4 of Our Favorite Veggie Burger Recipes

4 of Our Favorite Veggie Burger Recipes - So Good So You

It’s grilling season and just because we’re all for plant-based diets doesn’t mean we’re not all about the burgers! Often fragile in texture and difficult to prepare, finding a solid veggie burger recipe can be notoriously hard. Knowing that a number of you might already be on the veggie burger hunt, we figured we would share a few of our favorites.

Explore a yummy chickpea burger from I’m Worthy, a grillable veggie burger recipe from the Minimalist Baker, a beet burger from the Spruce Eats, and a sweet potato black bean burger from Counts of the Nether World. Use the comments to let us know which of these veggie burgers you’re planning to try. We want to hear how they turn out!

Image via @taylor_grote

Chickpea Burgers via I’m Worthy - Serves 6

Ingredients

  • 1 cup dried chickpeas, soaked overnight can use canned chickpeas as well
  • 1/4 cup ground flaxseed add more if the mixture is too wet
  • 1/2 lemon, juiced
  • 1 tsp thyme
  • 2 garlic cloves
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 onion coarsely chopped
  • 1/2 handful cilantro (about 1/2 cup) optional
  • 2 tbsp grapeseed oil/olive oil for frying

Instructions

  1. In a food processor, add your chickpeas, garlic, onions, cayenne pepper (for some spice), lemon, thyme, cilantro (optional), sea salt & black pepper.
  2. Pulse about 5 or 6 times until all ingredients are combined well.
  3. Remove chickpea mixture from the food processor into a mixing bowl. Add ground flaxseed and mix well.
  4. Put the mixture in the fridge for 30 minutes to 1 hour. This will allow all the flavors to meld and the texture to become firm.
  5. Use hands to form chickpea patties.
  6. Add grapeseed oil to a frying pan. Once the oil is hot (2-3 minutes) add your chickpea burgers to the frying pan.
  7. Cook for about 3-5 minutes on both sides until golden.
Grillable Veggie Burgers via Minimalist Baker - Serves 5
  • 1 cup cooked brown rice*
  • 1 cup raw walnuts (or sub bread crumbs)
  • 1/2 Tbsp avocado oil (plus more for cooking)
  • 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
  • 1 Tbsp each: chili powder, cumin powder, and smoked paprika
  • 1/2 tsp each: sea salt and black pepper (plus more for coating burgers)
  • 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
  • 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
  • 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
  • 3-4 Tbsp vegan BBQ sauce

Instructions

  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.
  2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
  3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and 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.
  4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal is achieved. Set aside.
  5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
  6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
  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.
  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.
  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.
  10. Cook for 3-4 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.
  11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
  12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Beet Burger via The Spruce Eats - Serves 4

Ingredients

  • 1/4 cup uncooked white or brown rice
  • 3/4 cup water
  • 1 shallot, peeled and quartered
  • 1 large beet, peeled and quartered
  • 1 cup canned black beans, rinsed and drained
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 4 seeded rolls, split
  • 1 cup baby arugula or other small salad greens
  • Tahini or tzatziki sauce (for serving)
Instructions
  1. Add the 3/4 cup of water to a pot and bring to a boil. Stir in the rice, cover, reduce the heat to low and cook for 15 minutes or until the rice is tender and the water has been absorbed. Set aside to cool.
  2. Heat the oven to 400 F.
  3. To make the burgers, add the quartered shallot and quartered beet to a food processor. Pulse a few times until the mixture resembles rice. Add the black beans and the cooled cooked rice. Continue pulsing until the mixture is mostly pureed but still slightly chunky. Scrape the batter into a large bowl.
  4. Stir in the egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined and form into 4 equal sized patties or 8 smaller slider patties.
  5. Put the burgers on a parchment-lined baking sheet and bake for 15 minutes. Flip and continue baking for an additional 15 minutes. You can also pan fry these in a skillet or cast iron pan.
  6. Sandwich the cooked patties in the seeded rolls. Top with the arugula and drizzle with a tahini or tzatziki sauce.

Sweet Potato Black Bean Burger via Counts of the Nether World - Serves 8

Ingredients

  • 1 tsp coarse kosher salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 15 oz can black beans drained and rinsed
  • 2 medium sweet potatoes halved lengthwise
  • 2 tsp ground cumin
  • 3 tbsp ground flax seed
  • ½ tsp garlic-powder
  • ½ cup dry quinoa about 1 ½ cups cooked
  • ¼ tsp ground black pepper
  • ¼ tsp dried oregano
  • non-stick cooking spray or olive-oil

Instructions

Bake the Sweet Potatoes

  1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Place halved sweet potatoes cut side & poke every half using a fork several times.
  2. Bake for 30-35minutes or till sweet-potatoes are tender & cooked through. Remove from oven & let cool for 5 minutes. While sweet potatoes are baking, make the quinoa.

Cook the Quinoa

  1. Put quinoa in a fine-mesh sieve & wash under cold running water for a few minutes. Drain & transfer to a medium-pot. Then add 1 cup of water & bring to a boil on high-heat.
  2. Reduce heat to low, then cover & simmer for 10-15 minutes or till quinoa is tender & cooked through. Let stand for 5minutes then remove the lid & fluff with a fork.

Make the Seasoning

  • In a small-bowl, then put in the ground flax seed, onion powder, ground cumin, dried oregano, coarse kosher salt, ground black pepper, chili powder and garlic-powder. Mix together and then put aside.

    Mash it up

    • In a large-bowl, then add the black beans and cooked sweet potatoes. Mash till the consistency is just slightly-chunky. Some beans will be totally mashed & many others won’t. This can help create a wonderful texture.

      Mix it all together

      • Add the cooked quinoa and blended spices. Mix it all together till all of the ingredients are evenly dispersed. Shape into 8 burger-patties, about ⅓ cup of mix each.

        Create the patties

        • With your hands, shape the mixture into 8 burger patties, about a heaping ⅓ cup of mix each patty.

          Cook the Burgers

          • Line a large baking-sheet with parchment-paper & spray with non-stick cooking-spray or olive-oil. Place beans-patties baking sheet and bake in 400°F oven for 20minutes. Gently flip over the patties and bake for another 20 minutes. Remove from oven & then serve and enjoy it!

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