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Best Veggie Burger We’ve Ever Made

This is the most delicious veggie burger recipe we’ve made. These taste amazing and are packed with vegetables, with nearly 1 cup of veggies in every burger.

Watch the Video

I’m planting my flag and calling these the best veggie burgers. Have you ever noticed that most veggie burger recipes are almost 100% beans?

I love a good bean burger , but I wanted to pack in as many veggies as possible for this recipe, and we did it! We add more than 8 cups of vegetables to this recipe, which means 1 cup of veggies for every burger.

How to make veggie burgers that are hearty, flavorful and full of vegetables.

Key Ingredients

Vegetables: I add mushrooms, carrots, broccoli, onion, garlic, and spinach to these burgers. I’m not trying to imitate a meat burger for this recipe (that discredits how delicious vegetables can be). Instead, we will use lots of tasty and nutritious vegetables to make the burger patties.
Black beans: This recipe uses one can of drained black beans as the base. That’s about 1 ½ cups of beans added to our 8 cups of vegetables! You can also use home cooked black beans .
Walnuts: I want lots of texture in the burgers, and walnuts help with that. They also add some sticking power and richness. You can substitute the walnuts in this recipe for other nuts or use sunflower seeds.
Breadcrumbs: Help hold our burgers together. Veggie and bean burgers don’t hold together as well as meat burgers, but the breadcrumbs in this recipe help a lot!
Eggs or flax eggs: I make this recipe with eggs, but we have tested it with homemade flax eggs , and they work! This recipe is vegetarian when made with eggs and vegan with flax eggs. Use what works best for you.
Spices and tomato paste: Smoked paprika, chili powder , salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!).
Cooked rice: Adds more texture to the veggie burgers. I love brown rice, but you can substitute plain rice, cooked quinoa , or grains like farro or barley.

How to Make Veggie Burgers

These homemade veggie burgers take longer to prepare than regular burgers, but they are worth it (trust me). See our easy black bean burgers if you want a quick plant-based burger patty!

To make the best homemade veggie burgers, we will take every step to remove excess moisture. Too much moisture makes vegetable patties soft, smooshy, and not great. So, to remove it, we do two things:

Finely chop and roast the veggies until dried out and toasted.
Roast black beans until dried out and the skins split open.

To make these veggie burgers as simple as possible, I use my food processor to finely chop all my vegetables (remember, we have 8 cups). I add all the veggies, a bit of oil, and spices, then pulse until tiny bits.

Veggie burger ingredients in food processor

Then, I spread the vegetables onto a baking sheet and roast them until they cook, dry out, and smell a little toasty . They take about 30 minutes in the oven.

Finely chopped vegetables ready to roast for veggie burgers.

Since the oven is already on, we want to dry our black beans. They take about 15 minutes. Then, we will combine the black beans with roasted veggies, fresh spinach, walnuts, breadcrumbs, eggs, tomato paste, and fresh herbs in the food processor to make the base of our vegetable patties.

Roasting the beans for about 15 minutes so they split open and dry out a bit.

When blended, I transfer everything to a bowl, then stir in cooked brown rice. I love the extra texture of the rice! See my photo below. The spinach and herbs make these veggie burgers so pretty, and the rice adds perfect texture.

Homemade Veggie Burger Patties showing how many vegetables there are added to the mixture.

How to Cook Veggie Burgers

Cooking these homemade vegetable burgers is easy. No matter how you cook them, take care as you handle them. They hold up well but are less firm than burgers made with meat. Some crumbling around the edges might happen when you flip. I push anything that falls back into the patty. To cook these burgers, you have a few options:

Stovetop: Use a skillet over medium-low heat and cook until golden on both sides. This is my preferred method. I love the golden crust you get when cooking them in a skillet.
Oven: To bake them, use a 400°F oven for about 30 minutes, flipping halfway.
Grill: To grill these veggie burgers, I recommend placing a cast iron pan onto your grill. The burgers might fall apart on you if you put them directly on the grates.

Storing Homemade Veggie Burgers

Cooked veggie burgers last, in an airtight container, in the fridge for up to 3 days, or freeze them for up to 3 months . To freeze the patties, cook them, cool them, and then wrap them individually in foil and place them into a freezer-safe container or bag.

To reheat the frozen patties, bake at 350°F for 15 to 20 minutes or until heated through. Or reheat the frozen patties over medium-low heat in a skillet for 5 to 10 minutes per side or until heated through.

You can refrigerate the uncooked veggie burger mixture for up to 24 hours before forming and cooking the patties. (I prefer freezing cooked patties.)

More Meatless Recipes

Vegan Meatballs (made with lentils)
Vegetable Lasagna
Easy Vegetarian Chili
Homemade Veggie Enchiladas
Chipotle Bean Chili

Best Veggie Burger We've Ever Made

PREP 40mins
COOK 45mins
TOTAL 1hr 25mins

These are the best veggie burgers we’ve made. There’s no getting around the fact that veggie burgers take longer to make than regular hamburgers, but these vegetable-packed burgers are well worth it (trust me). The steps are easy, so stick with me. You can do this!

I use a food processor to make veggie burgers and highly recommend that you use one, too. If you only have a blender, you can use it to chop the veggies and other ingredients, but you will need to scrape the sides down a few more times (the food processor really is the better tool for this recipe).

Watch Us Make the Recipe

You will need.

1 (15-ounce) can black beans or 1 ½ cups cooked black beans

8 ounces (225g) mushrooms

1 medium carrot

1 ½ cups (85g) broccoli florets

1/4 medium onion

2 medium garlic cloves

2 tablespoons (30g) olive oil or avocado oil, plus more for cooking

1 teaspoon smoked paprika

1 teaspoon chili powder, try homemade chili powder

3/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1/3 cup (35g) walnuts

2 cups packed (85g) spinach leaves

1/4 cup fresh parsley, or other fresh herbs

1/2 cup (35g) panko or homemade breadcrumbs

2 large eggs or use 2 homemade flax eggs

1 tablespoon (15g) tomato paste

3/4 cup (115g) cooked brown rice

Prepare Veggies and Beans

1 Preheat your oven to 400°F (204°C). Position two racks so you can fit both baking sheets in at once. Then, line two baking sheets with foil, parchment, or a silicone mat.

2 Drain the beans and spread them on one of the prepared baking sheets.

3 Wipe the mushrooms with a damp paper towel. Remove tough stems, then roughly chop.

4 Roughly chop up the carrot, broccoli, and onion into 1/2-inch pieces.

5 Add the mushrooms, chopped vegetables, garlic, olive oil, smoked paprika, chili powder, salt, and pepper to the food processor. Pulse until coarsely ground (10 to 20 times). Put the ground vegetable mixture on the second baking sheet and pat it into a thin, even layer.

6 Slide both baking sheets (beans and veggies) into the preheated oven.

7 Roast the beans until dry with slightly split skins, about 15 minutes.

8 Roast the vegetables until they look dry and toasted, about 30 minutes. Stir them a few times and press them back into a thin layer to prevent the outer edges from over-browning.

9 Let both the roasted vegetables and beans cool on the counter.

Make Burger Mix

1 While the beans and vegetables roast, rinse the food processor bowl and pat it dry.

2 Place the walnuts, spinach, and fresh parsley into the clean food processor bowl. Pulse briefly until roughly chopped, resembling the size of breadcrumbs.

3 Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.

4 Add the roasted vegetables, breadcrumbs, eggs, and tomato paste. Pulse until everything is just combined. You want to keep some texture and avoid over-processing it into a smooth paste.

5 Transfer the mixture to a bowl and gently fold in the cooked rice.

Cook Burgers

1 Divide the veggie burger mixture into 8 equal portions (each portion should be about 3 ¼ ounces or 90 grams). Form each portion into a patty that’s about 1/2-inch thick.

2 Place a skillet over medium-low heat and add oil (about 1 tablespoon for 4 burgers). Carefully place the patties in the skillet and cook on each side for 4 to 6 minutes until heated through, firm, and browned. As you flip them, a few bits might fall. Gently press any loose bits back into the sides of the patties.

Adam and Joanne's Tips

How to cook brown rice: Forget the package directions and cook it like you would pasta. Fill a large pot with lightly salted water, add the brown rice, and then let it cook, uncovered, at a simmer for 30 minutes. Drain and add it back to the pot off the heat with a lid covering it so it steams for an additional 10 minutes (this method is from Saveur, making perfect brown rice.)
Vegan/egg-free veggie burgers: Use 2 homemade flax eggs. See this recipe for how to make flax eggs.
Make ahead: You can keep the burger mixture or formed patties in the fridge for up to 24 hours. Alternatively, you can form, cook, and freeze the patties for up to 3 months.
Baking the burgers: Lightly brush with oil, then bake at 400°F for about until the patties are golden on the outside, about 30 minutes, flipping halfway.
Grilling the burgers: Cooking them directly on BBQ grates can cause them to crumble. Use a cast-iron skillet with some oil to cook the burgers on the grill (indirect, medium heat is best).
Nutrition Facts: The nutrition facts provided below are estimates.

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Can cilantro be used instead of parsley? Has anyone used dried parsley?

Hi Loraine, You can use cilantro instead of the parsley.

Thank you so much for sharing this recipe. I have been experimenting with veggie burger recipes for years and this one is by far the best one I have come across. It holds so well together and tastes amazing. Even my meat eating partner loved it. Definitely five stars.

What a wonderful review! 🙂

Adam and Joanne–This veggie burger recipe is AMAZING and DELICIOUS! I have to mention that I did modify the recipe because I didn’t have broccoli, so I added zucchini. In my rush to combine the ingredients, I forgot to add the egg, bread crumbs, and tomato paste. LOL! I also did not place the mixture in the oven before molding the patties, but after I created the patties, I placed them in the oven at 200 degrees until each side was brown like a regular cooked pattie. I wish I could show you the end result, but there is no link to attach images. I already received requests to make them again. Thank you!

Hi Elisa, Thank you so much for coming back to let us know you loved it 🙂

My 1st time ever making veggie burgers and I’m so glad I used this recipe. Delish!!!

Yay! Thank you so much for coming back to leave a review 🙂

Great recipe with clean ingredients! I will make again but omit rice and substitute with homemade Ezekiel crumbs for Panko and rice. Might even try some organic toasted oats as a binder.

Hi Barbara, Thanks for coming back and letting us know. Love your substitutions.

Actually my favorite meal. With homemade burger buns, amazing!!!

Hey! These look delicious! Have you tried making them with quinoa? Thanks!

Hi Michelle, We have not, but it should definitely work! Other commenters have used quinoa with success.

I don’t have a kitchen scale so I messed up the ratios and also only had 150 g of beans but this amazing recipe still resulted in great burgers! The patties, although a little too green, held themselves together so well. Thank you so much!

This is not a review but a question, I found your site and saw this veggie burger recipe and would like to try it but I have some Lupins in brine I want to use could these be used in place of the black beans? If you think they would work would I need to follow the same instructions in the section where they are to be baked..thanks

Hi Christine, You should be able to use them in this recipe. Keep in mind that the beans we use in our recipe are already cooked, then dried out in the oven.

Ummmm…ummm GREAT! Flavorful, hearty, heathy. The recipe and tips were perfect; concise, complete, thorough. Takes some time for the prep, but well worth it. Glad that I trusted you that the veggie burgers are the BEST! Will be checking your site for future recipes. THANKS!!

How Do the Newer Meat-Like, Plant-Based Burgers Compare Nutritionally?

By casey brown, rd.

The new meat-like, plant-based burgers are now widely available at supermarkets and quick-service chains like Burger King. Anecdotally, many omnivores like them equally to meat burgers. We often hear they are good alternatives environmentally, as well as for animal welfare and flavor reasons. But how do they stack up nutritionally?

Veggie burgers offer a lot of variety since the base of the burger can range from soy products to beans to quinoa to mushrooms, and more. The ingredients used offer different flavors, textures, and nutrition. For this article, in the early part of 2020, we compared meat-like, plant-based burgers with more traditional veggie burgers bought in stores, with recipes made at home, and with foods such as falafel and black beans and rice. Note that meat-like burgers are constantly being reformulated, so read labels and look for updated nutrition information on websites. Also, be aware that in restaurants serving meat, cross-contamination may occur. Use your judgment for your specific needs.

Fat and Saturated Fat While plant foods are generally lower in fat and saturated fat than animal products, many of the new veggie burgers contain high amounts of both. The burgers higher in protein tend to also be high in fat and saturated fat. These products may contain either palm or coconut oil, which contributes to their higher saturated fat content. Burgers based on grains, beans, and vegetables tend to be lower in fat and saturated fat.

Sodium Many veggie burgers are higher in sodium than meat burgers, with some veggie burgers containing up to 650 mg of sodium in one burger. In addition, people often add sauces and condiments to their burgers, further increasing the overall sodium content. Thus, many purchased veggie burgers can contribute a significant amount of sodium to one's diet. An advantage of making burgers from scratch is that you can control the amount of sodium by using spices in place of some or all of the salt or soy sauce and by rinsing canned beans. The Dietary Guidelines for Americans recommend limiting sodium intake to fewer than 2,300 mg per day.

Fiber One benefit of veggie burgers is that they contain fiber. Animal products are devoid of fiber, so by choosing more plant-based foods including veggie burgers, an individual can easily increase their fiber intake. The recommended fiber intake is 25 grams per day for women or 38 grams per day for men.

Protein A 4-ounce (raw weight) beef hamburger contains about 19 grams of protein. The amount of protein in veggie burgers can vary significantly from 3 grams to 27 grams of protein per burger. The veggie burgers that are lower in protein, such as Hilary's World's Best Veggie Burger or Dr. Praeger's Black Bean Quinoa Veggie Burger, are made from ingredients such as whole grains, beans, and vegetables. In addition, the size of some of the burgers is smaller than others, contributing to their lower protein content per serving. The meat-like burgers tend to have the same or more protein than a beef burger. Meat-like burgers include the Beyond Burger, Impossible Burger, and Morningstar Meat Lovers Burger. These burgers contain soy, pea protein, and/or wheat protein, which contribute to their higher protein content. The serving size of these burgers is about 4 ounces. (Note that it is not necessary to eat higher protein burgers to obtain adequate protein. See: www.vrg.org/nutrition/protein )

Vitamin B12 Vitamin B12 is an essential nutrient. Sources include some nutritional yeast, some plant-based milks, and some meat analogues that are fortified with vitamin B12. However, most veggie burgers are not fortified with vitamin B12. The exception is the Impossible Burger/Whopper, which is fortified with vitamin B12.

If you want a homemade burger to contain B12, you can add B12-fortified nutritional yeast to the recipe. The amount of vitamin B12 in the recipe varies based on the brand of nutritional yeast being used. It is important to pay attention to the labels when purchasing nutritional yeast to be aware of how much vitamin B12 it contains.

Iron Many brands of veggie burgers supply generous amounts of iron — as much as a quarter of the daily recommendation for iron. One meat-like burger (Impossible Burger) contains heme iron, which is more readily absorbed than the non-heme iron found in the other burgers and products based on beans, grains, tofu, or vegetables. One doesn't have to eat veggie burgers to get iron, however. Many vegan foods supply iron. See: www.vrg.org/nutrition/iron.php

Thoughts about Veggie Burgers Compared to animal-based diets, plant-based diets and vegan diets (the two could be the same or different) are usually characterized by lower fat and saturated fat content and higher fiber and phytochemicals content, which help to reduce one's risk of chronic disease. Although veggie burgers contain higher amounts of fiber, some options, namely the meat-like burgers, are high in fat and saturated fat. While veggie burgers can be enjoyed in moderation, it is important to include a variety of grains, legumes, fruits, and vegetables as part of a healthy plant-based diet. If you eat burgers frequently, read labels to choose less processed burgers with healthful ingredients, including beans, grains, and vegetables. Veggie burgers are an alternative to meat burgers for individuals who avoid animal products for ethical reasons. Some veggie burgers offer a similar taste and texture to animal burgers, so individuals can enjoy these products while abstaining from animal-derived ingredients.

Considerations When Selecting Veggie Burgers

Cost: Some veggie burgers tend to be similar in cost or slightly more expensive than beef burgers. At time of our survey, the Impossible Whopper cost $5.59 at Burger King, while a beef-based Whopper cost $4.19. Though some options like the Impossible Burger, Beyond Burger, and LightLife Plant-Based Burger cost more than a beef burger, preparing veggie burgers from scratch significantly reduces cost compared to a beef burger.

Allergens/Labels: While veggie burgers are options for individuals avoiding meat and other animal-derived ingredients, they often contain soy, wheat, or other common allergens. In addition, some vegetarian burgers contain eggs or milk as ingredients. When searching for the right veggie burger, carefully read the label to ensure that it does not contain any ingredients you are hoping to avoid. Homemade burgers allow you to avoid problematic ingredients.

There is currently a wide variety of meat substitutes on the market. The increasing options and availability of veggie burgers make it easier to find products to suit your preferences. While veggie burgers vary significantly from a nutrition standpoint, they generally have more fiber and sodium than animal meat burgers. Veggie burgers are a great way to add variety to a plant-based diet rich in whole grains, legumes, fruits, and vegetables.

If you would like to try preparing healthier veggie burgers from scratch, check out the recipes for Garbanzo Bean Burgers and Multi-Veggie Tofu Burgers.

Garbanzo Bean Burgers by Debra Wasserman from Simply Vegan (Makes 6 burgers)

2 cups chickpeas, rinsed, drained, then mashed 1 stalk celery, finely chopped 1 carrot, grated 1/4 small onion, minced 1/4 cup whole-wheat flour Salt and pepper to taste 2 teaspoons oil

Mix all ingredients (except oil) together in a bowl. Form 6 patties. Cook in oiled pan over medium-high heat until golden brown on each side.

Cook's Note: Sodium content can greatly vary, depending if you are using cans of chickpeas with less, more, or no added sodium.

Variation: Replace 1/4 cup whole-wheat flour with 2 Tablespoons nutritional yeast plus 2 Tablespoons whole-wheat flour.

Comparison of Plant-Based Burgers, Vegan Burgers, and Similar Foods

*All costs based on prices at Kroger supermarket in Charlottesville, VA, except Worthington XBurger (Wegmans in Charlottesville, VA) and products from restaurants. Costs based on the time of 2020 survey. Costs for Burger King and Veggie Grill for whole sandwich, but nutrients just for burger. According to Burger King, the Impossible Whopper uses the same patty as the original Impossible Burger but is smaller in size (3.5 oz) than the original Impossible Burger, which is 4 oz. The Garbanzo Bean Burger recipe variation includes nutritional yeast and depending upon yeast brand used may contain vitamin B12. ©The Vegetarian Resource Group, www.vrg.org , 2020

Multi-Veggie Tofu Burgers by Chef Nancy Berkoff, EdD, RD (Makes 10 burgers)

5 cups peeled and steamed baking potatoes (start with approximately 8 potatoes) 2 cups diced onions 1 cup finely minced fresh mushrooms 2 cups minced cooked carrots 1 cup cooked green peas 2 cups cooked corn 1-1/2 cups crumbled firm tofu 1 cup dry vegan breadcrumbs 1 Tablespoon dried parsley

Mash cooked potatoes. Set aside.

Steam the onions and mushrooms until soft. In a large mixing bowl combine mushroom mixture with mashed potatoes. Add remaining ingredients, except breadcrumbs and parsley. Mix thoroughly. Add just enough breadcrumbs for mixture to form patties. Mix in parsley. Take half a cup of mixture at a time and form into burgers.

Cook on a nonstick griddle or bake in a 350-degree oven until browned on both sides. Serve hot, or allow burgers to cool, and refrigerate or freeze until ready to use. To reheat, preheat oven to 400 degrees. Spray a baking pan and place burgers on pan. Bake until hot in the middle (approx 165 degrees), about 15 minutes.

Cook's Note: If you don't have the tofu needed in this recipe, you can substitute more prepared and cooled mashed potatoes. You can also use this mixture to create meatballs or loaves.

Like it spicy? Feel free to kick things up by adding a teaspoon of Italian or Tex-Mex seasoning.

5 cups peeled and steamed baking potatoes (start with approximately 8 potatoes) 2 cups diced onions 1 cup finely minced fresh mushrooms 2 cups minced cooked carrots 1 cup cooked green peas 2 cups cooked corn 1 1/2 cups crumbled firm tofu 1 cup dry vegan breadcrumbs 1 Tablespoon dried parsley

Casey Brown practices as a clinical dietitian in Charlottesville, VA, and is a former VRG intern. She still volunteers by doing Instagram posts for VRG and staffing booths at events.

The contents of this website and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org

The Ultimate Veggie Burger

By Melissa Clark

You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.

Featured in: The Ultimate Veggie Burger

Learn: How to Grill

Learn: How to Make Burgers

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Ingredients

4 ounces extra-firm tofu, drained
½ pound cremini mushrooms, trimmed and sliced
¾ teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (¾ cup)
¾ cup tamari almonds or cashews
⅓ cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about ½ cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
¾ teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
½ cup cooked brown rice

Nutritional analysis per serving (6 servings)

386 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 19 grams protein; 565 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Heat oven to 425 degrees. Slice tofu into ¼-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.

On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.

Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.

Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and ¾ teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).

When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.

Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Private Notes

Cooking notes.

This was delicious! Rave reviews from carnivores and vegetarians alike. A few substitutions based on the limits of my grocery store and pantry: I used tofu in place of the tempeh, cooked steel cut oats instead of brown rice, mozzarella instead of queso blanco and whipped up my own tamari cashews by cooking them with soy sauce, butter and honey. I served with caramelized onions and feta.

I have frozen them as patties. They are actually easier to cook after being frozen.

Thiis was absolutely delicious. I made it for veggie friends and we all loved it. I topped it with a garlic-aoli sauce. I made 3 changes: No tempeh b/c I could not find it, nonfat Greek yogurt instead if mayo and quinoa in place of the brown rice. The consistency was great. My suggestion would be to process the ingredients separately to the consistency you want and then combine everything in a bowl. This recipe has a lot of ingredients and they do not process evenly in the food processor.

OK, I made these again, using brown rice instead of bulghur, subbing carrots for beets (I used way too much the first time), pinto for kidney beans, sourdough breadcrumbs for panko, parmesan cheese for cortija cheese, regular almonds for tamari (which are expensive around here!) Didn't roast everything as long, about 2/3rds the time of the recipe. I actually liked this second version better! Will try using other veggies and other beans, but a great basic recipe.

Let me tell you how versatile this recipe can be, I prepared it over the weekend and I gave it a SouthWestern flair with Ancho Chili Powder, Smoked Paprika. It was awesome. Did the Asian thing the last time, five spice powder, a little ginger and soy, it's perfect for any flavors you love. Thanks, Melissa

To make this Vegan, replace the eggs with the liquid from the canned beans and the mayo with veganaise. You can alter anything to suit your taste or dietary preference. Thank you for the recipe!

In the video she does the almonds first, but says not to process them for too long, so they don't turn into butter. So one could take them out, put them in a large bowl, and do the same with the remaining ingredients, or groups of ingredients, then stir it all together in the bowl with your hands.

FYI for anyone else with similar questions: I made these with extra tofu and skipped the tempeh because I couldn't find it. It was very good like this. Also, I made a chipotle mayonnaise and used that in the recipe, as well as putting it on the burger itself. That gave it a little extra kick. To make the chipotle mayonnaise just mix a can of chipotle chilis in adobe sauce with mayonnaise and little salt.

I T Flax mixed with 2 &1/2 T's warm water per egg. Mix together and let it sit about 5 miniutes.

The best veggie burgers I have made and they hang together on the grill. They are a little "putsy", but worth it. I doubled the recipe and put the patties in the freezer and that worked well.

Did another version for my gang yesterday evening. Some were prepared in a skillet, the others were prepared in a middle heat oven for about 15 minutes. Everyone preferred the oven version. Yes, prior comments about serving with buns, whole grain. This is not a plate meal. If you are a kosher household - just ask who would like a cheeseburger - this really catches everyone off guard!

Although time consuming, it was a hit at the grill. Best veggie burgers I've ever made. Definitely double the recipe and freeze if you are going through the trouble.

I substituted Tahini for mayo and it worked well...

Delicious burgers with great texture that hold up on the grill. It is critical that you don't overprocess ingredients so they have a nice bite and not mush. With all the steps involved, I opted to make a double batch and ran each element through the food processor individually to achieve ideal consistency. They freeze beautifully and also grill well from frozen.

This one is a winner. Now, it's a bit of a pain to make with lots of ingredients over multiple steps. I had to "fudge" a few items due to minor mismatches between my cupboard and the recipe, but still was fantastic. Seriously tasted a lot like a beef burger but with a more interesting flavor. My only issue was the food processor size required is rather large. Even in the video Melissa is using an extra large one, larger than most household types. Summary: A worthwhile effort.

This is more of a grain burger than a veggie burger. It was ok.

Just made this recipe for the second time and all I can say is holy god, this is veggie burger witchcraft. They are SO GOOD. Just make them. Just make them!

This burger was okay. Its greatest asset was that it held together, unlike many other veggie burgers. Maybe it's because I grew up eating a lot of spice, but these burgers were rather bland. I increased the fresh garlic and used egg replacer (we don't eat eggs) but I think it needed much more in the way of flavoring. My husband often adds Montreal steak seasoning which makes everything taste supreme (it's the fennel seed). A-1, which I believe is vegetarian, would have helped too.

I've made and eaten many different veggie burgers, and this is the best one I've had. It's my family's favorite as well! Texture is really good, flavor is absolutely delicious! I used feta instead of cotija, and grains like barley or kamut instead of brown rice, also used spicy mayo. We LOVE this!

This was good (especially the texture, which held up on the grill), but not outstanding (it was surprisingly bland). Given how complicated it was to find and assemble all the ingredients, I’m not sure I would make it again.

These were outstanding!! Limited modifications: -double the tofu and leave out the tempeh -use a mix of plain roasted almonds and cashews and added 1tsp tamari -added about 2 Tbsp nutritional yeast and 1 tsp Worcestershire sauce I used the food processor only to process the bigger chunkier things down to ground beef texture, then mixed all the dry-ish ingredients by hand. Then mixed together the wet ingredients, added them, and also mixed by hand. Cooked 20 mins in a 400 oven.

Like almost all veggie burgers, gloopy and unable to be grilled. It’s tasty if you add coconut aminos and too with salsa

Vegan option?

I never follow recipes, but for whatever reason I followed this one! Super glad I did, I didn't so much as taste the batter before cooking and yet it was freaking delicious. I used rainbow beets so they didn't bake pink, and I cooked mine on a grill pan on the stove (took longer than the suggested cook time), but they came out lovely with perfect char marks and held their shape super duper well. This tastes like a really good restaurant veggie burger (before Impossible burger took over menus...)

Someone asked whether they can be frozen. We freeze them uncooked. They make a good, quick meal when you con’t feel like cooking.

Since it has an ingredient list similar in length to a space shuttle build I didn’t use any of the techniques or any of the ingredients. It turned out pretty good, and I recommend it highly.

Do we think these freeze well?

We discovered a tofu trick that we apply to many recipes, particularly in those where the tofu is playing a role that might normally be meat. It is simple: freeze the tofu block before you use it. The firmer the tofu is to begin with, the better it will be. Freezing tofu makes it more dense, even tough, so it can be chopped up and provide a good approximation of the texture of meat.

I’m on vacation and don’t have brown rice in hand. Can I substitute regular (cooked) pasta as a binder? If so, how much?

Good, but I don't think they were worth the time and effort. Followed the recipe exactly. An Impossible Burger is better.

Recipe Tags

Main Course

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Veggie burgers.

This is a Veggie Burger recipe created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy veggie patties that’s satisfyingly meaty with great texture!

Veggie Burger

A vegetarian burger will never taste like a beef burger. So forget trying to fake meat. Just make a tasty, meat free burger!

My idea of a perfect Veggie Burger is one that has less beans* and more veggies, a golden crust on the outside, moist on the inside but not soggy ( <– notorious problem with veggie burgers), with a nice meaty texture.

It only contains “normal” ingredients and most importantly, it has to be ultra tasty. I’m not willing to compromise on deliciousness just because this is meat free. It has to be just as tasty in its own right!!!

The BEST veggie burger gets a savoury flavour boost from mushrooms and parmesan. It has a meaty texture and a golden crust!

* Most Veggie Burgers are quite high in beans, presumably because it’s the easy solution. But beans tend to have a dense mushy texture, rather than a meaty texture, and they make the flavour of the veggie pattie excessively “beany” which is not what I wanted.

The secret to a killer veggie burger Veggie Burger….

Bake the beans and vegetables to dry them out slightly. This serves three purposes:

removing excess water to eliminate the soggy patty issue

improving the burger texture

intensifying flavour.

For the vegetables , I use mushrooms and carrots.

Mushrooms add great savoury flavour and add to the “meatiness” of the patty;

Carrots – I use carrots because it’s a low water content veg plus I like that it adds little bits of colour to the burger.

As for the beans , I use cannellini beans mainly for colour purposes. Other beans will work just fine – I’ve made this with red kidney beans, black beans, butter beans and chickpeas.

When you pull them out of the oven, they will look thoroughly unappetising. Wrinkled and dry. And that’s exactly what you want!!!

Baked Beans and Carrots for Veggie Burgers

↑↑↑ Always amazes me how much mushrooms shrink. 🙂

Veggie burgers are healthier than beef burgers because they’re loaded with more nutrition and have far less fat.

4 stage blitz.

I think you’ve already got the gist that texture is key with Veggie Burgers. Biting into a glorious towering burger only to find the patty is so soft it oozes out the sides and has the texture of baby food is truly one of the saddest food experiences you’ll ever have.

So here’s my (other) rule for a killer Veggie Burger – a 4 Stage Blitz. It’s key to control texture.

Blitz 1:

The cashews. Trust me, you need them. They add soft bits of texture into the Veggie Burger Mixture. Can’t separately identify it in the end result, but when you bite into it, you’ll notice if they’re absent. Blitz these first until they are chunky breadcrumbs.

Blitzing cashews in a food processor for Veggie Burgers

Add the wrinkly dried out beans, carrots and mushrooms. Blitz again until they are crumbs. Don’t blitz into powder otherwise you lose texture – and remember, there’s still 2 blitzes to go!

Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it’s all well combined and it has a texture like meat mince (ground beef).

There’s room to move on the amount of blitzing in this step, as long as you can still see “bits” in the mixture. In the burger photo at the top of the post, I blitzed the mixture more than pictured in the step photo below so the side of the burger looks smoother.

Veggie Burger mixture preparation steps in food processor

Add brown rice and shallots / green onions, then blitz very quickly just to disperse. Don’t over blitz – if the rice gets mushed up, it turns gummy and gluey.

The brown rice adds more texture and oomph to the Veggie Burger. I tried it with and without, and it really makes a difference to make the Veggie Burger more “meaty”.

The shallots add freshness – you could sub this with chives or parsley, but don’t sub with onion or leek (they’re too watery).

The mixture should be wet enough so it holds together when you make patties, but it shouldn’t get stuck on your hands. If the mixture is too wet, add a touch of extra breadcrumbs and blitz quickly to disperse.

Not too thick, not too thin

I know, I know, you want gigantic, super thick Veggie Burgers. I’ve been there, and discovered the hard way that you can’t be greedy when it comes to Veggie Burgers.

Anything thicker than 2cm / 0.8″, and you’ll started experiencing soggy insides.

Any thinner than 1.3 cm, and it starts becoming more like crisp fritters.

So use this mixture to make between 4 to 6 patties that are about 10cm / 4″ rounds and no thicker than 1.8 cm / 0/7″ thick. Sensible size (6 patties), Standard (5 patties) or Mega (4 patties).

Golden crust

With beef burgers, it’s all about cooking hard and fast, and ensuring the inside isn’t overcooked. With Veggie burgers, it’s the opposite – ensuring the heat is low enough so it cooks all the way through without burning the outside.

Also – no skimping on oil! You need it, to ensure you get a nice golden crust on the burgers. Veggie Burgers have very little fat compared to beef burgers. So you need it!

Veggie Burgers being cooked in a skillet

And here it is! Hopefully you can see from the photo that the inside looks firm but still moist, with plenty of texture. It’s by no means crunchy at all, all those “bits” you see give the patty meatiness so you feel like you’re biting into something substantial rather that something soft and wimpy.

Just like a meaty beef burger! 😂

Stack of Veggie Burgers with one patty cut open to show the inside

Worth the effort

There’s no denying it. Veggie Burgers take more effort than making beef burgers.

Is it worth it?

YES. No question about it.

It is actually really hard to buy a good veggie burger, at least here in my area. The ones at the supermarket are just offensive. And every time I’ve taken the plunge and chosen a veggie over a meat burger when I’m eating out, I’ve always been disappointed.

And it was one such disappointing experience that kicked me into action to make a killer homemade Veggie Burger.

It’s everything a burger should be – it’s satisfying, it’s juicy, it’s “meaty” and most importantly of all, it’s so darn tasty! – Nagi x

More really great recipes that just happen to be Vegetarian

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Browse Vegetarian recipes

Veggie Burger with rocket, lettuce and tomato on a golden brioche bun

WATCH HOW TO MAKE IT

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Ingredients

Beans and veggies:.

▢ 250g/8oz mushrooms, sliced
▢ 2 tsp olive oil
▢ 400g / 14 oz can cannellini beans, drained (Note 1)
▢ 1 large carrot , grated
▢ 1/2 cup (70g) cashews, raw unsalted (Note 2)
▢ 1/2 cup (55g) panko breadcrumbs (Note 3)
▢ 1/2 cup (50g) grated parmesan
▢ 1 egg
▢ 2 tbsp mayonnaise
▢ 1 garlic clove , minced
▢ 1/2 tsp each paprika, salt and pepper
▢ 3/4 cup (150g) cooked brown rice (Note 4)
▢ 3/4 cup green onions , sliced
▢ 2 – 3 tbsp olive oil (or other)
▢ Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot

On the side

▢ French fries
▢ Baked potato wedges

Instructions

Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
Spread beans on another tray, sprinkle carrots all over.
Put beans on top shelf and mushrooms on the shelf underneath.
Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
Place cashews in food processor. Blitz until they are breadcrumb size, don’t blitz to powder.
Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 – 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
Shape into 4 – 6 patties, between 1.5 – 1.8cm / 0.6 – 0.7″ thick and 10cm / 4″ wide (Note 7). Refrigerate for at least 1 hour.

To Cook – Stove:

Cook burgers cold, straight from the fridge.
Heat 2 – 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
Add 3 – 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.

Recipe Notes:

Nutrition Information:

Life of dozer.

At a weekend gathering. His eyes are just at eye level. What torture for him! 😂

Dozer the golden retriever eyeing food on a table

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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382 Comments

May 12, 2024 at 2:29 pm

May 9, 2024 at 3:45 pm

So writing says bake 15 minutes and then take out beans and carrot and then add mushrooms back for 10 minutes. In video you are showing bake 25 minutes for all. Misleading. I have made these and now in the fridge. Seem very heavy very thick shall we say. I look forward to cooking them

March 8, 2024 at 12:24 pm

I loved the flavor, but they didn’t seem to cook through, even though I left the second batch on the stove much longer. The outsides got crispy, but when they were on the bun, the middle was soft and fell apart. Any suggestions?

February 24, 2024 at 11:26 am

February 9, 2024 at 10:13 am

January 30, 2024 at 4:57 am

January 7, 2024 at 3:17 pm

Hey Nagi I will be trying these burgers I thought the mixture may be good in a vegi sausage roll. What are your thoughts

December 8, 2023 at 5:07 pm

December 4, 2023 at 7:54 am

December 1, 2023 at 10:53 am

There are worth the effort! I prefer them to meat burgers now. The tips Nagi provides are ace and make it much easier to make the recipe perfect first time. Thanks!

November 11, 2023 at 2:50 pm

November 7, 2023 at 10:07 am

November 8, 2023 at 7:05 am

October 25, 2023 at 8:45 am

September 21, 2023 at 12:35 pm

I would like to make these for vegetarians that do not eat eggs. Is there another alternative binding agent please…TIA x

September 13, 2023 at 4:50 pm

I don’t love mushrooms, is the flavour of mushrooms very strong in the final pattie?

August 12, 2023 at 3:53 am

September 4, 2023 at 7:25 am

Hi Mary Jane. I notice that in the recipe details Nagi refers to green onions, which are also called spring onions. In Australia, they are unfortunately also sometimes called shallots. True shallots are completely different (though I don’t see why they wouldn’t work), but use green or spring onions as I think that’s what Nagi actually means. But these beauties are on my burger list.

July 15, 2023 at 3:46 am

I am a carnivore but I have a son who is vegetarian and I made these burgers and everyone loved them (including me!) I am wondering if the mixture would work as a veggie loaf? How long would you bake it?

June 21, 2023 at 8:52 pm

January 29, 2024 at 4:17 pm

May 26, 2023 at 11:26 pm

May 27, 2023 at 6:33 am

January 29, 2024 at 4:22 pm

For further info, these great movies enlighten: –The Game Changers (*I took the challenge & went PBWF to Vegan after seeing this one! Phenomenal results.) –What the Health –Eating our way to Extinction –The interview (online) by Tom Bilyeu of Calley Means –Kiss the Ground –Plant Pure Nation –Forks over Knives –Poisoned: the dirty truth about your food –Fed Up –Food, Inc.

March 26, 2024 at 5:38 am

April 17, 2023 at 6:26 pm

Could I sub almond meal for the cashew nuts?

Best Veggie Burger

If you make one veggie burger recipe, it has to be this one. These burgers have a wonderful savory flavor and hearty texture. They're grillable, too!

Say hello to the BEST veggie burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree. For one, these patties are grill-able! And if you’d rather be spending time in the sun than in the kitchen, you can even make them a day or two in advance.

But that’s not all. This veggie burger has an amazing meaty texture and savory, smoky flavor. It’ll keep its shape when it’s stuffed inside a bun, and it’s delicious with fancy fixings or with good old ketchup and mustard. Unlike many packaged veggie burgers, its incredible texture and flavor come from simple, plant-based ingredients, so it doesn’t just taste good – it’s good for you, too!

So many readers have made and loved this veggie burger recipe over the last few years. If it’s not already obvious, we’re also pretty obsessed with it. Jack and I are making it this weekend to celebrate the unofficial start of summer, and I hope you will too. Hearty, flavorful, and really darn fun, it’s not a recipe you want to miss!

Veggie Burger Recipe Ingredients

Instead of making a bean-based burger, I make this recipe with shiitake and portobello mushrooms ! They give these meatless burgers a wonderful hearty texture and umami-rich flavor. Then, I round them out with these key ingredients:

Tamari, balsamic vinegar, and mirin bring out the savory flavor of the mushrooms.
Smoked paprika and sriracha make these burgers smoky and spicy.
Finely chopped garlic and shallots add depth of flavor.
Crushed walnuts give them a meaty bite.
Short grain brown rice , panko bread crumbs, and ground flaxseed help these burgers hold together. DON’T use long-grain brown rice here. It’s not as sticky as short grain rice, so it doesn’t yield cohesive patties.

Even if you’re not a mushroom person, I think you’ll love this recipe. Smoky, savory, and meaty, it makes a darn good veggie burger.

Find the complete recipe with measurements below.

Best Veggie Burger Recipe Tips

Use rice that’s hot off the stove. The rice has to be sticky in order to bind these patties together. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge.
Brush them with vegan Worcestershire sauce after cooking. These veggie burgers aren’t intended to imitate a beef burger by any means, but they do have a wonderful meaty texture and flavor. To add even more flavor and to make them slightly juicy, brush them with vegan Worcestershire sauce (I like Annie’s brand) when they come off the grill.
Get ahead. You have a few options for prepping this veggie burger recipe ahead of time. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. You can also grill them in advance and store them in the fridge for 3 to 4 days – they reheat surprisingly well! If you have leftovers, freeze them in an airtight container or freezer bag for up to 3 months.

Veggie Burger Serving Suggestions

Buns out (suns out)! Load your veggie burger up however you like – I like mine with avocado or guacamole , sliced red onion or pickled red onions , mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan) , sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun . When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños . If you simply like ketchup, mustard, and dill pickles , that’s fine too!

Since you’ll already have the grill going, I recommend serving these with grilled vegetables , grilled zucchini , or corn on the cob . They’d also be fantastic with sweet potato fries or any of these salad recipes:

Best Broccoli Salad
Easy Pasta Salad
Greek Salad
Mediterranean Chickpea Salad
Watermelon Salad with Feta
Cucumber Salad

For more salad ideas, check out these 37 best salad recipes !

More Favorite Cookout Recipes

If you love this veggie burger recipe, try one of these fun cookout recipes next:

BBQ Jackfruit Sandwiches
Portobello Mushroom Burgers
Black Bean Burger
Crispy Cauliflower Po’ Boy Sandwiches
Easy Fajitas
Vegetarian Tacos

Then, find 85 more delicious vegan recipes here !

Ingredients

2 tablespoons extra-virgin olive oil , plus more for drizzling
2 shallots , chopped (⅔ cup)
16 ounces mushrooms , mix of shiitake + portobello, stemmed and diced
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 tablespoon mirin , or ½ teaspoon maple syrup
2 garlic cloves , minced
½ teaspoon smoked paprika
2 teaspoons sriracha , more if desired
½ cup chopped walnuts
¼ cup ground flaxseed
2 cups cooked short-grain brown rice , freshly cooked so that it’s sticky*
1 cup panko bread crumbs , divided
Vegan Worcestershire sauce , for brushing
Nonstick cooking spray , for grilling
Hamburger buns and desired burger fixings
Sea salt and freshly ground black pepper

Instructions

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
Transfer to a large bowl and fold in the remaining panko.
Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.
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486 comments

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

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Minimalist Baker

Easy Grillable Veggie Burgers

An amazing grillable Veggie Burger patty on a bun with lettuce, tomato, onion and sauce

You guys, I don’t even know where to start, other than, I MADE A VEGGIE BURGER THAT’S GRILLABLE.

All hail the veggie burger!

Bowl of walnuts, spices, bread crumbs, black beans, BBQ sauce, brown rice, and sautéed onions for making homemade veggie burgers

If you’ve followed Minimalist Baker for a while, you know I’ve made many veggie burgers in the past – exhibit A , B , C , D , and E . Yes, it’s an obsession – I know.

But none of these burgers have been truly “grillable” due to their fragile texture. And because we aren’t currently grill owners, I usually opt for baking or sautéing anyway.

Recently, however, we’ve been attending more summer BBQs and I’ve been receiving emails from people asking for a burger that will hold up on the grill.

Friends, I’ve found the solution. Bonus? It’s so easy.

Stirring together ingredients for making the best homemade Veggie Burgers

This burger requires just 10 ingredients (give or take a spice) and comes together in 30 minutes (once your brown rice is cooked).

Plus, the method is so simple:

Blend toasted walnuts with spices Sauté onion Mash black beans Add remaining ingredients Stir/mash like a madwoman/madman.

All that’s left to do is form them into patties and fire up the grill (or skillet).

Grilling flavorful Veggie Burgers for a vegan summertime meal

I tested these burgers on both the grill and skillet and am happy to report they’re fabulous either way.

You do get a bit more “char” and blackening on the grill, whereas with sautéing you get a more evenly browned surface. So pick and choose by which texture you prefer.

Parchment-lined baking sheet with freshly grilled homemade Veggie Burgers

You guys are going to LOVE these burgers! They’re:

Hearty Simple Super flavorful Satisfying Loaded with healthy ingredients Crowd-pleasing & Seriously tasty

Oh, and did I mention each burger (one of five) has nearly 10 grams of protein ?! Trust me, you’re going to go home satisfied after eating one of these (especially when paired with a hearty salad , sweet potato wedges , or crispy baked matchstick fries ).

If you try this recipe let us know what you think! Leave a comment and rate it – it’s so helpful for us and other readers. And don’t forget to snap a picture and tag it @minimalistbaker on Instagram so we can see! I’d love to see what you come up with. Cheers, friends!

Baking sheet with several grilled Veggie Burgers with toppings and buns

Ingredients

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 blend, 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 ½ 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

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
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.
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.
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 (see photo) is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
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 an extra 1-2 Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
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.
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.
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.
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.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
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.

Nutrition (1 of 5 servings)

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10 Best Plant-Based Burger Brands That Are Full of Protein, Veggies, and Flavor

Enjoy these meat-free burgers that are just as good as—if not better than—beef.

best meatless veggie burgers plant based burgers

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The positives of plant-based eating aren’t unique to vegans and vegetarians —anyone who emphasizes plants in their diet can start to feel healthier. “ Research has shown that increased consumption of plant-based foods may help lower the risk for certain cancers, for heart disease, for high cholesterol,” says Keri Gans, M.S., R.D. , author of The Small Change Diet . “I like to think of [veggie burgers] as an option that can create a 100% plant-based meal that perhaps you’re not getting on a regular basis.”

Beyond the health benefits, plenty of veggie burgers simply taste great, especially with hearty ingredients like beans and grains. But all the ingredients, options, and brands can turn a trip to the frozen aisle into a dilemma—which burger is right for you?

Back up: What are veggie burgers made of?

There are two main types of plant-based burgers: veggie burgers, which have been around forever, and non-meat burgers, which are newer to the market and simulate meat. Both are vegetarian and most often vegan , but there can be major differences in their ingredient lists and nutrition. The distinction between veggie and non-meat burgers is important, Gans says, because some “are not made with just veggies. Some of them, if you read the ingredients list, don’t have a single vegetable.”

Veggie burgers are made primarily of vegetables like beans, greens, and mushrooms, plus grains and extras like onion, corn, and beets. Some are styled after meat, but most seem to do their own thing—you get the familiar shape of a burger, but not the familiar meaty flavor or texture. Non-meat burgers , on the other hand, mimic beef very closely and tend to have much more protein than their veggie counterparts, with levels directly comparable to meat. The trade-off is that they contain few (if any) actual vegetables—they’re made with soy, pea protein, wheat, and other grains and processed legumes.

Another important element in non-meat burgers is fillers, which you’ll find in just about any brand. “There are going to be ingredients that people might not recognize, but that doesn’t mean they’re bad for you,” Gans notes. Fillers are used for consistency, texture, and binding, making the overall eating experience much more pleasant.

“For example, methylcellulose [which is found in Beyond Meat burgers] just helps hold the ingredients together, and that’s totally safe,” Gans says. Others, like potassium chloride, are minerals, probably included to mimic the nutritional content of red meat. “Just because there’s a longer ingredient list doesn’t mean that it’s unhealthy for you—it just means that perhaps you don’t know what the ingredients do.”

How to choose the best veggie or plant-based burger for you

This will depend on your unique goals and purpose for turning to a meat alternative. Just remember that veggie burgers are not necessarily healthier than their meat counterparts, says Joan Salge Blake, Ed.D., R.D.N., L.D.N. “Veggie burgers have a halo effect, where one assumes they’re naturally superior in nutrition to a burger that would come from an animal,” she explains.

Gans echoes that warning. “What’s funny is that now, a plant-based burger can turn into a high-calorie, high-fat, high-sodium bomb,” she says. “Anything is possible, so one should look and choose wisely.” Here’s what to search for in your ideal plant-based burger:

Focus on protein. Salge Blake recommends choosing a veggie burger that’s high in protein, ideally close to the 20 grams of protein offered by a regular burger . There is no one best source of protein in a veggie burger, from pea protein to soy, Gans says—they’re just options. The amount of protein is most important, so if you don’t get enough from the burger alone, be mindful of adding protein-rich sides or add-ons to balance out your meal.

Scan for sodium and fat. “The biggest things to be wary of are the sodium content and the saturated fat,” Gans explains. “If it’s going up in saturated fat, it’s just like having a regular burger.” Ideally, your choice will have less than 400 milligrams of sodium and less than 5 grams of saturated fat per burger. That’s not always possible, though; Salge Blake recommends adjusting your diet elsewhere (say, skipping out on that side of chips) to accommodate for the sodium and fat that may be present in your patty.

Dress them up wisely. Because of the health halo effect, it’s too easy to overdo it on toppings, basically canceling out the positives of meatless burgers in the first place. Gans recommends being mindful of your additions—for example, you might also want to skip the cheese, onion rings, or crab dip. The same goes if you’re crumbling the patties to create “ground beef”—don’t assume your meal is automatically healthy just because it’s meatless . Whole-wheat buns, veggies, and condiments like mustard, meanwhile, are great options.

Got all that? Great, you’re ready to dig in! Below, you’ll find our favorite veggie burger brands worth trying.

Beyond Meat Burgers, 2-Count

Praised for its likeness to traditional meat burgers, Beyond Meat Burger’s Plant-Based Patties contain no soy or gluten. Reviewers rave about the taste and ease of preparing these patties—not to mention their high protein content.

Per serving: 260 calories, 18 g fat (5 g saturated), 5 g carbs, 2 g fiber, 0 g sugar, 350 mg sodium, 20 g protein

Dr. Praeger’s Super Greens Veggie Burgers, 4-Count

Compared to their plant-based peers, veggie burgers often have a harder time squeezing protein into their recipes. But this option, which combines pea protein, six varieties of greens, and wild cards like onion and apple, manages to offer 10 grams per patty.

Per serving: 160 calories, 8 g fat (1 g saturated), 11 g carbs, 4 g fiber, 0 g sugar, 350 mg sodium, 10 g protein

Gardein Ultimate Beefless Burger, 4-Count

The Gardein Ultimate Beefless Burger is vegan, kosher, and made from a blend of soy, wheat, and veggies. With a meaty texture and fresh-off-the-grill taste (plus an affordable price), even carnivores will at least try these patties.

Per serving: 130 calories, 4.5 g fat (0 g saturated), 7 g carbs, 2 g fiber, 1 g sugar, 320 mg sodium, 16 g protein

Impossible Grilling Pack, 20-Count

Impossible Burgers are just about the hottest non-meat burger available anywhere. Touted for its resemblance to traditional meat burgers, Impossible Foods’ Impossible Burgers are made with soy, potato protein, heme, and oils, coming in at 19 grams of protein per serving.

Per serving: 240 calories, 14 g fat (8 g saturated), 9 g carbs, 3 g fiber, less than 1 g sugar, 370 mg sodium, 19 g protein

Sweet Earth Awesome Burgers, 2-Count

With a whopping 25 grams of protein per serving, Sweet Earth’s so-called Awesome Burgers are ideal for filling up at lunch or dinner. These classic patties offer enough protein to stop cravings in their tracks, meaning you won’t find yourself snacking between meals or after dinner.

Per serving: 280 calories, 16 g fat (8 g saturated), 9 g carbs, 2 g fiber, 1 g sugar, 360 mg sodium, 25 g protein

MorningStar Farms Meat Lovers Veggie Burgers, 4-Count

MorningStar Farms Meat Lovers Vegan Burgers actually taste and feel like meat, meaning they won’t throw off reluctant vegetarians too much. The patties are juicy, meaty, moist, and have a great texture that won’t crumble apart during cooking.

Per serving: 280 calories, 18 g fat (2.5 g saturated fat), 580 mg sodium, 8 g carbs, 4 g fiber, less than 1 g sugar, 27 g protein

Boca Original Vegan Veggie Burgers, 4-Count

Not all veggie burgers simulate beef—this option from Boca, for example, is formulated to taste like a turkey burger . You’ll get 13 grams of plant-based protein from each patty’s blend of soy protein and wheat, plus only 70 calories and no saturated fat.

Per serving: 70 calories, less than 1 g fat (0 g saturated), 6 g carbs, 3 g fiber, 0 g sugar, 280 mg sodium, 13 g protein

365 by Whole Foods Market Plant-Based Breaded Patties, 4-Count

Speaking of alternatives to beef-style burgers, these breaded patties bear an uncanny resemblance to chicken. With 11 grams of protein but only 130 calories each, you don’t have to regret your second “chicken” sandwich at lunch.

Per serving: 130 calories, 5 g fat ( less than 1 g saturated), 12 g carbs, 2 g fiber, 1 g sugar, 380 mg sodium, 11 g protein

Incogmeato Plant-Based Burgers, 2-Count

In the mood to crumble, sauté, or otherwise mix up the way you’d normally eat a plant-based burger? These Incognmeato patties are right for you. They don’t have quite the same texture as an Impossible or Beyond Meat burger, making them ideal for high-protein experimentation.

Per serving: 250 calories, 18 g fat (5 g saturated), 12 g carbs, 8 g fiber, 1 g sugar, 370 mg sodium, 21 g protein

Hodo Tofu Cajun Burgers, 12-Count

If you’re looking to switch up your usual cookout routine, try these cajun-style burgers. They’re made from tofu, which packs in 19 grams of protein per patty, plus spices like paprika, thyme and cayenne pepper for a Southern-style taste.

Per serving: 210 calories, 9 g fat (1.5 g saturated fat), 490 mg sodium, 12 g carbs, 4 g fiber, 1 g sugar, 19 g protein

Carlett Spike is a New Jersey-based writer who earned her BA in Journalism and English from Rutgers University and her MS from the Columbia University Graduate School of Journalism. She writes some of everything, but is particularly interested in race, health, and food topics. She has been featured in Shondaland, New Jersey Monthly, and Good Company among other publications. Follow her on Twitter @CarlettSpike and Instagram .

Jake Smith, an editorial fellow at Prevention, recently graduated from Syracuse University with a degree in magazine journalism and just started going to the gym. Let's be honest—he's probably scrolling through Twitter right now.

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Vegan Burgers & Wrap Recipes

Five-Ingredient Veggie Burger

Prep-time: 35 MINUTES / Ready In: 55 MINUTES
Makes 4 burgers
Print/save recipe

Cooking these earthy-tasting burgers in a very hot skillet creates delightfully crispy edges. All you need to make the delicious patties are five simple ingredients, plus salt and pepper. Serve with homemade ketchup , fresh-tasting mustard, Cheesy Caesar Dressing , Vegan Cheesy Sauce , or other condiments of your choosing.

By Nancy Macklin, RDN ,

Ingredients

2 cups no-salt-added canned black beans, drained and liquid reserved
1 medium onion, quartered
½ cup quick-cooking rolled oats
1 Tbsp. lime juice
2 tsp. chili powder
Sea salt and freshly ground black pepper, to taste
4 100% whole wheat hamburger buns, split and toasted
4 leaves leaf lettuce
1 tomato, sliced
2 red onion slices, separated
Condiments of your choosing (see headnote)

Instructions

In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes.
In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.
Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.

Comments ( 116 )

Recipe Rating

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I've made these multiple times. Soo yummy!

How does the black bean mixture bind together?

Hi Randy, The natural moisture and starch in the beans makes them sticky once blended, and the oats add extra structure to bind everything together. If it seems like the mixture isn't coming together, you can always add a small amount of the liquid from the bean can to help form a moist, dough-like mixture. Let us know how it goes!

If you overblend, you can still cook on the stovetop. Refrigerate and then a coop out patty size and flatten in the pan. Don’t use your fingers or hands to shape. They browned beautifully and tasted great!

The link to print the recipe does not work.

Link doesn't work to print this recipe.

How much protein is in the 5-ingredient veggie burger?

I found this recipe very tasty. thanks

Mixture was complete mush and I wasn’t able to get the patties to cook in a pan. Thankfully I read the comments and chilled them for a half hour before baking them in the oven. Was able to salvage them but I wouldn’t make this recipe again. Using cooked vegetables is typically a no no in veg burgers anyway because of the water content. Flavor was just meh as well

Looking up online about protein content, but maybe these numbers are off. There are 2 cups of black bean which contains 29g of protein. So each of the 4 patties (6.5 oz ea.) in this recipe contains 7.25g of protein. In comparison with a 4oz lean beef party which contains 7.15g of protein.

Looking up online about protein content, but maybe these numbers are off. There are 2 cups of black bean which contains 29g of protein. So each of the 4 patties in this recipe contains 7.25g of protein. In comparison with a 4oz beef party which contains 7.15g of protein.

Good, easy burger. Basic without being bland. That makes it very versatile. This recipe's a keeper.

I’ve been doing this and it might work for you also. I dump the can of beans into one of my colanders and then mash with a potato masher. The extra liquid from the beans drains out. It seems to be the perfect consistency to mix with the rest of the items and comes out great; not mushy at all. Another tip is to save the stems from your mushrooms and chop them up in small pieces to add to the burger as well. Not too much because mushrooms have a lot of liquid and then once they’re cut. Definitely refrigerate your patties before cooking. I cook mine in the air fryer.

These burgers are great, and so easy to make. I make 3-4 batches at a time and they freeze wonderfully. Keep buns on hand and make french fries in your NuWave and warm your burgers and buns below your fries cooking. Lunch or dinner in no time! 5 *****

These burgers were so easy to make and super tasty! So happy I never have to buy another frozen veggie burger. I made another batch to stick in my freezer for a quick dinner.

This was much easier than I imagined. I never liked processed food and comparing the beef, the packaged vegan meat, with this recipe the nutritional values win. I put too much bean liquid into the mixtured but added some ground chia seeds to thicken it back up. Thank you for this recipe! It was delicious!

Followed the comments and used oat flour and added seasoning. They were 'okay'. I also chilled them to help with not falling apart. They fell apart when I flipped them anyway. I'll probably play with the seasoning, but they weren't my favorite.

Followed the recipe exactly and let the patties chill for an hour on parchment paper. Baked for 12 minutes at 375 and I couldn’t even flip them. Complete mush. Don’t waste your time.

After reading a bunch of comments, I decided to go with this method: "I refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven." They turned out great. It wasn't too much work, and it's an easy recipe to change according to your tastes. I ended up not having enough black beans (I used leftover Instant Pot o' beans) and used chickpeas for the other half. I will definitely make them again.

I will definitely try this recipe.

Followed the recipe exactly and these came out mushy and not very flavorful. Ended up throwing most of this out. Am still on the search for a homemade veggie burger that tastes good and holds together.

Was inspired to be creative: 2 cans of Black beans. Pulse together in processor: 2 white onions (or red for less sharpness) 1 BALL of garlic, 1 red pepper. Dry ingredients: 1/4 cups oat flower, 1 cup walnuts (pulsed til grainy), 3/4 cups Edward & Sons Organic Bread Crumbs Italian Herb, paprika, smoked paprika, chili powder, garlic & onion powders, Cumin, 1/4 cup Nutritional Yeast, and salt all to taste... I'm heavy on the spices ;-D Blend together and adjust to YOUR taste. Oh and a dash of lemon juice. I measured level 1/2 cup portions, placed in fridge for 20 mins and cooked in a hot non-stick frying pan about 15 mins each side to get a good outside crisp. You can lower temp to cook inside more if preferred. Makes about 10 burgers. Served with a mixed salad of kale, sweet red onion, mixed greens, romaine, baby spinach, arugula, zucchini, diced cherry tomatoes. Added a dollop of guacamole on burger for fun! YUM YUM WOW!

Great that you sent a detailed comment! I’m taking notes.

Yummy - though be warned, when they first go on the hot pan, let them cook at least 8 minutes before turning! Or they will stick and smear and be messy (though the smeared ones can be sort of reformed and cooked longer). I also chilled in the freezer on parchment paper, so they held together getting to the hot pan. I will make these often!!!

One little tip re processing oats if you want an oat flour vs the rolled oats - use an electric coffee grinder. Less messy than an immersion blender, less cleanup than food processor.

Love how easy and delicious this recipe is! Thanks

Best bean burger I have made so far! Yummy.

These were very good; I modified them a bit (mostly due to convenience), so here are my changes: 1/4 dried onion flakes instead of fresh chopped. A sprinkle of hot smoked paprika, instead of hot sauce Onion and garlic powder - liberal sprinklings! 1 TBSP. Balsamic vinegar instead of lime juice A few pieces of jarred roasted red pepper (the rest were reserved for the vegan queso recipe). I baked them at 350 for about 12 minutes per side on parchment paper. Then I cut a burger in half, and put it in an Ezekiel tortilla schmeared with avocado and some tomato slices (I could have added sweet onion and green leaves of some kind. I added a schloop of Vegan Queso Sauce, too. This was a yummy meal - living with a meat-eater, I don't often take the time to make something "special" for myself. This was great!

Has anyone tried with using dried black beans? Cooking the right amount? Instead of canned. Would love feedback if this has worked or if anyone here thinks it can work. Thanks!

Hi! I have substituted dried beans for canned in many recipes. Where I live, our cans are 540ml. I have found that 1 cup dried beans, soaked overnight and then cooked as per package directions makes the equivalent amount. They taste the same as canned. Good luck!

Has anyone ever tried making this into a loaf? Or used a different bean than black?

I made these tonight, they were divine! A few things I did: I whizzed the oats first into a fine flour as per a suggestion below and the burgers held together so well that I didn't even need to chill them. They went straight into the air fryer. I used red onion in the mix. I figured the flavour would be more subtle/ pleasant than yellow onion since it was going into the mix raw. I added garlic powder and smoked paprika as seasonings into the mix and I think it gave the burgers a big flavour boost! It was so nice to stuff my face with a burger and feel good knowing it was totally healthy and good for me. Can't believe how quickly they came together. This will become a midweek staple in our household!

I did these . I added a few touches like rice n smoke flavor .. Yummy

New to this site, have health issues, changing to plant based

How long did you cook them in the air fryer? Temp & setting?

How about cooking these on the grill? Would that create any of the carcinogens you get from grilled beef?

I have not made this recipe yet but I make one that is practically identical. The one trickI found is to start with turning the oats into a coarse flour first and then add the rest of the ingredients. Burgers hold together very well.

The veggie burger recipe in the 'Fireman's FOK" book is the best! It's a bit labor intensive. I double the recipe and it makes 8 big burgers that fit on one tray. Bake 15 minutes per side is perfect. My husband loves them. I freeze most of them because they can be microwaved from frozen state or thawed.

Nancy is it The Engine 2 Cookbook? I’ve been thinking about getting that one.

I use an immersion blender and then I have better control over the texture. We have these as burgers and balls a few times a month. They freeze well, too.

good idea with the veggie balls.

I read the comments and modified the recipe this way: I used regular rolled oats instead of quick and used a immersion blender to pulverize some of the oats creating some oat flour. I added chopped onions into the burgers which gave them a lot of flavor as they cooked. I also added 2 teaspoons of cumin and pressed garlic cloves. I used a hand potato masher to mix the ingredients because pulsing with the food processor makes the texture too smooth. Plus easier cleanup. The finished burgers had an excellent texture and cohesiveness. I topped with a spicy guacamole. Yum. In summary, try using the recipe as an excellent base and modify to suit your mood.

Excellent ideas! Thank you!

In making these burgers I included several suggestions below. First I blitzed the onions first in the food processor. I then added the remaining 4 ingredients plus garlic, cumin and paprika. I then refrigerated the mixture for 40 minutes. Finally I made patties and put them on parchment paper using a baking sheet. Baked them 12 minutes then turned them over for another 15 minutes. 375 oven. They turned out great, not mushy in the middle.

Excellent addition to this recipe!

Loved your suggestions— thx!

I tried these and they were browned on the outside but were mush on the inside. It just squeezed out the side. I guess I did more of a pureed just trying to get it all mixed together. I have changed the recipe to use pinto beans and more oats, but do admit I do more of a pureed. I cook them about 6-7 on each side. I know they are healthier than the store bought ones my husband has been buying, but they don't taste anything like a beef burger. It is a more solid patty.

One of the previous messages they said they mixed with a potato masher, maybe that would help.

Can you batch these? If you can, about how long can you freeze them to use later before it starts to affect the texture? OR How long do you recommend freezing?

This was pretty good for a basic recipe. Need a lot more spices, and some liquid smoke to take them to the next level, plus add some fonio flour for for better texture. Like others mentioned it needed something to give it better texture like vital wheat gluten. I did half the batch with the VWG and the other half with Fonio flour and the fonio flour was so much better, plus it's a whole food with more nutrients and fiber. I baked them at 375॰F for 20 minutes, flipping at halfway mark. The patties with the VWG were so mushy it was difficult to flip. The patties with the fonio were firm and easy to flip while holding their shape. P.S. baking them instead of pan frying them first helps dry them out more and creates a firmer, less mushy, patty. Plus, they can be frozen for later and when ready to serve simply pan fry them like you normally would over a medium low heat for about 4 minutes on each side.

Matt, could you tell me how much fonio you used with this recipe. Did you use it in addition to the recipe ingredients or did you replace the oats. I’m new to this and horrible cook so I have no clue what I’m doing.

How much fonio did u add?

I can not wait to make these burgers.....sound so good and easy.....I am not a good cook but I have been vegatarian for over 30 years.....

That is not a veggie burger but a black bean burger. Just saying...

That's true. Is your one star for the title or the burger?

I had to laugh when I saw to use a non stick skillet! Those are not supposed to be good either. Only stainless steel, cast iron or glass.

You might be thinking about non-stick coatings that use PFOA in the manufacturing process. Cookware that uses PFOA were banned in the US and Canada starting in 2015. So if the pan is newer than this, it is likely not a health hazard. Teflon (or PTFE) is not the same as PFAO. HoweverPFAO was used in the manufacturing process of PTFE used in cookware before 2015, so still get rid of that old teflon pan. PTFE can be made without PFAO, so non-stick "Teflon" pans can still be sold. An alternative to PTFE pans is ceramic non-stick coatings. The ceramic non-stick generally will withstand higher temperatures than PTFE coated pans will. Still no non-stick pan should ever be allowed to get over about 400-450 F since above that the coating starts to degrade. And it is not just non-stick coatings that can be hazardous. Oil that is heated pasted its smoke point gives off carcinogenic fumes (polycyclic aromatic hydrocarbons) be that in a stainless steel or cast iron frying pan or as oils drip onto coals or hot grill elements while grilling.

This is a great recipe. If you can't take a basic recipe and make it taste good by making it your own, then uh, sorry but you're a bad cook. Obviously don't make this if you're not a fan of black beans.

Enjoyed this burger - definitely a real balancing act between oats and moisture. i added more spice - garlic, paprika and black pepper.

I am on a plant based diet because of my kidneys, so I have to watch my protein. I notice that in your comparison of burgers you did not list the protein for any of them. I believe this would be good to know for those of us who need such information. Thank you.

This is a great point!!! I was looking for protein count too!!!

easy recipe

The protein are in the beans, just look on the can.

I have yet to find a homemade veggie burger recipe that HOLDS TOGETHER without adding vital wheat gluten to it, which I did successfully with this recipe. I also find that baking the patties (vs. stovetop) helps them solidify and hold their shape. I don't especially LIKE adding wheat gluten, for nutritional/calorie reasons, but to truly get the feel and "bite" of a burger, I have found it makes a huge difference. How do you at FOK feel about this solution?

Are you able to find any organic wheat gluten? If so, where do you get it?

Would nutritional yeast work?

I wish that you would include the nutritional info. It's helpful, and absolved us from inputting the recipe into other apps/websites to try to figure that out before we proceed with the recipe.

Can you bake them instead of frying?

Can you grill them???

This was awful! It is not usual for-me to have rhis happen but i threw the whole batch in the garbage

Any burger recipe will 'bind' better if you add a chia/flax 'egg' or a Tbs or so of Vital Wheat Gluten

I suggest that the onion be added first to blender and whirr up before adding other ingredients. It got caught in the blades and never really chopped up.

The onion was meant to TOP the burger I think....

That's not a bad idea. And the onion in the recipe is supposed to be ground up with the beans. There is also more onion (red) called for in the list of things to put on the burgers.

I thought these were really tasty and my entire family ate them. I placed them a parchment covered baking sheet and press them down flat...baked at 375 for 25 minutes turning over midway. I also made the vegan cheesy sauce with this...tastes nothing like cheese :) but tasty nevertheless.

I'd like to try this recipe but how do you know when the patty is "cooked through"?

Oats and onion are the only things that are not already cooked. Just go by the timing in the recipe.

its not meat so it won't hurt you if it isn't cooked through.. about 10 minutes on each side

I prefer other recipes with walnuts in for texture... the lime/chili flavor was a bit weird to us, maybe I didn't get salt right... I had to add a lot more oats to make it less wet (still wet despite that!). But I've seen others asking and wanted to add that the air fryer DOES work well. I coated them in cornmeal for handling, and they firmed up well on the outside. Some we just formed by hand. They worked better formed up in a burger silicone mold (also coated with corn meal), and frozen about 30 or 60 mins, then air fried. Those made nice firm burners.

It's beans. It doesn't matter.

How long, what temperature and do you preheat?

Yes Elaine, it does matter. Getting the burger cooked to the right firmness is a matter of time and temperature. This is a nice base recipe that will allow for a lot of additions. I put chopped onions and mushrooms in mine and have been experimenting with different seasonings. Also, I’ve found that in my Ninja Foodi grill, a 1/2” patty at 375 for 20 minutes, flipped half way, produces excellent interior and exterior textures.

Will bulgur work instead of the oats? I'm thinking texture here.

No food processor in my small apartment. Will try this by hand. They sound great...and easy, too!

Can these hamburgers be grilled?

So the rolled oats gets mixed in dry?

These burgers are a hit!! The recipe is delicious and easy - a winning combination. I made the "burgers" open-faced on toasted gluten-free bread with red leaf lettuce and topped them with guacamole. Amazing. I was able to make 6 good-sized burgers, and we can't wait for leftovers. Each burger is satisfying and nutrient-dense, with staying power. Thank you, Nancy, for a great addition to meal planning!

Very easy to prepare.

I wish you would include nutritional information including carbs.

https://www.forksoverknives.com/wellness/are-plant-based-veggie-burgers-actually-healthy/

https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 It’s a little iffy to use.

These burgers are delicious and easy to make! I love when I can look up a recipe like this one and already have all the ingredients I need at home. I took the liberty of adding minced garlic, garlic powder, turmeric and cayenne to the mix and they turned out so tasty. I decided to add some of the bean water to the mix and I think it made it too wet, so I would not add any next time. As with all bean burgers they were a little difficult to keep in one piece when cooking them.

Would oat flour be better - add more stability? Are these good if made in an air fryer?

FINALLY a delish burger!!!!

This sounds nice and easy. Could you use old fashioned rolled oats?

Old fashioned take longer to cook I think

A quick run through my Vitamix, and those old fashioned oats become quick cook in seconds!

What can you use in place of lime juice!

I’m gonna try lemon juice

My vote is to replace black beans with black eyed peas yeah baby!

Do you know if black eyed peas are easier to digest than black beans? I get these weird super uncomfortable esophageal spasms when I eat black beans, kidney beans, and white beans. I can eat adzuki beans and chickpeas though. I’ve never tried black eyed peas.

@Curly, forget canned beans and make your beans from scratch in a pressure cooker or instant pot. Soak dry beans for at least 12 hours, and then pressure cook them with a small (2" or so) piece of Kombu (a kind of seaweed, found at Whole Foods, or online). The Kombu markedly improves digestibility (and reduce uncomfortable gassiness and stomach cramping for many people; after cooking, chop up what's left of the Kombu finely and just mix into the beans as it's very nutritious). I've had many friends who thought they couldn't eat beans who could eat MY beans without any problem -- it's all in the care taken to cook them.

I should add: those on potassium pills or thyroid meds cannot eat Kombu without medical supervision. It is a wonderful source of iodine (a nutrient many U.S.-based vegans struggle to get enough of), but what is a benefit for most of is turns into a problem for those on certain meds.

Can we use pinto beans? We cooked up a whole pot of pi tos, and my son says he doesn't line pinto beans...though he loves garbanzo beans. Thank you for your help. We are most appreciative.

Any idea of calorie count.?JoAnn

You don’t need to worry so much about counting calories. I just eat my plant meals until I’m full. I make sure to get in all my daily nutrients and I continue to loose weight and get in shape.

Can you cook, refrigerate, then reheat in a skillet? If yes, for how long will they keep in the fridge? I don’t have a microwave.

I make a burger like this and bake at 375 for 20 mins Freeze well and just mucro for 45secs to warm up and defrost at once

Are these bean burgers ok to go on the BBQ?

These burgers do best when cooked in a very hot nonstick skillet--they get nice crispy edges that way. You can cook them on the grill, but we suggest using a grill basket for extra support. This is a good trick for grilling any homemade veggie burger, since they tend to be more delicate than beef or turkey burgers.

Perfect burgers for a hot day!! Could not even think about doing my usual burgers in the oven with the temperature above 80. I did add some extra spice and cooked them a lot longer than it says to get them crispy, but other than that, so easy and delicious!

Can you freeze these burgers? Cooked or uncooked?

Yes! Cook before freezing.

Susan, I freeze mine uncooked. I allow them to completely defrost. I always bake on a parchment lined pan for 20 min. turning once after 10 min. My wife and I love these. I also bake my own whole grain burger buns and serve with baked ripple cut "French fries." It's a quick meal that is very filling.

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Health Information Technology: The hamburger technique of writing

Evaluating sources
Finding books
HIM Body of Knowledge
Finding Web sites
Medical terminology
Professional writing
Avoiding plagiarism
The hamburger technique of writing

The "hamburger technique" of writing

The "hamburger technique" of writing.

It is important that the majority of your writing in a research paper is YOURS. Even if you are citing your sources, the general rule is that 2/3 of the words in your research assignments should be your own. If your paper consists of nothing but quotes, you are not demonstrating that you understand the material nor are you providing your own analysis of that material. One writing method you can follow to help you do this is called the hamburger paragraph .

Hamburger paragraph:

Some instructors will call this the sandwich paragraph method or even the Oreo method (which you may have heard before). Keep in mind that this method applies to body paragraphs, which are basically any paragraph in a paper other than the introduction and conclusion paragraphs.

Building the burger:

Top bun: The topic sentence, or argument. The first sentence of a paragraph should clearly state the paragraph’s main idea.
Condiments: Your evidence (quotes & paraphrased information from your sources). When using quotes, remember that a little goes a long way!
Cheese, pickles, onions, lettuce, tomato, burger: Your analysis. The bulk of the paragraph! This is where you explain the significance of the evidence in your own words. This section is crucial to your paragraph. Don't get caught in a quote trap. Which is stringing quotes together without explaining their purpose. If you do not back up your quotes or paraphrased information, your writing will be weak and your reader (which at TCC is your teacher) will not be convinced that you understand the material you are writing about.
Bottom bun: Sentence relating the paragraph back to the thesis statement and transitioning to the next body paragraph.

Here's a diagram to illustrate the concept:

(click on image to enlarge)

Example with a paragraph:

Here is another example of a simple "evidence sandwich" paragraph in the middle of a research paper that paraphrases information about using social media in the classroom. If you were to use a direct quote instead of paraphrasing, this is where you would want to place the quote.

Variations on the hamburger method:

Remember...

You can use variations on this formula. For example, you could make this paragraph longer by including more analysis of the researchers’ findings.
Or you could include a second piece of evidence (more filling!) to further back up your point. If you add more filling, you might want to balance it by adding another slice of bread, too (that is, more of your own analysis).

Not every paragraph in your paper has to follow this formula, or even necessarily include outside evidence. But this is a classic formula that can serve you well throughout your college career. Just remember, you can't just plop a quote into a paragraph and move on - you must explain what the quote means or why the information is important in your own words - this is your analysis. Don't use quotes to fill space. Adding information into your paper should do just that, ADD to it - compliment it. Don't include useless information, but be picky and use quotes only when you intend to talk about what they mean and why they matter to your argument!

One last note:

And again, making sure you correctly paraphrase, quote, summarize and CITE is key to avoiding plagiarism!

Diagram source: " Paragraph burger " by M. Persson, 2013, Educational use.

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The Ultimate Veggie Burger Collection: 33 Recipes to Satisfy Every Craving

Posted: April 24, 2024 | Last updated: April 24, 2024

We've got 33 bean, legume and grain based, portobello mushroom burgers, tempeh and tofu, even falafel burgers, veggie takes on Whoppers, Big Macs, and Morningstar copycat burgers. Whether you are grilling, or creating in the kitchen for a weeknight meal, these veggie burgers will satisfy.

Best Garbanzo Bean Burger Recipe

Indulge in the flavorful world of plant-based cooking with the best garbanzo bean burger recipe! These burgers, crafted from nourishing chickpeas and fresh, wholesome ingredients, are not only a delight to the palate but also a tribute to healthy, sustainable eating. Get the recipe.

Yummy Vegan Black Bean Burgers

This recipe for Yummy Vegan Black Bean Burgers has totally changed my opinion on things. For years I had avoided black beans having no idea what they are actually capable of- in this case, “yummy”.

This recipe is especially for anyone who has given up beef but, misses eating a burger. I am certainly raising my hand here as I have been meat-free for a long time now. The truth is, this black bean burger is actually pretty good, if not better than a usual burger. Get the recipe.

Vegan Aloha Burger With Tempeh Bacon

Who says vegan food is boring? This Vegan Aloha Burger is stacked high with homemade tempeh bacon, grilled pineapple, fresh jalapeños, and a vegan patty. It's layers on layers of deliciousness! Get the recipe.

Quick & Easy Loaded Black Bean Burger Salad

Tired of boring salads? Try our Black Bean Burger Salad recipe with Balsamic Basil Dressing.

When Jacob and I first started dating, a burger salad bowl was one of the meals he would prepare to impress me. He wanted to show off his cooking skills and knowledge of healthy recipes. I'm sure dating a dietitian must be a little nerve-wracking, worrying that I might be assessing every meal he prepares for me.

Dietitians care a lot about the deliciousness of the food (we know all about balance). However, I was thoroughly impressed with Jacob's salad-making skills. It's not always easy to prepare a healthy salad that is also delicious!

So, let's make Jacob's Signature Black Bean Burger Salad and all my favorite burger toppings. Get the recipe.

Homemade Black Bean Burger

This flavorful homemade black bean burger is made with spices, salsa, and sweet corn with a creamy mouthwatering burger sauce on top. It’s a delicious burger you can make in less than 30 minutes! Get the recipe.

Marinated Portobello Mushroom Burgers

Marinated Portobello Mushroom Burgers, a simple vegan and Mediterranean diet recipe for grilled marinated Portobello mushrooms. Get the recipe.

Autumn Burger

Autumn Burger – from the new cookbook by Sophia DeSantis, Vegan Burgers and Burritos. This vegan burger is made from all whole food ingredients and so full of flavor. Accompanied by an amazing healthy vegan mayo, these burgers will make your entire family happy! Get the recipe.

Spicy Bean Burgers

These Spicy Bean Burgers might be the easiest veggie burgers you'll ever make. They can be on your table in 15 minutes and require only 4 ingredients! Get the recipe.

Chickpea Burgers

These vegan veggie burgers are quick and easy to make with simple ingredients. Ready to serve in 20 minutes! Get the recipe.

Southwest Black Bean & Mushroom Veggie Burger

Healthy, plant based Southwest veggie burgers with black beans & mushrooms are the perfect protein packed 30 minute weeknight dinner!

Looking for an easy meatless Monday meal? These homemade black bean mushroom burgers are packed with protein and flavor. The spicy chipotle mayo pulls everything in this Mexican black bean burger recipe together! The best part about these burgers is that they are naturally vegetarian and gluten free. But, don’t let that make you think they aren’t good. There is so much spice and richness packed into these plant based patties! Get the recipe.

Lentil Rice Burgers

These are a flavorful veggie burgers, an easy alternative to traditional burgers, adaptable to your palate, and customizable with a few different ingredients. Cook them with cheese, put them between buns with your favorite toppings, and be amazed at the flavor! Great to make ahead and freeze. Get the recipe.

White Bean Veggie Burger

This vegan white bean veggie burgers recipe is quick and easy, and packed with protein and flavor. Add to your meal prep for fast lunches or dinners! Get the recipe.

Black Bean Veggie Burger

Easy, one-bowl black bean veggie burgers that will stand strong against any beef. These plant-based veggie burgers are dairy and gluten-free , so all can enjoy them! Made with black beans, these vegan veggie burgers are packed with protein and are excellent served on their own or traditionally on a bun. Get the recipe.

Roasted Garlic And Yam Burgers With A Tamari Almond Coating V, GF, Paleo

Now, a word about these yam burgers: they rock. I usually tend to stray towards the side of chunky bean burgers, full of spice and heft and texture. But when the idea came to me to work with NaturSource’s Tamari almonds in veggie burger form, I immediately thought their crunch and smokiness would pair nicely with a silkier burger. Experimentation led me to a roasted yam burger that is baked instead of fried and laced with fragrant strands of roasted garlic. Wedged in a sourdough bun with curried vegan mayo or tahini sauce and topped with my favorite quick-pickled vegetables and a bit of Sriracha, this roasted garlic and yam burger has truly been the stuff of dreams. Get the recipe .

Vegan Big Mac

This Vegan Big Mac recipe features flavorful homemade lentil burgers with vegan special sauce, cheese, pickles, onion, and lettuce on seeded buns – all the components of the McDonald's classic! Get the recipe.

The Best Chipotle Black Bean Burger (MorningStar Copycat)

This chipotle black bean burger recipe inspired by MorningStar's spicy black bean burger is packed with flavorful ingredients like black beans, sweet corn, adobo sauce, and spices such as cumin, smoked paprika, basil, and oregano. These patties made with leftover rice are easy to handle, and perfect for grilling, frying, or baking. They make for a delicious and satisfying vegan meal. Get the recipe.

Meaty Tofu Burger (Whopper Style)

Ready in just 35 minutes, this juicy tofu burger is full of smoky flavors that taste just like something you would find in a Whopper, but without the meat! The secret is minced frozen tofu . Add some fresh veggies and condiments to top it off, and you will have a protein-packed burger so good you will be craving another one! Get the recipe.

Spicy Crunchy Oyster Mushroom Burger!

I just know you are going to crave this Spicy Crunchy Oyster Mushroom Burger! It has a crispy outer that is spiked with loads of spices, while the oyster mushroom is meaty and juicy. It’s kind of like a vegan version of a chicken burger, or maybe a soft-shell crab burger. It’s also super easy to make in the air fryer or bake in the oven, so it’s a healthier option too (or you could fry it if you wanted to!) Get the recipe.

Amazing Beetroot & Lentil Burgers

We LOVE burgers here at The Vegan Larder! While there are some great ones you can buy, it’s actually so easy (and tasty!) to make them. That’s right – we make big, juicy burgers! With loads of trimmings and full of yummy ingredients that when whizzed together and made into a patty become so much more than a sum of their parts. This delicious Beetroot and Lentil Burger recipe made with wholefoods is satisfying as well as being healthy! Get the recipe.

Pumpkin Patty Burger Vegan, Healthy

This homemade Pumpkin Patty Burger is bursting with bold savory flavors of crispy fried Pumpkin Aloo Patty (or Tikki), Indian spices, and crunchy onion and tomatoes. This Veg Tikki can be served as a party snack or dunked with burger buns to make a quick meal! Get the recipe.

Roasted Cauliflower Burgers

These Roasted Cauliflower Burgers are a flavor-packed veggie burger option for your next burger night. Made with roasted cauliflower, cheddar cheese, raisins, carrots, onions, and quinoa, they're a delicious meat alternative. Get the recipe.

Grilled Portobello Mushroom Burger

If you like mushrooms, you'll love this grilled portobello mushroom burger. It's a quick and easy recipe that makes a flavorful, satisfying portabello mushroom sandwich that's perfect for a healthier lunch or dinner. We top ours with sweet roasted bell peppers, melty provolone cheese and a tasty garlic aioli. Vegetarians and meat eaters alike, crave this portobello burger. Get the recipe.

Easy Vegan Falafel Burgers With Tahini Sauce

When the worlds of two beloved street foods, falafel and burgers, collide, the outcome is a delightful fusion of flavors and textures. This vegan falafel burger with tahini sauce , showcases the authentic falafel recipe passed down through generations in my family. Get the recipe.

The Best Black Bean Lentil Burgers

If you’re looking for a delicious and healthy vegan burger, look no further than these Black Bean Lentil Burgers ! These burgers are perfect for a summer picnic or cookout.

They really are the best and they’re effortless to make – mix all the ingredients, shape them into patties and cook them on the stovetop or grill. How easy is that? Get the recipe.

Beet Burgers

When it comes to cooking up some tasty vegetarian burgers for your next cookout or family dinner, it doesn't get any better than this colorful, plant-based Beet Burger Recipe . Cooked beets are mixed with freekeh, quinoa, garbanzo beans, rolled oats, tahini, and seasonings to create the most delicious and satisfying vegetarian beet burger. Get the recipe.

Vegetarian BBQ Burgers

These quick and easy vegetarian BBQ burgers are great for a weeknight dinner. In my house when I tell everyone that I'm cooking up BBQ veggie burgers for dinner all I see are smiles. The flavors of the BBQ sauce and crispy quick fried onions create a winning combination and a great way to top off a veggie burger, making even your toughest critic a fan of veggie burgers. Get the recipe.

Chickpea And Spinach Vegan Burger Recipe

We have a friend who eats vegan. Any time she comes to a BBQ at our house because she'll bring a dish she knows she can eat. My mom makes sure to make a separate salad just for our friend. And I make sure to have a package of vegan burgers in our fridge. But this year, I really wanted to try and make a good vegan burger so I could offer something fresh to this friend, just like we are offering to everyone else. This Chickpea And Spinach Vegan Burger recipe is a great option.

It doesn't taste like a burger. You're not going to eat this and think, "Wow, I don't even miss the meat." Because, honestly, if you're looking for meat, this isn't gonna do it for you. But if you're looking for something for Meatless Monday, this is a big hit. Get the recipe.

Jackfruit Burgers

These high-protein jackfruit burgers are full of texture, flavor, and fiber thanks to black beans and walnuts (or seeds). A touch of BBQ sauce gives the patties an irresistible, sweet-and-smoky flavor that tastes great on a bun, on a big salad, or as part of a grain bowl! Nut-free and oil-free options. Get the recipe.

Air Fryer Veggie Burgers

These homemade air fryer veggie burgers are probably the quickest and easiest vegan burger recipe you’ll ever make! Pantry-friendly ingredients are mixed in a bowl, formed into patties, and cooked in the air fryer OR baked in the oven. They couldn’t be easier! These vegan burgers are low in fat and high- protein thanks to TVP, beans, and vital wheat gluten (seitan). Make them gluten-free with one swap! Get the recipe.

Pad Thai Broccoli Burgers

The flavors of Pad Thai packed into the ultimate bean and broccoli burger! Gluten-free, vegan, Pad Thai Broccoli Burgers are a perfect dinner recipe to satisfy even your carnivorous friends! Get the recipe.

Curried Chickpea Burger Recipe With Mushrooms

This Chickpea Burger Recipe with Shimeji Mushrooms is a delicious vegetarian alternative to regular meaty burgers. They are so juicy and served with soy sauce marinated carrots and curried tahini sauce! Get the recipe.

Baked Falafel Burger With Chipotle Mayo

This baked falafel burger is a healthy vegan recipe made with chickpeas and spices and served with a spicy chipotle mayo sauce. Plus they’re so easy to make!

Healthy and so easy….I am in love with these falafel burgers! Get the recipe.

Vegan Quinoa Burgers

These Vegan Quinoa Burgers are packed with quinoa, beans, and oats for an incredibly quick and delicious take on homemade veggie burgers! Get the recipe.

<p>Smashburgers are pretty popular these days – and with good reason. They are classic diner style burgers made from layering up smaller patties with cheese and piling on all the good burger toppings. As a result of the cooking methods for making these burgers you get these delightful crispy bits of both burger and cheese to add texture to the burger as a whole. Most commonly, smashburgers are made with ground beef but for this recipe I wanted to try something a little bit different and go for some ground turkey. So here is it – my recipe for Turkey Smashburgers – complete with bacon, cheese, lettuce, tomato and onion. <strong><a href="https://homemadeonaweeknight.com/2024/02/20/turkey-smashburgers/">Get the recipe.</a></strong></p>

39 Mouthwatering Chicken, Turkey & Even Duck Burgers!

How about a Roasted Garlic Chicken Ranch Burger, or Turkey Smashburger? Or try a Duck Burger with homemade cherry ketchup, or a Pesto Mozzarella Turkey Burger, or Guacamole Turkey Burgers with Pepper Jack Cheese? If you need burger inspiration, you are in the right spot.

Click for 39 Mouthwatering Chicken, Turkey & Even Duck Burgers!

Join us on this empowering journey as we explore, celebrate, and elevate "her story." The Queen Zone is not just a platform; it's a community where women from all walks of life can come together, share their experiences, and inspire one another. Welcome to a space where the female experience takes center stage. Sign up for our newsletter so you don't miss a thing, Queen!

The post The Ultimate Veggie Burger Collection: 33 Recipes to Satisfy Every Craving appeared first on The Queen Zone .

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Essay on Burger

Students are often asked to write an essay on Burger in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Burger

What is a burger.

A burger is a popular food that has a cooked patty, usually made from beef, placed between two halves of a bun. Many people like to add cheese, lettuce, tomato, onions, pickles, and sauces to make it tastier.

History of Burgers

Burgers started in the United States and have become famous all over the world. They were first sold at a fair in 1904, and since then, they have been a favorite meal for many people, especially kids.

Making a Burger

To make a burger, you cook the meat patty, put it on a bun, and add your favorite toppings. You can cook burgers on a grill or a pan.

Eating Burgers

Burgers are often eaten with hands and can be messy. They are a fun meal to eat outside at picnics or parties. Some restaurants are famous for making very good burgers.

Burgers and Health

While burgers can be delicious, eating too many can be unhealthy. It’s important to enjoy them in moderation and include vegetables and other healthy foods in your diet.

Also check:

10 Lines on Burger
Advantages and Disadvantages of Burger

250 Words Essay on Burger

A burger is a popular food that many people enjoy. It is usually made up of a cooked patty that is often beef, placed inside a sliced bun. Besides beef, patties can be made from other meats like chicken, or even from plants for those who do not eat meat. The bun is like a type of bread that holds everything together.

Ingredients in a Burger

The patty in the middle is the main part of a burger, but there are other things added to make it tastier. These include lettuce, tomato, onions, pickles, cheese, ketchup, mustard, and mayonnaise. Some people like to add their own special ingredients to make their burgers unique.

Where to Find Burgers

Burgers are so loved that they can be found almost everywhere. Fast food restaurants sell them, and they are a common choice for a quick meal. You can also find burgers at sit-down restaurants where they are often made with special recipes. If you like cooking, you can make your own burger at home with ingredients from the store.

Why People Like Burgers

People like burgers because they are delicious and can be eaten with hands, making them easy to enjoy. They are also very filling, which means they can satisfy hunger well. With so many different toppings to choose from, everyone can have their burger just the way they like it.

In summary, a burger is a tasty, convenient food that comes in many varieties. Whether you buy it or make it yourself, a burger is a treat that people from all over the world love to eat.

500 Words Essay on Burger

A burger is a popular food that many people enjoy. It is made of a cooked patty, usually round in shape, which is often made from beef. This patty is placed between two pieces of bread called a bun. The basic burger can be made more exciting by adding different toppings like cheese, lettuce, tomato, onions, pickles, and sauces such as ketchup, mustard, or mayonnaise.

The History of Burgers

The burger has an interesting history. It is believed to have come from Germany, from the city of Hamburg. When people from Germany moved to the United States, they brought the idea of the Hamburg steak with them. Over time, this evolved into the hamburger we know today. The first burgers were just meat and bread, but as time went on, cooks started to add other things to make it taste better.

Types of Burgers

There are many types of burgers. Some are made with different kinds of meat like chicken, turkey, or even fish. Others are made without meat at all and use ingredients like beans or vegetables; these are called veggie burgers. Each type of burger has its own special taste, and people can choose what they like best.

How to Make a Burger

Making a burger is simple. First, you shape the meat into a round patty. Then, you cook it on a grill or a pan until it’s done the way you like it. Next, you get the bun ready by cutting it in half. Some people like to toast the bun to make it a little crispy. After that, you put the cooked patty on the bottom half of the bun and add any toppings you want. Finally, you put the top half of the bun on, and your burger is ready to eat.

Burgers Around the World

Even though burgers started in one place, they are now eaten all over the world. In different countries, people have made their own special versions of burgers. For example, in India, you might find a burger with spices and chutney, while in Japan, you might find a burger with teriyaki sauce and a grilled pineapple slice.

Why People Love Burgers

People love burgers for many reasons. They taste good, they’re easy to eat with your hands, and you can make them just the way you like them. Whether you’re at a restaurant, a fast-food place, or at home, there’s a burger for everyone. Plus, burgers are great for parties or when you’re hanging out with friends because they’re fun and casual food.

It’s important to remember that while burgers can be delicious, they should be eaten in moderation. Some burgers, especially those from fast-food restaurants, can have a lot of calories and fat. It’s a good idea to include healthy toppings like lettuce and tomato and to choose lean meats or veggie patties when you can. Balance is key, and enjoying a burger once in a while as part of a balanced diet is perfectly okay.

In conclusion, the burger is a simple yet wonderful food that brings joy to many. From its origins to the many ways it can be made and enjoyed, the burger is a true favorite for people of all ages. Whether you like your burger plain or loaded with toppings, there’s no denying the special place it holds in the world of food.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

Essay on Exercise And Health
Essay on Evolution Of Transport
Essay on Evolution Of Technology

Apart from these, you can look at all the essays by clicking here .

Happy studying!

Moscow’s best plant-based burgers and beyond

Moscow’s eateries are quickly catching on to the plant-based meat trend that is here to stay.

The vegetarian burger “No Sin”.

Ovens, jospers and smokers — Gorynich bakes and fries in all possible ways. Though of course you’d imagine a lot of meat on the menu of a place like that, the guys have a pretty extensive vegetarian/vegan section and three dishes with Beyond Meat: vegetarian burger “No Sin” ($9), vegetarian dumplings Cacio-e-Pepe ($9) and bliny with vegetarian meat and sour cream (7$). And they come with the best side dish ever: a view of old Moscow boulevards through the big panoramic windows.

The vegetarian dumplings Cacio-e-Pepe.

Raketa Burger

The Beyond Meat burger with jalapeno, cheddar cheese, red onion and BBQ sauce.

Just like Gorynych, Raketa is part of the White Rabbit Family, the restaurant group headed by Russia’s most famous chef Vladimir Mukhin . This mini burger chain can be found at Moscow’s main railway stations (Leningradsky, Kursky, Paveletsky and Belorussky) so you can quickly grab a juicy Beyond Meat Burger with jalapeno, cheddar cheese, red onion and BBQ sauce on the menu for just $6.

The vegan burger.

For all your junk food and Berlin bar vibes needs, head to this new pub that has already become a favorite with local hipsters and beer geeks. Two of its signature burgers - American Classic ($5) and Malina Kush ($10) - and the hot dogs can be ordered with Beyond Meat patties or sausages, respectively. Also, now the buns for all burgers and hot dogs (vegan and meat) are 100% vegan. Not only will you be doing yourself, the planet and the cows a favor by ordering the Beyond Meat dishes at Underdog, but you will also be directly contributing your hard-earned rubles to Tvoe Sobachie Delo (a volunteer group that helps at dog shelters) who the bar regularly collaborates with.

Mission

The Beyond Meat burger.

Mission, Moscow’s first fully vegan pub, is an ethical space and a bar located near the Baumanskaya metro station. There are 16 taps with draft beer, cider and kombucha along with some carefully selected vegan cans and bottles. Foodwise, the cuisine is a mix of different countries in a vegan interpretation. Apart from a range of veggie patties for the burgers (tofu, lentil and seitan), there’s also a juicy Beyond Meat burger ($8) that comes with fresh veggies, pickles, onion, microgreens, cheese and signature sauce together with coleslaw on the side.

TGI Friday's

The Beyond Meat cheeseburger.

One of the world’s most recognized casual eatery chains, TGI Friday’s serves up a vegan version ($10) of its famous burger that looks, feels and tastes just as mean as the original one. The Beyond Meat pattie is grilled, seasoned and topped with lettuce, tomatoes, red onions, pickles, mustard and served between a Challa bun. Wash it down with any of TGI Friday’s signature cocktails - just don’t forget to ask for no straw!

Be your own burger master!

If you feel that your burgers are no worse than those in Moscow’s hippest restaurants, then you can purchase a pack with two Beyond Meat patties on the Azbuka Vkusa online store. Bean Sprout , a brand new Russian start-up, is about to launch sales of its fully organic range of plant-based burger patties and falafels made of beetroot, beans, grains, mushroom and various spices. These will also come with a much less hefty price tag than Beyond Meat.

The Vegetarian Burger – A Product Review Essay

Below is a television advertising script comprising a television product promoter.

TV Presenter: Have you ever wondered what are options are available out there as substitutes for the lover of juicy meat products, Well today we bring to our top food products review to present one food product that will transform your diet and health, What do we have today Mr. Davis ( ask the promoter)?

Promoter: Do you know that you can not fool a meat lover with any vegetarian product?; but for health-conscious consumers, the Grilled Garden Burger is a premium healthy food alternative to the meaty counterpart:

TV Presenter: So what does this burger contain?

Promoter: The standard 71g garden Burger has 90 calories from fat 30 and has absolutely o saturated fat. The Burger has also high health value owing to its zero levels of Trans fat and cholesterol (with a raised voice and eye contact). The burger also comes with significant nutrient components of Sodium (500g-21%) and potassium (280mg-8%). The total carbohydrate of the burger amounts to 6g which is 2% of the whole production unit.

Presenter: Ok, tell us about the fiber and other important components as well.

Promoter: Dietary fiber component of the burger is at a significant 20% owing to its organic composition and contains zero sugars. The burger also comes with valuable protein content of 12g comprising 23% percent of the entire production unit. The product has a six percentage calcium component as well as ten percentage iron component.

Presenter: So what Ingredients make up this salacious burger?

Promoter: Well you’ve got soy protein concentrate with water for hydration, canola oil, textured wheat protein (wheat gluten, wheat starch), contains two percent or less of modified vegetable gum, yeast extract, natural flavor, onion powder, autolyzed yeast extract, salt, soy sauce (water, wheat, soybeans, salt, vinegar, lactic acid), toasted sesame oil, spice, caramel color, lactic acid, gum acacia, citric acid, succinic acid, yeast.

Presenter: I’m sure our listeners would want to know how best to prepare this, take through some of the best methods of preparing the burger.

Promoter: Well For the best results the garden Burger has to be kept frozen until it is ready to be used. For the reasons of food safety and quality, the burger must be heated to a minimum Internal Temperature of 1600.

For the stove, method follow the following steps:

The Frozen patties must be removed from package.
Both sides of the pattie can be then sprayed lightly with cooking oil.
One pattie must be placed in a non-stick skillet and must be cooked over medium temperature for up to five minutes.
The pattie must be flipped and cooked for up to five minutes.
After the fourth stage, the hot burger must then be carefully removed from the skillet.
Cool the burger for a short while of up to five minutes before serving depending on room temperatures.

Presenter: OK What about the microwave method?

Promoter: Ok I was coming to that, for the microwave method the following steps must be followed or the best results:

The pattie unit must be removed from the package.
The pattie can then be placed on a microwave-safe plate. At this point, the pattie must be covered to cook at high temperature for up to two minutes and two and a half minutes.
After the preceding stages then remove the hot product from the microwave.
The hot product has to be cooled before it can be served; there you have you Grilled Veggie Burger.

Presenter: , Thanks a lot Mr. Davis we appreciate your coming and the information you have shared with us.

Promoter: Oh thanks too for inviting me, you are most welcome!

Presenter: .

There you are, if you want to get on a healthy diet and replace those unhealthy meaty food products Mr. Davis has just detailed to us one of the great alternatives I hope you will make the most of the information, thanks for watching , staying with us for next program, bye for now { exit}.

Target Audience and the Ad Genre

The advertising genre has been drafted in persuasive tone which is meant to sway the opinion of target audience that the Garden Veggie burger is a healthy alternative to meaty food products in the category o burgers. The persuasiveness of the advertising piece is accumulated through the presentation of a detailed and scientific breakdown of the value attributes of the Veggie burger. Aspects like nutritional value and components and detrimental substance quantities are presented in the premise of convincing the target audience that the product is a good choice over other related food products. The target audience of the ad is health-conscious consumers who are particularly keen on reducing meat and meat foodstuffs intake or eliminating meaty foods from their diet. The ad message will be highly welcome in Christian consumer circles where there is pervading advocating for vegetarian diets over meat diets.

The purpose of the ad is to raise awareness of a new product that has been modeled as a health alternative to unhealthy meaty food products in the burger category. By extension, the purpose of the ad is to furnish listeners with the merits of the product by detailing its healthy ingredients. The listeners are also furnished with the best ways of the preparing the veggie burger. The tone of the adverts is persuasive as evident through the use of rhetorical questions like, “Do you know that you can not fool a meat lover with any vegetarian product?”

The ad is also enhanced by the verbal skills enlisting the raising of the voice where the promoter is emphasizing key points like the burger has zero cholesterol levels. This is done in numerous points where the promoter effectively puts more weight on the key points he seeks to reinforce. What makes the ad effective is s amount of details present to the audience. The ad is not alike any typical food product ad where there protracted focus on mere comical concepts but the ad hits directly on the actual merits through a detailing of the ingredients and the preparation methods. The ad is structured in genre that has elements that fulfill product review genres and atypical TV advertisements.

The ad genre is drafted from a product review slot which will be aired on a Christian television channel that has the identified target audience as of the ad as their subscribers. As a product review, the genre has been composed in the conceptual framework regarding the writing of product reviews. Such aspects relating to product review writing which have been entailed include in-depth detailing of particular aspects of the product under spotlight such nutrition value sand components also exemplified is the presentation of the cooking tips for the veggie garden burger for both the stove and microwave methods.

The presentation of the product review ad genre on the TV channel will boost the awareness campaign of the new fast food entrant, The Grilled Garden Burger by the Grrillos restaurant enterprise.

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IvyPanda. (2021, October 24). The Vegetarian Burger - A Product Review. https://ivypanda.com/essays/the-vegetarian-burger-a-product-review/

"The Vegetarian Burger - A Product Review." IvyPanda , 24 Oct. 2021, ivypanda.com/essays/the-vegetarian-burger-a-product-review/.

IvyPanda . (2021) 'The Vegetarian Burger - A Product Review'. 24 October.

IvyPanda . 2021. "The Vegetarian Burger - A Product Review." October 24, 2021. https://ivypanda.com/essays/the-vegetarian-burger-a-product-review/.

1. IvyPanda . "The Vegetarian Burger - A Product Review." October 24, 2021. https://ivypanda.com/essays/the-vegetarian-burger-a-product-review/.

Bibliography

IvyPanda . "The Vegetarian Burger - A Product Review." October 24, 2021. https://ivypanda.com/essays/the-vegetarian-burger-a-product-review/.

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Crispy, Speedy, Over the Top

Respectively: mushroom smash burgers; pantry-friendly baked salmon; seis leches cake.

By Melissa Clark

A mushroom smash burger with lettuce, tomato, onion and melted cheese on a sesame seed bun sits on a beige plate.

Even hearing the words “ smash burger ” makes my mouth water. I can just see myself with a spatula, pressing the patty until it sizzles and hisses, its edges browning alluringly in a halo of hot fat. And then that first juicy bite.

Ali Slagle captures that crave-inducing sorcery in her new recipe for mushroom smash burgers . Thick and meaty portobello caps, fried under a weight, flatten to chewy, crisp-edged perfection. Further enhanced by a slice or two of melty cheese, your favorite burger condiments and a toasted bun, they make a burger you’ll be thinking of days later. And it’s a whole lot easier than the usual, multiple-ingredient veggie burger.

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Mushroom Smash Burgers

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I use that same spatula-squish move when cooking fried rice to give it an extra-crunchy crust. Give that technique a try with Ham El-Waylly’s take on arroz chaufa , a Peruvian-Chinese (Chifa) staple of stir-fried rice, this one made with chicken and red bell peppers. You can watch Ham make his dish here .

Speaking of crispy stir-fries, here’s my piquant and speedy green beans with pork and chiles, seasoned liberally with soy sauce, ginger, and coriander seeds for aromatic pops of flavor. Make it vegan by substituting chopped mushrooms for the pork. Or use a different ground meat — chicken, turkey, beef or lamb all work equally well. It’s a simple dish that delivers a five-star bang.

For something meatless starring eggs, Krysten Chambrot has adapted a dish of chile oil-fried eggs with greens and yogurt from the beloved — and sadly, bygone — MeMe’s Diner in Prospect Heights. These spice-laced eggs sit on top of a mound of tender sautéed greens and yogurt, garnished with a handful of salted peanuts, sesame seeds, and pumpkin or sunflower seeds for a crunchy, nutty contrast.

If you want a speedy fish dinner, let’s go with Lidey Heuck’s baked salmon , a minimalist miracle that calls for a pantry-friendly mix of brown sugar, paprika, and garlic (powdered or fresh) for topping the fillets. This melts into a heady glaze as the salmon bakes, its rich flesh firming just enough to flake with a fork. It goes with pretty much any side, whether that’s rice, noodles, couscous, or whatever vegetable to you care to throw onto another sheet pan in the same oven. Me, I’m partial to Lidey’s green beans , flecked with pancetta and lemon zest.

For dessert, my seis leches cake takes the classic tres leches three milks further, with the addition of coconut milk, sweetened condensed coconut milk and dulce de leche. You do have to set aside some time to let the cake absorb all those milks (it needs at least eight hours in the fridge), but this fluffy, puddinglike confection is worth the wait.

To get these and the thousands of other recipes available at New York Times Cooking, you’ll want to subscribe (and thank you if you already do). For technical issues, send an email to [email protected] ; there’s someone there who can help. And I’m at [email protected] if you want to say hello.

That’s all for now, I’ll see you on Wednesday.

Melissa Clark has been writing her column, A Good Appetite , for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting. More about Melissa Clark

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COMMENTS

Easiest Veggie Burgers (Grillable + Not Mushy!)
Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties. (If mixture is very wet, you can add a tablespoon of flour.) To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 10 minutes, or until golden brown and firm.
Best Veggie Burger Recipe We've Ever Made
Cook Burgers. 1 Divide the veggie burger mixture into 8 equal portions (each portion should be about 3 ¼ ounces or 90 grams). Form each portion into a patty that's about 1/2-inch thick. 2 Place a skillet over medium-low heat and add oil (about 1 tablespoon for 4 burgers).
How Do the Newer Meat-Like, Plant-Based Burgers Compare Nutritionally
Veggie burgers offer a lot of variety since the base of the burger can range from soy products to beans to quinoa to mushrooms, and more. The ingredients used offer different flavors, textures, and nutrition. For this article, in the early part of 2020, we compared meat-like, plant-based burgers with more traditional veggie burgers bought in ...
The Ultimate Veggie Burger
Melissa Clark shows how to make the ultimate veggie burger with the same satisfying texture as a hamburger. Andrew Scrivani for The New York Times. By Melissa Clark. July 21, 2014. I am not a ...
Jenny Rosenstrach's Weeknight Veggie Burgers
Pour 2 tablespoons of the olive oil into a cast-iron skillet set over medium heat. After a minute, add the onion and mushrooms and cook, stirring occasionally, until the mushrooms are crispy, 10 to 15 minutes. As the mushrooms cook, they will release a lot of water—you want all the liquid to evaporate from the pan.
Favorite Veggie Burgers Recipe
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'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.
The Best Veggie Burger Recipe
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add 3 of the patties and cook until well-browned and crisp, 3 to 4 minutes per side. Transfer to a serving plate. Add remaining 1 tablespoon oil to the skillet and repeat with cooking the remaining 3 patties.
The Ultimate Veggie Burger Recipe
Step 1. Heat oven to 425 degrees. Slice tofu into ¼-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
Veggie Burgers
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray. Spread beans on another tray, sprinkle carrots all over. Put beans on top shelf and mushrooms on the shelf underneath.
The Best Veggie Burgers Recipes
Mix together 6 cups rolled oats, 1½ cups dried unsweetened coconut flakes, 2 cups chopped walnuts, 2 cups chopped pecans, ½ cup dark brown sugar and 1½ teaspoons sea salt. Stir in ½ cup ...
Best Veggie Burger Recipe
Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined.
Grillable Veggie Burger
Let cool and move onto the next step. 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.
10 Best Veggie Burger Brands in 2022
Beyond Meat Burgers, 2-Count. $6 at Target $5 at Walmart. Credit: Target. Praised for its likeness to traditional meat burgers, Beyond Meat Burger's Plant-Based Patties contain no soy or gluten ...
Five-Ingredient Veggie Burger
In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn't sticking together. Mixture should be moist but not wet. Season with salt and pepper. With wet hands, shape mixture into four 3½-inch patties.
The hamburger technique of writing
Here are the parts for an effective hamburger (or veggie burger) paragraph: Top bun: The topic sentence, or argument. The first sentence of a paragraph should clearly state the paragraph's main idea. Condiments: Your evidence (quotes & paraphrased information from your sources). When using quotes, remember that a little goes a long way!
The Ultimate Veggie Burger Collection: 33 Recipes to Satisfy ...
Provided by The Queen Zone. We've got 33 bean, legume and grain based, portobello mushroom burgers, tempeh and tofu, even falafel burgers, veggie takes on Whoppers, Big Macs, and Morningstar ...
100 Words Essay on Burger
A burger is a popular food that many people enjoy. It is usually made up of a cooked patty that is often beef, placed inside a sliced bun. Besides beef, patties can be made from other meats like chicken, or even from plants for those who do not eat meat. The bun is like a type of bread that holds everything together.
Moscow's best plant-based burgers and beyond
The Beyond Meat cheeseburger. One of the world's most recognized casual eatery chains, TGI Friday's serves up a vegan version ($10) of its famous burger that looks, feels and tastes just as ...
The Vegetarian Burger
Promoter: The standard 71g garden Burger has 90 calories from fat 30 and has absolutely o saturated fat. The Burger has also high health value owing to its zero levels of Trans fat and cholesterol (with a raised voice and eye contact). The burger also comes with significant nutrient components of Sodium (500g-21%) and potassium (280mg-8%).
Veggie Burger
Explore. Featured Essays Essays on the Radio; Special Features; 1950s Essays Essays From the 1950s Series; Browse by Theme Browse Essays By Theme Use this feature to browse through the tens of thousands of essays that have been submitted to This I Believe. Select a theme to see a listing of essays that address the selected theme. The number to the right of each theme indicates how many essays ...
Crispy, Speedy, Over the Top
Speaking of crispy stir-fries, here's my piquant and speedy green beans with pork and chiles, seasoned liberally with soy sauce, ginger, and coriander seeds for aromatic pops of flavor. Make it ...
MISSION-AND-VISION-OF-THE-BUSINESS.docx
Unformatted text preview: chronic diseases. Our Vision Our vision is to be known as the best burger chain that will leave a big smile on every customer's faces and a healthy body as well, as Meaty Veggie Burger carries a vast quality assured products equipped with the best standards along with committed and devoted employees.
Menu
Menu details for Humble Burger in Moscow, ID. Featuring vegetarian, dairy-free, and guten-free options — all made with fresh, regional ingredients. ... Veggie Burger. House-made falafel, pickles, onions, and our special sauce on a brioche bun. 6.75 4.75 Kids Burger. 3 oz smash patty, ketchup, sweet pickles ...
Menu
A 100% beef burger topped with white cheddar cheese, bacon, sautéed mushrooms, fire-roasted bell peppers & onions, bourbon sauce, lettuce, tomato, red onions and pickles on a brioche bun.

Best Veggie Burger We’ve Ever Made

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How Do the Newer Meat-Like, Plant-Based Burgers Compare Nutritionally?

Considerations When Selecting Veggie Burgers

Comparison of Plant-Based Burgers, Vegan Burgers, and Similar Foods

The Ultimate Veggie Burger

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Veggie Burger

The secret to a killer veggie burger Veggie Burger….

Veggie burgers are healthier than beef burgers because they’re loaded with more nutrition and have far less fat.

Blitz 1:

Not too thick, not too thin

Golden crust

Worth the effort

More really great recipes that just happen to be Vegetarian

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