veggie burger recipe

Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.

Best Veggie Burger

extra-virgin olive oil (more

shallots (chopped (⅔ cup))

mushrooms (mix of shiitake + portobello, de-stemmed and diced)

tamari

balsamic vinegar

mirin (or ½ teaspoon maple syrup)

garlic

½ teaspoon smoked paprika

sriracha (more if desired)

walnuts

flaxseed

panko bread crumbs (divided)

Worcestershire sauce (for brushing)

Nonstick cooking spray (for grilling)

Hamburger buns & desired burger fixings

Sea salt and black pepper

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.

Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.

Transfer to a large bowl and stir in the remaining panko.

Form into 8 slider-sized patties or 6 burger-sized patties.

Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

A hearty veggie burger full of flavor and texture. Put it on a bun and top it off with your favorite burger toppings or eat just the patty with a knife and fork and some BBQ sauce for dipping. You&#039;re going to love this delicious meatless burger!

Chickpea Veggie Burger

flaxmeal

water

olive oil

onion

garlic (minced)

chili powder

(15.5 oz) chickpeas (rinsed, drained, and dried well)

cooked farro (use brown rice

carrots

almond butter

BBQ sauce (your favorite)

salt

black pepper

breadcrumbs (gluten free, if desired)

burger buns

lettuce

tomatoes

red onion

BBQ sauce

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.

Stir the flaxmeal and water together in a small bowl and set aside.

Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.

To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.

Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed, but still a bit chunky. Do NOT purée completely. It should come together easily when pressed into a ball in your hand.

Divide the mixture into 6 equal parts. Press the mixture into a burger mold and press to compact. Repeat with the remaining mixture. Alternately, you can form these patties by hand, but they will be more delicate.

Bake the burgers for 12 minutes, gently flip them over, and bake another 10 to 12 minutes. Spritzing each side of the burger before baking with cooking spray will help to darken the color, but is not necessary. Alternately, you can pan fry these burgers on medium for about 10 to 15 minutes each side, but they will be more delicate.

Let the burgers sit for at least 5 to 10 minutes after baking to help them stay together.

Serve on burger buns with the toppings of your choice.

Combine a few staples—canned beans, dried farro, oats, walnuts, herbs, and olive oil—with a few fresh items, including mushrooms, carrots, tomatoes, avocados, and whole grain buns to create these amazing meal worthy Farro and White Bean Veggie Burgers.

Farro and White Bean Veggie Burgers

(156 g) uncooked farro

(711 ml) water

vegetable broth base

onion,

(70 g) finely chopped mushrooms

(110 g) grated carrots (2 medium)

(29 g) chopped walnuts

(15 g) chopped fresh oregano,

chives

(52 g) uncooked old-fashioned oats

bread crumbs

low-sodium herbal seasoning blend

turmeric

sea salt, optional

extra virgin olive oil

Ten 1½-ounce (43 g) whole grain buns

lettuce leaves

tomatoes,

avocados, sliced into 20 slices

Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid.

Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of ½ cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done.

Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices.

Even meat-lovers will love these tasty veggie burgers which can be ready in under 30 minutes.

No-cook bean burger

kidney beans, drained

cumin

chipotle paste

spring onions, trimmed and roughly chopped

coriander, roughly chopped

red peppers

crispy

quinoa

g cherry tomatoes

sugar

little gem lettuces, leaves

In a food processor, whiz the beans, cumin, chipotle paste, spring onions, half the&nbsp; coriander and 50g of the red peppers to make a thick, coarse purée.&nbsp;

Tip into a large mixing bowl and stir through the remaining coriander, 25g of the crispy fried onions and the cooked quinoa. Season to taste, then form into eight even patties. Transfer to a plate, cover and chill for at least 20min to firm up.&nbsp;

Roughly chop the remaining red peppers and the cherry tomatoes. Put into a serving bowl with the sugar and season.&nbsp;

Split and toast the buns in the toaster. Meanwhile, press the remaining crispy fried onions on to the patties. Serve in the buns with the lettuce and the red pepper mixture.&nbsp;

These vegan black bean burgers are quick, easy, healthy, hearty, and flavorful! It's a wholesome recipe made with gluten-free ingredients like beans, oats, walnuts, peppers, and corn. They contain no breadcrumbs, flour, or eggs. Stack the patties between a bun with your favorite toppings!

Vegan Black Bean Burgers

black beans (drained, rinsed, and patted dry)

tbsp oil (olive, avocado,

red bell pepper

garlic cloves,

quick oats

corn (thawed

tomato paste

tsp chili powder

tsp cumin

tsp smoked paprika

tsp salt

tsp black pepper

tsp chipotle powder

Burger buns

Lettuce

Tomato

Red onion

Vegan cheese

Pickles jalapeño

Ketchup or BBQ sauce

Prepare black beans

Drain, rinse, and pat the black beans dry with a paper towel. Set aside.

Prepare vegetables

Warm a skillet on medium heat. Add oil, onion, and red bell pepper. Sauté for 3-5 minutes or until onion is translucent and fragrant. Add garlic and sauté for another minute.

Process ingredients

Add black beans, sautéed onions and peppers, oats, walnuts, corn, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and chipotle powder to the bowl of a food processor. Process the ingredients until a nearly smooth but slightly chunky mixture forms. If you plan to bake the burgers, preheat the oven to 375 degrees F now.

Form patties

Using a 1/3 or 1/2 measuring cup, scoop and pack the mixture into evenly formed balls. Press each ball into a patty, making sure they are tightly packed and the edges are sealed.

Cook patties

If baking, line a large baking sheet with parchment paper or a silpat. Bake for 25 minutes, flipping halfway through. If pan-frying, warm a skillet on medium heat. Lightly grease the pan with oil. Cook patties for 5-7 minutes on each side.

Serve

Serve with burger buns and your favorite toppings. I recommend lettuce, tomato, red onion, vegan cheese, pickles, and ketchup or BBQ sauce. Read the full blog post for fun serving ideas.

I loved these! very easy to make, wholesome ingredients, and made delicious, firm burgers. I cut one in half and used corn tortillas to make black bean burger tacos, topped with some vegan cheese and a little salsa. Thanks for the recipe!!

Great flavor on the black bean burgers. I used frozen peas in place of corn because that's what I had but they worked nicely. They freeze great! (I unthawed one last night and it was still delicious)

Thanks for the response!
I was able to make it and it turned out amazing!
I am making this recipe again and again since it is so great and versatile enough to work with whatever I got at the moment.

First time around I used pumpkin seeds instead of walnuts &amp; amaranth instead of oats .

This time I replaced the bell pepper and corn with celery and carrots.

They were tasty.  Mine made 8 BIG patties. Can't even begin to imagine 5.  I did cook on stove in a little oil, but still pretty mushy, so I then put them in toaster oven at 375 for 10 minutes each side.  That helped.  I will make these again.

Veggie burgers made with cauliflower and chickpeas, topped with mint tzatziki.

Cauliflower Hummus Burgers with Mint Tzatziki

0% Greek yogurt

cucumber

mint leaves (minced)

lemon

cauliflower florets

cooked chickpeas (or 1 (15 oz) can)

tahini

juice lemon

salt + pepper (to taste)

egg (lightly beaten)

hamburger rolls or pita halves

baby spinach (tomato and onion slices, and mint tzatziki for serving)

Combine yogurt, cucumber, garlic, and olive oil in the smallest bowl of your food processor. Process until completely smooth. Stir in mint leaves and lemon zest.

Mint Tzatziki

Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.

Use a potato masher or fork to smash together cauliflower and chickpeas in a medium bowl. Don't mash them until they're mush—you want the burger to have a little bit of texture. Stir in the tahini, garlic, lemon juice, and olive oil, then add salt and pepper to taste. Fold in the beaten egg.

This mixture is a little bit wet, so you won't be able to form patties with your hands. Instead, divide it into 6 mounds on the baking sheet, then use your hands to pat the rounds into burgers.

Bake for 15 minutes, then use a spatula to carefully flip burgers (if they fall apart, press them back together) and bake for 5 minutes more, until lightly browned. Serve on rolls or in pitas and top with spinach leaves, tomato and onion slices, and mint tzatziki.

Cauliflower Hummus Burgers

BBQ Black Bean Veggie Burgers

dry quinoa

white onion, finely diced

can black beans,

panko breadcrumbs (sub gluten-free breadcrumbs)

smoked paprika

black pepper,

Start cooking the quinoa. In a small pot, add 1/2 cup dry quinoa and 1 cup water. Bring to a boil, then reduce the heat to low, and simmer for 15 minutes with the lid on. Remove from heat and set aside. 

While the quinoa is cooking, preheat the oven to 375 F.

In a small pan over medium heat, add a little oil or water and sauté the diced onions for about 3-4 minutes or until translucent. Set aside. 

In a large mixing bowl, mash black beans with a fork until relatively smooth yet chunky. Then add the cooked quinoa, panko breadcrumbs, BBQ sauce, cooked onion, and all of the spices. Stir until fully incorporated. 

Grease a baking tray or line with parchment paper or a reusable silicone mat. Form the mixture into 7 veggie burger patties* and place evenly spaced on the tray. 

Bake in the center rack of the oven for 20 minutes, carefully flip the burgers, then bake another 20 minutes. 

 Enjoy with extra BBQ sauce and your favorite burger toppings! Store the patties in an airtight container in the fridge for up to a week. 

Top 7 veggie burger recipe recipes from across the web

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Best Veggie Burger

Chickpea Veggie Burger

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BBQ Black Bean Veggie Burgers

Top 7 veggie burger recipe recipes from across the web

The most viewed veggie burger recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Veggie Burger

Chickpea Veggie Burger

Farro and White Bean Veggie Burgers

No-cook bean burger

Vegan Black Bean Burgers

Cauliflower Hummus Burgers with Min...

BBQ Black Bean Veggie Burgers

The most viewed veggie burger recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine