These vegetarian patties are loaded with vegetables! Learn how to prepare homemade vegetarian burgers that are robust, tasty, and loaded with vegetables. These delectable veggie burgers are high in fiber (5 grams) and low in calories (just under 200 per patty). There are vegan substitutes in the recipe.
How to Make the Best Veggie Burgers
When developing this recipe for vegetable burgers, we had one primary objective in mind. If this is to be called a vegetarian burger, we must ensure that it contains vegetables. Have you noticed that the majority of internet veggie burger recipes consist almost entirely of beans? This dish has beans, but they are not the main attraction. (However, if you are searching for a simple black bean burger recipe, here is our preferred variation. They’re so simple!)
We add more than eight cups of vegetables or one cup of vegetables for each burger. We’re not trying to duplicate a genuine meat burger here; if that’s what you’re craving, check out our simple hamburger recipe or this truly delicious turkey burger.
Meat mimicry is tough to do, and I believe it diminishes the deliciousness of vegetables. These vegetarian patties maintain their shape during cooking, fit neatly on a burger bun, and do not collapse when biting into them. Prim and foremost, they are delicious.
We also have a meatball recipe! Try this recipe for vegan meatballs made from lentils, mushrooms, and onions. They are scrumptious!
Let’s Make Veggie Burgers, You Can Do This!
Vegetable burgers require more time to prepare than traditional hamburgers, but the extra effort is definitely worth it (trust us).
There is nothing difficult about the procedure, so please bear with us. You can succeed!
Rule number one for preparing a superb vegetarian burger is to remove excess moisture. Some veggie or bean burgers get so easily mushy in the middle due to the additional moisture. This is addressed in two ways:
The vegetables should be roasted until caramelized and excess moisture has gone. We first slice the vegetables into small pieces before roasting them.
Roast the beans for approximately 15 minutes, or until they split open and become dry (see the photo below).
Rule two for cooking the best veggie burger – preserve lots of texture. No one wants a boring burger, right?
See how you can recognize distinct textures and components in our photographs. That is a positive thing. Instead of biting into a patty with a single color and texture, these feature greater “meatiness” and bite-through force. We add texture via means of:
- A food processor assists in chopping vegetables into coarse crumbs. This constitutes the majority of the burger, so you can see flecks of veggie throughout the patty (see the photo below).
- Two eggs are added to the center of the burgers to help keep them together when you take a bite. Don’t worry if you don’t eat eggs; flax eggs are a wonderful substitute. Our suggestions are listed below.
- Be careful not to overprocess the burger mixture.
- Before making the patties, incorporate cooked brown rice. The rice provides additional texture and a bit of resistance when consumed.
Making Vegan Veggie Burgers
When we first developed this recipe, we called for eggs to aid in burger binding. Since I’ve shared these burgers with you, several of you have inquired about how to make them vegan-friendly.
The flax egg is ideal for this recipe! They aid in binding and firming the burgers’ centers. Here are the ingredients required to make these vegetable burgers vegan:
Substitute two flax eggs for the two eggs called for in the recipe. (Readers have mentioned that chia eggs also work. We have not yet attempted this.)
To make two flax eggs, combine two tablespoons of ground flaxseed with six tablespoons of water. Refrigerate the mixture for 15 minutes before proceeding with the recipe.
Cooking The Veggie Burgers
Burger preparation is straightforward. Use a skillet over medium-low heat. This can be prepared on a stovetop or grill. (We still recommend using a cast iron skillet or griddle when grilling.) Baking them is another option (although, we do prefer the crunchy exterior you achieve when cooking them in a skillet).
Even yet, these are still vegetable patties, so treat them with care. When rearranging or flipping them, a gentle touch is.
YOU WILL NEED
FOR BURGER PATTIES
- 8 ounces (225 grams) of mushrooms
- 1 medium carrot
- 1 1/2 cups (85 grams) broccoli florets
- 1/4 medium onion
- 2 medium garlic cloves
- 2 tablespoons (30 grams) oil such as olive oil, avocado oil, or grape seed, plus more for cooking
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/3 cup (35 grams) walnut halves (about 14 halves)
- 2 cups packed (85 grams) spinach leaves
- Handful tenders of fresh herbs like chives, parsley, or cilantro (optional)
- 1/2 cup (35 grams) panko breadcrumbs or use homemade breadcrumbs
- 2 large eggs or flax eggs
- 1 tablespoon (15 grams) tomato paste
- 3/4 cup (115 grams) of cooked brown rice
- Bread rolls, lettuce, tomato, cheese, and favorite burger sauces
DIRECTIONS
PREPARE VEGGIES AND BEANS
Preheat the oven to 400 degrees Fahrenheit. Two-rimmed baking sheets should be lined with aluminum foil, parchment paper, or silicon baking mats.
Remove all dirt from mushrooms using a moist paper towel. Remove and discard any fibrous stems. The mushrooms, carrot, broccoli, and onion should be roughly chopped into 1/2-inch pieces. Toss vegetables into the food processor’s bowl. Add the garlic, olive oil, smoked paprika, chili powder, salt, and pepper. Close the lid and pulse 10 to 20 times to coarsely grind the ingredients.
Spread the ground vegetables on one of the baking sheets with parchment paper. With a spatula, press the vegetables until a very thin layer covers the majority of the baking sheet. The vegetables are roasted for 15 minutes. (If the vegetables at the edges begin to brown, mix them and press them back into a thin layer.) Distributing Vegetables
Spread the drained black beans in a single layer on the second baking sheet. After 15 minutes of roasting, mix the vegetables and press them into a thin layer once more. Both baking sheets (vegetables and black beans) should be transferred to the oven. Roast for approximately 15 minutes, or until the beans begin to split and appear dry, and the veggies appear dry and browned. Cool everything down.
MAKE BURGER MIX
- While the beans and vegetables roast, rinse and pat dry the food processor’s bowl.
- Incorporate the walnuts, spinach, and fresh herbs. Pulse until they resemble breadcrumbs in size.
- Add cooled beans to the food processor and pulse 5 to 10 times until the beans resemble large crumbs.
- Add roasted vegetables, panko, eggs, and tomato paste. Pulse until the ingredients are almost blended. You want to retain some texture, so do not puree the mixture.
- The mixture should be scraped into a bowl and the rice should be folded in.
- Refrigerate the mixture for up to twenty-four hours. Or, you may prepare patties, cook them, and freeze them in foil for up to three months.
COOK BURGERS
When preparing the burgers, divide the ground beef into eight equal chunks (about 3 1/4 ounces or 90 grams each). Form each portion into a patty with a 1/2-inch thickness.
In a skillet heated over medium-low heat, put patties in a single layer after adding oil. (We use around 1 tablespoon of oil to cook four patties.) Cook until well cooked, firm, and browned on both sides, approximately 4 to 6 minutes per side. If any pieces fall from the sides as you flip the patty, press them back into the sides. Be cautious when flipping so that they remain intact.
For cooking hamburgers on an outdoor grill, we recommend placing a cast iron skillet or griddle over a low fire.
To reheat cooked burgers from frozen, bake them at 350 degrees Fahrenheit for 15 to 20 minutes. Or, reheat in a skillet over medium-low heat for 5 to 10 minutes per side, or until heated through. We advise against microwaving the patties (they steam and become floppy).
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