The Best Veggie Burger Recipe - Better Than Store-bought

There'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 Recipe - Better Than Store-bought
The Best Veggie Burger Recipe - Better Than Store-bought
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There'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).

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
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Step-by-step

  • Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
  • Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
  • Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
  • Meanwhile, spread the drained black beans onto the second baking sheet in one layer.
  • When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
  • While the beans and vegetables roast, rinse the food processor bowl and pat dry. Place the walnuts, spinach and fresh herbs in it. Pulse until they are about 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 breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture. Scrape the mixture into a bowl and fold in the rice. Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
  • When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
  • Heat a skillet over medium-low heat, add oil then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together. For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
  • To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
The Best Veggie Burger Recipe - Better Than Store-Bought

My Love Affair with Veggie Burgers

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. My days are a whirlwind of meetings, school pick-ups, and homework help, leaving little time for elaborate culinary creations. That's why I've always appreciated the convenience of store-bought veggie burgers. However, let's be honest – the taste often leaves something to be desired. They can be bland, dry, or just generally lacking in that satisfying "burger" experience. So, I embarked on a mission: to create the perfect veggie burger – one that rivals (and surpasses!) the store-bought versions, but is still manageable within my hectic schedule.

This recipe is the culmination of many trials and errors, countless taste tests (with my very critical family as judges!), and a significant amount of experimentation in my own kitchen. The result? A veggie burger that's bursting with flavor, juicy, satisfying, and surprisingly easy to make. The best part? You can make a big batch, freeze portions, and have delicious, homemade veggie burgers ready in minutes whenever a craving strikes. No more settling for disappointing store-bought options!

Why This Recipe Works

This recipe is designed to be adaptable to your lifestyle and preferences. Feel free to swap out ingredients to suit your dietary needs or whatever you have on hand. Love mushrooms? Add more! Prefer different herbs? Go for it! The key is the combination of textures and flavors – the roasted vegetables add a depth and earthiness, the black beans provide heartiness, and the walnuts contribute a lovely nutty crunch. The secret to juiciness lies in the roasting process, which removes excess moisture from the vegetables and creates a rich, concentrated flavor.

The prep time is minimal, and the cooking process is straightforward. Making the burger mixture ahead of time is key to its success. This allows the flavors to meld and deepen, creating a richer, more complex taste. I often prepare the mixture on a Sunday afternoon, and it’s ready for cooking throughout the week. Plus, forming the patties and freezing them makes for even quicker weeknight meals.

Beyond the Burger: Serving Suggestions

These veggie burgers are incredibly versatile and lend themselves to a variety of serving options. Here are a few ideas to inspire your culinary creativity:

  • Classic Burger: Serve on toasted buns with your favorite toppings – lettuce, tomato, onion, cheese, pickles, and your choice of sauce (I love a good sriracha mayo!).
  • Burger Bowls: Skip the bun and build your burger in a bowl, using quinoa or brown rice as a base. Add your favorite toppings, and you have a healthy and satisfying meal.
  • Salads: Crumble the cooked veggie burgers over a fresh salad for added protein and flavor.
  • Tacos or Wraps: Use the veggie burger mixture as a filling for tacos or wraps.
  • Sandwiches: Serve the burgers in toasted whole-wheat bread or on pita bread for a quick and easy lunch.

Making Veggie Burgers a Regular Thing

Once you've tasted these homemade veggie burgers, I guarantee you’ll never go back to the store-bought kind. They're so much more flavorful, satisfying, and healthier. And, the best part? They’re surprisingly easy to make even for someone as busy as me! It's a testament to the fact that delicious, healthy food doesn't have to be complicated or time-consuming. Embrace the simplicity, savor the flavor, and enjoy the satisfaction of creating something truly special in your own kitchen.

So, go ahead, give this recipe a try. It’s a game-changer for busy weeknights and a delicious addition to any meal. I’m confident you'll love these as much as my family does! Don’t forget to share your creations on social media; I'd love to see your delicious homemade veggie burgers. Happy cooking!

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