vegetarian burgers

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Carrot & sesame burgers

carrots

chickpeas

onion

tahini paste

tsp cumin

olive oil

wholemeal breadcrumbs

lemon

yogurt

tbsp sesame seeds

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened &ndash; it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

This Middle-Eastern inspired burger is a great vegetarian alternative to the meaty hamburger.

Pumpkin and haloumi burgers

butternut pumpkin, chopped

tsp zaatar (see notes)

can chickpeas, rinsed, drained, mashed with a fork

(70 grams) fresh breadcrumbs

flat-leaf parsley leaves, chopped

egg, lightly beaten

thick Greek-style yoghurt

tbsp tahini

haloumi, sliced

bread rolls, toasted

Butter lettuce leaves,

Tomato slices, to serve

These Easy Portobello Burgers are good with or without buns, and can be made on an indoor electric grill as well.

Easy Portobello Burgers

portobello caps (as many as needed (1 per serving))

teriyaki marinade (homemade or bottled; as needed for marinating)

whole-grain buns (or toasted English muffins)

onions

garlic (sautéed)

scallions (thinly sliced)

tomatoes (sliced)

baby greens (baby spinach or baby arugula)

salsa (store bought or homemade)

ketchup

mustard

sweet pickle relish

mayonnaise

Marinate Mushrooms

Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you&#39;ll have enough left over to use for another occasion.

To Grill

To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.

To Cook

To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.

Assemble

Serve portobello caps on whole-grain buns with whatever other toppings you&#39;d like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!

Chipotle Quinoa Burgers - veggie burgers you'll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

Chipotle Quinoa Burgers

quinoa

chipotle peppers (not the whole can)

each: garlic powder, onion powder, chili powder, cumin

egg, beaten

salt

panko breadcrumbs

Quinoa

Cook quinoa according to package directions. Allow to cool.

Chipotle Quinoa Burgers Step 1

Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

Chipotle Quinoa Burgers Step 2

Add egg and panko

Transfer mixture to a bowl. Using a spoon or your hands, mix with egg and panko. Form into 4 thick burgers. 

Chipotle Quinoa Burgers Step 3

Fry burgers

Heat a generous swish of olive oil over medium high heat (nonstick pan works best here). Add burgers to the pan and fry for a few minutes on each side, flipping carefully to keep them intact, until they are golden brown and crispy on the outside.

Chipotle Quinoa Burgers Step 4

Serve

Serve on buns with spicy mayo, avocado, lettuce, tomato, pickled red onion, whatever suits your fancy! 

Chipotle Quinoa Burgers Step 5

Am also big fan of burger...and this burger looks soo yummy, colorful &amp; more delicious with more easy to make Lindsay....can't wait to bite it....Thanks for sharing...!

I’m just not a fan of these kinds of “wet” burgers on the inside. Still, I just made your burgers and I’m sorry to say that they were far too “moist” for my liking. The flavour is great, though, you’re right, they aren’t “beany” tasting. However, I’m also not a fan of waste, so I crumbled them up, re-fried them and they will make a great taco filling or a tostado topper. Hence my rating of four stars.

This burger looks so scrumptious,  am not vegan but I too would love to taste it. Am sure I will wow my vegan friends. Thanks for sharing!

Soooo good! I made these tonight and they’re incredible. I read some comments about it being too “wet” in the middle and I found that to be my problem too. I added more Panko and after frying them, I put them in the airfyer at 360 for 3-5 mins. Perfectly crisped!

Thanks for posting this tip - I also popped mine in the air fryer after they cooked in the pan and the middles were perfectly cooked this way, plus you can have some yummy broiled cheese on top!! 
We make these burgers at least a few times a month as a great meatless option!

Sooo good! I used black quinoa so mine turned out darker. We also added some cheddar cheese on top 😋

These are the best bean burgers I've ever eaten.  I used half the chipotle amount and it was just mildly spicy.  I loved the crunchy texture, and they held together very well!   It makes a generously-sized burger!

I’m in lockdown in Melbourne, Australia and so sick of trying to come up with healthy meal ideas whilst homeschooling two small kids...I made these for lunch yesterday and they were fantastic! Held together perfectly, crisped up really nicely in the pan and great texture. Definite winner - and my 7 year old son gobbled half of mine up as well!

Delicious!!!!  Will definitely make again🍔

I made these last night, and they were delicious and so easy! Probably the best veggie burger I've ever made! They were super filling, so next time I'm going to make them a little smaller (and then I'll get more, so it's a win-win!)

Big fan of this one!! Only issue was the burger was a little crumbly, which made it hard to flip in the pan and for eating w/o a mess. Otherwise super yummy flavors. Did a brioche bun, tomato, lettuce, sriracha mayo, and some guac.

wow burger, that's my favorite food thank you for sharing the recipe now I can try to make it

https://content.jwplatform.com/videos/gyWerqeY.mp4

Veggie burgers you’ll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

Homemade vegetarian black bean burgers are thick, hearty, flavorful, and delicious. They are easy to make and have the best texture ever (no mushy burgers here!).

Black Bean Burgers

vegetable oil

onion,

garlic, minced

black beans, rinsed and drained

breadcrumbs

feta cheese, crumbled

Worcestershire sauce

smoked paprika

salt (or

black pepper (or

6 hamburger buns, sliced

lettuce

medium tomatoes, sliced

In a large skillet, heat oil over medium-high heat until sizzling hot, about 1 minute. Add onions and garlic and sauté until tender and nicely browned, about 3-4 minutes. Set aside on a plate to cool off for 5 minutes.

Gently pat dry the rinsed and drained black beans. Set aside 1 cup of the black beans and transfer the rest into a food processor. 

Add the sautéed onions along with the rest of the ingredients (breadcrumbs, feta cheese, egg, Worcestershire sauce, paprika, salt, and pepper) into the food processor. Pulse mix on and off for 1 minute until coarsely chopped. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined.

Transfer the bean mixture to a large mixing bowl, and add the reserved cup of black beans. Stir together until evenly distributed. This creates some texture and makes the patties a bit firmer.

Take 1/2 cup of the bean mixture at a time and use your hands to shape into 6 large patties.

Make the patties:

To cook, you can pan fry, grill, bake, or air fry the patties.

To pan fry

 Heat 1 tablespoon oil in a large skillet over medium heat until sizzling, about 2 minutes. Place the patties on the skillet and cook until nicely browned and firm, about 5 minutes per side.

To grill

Preheat the grill on medium-high until hot. Brush some oil onto the grilling grate and place patties on top. Brush some more oil on top of the patties as well. Cook for 3-5 minutes and then carefully flip over and cook on the other side. 

To bake

Preheat oven to 375F. Place patties on a large parchment-lined half sheet baking pan and bake for 15 minutes until nicely browned, flipping once halfway.

To air fry

 Add patties in batches to the air fryer basket and cook at 375F for 12-15 minutes until nicely browned.

Cook the patties:

Slice the hamburger buns and toast the slices on the grill, if desired.

On the bottom half of each hamburger bun, add a piece of lettuce and a patty on top.  a patty. Drizzle 1 to 2 tablespoons Ketchup or mayo (or both) on top of the patty, and top with a slice of tomato. Place the top half of the bun on top to assemble the hamburger.

Assemble the burgers:

Moist, tender Southwest Bean Burgers with Avocado and Slaw are the perfect alternative to the meat-focused cookouts and barbecues this summer.

Southwest Bean Burgers with Avocado and Slaw 

Bell Pepper (green, yellow or red)

onion (white, yellow or red)

Cloves,

Chili Powder

Egg Yolks

Panko Bread Crumbs

Kosher Salt

Fresh Cracked Black pepper

Shredded Coleslaw Mix

Medium Avocado, sliced

Burger Buns, toasted

This Black Bean Burger recipe has a handful of ingredients and takes 30 minutes. Prep in advance + option to cook on stove, oven, or grill!

30-Minute Black Bean Burgers (No Oats!)

beans

green bell pepper

½ medium white onion

garlic

tsp each smoked paprika, cumin, chili powder

salt and pepper

panko breadcrumbs (60 g)

Dry beans

Dry Beans: Drain and rinse 2 15-oz cans black beans well, then spread them onto a few layers of paper towels to let them dry.

Flavor base

Flavor Base: Add 1 green bell pepper, ½ medium white onion, and 2 cloves garlic to a food processor. Pulse until finely chopped. Transfer mixture to a mesh sieve and use a spatula or spoon to press out as much moisture as possible.

Make dough

Make Dough: Transfer dried beans, pepper mixture, 1 tsp each smoked paprika, cumin, chili powder, and ¼ tsp each salt and pepper back to the food processor. Pulse just until combined - there should still be some bigger pieces of beans.

Stir

Stir: Transfer to a large bowl and stir in 1 cup panko breadcrumbs and 1 large egg.At this point, you can move forward or refrigerate the dough for up to 24 hours. The burgers are easier to shape if the dough has been refrigerated for at least 30 minutes.

Shape

Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties.

Cook

To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 7 minutes, or until golden brown and firm.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.

Serve on a burger bun with your favorite burger toppings, like cheese, lettuce, tomato, and red onion!

I have to say I loved these black beans burgers so much and it was so easy. I never made them before and it's so much better than pre made frozen black bean burgers . I did however use 1/2 a red and 1/2 a green bell pepper,  used a yellow onion instead of a white onion and used plain pork rind crumbs over the panko bread crumbs. I will make this over and over again. Thank you for the recipe.

https://www.youtube.com/watch?v=JN6fsCcHlPo

This Black Bean Burger recipe has a handful of ingredients and takes 30 minutes. Prep in advance + option to cook on stove, oven, or grill!

Grab the full written recipe here: https://www.liveeatlearn.com/black-bean-burgers/

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The Very Best Black Bean Burgers

These Veggie Burgers That Actually Hold Together are firm, grill friendly patties made with black beans and quinoa. They flip cleanly, sear beautifully, and stay intact on the bun without crumbling.

Veggie Burgers

black beans (1 can, drained and rinsed)

carrot

bell pepper (finely chopped)

red onion (finely chopped)

garlic (minced)

parsley (chopped)

soy sauce (low sodium)

cumin

black pepper

egg (beaten)

cheddar cheese (optional)

whole-grain burger buns

olive oil (for brushing)

Lettuce, tomato slices, red onion slices, and avocado slices

Prepare The Veggie Patty Mixture:

In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture.

Finish the patty mixture.

Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.

Form The Patties:

Divide the mixture into 4 equal portions and shape each portion into a patty about ½ inch thick.

Grill The Patties:

Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt.

Assemble The Burgers:

Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo.

LOVED this!! So easy and delicious. It’s the first time I have ever made homemade veggie burgers and definitely no the last. Thanks for an amazing recipe.

https://content.jwplatform.com/videos/VfNFMV60.mp4

These Veggie Burgers are a game-changer – full of wholesome ingredients and bursting with flavor. Black beans, quinoa, and fresh veggies come together in just 30 minutes!

Top 8 vegetarian burgers recipes from across the web

The most viewed vegetarian burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot & sesame burgers

Pumpkin and haloumi burgers

Easy Portobello Burgers

Chipotle Quinoa Burgers

Black Bean Burgers

Southwest Bean Burgers with Avocado...

30-Minute Black Bean Burgers (No Oa...

Veggie Burgers

Top 8 vegetarian burgers recipes from across the web

The most viewed vegetarian burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot & sesame burgers

Pumpkin and haloumi burgers

Easy Portobello Burgers

Chipotle Quinoa Burgers

Black Bean Burgers

Southwest Bean Burgers with Avocado...

30-Minute Black Bean Burgers (No Oa...

Veggie Burgers

The most viewed vegetarian burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine