/dictionary.txt b/dictionary.txt
index a072ffa27..395c32e50 100644
--- a/dictionary.txt
+++ b/dictionary.txt
@@ -808,3 +808,4 @@ marbleness
 Delish
 Sonoran
 boba
+moldable
diff --git a/docs/assets/images/veggie-burgers.jpg b/docs/assets/images/veggie-burgers.jpg
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diff --git a/docs/vegetarian/veggie-burgers.md b/docs/vegetarian/veggie-burgers.md
new file mode 100644
index 000000000..5df951884
--- /dev/null
+++ b/docs/vegetarian/veggie-burgers.md
@@ -0,0 +1,109 @@
+---
+comments: true
+tags:
+  - vegetarian
+  - minimalist-baker
+---
+# :burger: Veggie Burgers
+
+![Veggie Burgers][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 5 | 13 minutes |
+
+## :salt: Ingredients
+
+- :rice: 1 cup brown rice
+- :chestnut: 1 cup raw walnuts
+- :olive: 0.5 Tbsp oil
+- :onion: 0.5 medium white onion
+- :salt: some salt
+- :salt: some pepper
+- :hot_pepper: 1 Tbsp chili powder
+- :herb: 1 Tbsp cumin
+- :bell_pepper: 1 Tbsp smoked paprika
+- :salt: 0.5 tsp salt
+- :salt: 0.5 tsp pepper
+- :maple_leaf: 1 Tbsp brown sugar
+- :canned_food: 1.5 cups dried black beans
+- :bread: 0.33 cup panko bread crumbs
+- :hot_springs: 4 Tbsp BBQ sauce
+
+## :cooking: Cookware
+
+- 1 skillet
+- 1 blender or food processor
+- 1 large mixing bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto
+the next step.
+
+### Step 2
+
+Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5 to 7 minutes, stirring frequently, until
+fragrant and golden brown. Let cool and move onto the next step.
+
+### Step 3
+
+In the meantime, heat the same skillet over medium heat. Once hot, add oil and white onion. Season with a bit of salt
+and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set
+aside.
+
+### Step 4
+
+Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and
+brown sugar and blend until a fine meal is achieved. Set aside.
+
+### Step 5
+
+To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
+
+### Step 6
+
+Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, 3 to 4 Tbsp of BBQ sauce, and mix
+thoroughly with a wooden spoon for 1 to 2 minutes, or until a moldable dough forms. If dry, add an extra 1 to 2 Tbsp BBQ
+sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread crumbs.
+Taste and adjust seasonings as needed.
+
+### Step 7
+
+For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller
+burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4
+measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic
+wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for
+grilling.
+
+### Step 8
+
+If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same
+skillet you used earlier to medium heat.
+
+### Step 9
+
+Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as
+many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
+
+### Step 10
+
+Cook for 3 to 4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers,
+but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
+
+### Step 11
+
+Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as
+grilling/toasting your buns).
+
+### Step 12
+
+Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2 to 3 days.
+
+## :link: Source
+
+- <https://minimalistbaker.com/easy-grillable-veggie-burgers/>
+
+[1]: <../assets/images/veggie-burgers.jpg>
diff --git a/mkdocs.yml b/mkdocs.yml
index 8089792e1..9e949c4bc 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -1063,6 +1063,7 @@ nav:
       - Vegan Zucchini Lasagna: vegetarian/vegan-zucchini-lasagna.md
       - Vegetable Casserole: vegetarian/vegetable-casserole.md
       - Vegetarian Pot Pie: vegetarian/vegetarian-pot-pie.md
+      - Veggie Burgers: vegetarian/veggie-burgers.md
       - Veggie Cassola: vegetarian/veggie-cassola.md
       - Zesty Roasted Vegetables: vegetarian/zesty-roasted-vegetables.md
       - Zucchini Pasta with Lentil Bolognese: vegetarian/zucchini-pasta-with-lentil-bolognese.md