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These veggie burgers are full of vegetables! See how to make homemade veggie burgers that are hearty, tasty, and full of vegetables. These delicious veggie-filled burgers are high in fiber (5 grams) and have just under 200 calories for a patty. Vegan substitutes are included in the recipe. Jump to the best veggie burger recipe or watch our quick video that shows you how we do it.
Watch us make the best veggie burgers
How to make the best veggie burgers
When we set out to create this veggie burger recipe, we had one main goal. If we're going to call this a veggie burger, let's make sure there really are vegetables.
Have you noticed that most of the veggie burger recipes we find online are almost 100% beans? We add beans to this recipe, but they are far from the star.
We add more than 8 cups of vegetables, that is, 1 cup of vegetables for each hamburger. We are not trying to imitate a real beef burger here; Check out our uncomplicated burger recipe or this really good turkey burger if that's what you crave.
Imitating meat is hard to do and to be honest I think it debunks how delicious vegetables can be. These meatless burgers hold up when cooked, fit well into a hamburger bun, and don't rub on the sides when you take a bite out of them. Most importantly, they are delicious.
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Let's make veggie burgers, you can do this!
There's no way to avoid the fact that veggie burgers take longer to prepare than regular burgers, but they are worth it (trust us).
The process is not difficult at all, so stay with us. You can do it!
Rule one when it comes to making a great meatless burger: Get rid of excess moisture. It is the extra moisture that makes some bean or vegetable patties mix so easily in between. We treat this in two ways:
- Grill vegetables until they are caramelized and additional moisture has evaporated. We cut the vegetables into small pieces and then roast them.
- Grill the beans for about 15 minutes to open and dry them out a bit (see photo below).
Roasting beans until they open and look dry minimizes moisture in hamburgers, making a better veggie burger.
Rule two to make the best veggie burger: keep plenty of texture. No one wants a boring burger, right?
See how you can identify different textures and ingredients in our photos? That is good. Instead of biting into a patty with a color and texture, they feel more "meaty" and have more oomph when you bite down. We add texture in four ways:
- A food processor helps cut vegetables to look like thick crumbs. This makes up the bulk of the burger, which means you see small pieces of vegetables throughout the patty (see photo below).
- Two eggs help firm the middle of the patties so they stick together when you take a bite out of them. If you don't eat eggs, don't worry, flax eggs are a great substitute. I have shared our tips below.
- Be careful of over-processing the burger mix.
- Fold cooked brown rice before forming patties. The rice gives it extra texture and bites a bit when you take a bite out of it.
Using a food processor to chop the vegetables until they are small, gives the burgers a great texture.
Making Vegan Veggie Burgers
When we created this recipe, we turned to eggs to help tie the burger together. They work wonderfully, but since they shared these burgers with you, many of you have asked about how to make them vegan.
Flax eggs are perfect in this recipe! They help to unite and reaffirm the means of hamburgers. Here's what you'll need to make these veggie burgers vegan:
- Use 2 flax eggs instead of the 2 eggs required in the recipe. (Readers have commented that chia eggs work, too. We haven't tried that yet.)
- To make 2 flax eggs, beat 2 tablespoons of flaxseed meal with 6 tablespoons of water. Set the mixture aside for 5 to 10 minutes and then use it in the recipe below.
Make tips ahead
Once you make the burger mix, you can store it in the fridge for 24 hours. Or you can form the empanadas, cook them and freeze up to three months (this is what we do).
Cooking Veggie Burgers
Cooking burgers is simple. Use a skillet over medium-low heat. You can do it on the stove or on a grill. (If you are broiling, we recommend that you continue to use a cast iron skillet or griddle.)
After all, they are still veggie burgers, so be careful when handling them. They hold well, but it's best to use a light touch when moving or turning them.
More Vegetarian / Meatless Recipes
The best veggie burger (better than the store bought one)
- PREP 40mins
- COOK 40 minutes
- TOTAL 1 hour 20 minutes
There's no way to avoid the fact that veggie burgers take longer than regular burgers, but they are worth it (trust us). The process is not difficult at all, so stay with us. You can do it! Once you make the burger mix, you can store it in the fridge for 24 hours. Or you can form the empanadas, cook them and freeze up to three months (this is what we do).
Makes 8 veggie burgers (3 1/4 ounces)
8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) of oil, such as olive oil, avocado oil, or grape seed, and more for cooking
1 teaspoon of smoked paprika
1 teaspoon of chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounces) black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed spinach leaves (85 grams)
Handful of fresh tender herbs such as chives, parsley, or coriander (optional)
1/2 cup (100 grams) breadcrumbs
2 large eggs
1 tablespoon (15 grams) of tomato paste
3/4 cup (115 grams) cooked brown rice
Muffins, lettuce, tomato, cheese, and favorite burger sauces
- Prepare vegetables and beans
- Make hamburger
- Cooking burgers
Heat oven to 400 degrees F. Line two baking sheets with aluminum foil, parchment paper, or silicone baking mats.
Using a damp paper towel, brush off all the dirt from the fungus. Cut and discard hard stems. Chop the mushrooms, carrots, broccoli, and onion into 1/2 inch pieces. Mix the vegetables in the bowl of a food processor. Add garlic, olive oil, smoked paprika, chili powder, salt, and pepper. Close the lid and press 10-20 times until coarse grinds.
Spread the ground vegetables on one of the lined baking sheets. Pat them with a spatula until a very thin layer of vegetables covers most of the baking sheet. Grill the vegetables for 15 minutes. (If the vegetables around the outer edges start to turn dark brown, stir and press down in a thin layer.)
Meanwhile, spread the drained black beans on the second baking sheet in one layer. When the vegetables have been roasted for 15 minutes, stir and press once more into a thin layer. Transfer both trays (vegetables and black beans) to the oven. Roast until beans begin to split and look dry, and vegetables look drier and toast, about 15 minutes. Let everything cool down.
While the beans and vegetables are roasting, rinse the bowl of the food processor and pat dry.
Top with walnuts, spinach, and fresh herbs. Pulse until they are the size of breadcrumbs.
Add chilled beans and pulse 5 to 10 times until beans are crumbly with large crumbs.
Add the roasted vegetables, panko breadcrumbs, eggs, and tomato paste. Press until everything is combined. If you want to keep some texture, don't push until you get a smooth mix.
Scrape the mixture into a bowl and fold the rice.
Refrigerate veggie burger mix for up to 24 hours. Or make empanadas, cook and freeze them wrapped in aluminum foil for up to 3 months.
When you're ready to make the patties, divide them into 8 equal servings (about 3 1/4 ounces or 90 grams each). Shape each portion into a 1/2 inch thick patty.
Heat a skillet over medium-low heat, add oil, and then layer the patties. (We use approximately 1 tablespoon of oil to cook 4 hamburgers). Cook until hot, firm, and golden on both sides, about 4 to 6 minutes on each side. If any part falls off the sides when you flip, press it again on the sides of the patty. Be careful when turning so they stay together.
For an outdoor grill, we recommend placing a cast iron skillet or griddle over low heat to cook the burgers.
To reheat frozen cooked patties: Bake in an oven at 350 degrees F until heated, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwave the empanadas (they vaporize and become flexible).
Adam and Joanne's advice
- A can (15 ounces) of beans has about 2 1/3 cups or 255 grams of beans.
- Other beans work for this recipe. Try cannellini beans, beans, and chickpeas.
- Cooking brown rice: We love the texture and taste of brown rice, but you can use white rice instead. To cook brown rice, forget the package directions and cook it like pasta. Fill a large pot with slightly salty water, add the brown rice and let it cook, uncovered, on low heat for 30 minutes. Drain the rice and then add it to the pot off the heat with a lid that covers it to boil for an additional 10 minutes. This method is from Saveur and it really makes perfect brown rice.
- Vegan / Eggless Veggie Burgers: If you don't eat eggs, you can lay down the eggs and use flax eggs as a substitute. Whisk 2 tablespoons of flaxseed meal with 6 tablespoons of water. Set the mixture aside for 5 to 10 minutes, and then use it in the recipe to replace the eggs.
- The nutritional data provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
Nutrition Per Serving: Serving Size 1 Burger Pie (no bread / cheese / toppings) / Calories 188 / Protein 8.3g / Carbohydrate 22.7g / Dietary Fiber 5.4g / Total Sugars 2.8g / Total Fat 8g / Saturated Fat 1.3 g / Cholesterol 46.5 mg / sodium 321.2mg
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