Veggie burgers come in many flavors and vegetables. They are really good, depending on what topping you use with them. I hope you find this article helpful, and I hope you really enjoy these veggie burger recipes!
1. Vegan Chickpea Burger
Chickpeas make very good veggie burgers. The consistency makes it really good, so I hope you enjoy this!
- 2 cups of canned chickpeas, plus chickpea liquid
- 1 stalk of celery, diced small
- 1 small carrot, grated
- 1/2 of a medium onion, minced
- 1 1/2 teaspoons of garlic powder
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt, or more to taste
- 1/2 teaspoon of ground pepper, or more to taste
- 2 to 3 tablespoons of vegetable oil, for frying
- 4 buns
- Lettuce for topping
- Sliced red onion for topping
- Sliced tomato for topping
- Sliced avocado for topping
- Condiments of choice
1. Drain the chickpeas and reserve 4 to 5 tablespoons of the chickpea liquid. Using a food processor, pulse the chickpeas 3 to 4 times. The chickpeas should be crumbly but not mush.
2. Transfer the mashed chickpeas to a large bowl. Add the celery, carrots, onion, garlic powder, flour, salt, and pepper, then mash together until well combined. Add in some of the reserved chickpea liquid, 1 tablespoon at a time, until the mixture can create a patty that holds together nicely.
3. Form 4 patties, place them on a small baking sheet that’s been lined with parchment paper, and put them in the freezer for a few minutes to help them firm up. Heat the oil in a skillet or lightly grease a grill pan.
4. Gently transfer the patties to the pan and cook for 3 to 4 minutes on each side, until golden. Be careful as you flip them because the burgers are delicate. Serve the veggie burgers on buns with your choice of toppings and condiments, and enjoy.
2. Black Bean Burger
Black beans are a really common vegetable for veggie burgers because of the consistency they create. I hope you enjoy them!
- 2 cans of black beans, drained, rinsed, and patted dry
- 1 tablespoon of extra virgin olive oil
- 3/4 cup of finely chopped bell pepper, about 1/2 of the pepper
- 1 cup of finely chopped yellow onion, about 1/2 of the onion
- 3 garlic cloves, minced
- 1 1/2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of smoked paprika
- 1/2 cup of breadcrumbs
- 1/2 cup of feta cheese
- 2 large eggs
- 2 tablespoons of ketchup, mayonnaise, or BBQ sauce
- A pinch of salt and pepper
1. Preheat the oven to 325 degrees. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out. Meanwhile, saute olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes.
2. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients, cumin, chili, garlic, paprika, cheese, eggs, ketchup, salt, and pepper. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties, about 1/3 cup of the mixture each.
3. Place the patties on the parchment-lined baking sheet and bake at 375 degrees, for 10 minutes on each side. Serve the veggie burgers with your favorite toppings. Store the leftovers in the refrigerator for up to five days.
3. The Best Veggie Burger
This recipe also uses black beans, but there are other vegetables that are used as well. This is an amazing recipe for veggie burgers!
- 8 ounces of mushrooms
- 1 medium carrot
- 1 1/2 cups of broccoli florets
- 1/4 of a medium onion
- 2 medium garlic cloves
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili pepper
- 3/4 teaspoon of fine sea salt
- 1/4 teaspoon of fresh ground black pepper
- 1 can of black beans, drained and rinsed
- 1/3 cup of walnut halves
- 2 cups of packed spinach leaves
- A handful of tender fresh herbs, like parsley and cilantro
- 1/2 cup of panko breadcrumbs
- 2 large eggs
- 1 tablespoon of tomato paste
- 3/4 cup of cooked brown rice
- Bread rolls, tomato, cheese, and favorite burger sauce
1. Heat the oven to 4oo degrees. Line two rimmed baking sheets with foil or parchment paper. Using a damp paper towel, wipe away any dirt from the mushrooms. Cutaway and discard any hard stems. Chop the mushrooms, carrot, broccoli, and onion into 1/2-inch chunks. Toss the vegetables into a food processor bowl, and add the garlic, oil, paprika, chili, salt, and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
2. Spread the ground vegetables onto a lined baking sheet. Pat them down with a spatula until a very thin layer covers most of the baking sheet. Roast the vegetables for 15 minutes. Spread the drained black beans onto the second baking sheet in one layer. When the vegetables are done, stir them and press them into a thin layer again. Transfer both baking sheets to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted for about 15 minutes. Let everything cool.
3. Place the walnuts, spinach, and fresh herbs into the food processor. Pulse until they are the size of breadcrumbs. Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs. Add the roasted vegetables, panko, eggs, and tomato paste, and pulse until everything is just combined. Scrape the mixture into a bowl and fold in the rice.
4. Divide the mixture into 8 equal portions, and form each portion into a 1/2-inch thick patty. Heat a skillet over medium-low heat, add oil, and then place the patties into one layer. Cook until heated through, firmed, and browned on both sides, about 4 to 6 minutes on each side.
5. To reheat the frozen cooked burger, bake in a 350-degree oven until heated through, 15 to 20 minutes.
4. The Ultimate Veggie Burger
Adding other vegetables to black beans makes the veggie burgers very good. I hope you enjoy this recipe!
- 1 can of pinto or black beans
- 3 tablespoons of tomato paste or ketchup
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic
- 1/4 teaspoon of onion powder
- 2 tablespoons of any type of flour
- 1/2 cup of diced vegetables of your choice
1. Drain, rinse, and mash the beans, either by hand or with a food processor. Add the paste, salt, garlic, onion, flour, and vegetables and stir them together. Form patties, about 1/2-inch thick. Pan-fry, flipping halfway through cooking, or place on a parchment-lined pan. Bake at 350 degrees for 10 minutes.
2. Flip and then bake for an additional 10 minutes, or until the desired texture is reached. You can also grill the burger b preheating the grill on high. Cook the patties on a greased sheet of foil for 7-8 minutes per side.
3. Leftovers can be refrigerated or frozen in meal prep containers for another day. They can only be refrigerated for five days, and they can be frozen for up to a month.
5. Easy Grillable Veggie Burger
The walnuts added to this recipe make the veggie burgers taste so much better. I hope you enjoy this recipe for veggie burgers!
- 1 cup of cooked brown rice
- 1 cup of raw walnuts
- 1/2 tablespoon of avocado oil
- 1/2 medium white onion, finely diced
- 1 tablespoon of chili powder
- 1 tablespoon of cumin powder
- 1 tablespoon of smoked paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of coconut sugar
- 1 1/2 cups of cooked black beans
- 1/3 cups of panko breadcrumbs
- 3-4 tablespoons of BBQ sauce
1. Heat the skillet over medium heat. Add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let them cool. Heat the same skillet over medium heat and add oil and onion. Season with a bit of salt and pepper and saute for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set them aside.
2. Add the walnuts, chili, cumin, paprika, salt, pepper, and coconut sugar to the blender and blend until a fine meal is achieved. Set aside. Put the black beans in a large bowl and mash well with a fork, leaving only a few whole beans. Add cooked rice, spice-walnut mixture, sauteed onion, panko breadcrumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until moldable ball forms. Taste and adjust seasonings as needed.
3. Form into 5 large patties or 10 smaller burgers. Use the 1/2 cup or 1/4 cup measuring cups to help form the patties. Heat the grill and brush the grill surface with oil to ease the cooking. Place the burgers on the grill and close the lid.
4. Cook for 3-4 minutes or until well-browned on the underside, then flip them gently. Reduce heat if they are cooking or browning too quickly. Cook for 3-4 minutes on the other side.
5. Remove burgers from heat to let them cool slightly, and prepare any other toppings/sides at this time. Serve the burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. Enjoy!