veggie burgers

There&#8217;s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).

The Best Veggie Burger (Better Than Store-bought)

(225 grams) mushrooms

carrot

(85 grams) broccoli florets

onion

garlic cloves

(30 grams) oil oil

smoked paprika

chili powder

fine sea salt

black pepper

black beans, drained and rinsed

(35 grams) walnut halves (about 14 halves)

spinach leaves

herbs

(100 grams) panko breadcrumbs

eggs

(15 grams) tomato paste

(115 grams) cooked brown rice

Bread rolls, lettuce, tomato, cheese and favorite burger sauces

This is the best veggie burger recipe! How to make meatless burgers that are hearty, flavorful and full of vegetables (5 grams of fiber and just over 200 calories).

The Best Homemade Veggie Burger Recipe – Better Than Store-bought

The best homemade vegan burger patties recipe with beets, brown rice and protein loaded soy curls or TVP crumbles. Easy, meaty and hearty, skip the oil and make it totally whole foods plant based compliant. 

Vegan Burger Patties

brown rice

soy curls

water (hot)

tapioca

tbsp olive oil

onion powder

garlic powder

tsp chili powder (or

garlic (grated)

tbsp smoke paprika (or 1 tsp liquid smoke)

yeast

soy sauce

beets

salt

bread crumbs + more as needed ((whole wheat

In a mixing bowl combine the Soy Curls or TVP  with the hot water and allow to soak for 20 minutes or until most of the liquid is absorbed. Drain any wring out and excess water. Fluff with a work if using TVP.If using soy curls instead make sure to give them a buzz in the food processor after soaking, so that the texture is similar to that of TVP or the rice grains. You want a nice texture not powder.

Add the cooked brown rice and the soy to the bowl of a food processor together with the soy sauce, smoked paprika, beets and all the spices including the tapioca. Use the pulse button to gradually mix everything until combined. DO NOT over process, make sure to keep the nice texture in there, a few quick of pulses is enough.

Transfer the mixture to a bowl and fold in the panko bread crumbs. (If you want an extra firm burger pattie that holds tighter together you also might wanna add the vital wheat gluten or or just up the bread crumbs until firm to your liking. You&#039;ll have to try both variations and see which one you like best.)

Wet or lightly oil your hands and form the mixture into patties. You can make 6 to 8 depending on how big you like them to be.

Pan sear each burger in a hot cast iron skillet for a couple of minutes on each side until golden brown. ( I sprayed my skillet with a little oil just enough to keep the burgers from sticking).

Alternatively you can cook them inside of a toaster oven and allow to cool off for a few minutes before serving or just throw them on a grill if making the wheat gluten ones.

Follow the above recipe then place each pattie on a small sheet of parchment paper. Layer 3-4 patties on top of each other (with parchment paper in between) and place in a glass freezer safe container covered with a lid. When ready to eat you can place the patties directly inside of a toaster oven and cook until golden brown on both sides flipping half way.

How to Freeze the Veggie Patties:

https://content.jwplatform.com/videos/ITpQI826.mp4

Vegan Veggie Burger Patties from scratch with brown rice and soy protein.

Vegan Veggie Burger Patties

This could be the best vegan burger ever. It&#x27;s juicy and toothsome and ready to be finished on your outdoor grill or inside on the stove. Made with wheat protein and glutamate-rich natural plant ingredients, this is one veggie burger that will actually keep you full and satisfied.

This recipe will make 6 thick pub-style burgers or 12 thinner fast-food-style burgers. Watch the video tutorial here. 

Pin this recipe.

The Best Vegan Burger

vital wheat gluten (300 grams)

water (237 milliliters)

canned beets, drained (125 grams)

tomato juice (90 milliliters)

porcini mushroom

concentrated vegetable base**

balsamic vinegar

paprika

vegetable broth enough

salt and pepper (or your favourite burger seasonings)

Blend water, beets, tomato juice, mushroom powder, concentrated...

Blend water, beets, tomato juice, mushroom powder, concentrated vegetable base, balsamic vinegar, paprika, and black pepper until smooth. Transfer to a large mixing bowl and add about 75% of the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add the rest. You want the dough to be fairly dense without any dry bits. Do not over knead or it will be too tough to shape.

Separate the dough into 6 for thick burgers...

Separate the dough into 6 for thick burgers or 12 for thinner burgers. Shape the burgers into balls, then flatten to make patties. Use a rolling pin to flatten the burgers to your desired width/thickness. They will spring back a bit as you work so be patient. Keep in mind that the burgers will double in size after cooking. Next, you'll cook the burgers in the oven or on the stove.

Place the burgers in a roasting pan or...

Place the burgers in a roasting pan or dutch oven. You may stack the burgers to fit. Cover completely with vegetable broth and cover with a lid. Bake in a oven preheated to 350°F for 1 hour, flipping the burgers 30 minutes into the cooking time.

After your burgers are fully cooked, treat them...

After your burgers are fully cooked, treat them like "raw" burgers. Finish them on the grill or pan-fry. See below for details.

Place the burgers in a large pot. You...

Place the burgers in a large pot. You may stack the burgers to fit. Cover completely with vegetable broth. Bring the broth to a low boil. Do not allow the broth to come to a rolling boil. Turn the heat down to low or medium low and cover. Allow the burgers to cook at a steady low simmer for one hour, flipping the burgers 30 minutes into the cooking time.

After your seitan burgers are fully cooked, treat...

After your seitan burgers are fully cooked, treat them like unseasoned burgers. Finish them on the grill or pan-fry. See below for details.

https://mediavine-res.cloudinary.com/video/upload/prpw4mkwemskocukxf67.mp4

This is best vegan burger recipe if you want a juicy, toothsome, meaty, high-protein burger to keep you fill and satisfied. It's a grillable seitan burger meant to be finished on your outdoor grill or inside on the stove. So keep it simple with salt and pepper or your favourite burger spice mix!

These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you'd like). Recipe yields 8 patties.

Favorite Veggie Burgers

potatoes

quinoa, rinsed in a fine-mesh colander

water

(15 ounces) black beans, rinsed and drained (or 1 1/2 cups cooked black beans)

red onion (about 1/2 small red onion)

cilantro

garlic, pressed

adobo sauce* or 2 teaspoons smoked paprika

cumin

quick-cooking oats** (use certified gluten-free oats if necessary)

olive oil,

wheat hamburger buns (optional)

Your favorite burger fixings: Avocado

Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you&#8217;ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)

Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.

Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It&#8217;s ok if the black beans get smashed in the process.

Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won&#8217;t be making the burgers immediately, cover the mixture and refrigerate for later.

When you&#8217;re ready to cook, shape the burgers: Use a measuring cup to measure out 1/2 cup of the mixture. Gently shape it into a patty about 3 1/2 to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.

If you&#8217;re baking the burgers (see recipe notes for alternate options), brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.

Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

Hi Kate! Would you freeze these before you bake/fry or after. I loved these so much and would love to stock the freezer for some easy dinners!

Followed RECIPE exact...cooked exact as stated.  MUSHY tasting, not GOOD at all.. I will keep searching..this is NOT the one

I have been surviving off of these frozen burgers for 2 months now. Thank you thank you thank you! This is one of my favorite sites to search for vegetarian recipes.

Great recipe, really tasty. Great to find a burger recipe without mushrooms (yuk). Cooked up nicely on the bbq after refrigerating. Have spares in the freezer for a quick heat up.

I made these tonight, and they were excellent! Best veggie burgers I’ve ever had, either at home or out. Great texture, they hold together well, etc.I’ll be making them again.

I just commented on how good these were, but I forgot to ask if you think this recipe would make a good meatloaf, if you baked it in a loaf pan for about an hour. As a vegan, that’s something I’d really enjoy, with some vegan mashed potatoes, etc.

I loved these veggie burgers! I might not have followed the quantities exactly, as I was too lazy to convert them to gr, but nevertheless the final result was sooo good! Crispy on the outside and soft and mushy inside. Delicious! And they ended up looking more like cookies than burgers (my laziness will be the end of me :D). Thank you for sharing the recipe! I'm so curious now to try your other recipes!

I have tried more veggie burger recipes than I can count. Haven't liked even one because the texture wasn't right. This one is perfect. I didn't have the adobo so I used the smoky paprika but wasn't flavorful enough. So, I made a spicy aioli and it was perfect! Thanks for the great recipe!

These were absolutely delicious! I ate some of the "raw" burger and it was so good! Thank you so much for this recipe!

I hardly ever leave reviews but these veggie burgers are honestly the best I've made/eaten (and I've made a load)! I shape before refrigerating and then pop them in the oven on grease proof paper and they've come out perfect each time. Thank you for such a wonderful recipe :)

These were delicious! The key to not having them fall apart is to refrigerate them first after you make them into patties. I also used avocado oil and sprayed both sides prior to baking. I make a double batch and freeze them!

Made these a few days ago and loved the taste! Cooked them in a skillet, and they do fall apart quite easily, but we made chipotle mayo to add on top and considered them "sloppy joes". If we're not concerned about being vegan, do you think adding an egg in during the mixing process would be a bit more binding?

Great little burger. Flavorful I found just a bit to much sweetness though from the sweet potato. I added 1 egg to make sure it binded well I baked in oven and they held together extremly well.. I'd make again for sure.

I have just made these for the second time and for me it is the best bean burger recipe I have found. The flavour is really good and they hold their shape really well. Thank you!

I've made these several times now and they are a family favourite! I always freeze the leftovers and they are great warmed up out the freezer. I've only tried the baking method and they've held their shape and cooked up crispy every time. Thank you!

Fabulous. Followed directions and baked them. Turned out excellent. I love your recipes. Never tasted a bad one.

So yummy! I made some adjustments, pinto beans instead of black, parsley instead of cilantro, sweet onion instead of red, I added an egg and some ground walnuts. Perfect. I love your recipes!

Best veggie burger I have ever eaten. Far better than any store bought.  I used normal paprika instead of smoked and they turned out great. Thanks for a great recipe

This recipe is great....even better if you add in a couple tsp’s of siracha, 1/4 cup bread crumbs and a couple of eggs before baking (if not vegan) - cooks through centres better and less ‘mushy’ as other people have commented as it does rise a bit.

I love this recipe. My teenage daughter agrees and says it's much better than a beef burger. I love to freeze patties between parchment so I can pull out when hankering for a quick burger. I always bake them and that seems to work well. I have a kabocha squash and wonder if I could sub that for sweet potatoes?

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

Watch how to make the best veggie burgers in this short video! These flavorful burgers are made with simple, plant-based ingredients. They have the perfect texture, whether you cook them on the grill, stovetop, or in the oven.

Veggie Burger Recipe

This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Cheesy bean burgers

can butter beans

olive oil

garlic

Wensleydale cheese (or vegetarian alternative), crumbled

plain flour

egg beaten

fresh white breadcrumbs

punnet cherry tomatoes

bag rocket

Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.

Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.

Bring together the great flavors of chicken and parmesan cheese today with BOCA Chik'n Parm with Peppers. BOCA Chik'n Parm with Peppers is a delightful dish that proves you don't need meat to have really amazing flavors.

BOCA Chik'n Parm with Peppers

pkg. (10 oz.) BOCA Original Chik’n Veggie Patties

marinara sauce

Kalamata olives, sliced

capers

KRAFT Mozzarella & Parmesan Cheese Deliciously Paired for Pizza

Cook patties in large skillet as directed on package. Remove patties from skillet; cover to keep warm.

Add peppers to skillet; cook and stir on medium heat 5 min. or until crisp-tender. Add marinara sauce, olives and capers; mix well.

Return patties to skillet; top with cheese. Cover; cook 2 min. or until cheese is melted and marinara sauce mixture is heated through.

Made on the stove using a combination of sweet potato, black beans and other pantry staples, these vegetarian burgers are sure to be a hit!

Vegetarian Sweet Potato Black Bean Burgers

mashed sweet potato (from one medium sweet potato, see note

black beans,

extra virgin olive oil (plus more for coating sweet potato)

white onion (from one medium onion)

red bell pepper (diced)

salt (divided

jalapeño (diced (optional)

garlic (minced)

chipotle chili powder

dry parsley

bread crumbs

burger buns

lettuce and barbecue sauce (for topping)

Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil (optional). Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.

Remove skin from the sweet potato. Mash the inside until almost pureed. Measure out 1/2 cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, diced bell pepper and 1/4 teaspoon salt . Sauté until softened, about 6 minutes.  Add jalapeño and garlic and sauté a minute more, until golden and aromatic.

Stir the sautéed ingredients into the sweet potato mixture. Add the seasonings (cumin, 1/4 teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.

Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than 1/2 inch thick when cooking. The thinner the patty, the firmer it will be.

Heat a skillet over medium heat (I use the same skillet I sautéed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Cook until lightly browned, about 5 minutes. Flip and cook the other side until browned.

Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!

https://embed.mediavine.com/videos/isykmozx4dusxvgqojmn

These vegetarian sweet potato burgers are nutritious, flavorful and easy to make. You can even freeze a batch for quick weeknight meals!

Sweet Potato Black Bean Burgers

These California Veggie Burgers from Dr. Praeger's are made into a burrito bowl dinner that is easy to prep and super satisfying! Vegan-friendly.

California Veggie Burger Burrito Bowl

Dr. Praeger’s California Veggie Burgers

salad greens (spring mix, spinach, kale, etc.)

sweet sweet potato, cubed

black beans

avocado,

pico de gallo

favorite dressing (I like this one

Prepare rice and sweet potato: cook rice according to package instructions; set aside when done. Meanwhile, preheat oven to 375ºF and line baking sheet with parchment paper. Place cubed sweet potatoes on lined baking sheet and drizzle with olive oil; use hands to fully coat. Bake sweet potatoes for about 18-20 minutes or until soft. Note: the larger the cubes, the longer they will take to cook. I cut my sweet potato up into fairly small cubes.

Cook Dr. Praeger&#8217;s California Veggie Burger according to package instructions and preferred method.

Assemble the burrito bowls: Evenly distribute leafy greens, rice, cooked sweet potatoes, black beans, sliced avocado and pico de gallo between two bowls. Top with slightly cooled California Veggie Burger and drizzle on favorite dressing. Enjoy!

I love this recipe its simply delicious!!

A super easy copycat recipe for the Five Guys cheese veggie sandwich - one of my favourite vegetarian fast food options ever!

Top 19 veggie burgers recipes from across the web

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Top 19 veggie burgers recipes from across the web

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

Top Tags

The Best Veggie Burger (Better Than...

Vegan Burger Patties

The Best Vegan Burger

Favorite Veggie Burgers

Cheesy bean burgers

BOCA Chik'n Parm with Peppers

Vegetarian Sweet Potato Black Bean ...

California Veggie Burger Burrito Bo...

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Loaded Southwestern Scramble

Barbecue Sweet Potato Chickpea Burg...

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