Veggie Burger (That actually tastes GOOD)

Veggie BurgerLately I have been on a veggie burger kick. Don’t ask me why, I just think they taste so good! Don’t get me wrong, I love me a good, juicy burger.. but sometimes I like to keep things lighter. I am telling you.. these are delicious! Even my anti-veggie-anything husband likes them (and that really is saying something).

Since there are so many fresh ingredients in this 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 (I put each patty between wax paper and put 2-3 in a tightly sealed Ziploc bag). Another option is to make “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). 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 meatballs! The other thing I like about this recipe is that it is pretty 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.

My very favorite way to have these 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 more meaty, 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!

Veggie Burger (That actually tastes GOOD)

Save Recipe


  • 3 Tbsp. olive oil
  • 1/3 c. mushrooms, finely chopped
  • 5-6 olives, finely chopped
  • 2-3 artichoke hearts (the canned ones), finely chopped
  • 4 Tbsp. onion, finely chopped
  • 4 Tbsp. red bell pepper, finely chopped
  • 1 tsp. chopped jalapeno (from a can or jar is best)
  • 5 cloves garlic, minced
  • 1/2 c. black beans, drained, rinsed and rinsed
  • 1/2 c. white beans, drained and rinsed
  • 1/2 c. chick peas, drained and rinsed
  • 3/4 c. rolled oats
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. celery salt
  • 1/4 tsp. ground sage
  • 1/4. tsp. red pepper flakes
  • 1/4 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/4 c. panko bread crumbs
  • 1 egg, lightly beaten
  • 1 c. 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.

Recipe adapted from Food Network


  1. Ilona @ Ilona's Passion says:

    Looks delicious!

  2. Heather says:

    Would these freeze okay (before or after cooking?). I freeze raw hamburger patties all the time. I’m thinking it would be nice to double the recipe and freeze these too if possible.

    • Echo says:

      You can freeze these veggie burgers! Please see directions in the recipe description under the photo (above). Thanks for asking!

  3. Jan Triffitt says:

    Hi there, I’ve just found your very tempting recipe for veggie burgers and will try it out later this week. It’s good too that all the ingredients are in ‘English’ as often US and UK recipes contain ingredients that either have different names for the same item or are obtainable here in the UK, so this is where I ask the question, sorry, a long way around to ask I know, the husband says I always use ten words when two would do… Please can you tell me about ‘Sriracha mayo’? Is it a spice ingredient or a whole range of ingredients? I’ve seen it mentioned before but the recipe hasn’t tempted me so I’ve not bothered to find out. Kind regards, Jan T.

    • Erica says:

      Thank you so much for your nice comment! For the Sriracha mayo I just combine about 1 teaspoon of Sriracha with 2 tablespoons or so of mayo… Depending on how much spice you can handle! I’m not sure how readily available Sriracha is in the UK.. Basically it is a spicy chili sauce. I hope you are able to find it there!

  4. Christy says:

    I cannot seem to pull up the recipe. I find the print recipe button but when I click it, it just goes back to the main page.

    • Emily says:

      Thank you! We weren’t sure which recipes got lost when we made some changes. It should be back up soon! Thanks for your patience.

  5. Valerie says:

    The burger looks very good but I cant see a recipe…….Can someone please reply with the recipe. TIA

    • Emily says:

      It should be back up! Try refreshing the page.

Leave a Reply

Your email address will not be published. Required fields are marked *