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A homemade veggie burger may sound like a tall order, but you’d be surprised at how easy this one is to make. You have got to try this one – it tastes amazing! These homemade veggie burgers are so flavorful and have a perfect consistency. You won’t even miss the meat!
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Veggie burgers are becoming more and more popular throughout the years. Finding the best veggie burger doesn’t have to be that hard. The main ingredients in meatless burgers are purely vegetables, seasonings, and a type of bread crumb or thickener to help add thickness and texture to form patties. Combined this is the best veggie burger recipe ever!
These homemade veggie burgers come together quickly and easily. It does take some time to prep the fresh ingredients but it is all worth it. Simply prepare the vegetables, saute them together, add in a blend of seasonings for a sweet and savory burger, then mix in oats and
Homemade Veggie Burger Ingredients
Since there are so many fresh ingredients in this homemade veggie burger recipe (and a lot of chopping involved), I like to at least triple the recipe and freeze the patties to use for a quick meal later on. This is a perfect dinner that is fresh and full of delicious ingredients combined together!
- Olive oil – Heat the olive oil up in a skillet to cook the burgers in.
- Mushrooms – Fresh whole white mushrooms are best to slice and add to the skillet.
- Olives – Purchase the canned olives that are large. Slice them in small pieces.
- Artichoke hearts – The canned artichokes are perfect and already soft to cook up quickly.
- Vegetables – Mushrooms, onion, red bell peppers, and jalapeños are all chopped and sliced into smaller pieces to saute together.
- Garlic – Is always a favorite ingredient to add to most recipes. It is savory with a raw, nutty flavoring but also adds more flavor to any meal.
- Beans – Black beans, white beans, and chickpeas are all drained and rinsed. Mash them together or separately.
- Rolled oats – Absorbs the liquids but also gives the burger the texture and thickness it needs.
- Worcestershire sauce – A sweet and savory liquid that is sugary and a little bit of spice all mixed into one vinaigrette sauce.
- Seasoning – Oregano, paprika, celery salt, ground sage, red pepper flakes, chili powder, and cumin, are all mixed together adding all the flavor!
- Panko bread crumbs – Adds flavor as well as binds together all the ingredients. You can use breadcrumbs for a thicker texture if you prefer.
- Egg – This combines all the veggies together and helps hold the burger together while it is cooking.
- Pepper jack cheese – Shredded cheese adds a hint of spice but also is used to bind the burgers together as it is cooking.
How to Make a Veggie Burger
The other thing I like about this recipe is that it is extremely versatile. You can switch things out pretty easily if you don’t like a certain ingredient or you don’t have one on hand. You can also add more ingredients like corn, zucchini, any kind of bell pepper, broccoli, cauliflower, brown rice, or even quinoa! So many possibilities here.
- Saute – Heat olive oil in a medium skillet over medium heat, and saute mushrooms, olives, artichoke hearts, onion, pepper, jalapeños, and garlic for about 5 minutes or until onions become clear and veggies become soft. Remove from heat and cool.
- Mash – Place beans/chickpeas in a medium-sized mixing bowl and coarsely mash all of the beans together.
- Combine – Stir in sauteed vegetable mixture and remaining ingredients. Mix well to combine all ingredients.
- Make patties – Form mixture into 4-5 patties. Cover and refrigerate for at least 30 minutes.
- Cook – Heat 2 tablespoons or so of olive oil in a saute pan and cook patties over medium heat for 2-3 minutes on each side or until cooked through.
How to Make Veggie Meatballs
Another option is to take this homemade veggie burger recipe and turn it into veggie “meatballs”. Oh my goodness they are so stinking good. Just make the recipe as usual but instead of making patties, roll into meatballs and refrigerate (or freeze them).
When ready to bake, place them on a non-stick baking mat (or a cookie sheet sprayed with cooking spray) and bake at 350 for about 10 minutes. Super easy and a great, healthy alternative to your standard meatballs!
Add a Kick to Your Veggie Burger
Seriously, do what you like. Be creative! Dress this homemade veggie burger up just like you would a regular burger.
- Siracha mayo – My very favorite way to have these homemade veggie burgers is with a little homemade Sriracha mayo and a few jalapeños. 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.
- Teriyaki sauce – With one of my frozen patties, I thawed it out and marinated it in a little teriyaki sauce, and added a slice of grilled pineapple. 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…).
“I am always looking for a delicious veggie burger recipe and this one is a winner! The flavors are just perfect! My whole family loves these!-Anna
Frequently Asked Questions
Sriracha mayo is a combination of 1 teaspoon of sriracha with 2 tablespoons or so of mayo. Add more or less depending on how much heat you are wanting. Mix together until well combined. It is similar to a spicy chili sauce.
I put each patty between wax paper and put 2-3 in a tightly sealed Ziploc bag.
If your veggie burger seems too dry and possibly crumbly, add a little more Worcestershire sauce or liquid to help form the patties. This will moisten the burger. If it is too wet, then add more bread crumbs to help balance the mixture.
More Grilling Recipes
Grilling is always a fun and delicious way to cook dinner. It is simple to do and with the help of these recipes, you can make just about any protein into a sandwich or a burger. Some of our favorites are loaded high and full of all the flavor!
Veggie Burger (That actually tastes GOOD)
- 3 Tablespoon olive oil
- 1/3 cup mushrooms finely chopped
- 5 olives finely chopped
- 2 artichoke hearts the canned ones, finely chopped
- 4 Tablespoons onion finely chopped
- 4 Tablespoons red bell pepper finely chopped
- 1 teaspoon chopped jalapeno from a can or jar is best
- 5 cloves garlic minced
- 1/2 cup black beans drained, rinsed and rinsed
- 1/2 cup white beans drained and rinsed
- 1/2 cup chick peas drained and rinsed
- 3/4 cup rolled oats
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground sage
- 1/4. teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup panko bread crumbs
- 1 egg lightly beaten
- 1 cup shredded pepper jack cheese
- salt and pepper to taste
- Heat olive oil in a medium skillet over medium heat, saute mushrooms, olives, artichoke hearts, onion, pepper, jalapeno, and garlic for about 5 minutes or until onions become clear and veggies become soft.
- Remove from heat and cool.
- Place beans/chickpeas in a medium-sized mixing bowl and coarsely mash all of the beans together.
- Stir in sauteed vegetable mixture and remaining ingredients. Mix well to combine all ingredients. Form mixture into 4-5 patties (if it seems too dry, add a little more Worcestershire sauce.. if too wet, add more bread crumbs).
- Cover and refrigerate at least 30 minutes.
- Heat 2 Tbsp. or so of olive oil in a saute pan and cook patties over medium heat 2-3 minutes on each side or until cooked through.
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