Traditional recipes

Our Favorite Fresh Veggie Burgers

Our Favorite Fresh Veggie Burgers

It's summer, which means it's burger season. Vegetarians and vegans alike don't have to miss out though. There's an endless amount of variety in veggie burgers and their bases, which range from beans to lentils to seeds and more!

While the light color of this Berkeley Veggie Burger is made with the combination of golden beets and brown rice, it's anything but light on flavor thanks to the horseradish and blue cheese sauce.

Eating healthy should still be delicious.

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Two major protein players lend themselves to these toothsome Mushroom Lentil Burgers. A sprinkle of goat cheese and arugula seals the deal.

The layers of hot sauce-spiked ketchup, Monterey Jack cheese, and avocado make it impossible to miss the meat in these Quick Black Bean Burgers.

Easy to make ahead and easy to love, these Buffalo Quinoa Burgers pack equal parts heat and flavor.

Keep reading:

11 Best Veggie Burgers: Easy to Make & Easy to Love

Interest in veggie burgers has been rising for a while now (along with the general surge in plant-based eating trends), but these days, it’s almost easier to find bioengineered Impossible and Beyond burgers that mimic real beef, “bloody” centers and all. Whether you find that off-putting or not, they’re definitely nothing like a homemade veggie burger—so here are some of the best veggie burger recipes around.

1. Tender Greek Turkey Burgers from Killing Thyme

The secret to making a turkey burger taste delicious instead of dry? Load it up with flavor. Here, garlic, kalamata olives, briny capers, feta cheese, red onion, and plenty of spices ensure that every bite will knock your socks off. Loading the patty up with tzatziki sauce, cucumbers, and roasted red peppers doesn’t hurt either. A standard burger bun will work here, but a whole wheat pita could be nice, too. Or simply place it atop a salad, and you’ve got a lovely meal.

Photo Credit: Zestful Kitchen

Healthy Veggie Burger Recipes and Tips

T he veggie burger of yesteryear has been revamped, and the meager choices, uniform tastes, and unappetizing textures are now things of the past. With so many meat and dairy substitutions now readily available, it&aposs no surprise that the veggie burger is challenging beef&aposs place on the bun.

Most people choose to eat veggie burgers for reasons related to health, and Joni Marie Newman, author of The Best Veggie Burgers on the Planet, a collection of "globally inspired vegan creations," is no different. For six months, Newman ate only raw foods. "I did it for my health and to lose weight," she says. Maintaining a raw diet was a difficult task that caused Newman to miss cooking, so she is now enjoying the advantages of a vegan diet—including, of course, veggie burgers.

The health benefits associated with the main ingredients of many veggie burgers�ns, nuts, soy, and grains, all very good sources for protein, essential minerals, and vitamins—make veggie burgers an enticing option for even avowed omnivores. And if you&aposre looking to reduce saturated fats, as well as increase fiber and complex carbohydrates, homemade veggie burgers are a good𠅊nd delicious—way to do so.

By design, vegan burgers are already suitable for vegetarians, so Newman&aposs vegan tips can be applied to most vegetarian burgers. If you aren&apost vegan, however, Newman&aposs tips can still bolster the flavor and nutritional value of any burger. She encourages people to use her book as a guide in the hopes that they "will look at ingredients differently and try new things."

Recipe tips:

According to Newman, starchier grains will absorb more moisture and therefore help hold the burger together. She suggests using brown rice or oats. Quinoa may be trickier to work with but may be worth trying due to its high nutritional value.

Fresh herbs undoubtedly taste good, but to help your veggie burgers maintain their shape, reach for dried herbs. Though she&aposs generally a huge advocate for fresh herbs, Newman admits that "dried actually do work better," especially in the Scarborough Fair Tofu Burger.

Newman suggests substituting soy sauce with tamari or Bragg&aposs Liquid Amino. Both are lower in sodium than traditional soy sauce, and while tamari may sometimes have wheat, Bragg&aposs is gluten-free.

Eggs are a traditional binding ingredient and for the average vegetarian their use doesn&apost pose a problem. To render a recipe such as Portobello Black Bean Burgers appropriate for a vegan, Newman advises using "1/4 cup of silken tofu, blended, or a commercial egg replacer powder such as Ener-g or Bob&aposs Red Mill mixed with warm water." When mayonnaise is an ingredient, "any vegan version, including homemade Vegan Mayonnaise, will work."

Compared with a beef, chicken, or even seafood burger, veggie burgers lack a high fat content. To prevent them from drying out on the grill, Newman likes to put the veggie burgers in a foil tent, essentially steaming them.

When it comes to nondairy options, there are many. Newman prefers to use coconut, soy, and almond milk when replacing traditional milk in a recipe. Hemp milk works well, too, but "it has a very strong taste and can be pricey." Instead of cheese, she recommends Daiya&aposs cheese-style shreds, "which have a similar mouth feel to that of regular cheese." Newman does admit, though, that "finding a vegan cheese option that tastes really good can be difficult. Instead, look for products that add a unique flavor rather than ones that try to mimic. Go with Wayfare&aposs spreads."

My very favorite way to have these homemade veggie burgers is with a little homemade Sriracha mayo and a few jalapenos. I don’t know what it is but that combo makes it seem extra “burger-like” to me. It makes it seem meatier, but that’s just me.With one of my frozen patties, I thawed it out and marinated it in a little teriyaki sauce and added a slice of grilled pinapple. SO GOOD. Since it is a veggie burger I feel a little less guilty adding things like extra cheese or even bacon (I know, bacon, right? Defeats the purpose of a “veggie” burger…but still…).

Seriously, do what you like. Be creative! Dress this homemade veggie burger up just like you would a regular burger.

Recipe Summary

  • 2 pounds ground beef
  • 1 (1.25 ounce) envelope onion soup mix
  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 24 dinner rolls, split
  • ½ cup sliced pickles (Optional)

Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.

Mix together the ground beef and onion soup mix in a large skillet cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.

Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Our Best Burger Recipes for All of Your Summer Cookouts

Looking back on your favorite summer memories, a few things probably come to mind&mdasha splash in the pool, a lazy day at the beach, a family adventure, or the first bite of a juicy, char-grilled burger. Burgers are synonymous with grilling, and we're all about grilling as much as possible when the weather permits. Hot dogs can feel boring quick, and barbecue chicken is something you can make in your oven, but there are so many different ways to prepare a burger. Since they're one of the most straightforward recipes in a home cook's arsenal, you'll want to make these burgers all year long.

If you think about it, there's just about a million different ways to top a hamburger&mdasheven the most outlandish pairings can work for some. If you're looking for the tried and true flavor profiles, classic combos like grilled peppers and onions or pickles, lettuce, and tomato, are top of mind. When creating a beef burger, it's important to find a cut of beef that's leaner: try finding ground chuck that's 80 percent lean, and 20 percent fat. You'll enjoy a juicy profile without too much grease&mdashand if texture is important to you, you'll want to skip pre-made or frozen patties altogether. Your patties should be about four inches wide, which may seem a tad large, until you remember that burgers will shrink significantly when cooked.

Don't let your creativity stop at beef, either&mdashsome of our favorite burgers feature tender patties of lamb, chicken, turkey, and pork. Our Greek-inspired lamb burgers, which are topped with a serious punch of parsley and bathed in yogurt-feta sauce, are a perfect example of how alternative meats can inspire a fresh take on burger night. And don't forget plant-based recipes, too: Hearty veggies like sweet potatoes and black beans make for amazing burgers that sing with flavor after being tossed on the grill.

We're sharing all of our favorite burgers, from vegetarian options to savory beef classics, that will keep you coming back for more all season long.

Recipe Summary

  • 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
  • 1 small zucchini
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup minced shallot (1 large shallot)
  • 1/4 teaspoon red-pepper flakes
  • 1/4 cup finely grated Parmesan cheese
  • 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 1/2 cups fresh whole-wheat breadcrumbs
  • 6 whole-wheat buns, split
  • Yogurt-Garlic Sauce for Veggie Burgers
  • 1 cup radish sprouts, or other fresh sprouts
  • 1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.

Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.

Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

Veggie Burger Recipe

And there you have it. The best homemade veggie burger recipe.

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Homemade Veggie Burgers

Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based!

The best part about these savory vegan veggie burgers (aside from how ridiculously simple they are to make) is that you get to choose the ingredients.

The recipe is easy to customize, so you can throw in whatever veggies you happen to have available.

I love turning them into mushroom veggie burgers and serving the burgers topped with caramelized onions. Or if you’re not a fan of mushrooms, you can easily leave those out.

Try adding cauliflower, broccoli, zucchini, asparagus, red peppers, roasted sweet potato

The flavor possibilities are endless!

Three Reasons These Are The Best Veggie Burgers In The World:

1. They are the easiest to make (and to customize!).

2. They call for basic pantry staple ingredients you can always keep on hand. And because they can be gluten free and have no tofu, soybeans, or mock meat, they’re also a great recipe for omnivores or vegans who aren’t into those ingredients.

3. The burgers have a thick and meaty texture, taste completely delicious, and yet are also so much healthier than traditional burgers, packed with protein, fiber, vitamins, no cholesterol, and very little saturated fat.

How To Make Veggie Burgers

The recipe can come together with just a few minutes of prep work.

Start by draining and rinsing the beans, then mash them either with a fork or in a food processor. Stir in all other ingredients, and form into patties.

You can bake, fry, or grill the burgers, and leftovers can also be frozen, so they are great for meal prep!

Vegetarian Burgers On The Grill

For grillable veggie burgers that won’t fall apart, start by preheating your grill on high. Cook the patties on a greased sheet of foil for 7-8 minutes per side.

Serve with your favorite burger toppings—ketchup, mustard, avocado mayo, pickles, onions, relish, etc.—on buns or in lettuce wraps for a lower carb option.

Feel free to use whatever beans you want in the recipe too, such as black beans for black bean veggie burgers, or white, kidney, or pinto beans.

Or you can make these 4-ingredient Black Bean Burgers.

My favorite option to go with is pinto beans because of their thick texture and similar color to traditional beef burgers.

And no, they are not supposed to taste exactly like meat. Similar to most of the veggie burger brands—such as Boca, Amy’s, Morningstar Farms, Dr. Praeger’s, or Gardein—that you can find in the frozen aisle of Whole Foods, Target, Walmart, and many regular grocery stores these days, the burgers are good in their own right, not as a substitute for something else.

If you’re looking for a vegan burger that tastes so much like beef that even hardcore carnivores won’t be able to tell the difference, check out either Beyond Meat or the Impossible Burger, both of which are becoming increasingly available even in bars or fast food restaurants like Burger King, White Castle, Dunkin Donuts, TGI Friday’s, and Cheesecake Factory.

If you’re looking for a good sweet potato veggie burger recipe, be sure to try these Sweet Potato Burgers.


Step 1

Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.

Step 2

Set aside ½ cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.

Step 3

Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans season with salt and pepper. Form mixture into 6 patties about ½" thick cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

Step 4

Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings.

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