There are so many veggies in these Veggie Burgers! Learn how to prepare savory, filling, and hearty homemade vegetarian burgers. These succulent veggie burgers have a calorie count of less than 200 per patty and are rich in fiber (5 grams). The recipe includes vegan alternatives.
How to Make the Best Veggie Burgers
There was just one main objective we wanted to achieve when making this vegetarian burger recipe. Make sure there are veggies in this burger if we are going to call it a vegetarian burger. Have you noticed that about all of the vegetarian burger recipes we find online call for beans? Although we use beans in this dish, they are not the main attraction. However, if you’re just searching for a basic black bean burger recipe, this is our top pick. They’re so simple!
We add more than eight cups of vegetables or one cup for each burger.
It’s hard to mimic meat, and to be honest, I think it minimizes the flavor that veggies may have. These plant-based burgers maintain their shape while cooking, slide easily onto a burger bun, and don’t fall apart at the edges when you bite into one. Above all, they taste really good.
We have a more veggie recipe, too! try our BEST QUINOA AND BLACK BEAN SALAD ,Mushroom French Dip
They are delicious!
Let’s make veggie burgers! You can do this!
It’s undeniable that preparing veggie burgers requires more time than making traditional hamburgers, but the effort is well worth it (we promise).
Please bear with us; nothing about the procedure is tough. This is something you can do!
Eliminate extra moisture as the first rule for outstanding vegetarian burgers. Some veggie or bean burgers smoke so readily in the middle because of the excess moisture. We take two approaches to this:
- Once the excess moisture has gone and the veggies have become caramelized, roast them. First, we thinly slice the vegetables, and then we roast them.
- To split apart and somewhat dry out the beans, roast them for about 15 minutes (see the photo below).
The second rule of the best vegetarian burger is to use lots of texture. I mean, who wants a boring burger?
Check out how you can distinguish between various textures and ingredients in our pictures. That is advantageous. These patties feel more “meaty” and have more bite than a burger that is one color and one texture. There are four ways we create texture:
- To chop veggies into the texture of coarse crumbs, consider using a food processor. This comprises the majority of the burger, so the little pieces of vegetables are visible throughout the patties.
- To ensure that the burgers hold together when you bite into them, two eggs are used to firm up the middles. Don’t worry if you don’t like eggs—flax eggs make a great replacement. I’ve included our advice below.
- Take care not to overwork the burger mixture.
Before creating the burger patties, fold in the cooked brown rice. When you bite into it, the rice gives it more texture and delivers a little bite back.
Making Veggie burgers
When we originally developed this recipe, we included eggs to aid in the burger’s binding. They function well, but several of you have inquired about how to make these burgers vegan after I shared them with you.
In this recipe, flax eggs work perfectly! They aid in binding and stabilizing the burgers’ centers. The following ingredients are needed to make these vegetable burgers vegan:
- Instead of the two eggs specified in the recipe, use two flax eggs. Readers have also noted that chia eggs are effective. (This hasn’t been attempted yet.)
- Mix 2 teaspoons flaxseed meal and 6 tablespoons water to produce 2 flax eggs. Refrigerate the mixture for 15 minutes before using it in the recipe that follows.
Make-ahead Tips
The burger mixture keeps well in the refrigerator for up to 24 hours after it is made. Alternatively, as we do, you may shape the patties, fry them, and freeze them for up to three months.
Preparing the Vegetable Burgers
The burgers are easy to cook. Heat a skillet to a medium-low temperature. This may be prepared on a grill or a stovetop. We still advise using a cast-iron skillet or griddle if you are grilling. You may also bake them; however, we do like the crispy outside that comes from frying them in a pan.
After all, these are still veggie burgers, so treat them carefully. Although they are sturdy, it is advisable to handle them gently when rotating or shifting them.
