Homemade Veggie Burger

5 from 7 votes

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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!

Veggie Burger on a Plate

Homemade Veggie Burger

Lately, 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. Unlike many veggie burgers out there, this one actually tastes delicious. Plus, these burgers have lots of veggies hidden in them (hence the name). The fun thing is, your kids won’t even know they are eating vegetables. I am telling you.. these are delicious! Even my anti-veggie-anything husband likes them (and that really is saying something).

What’s in a Veggie Burger?

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 (I put each patty between wax paper and put 2-3 in a tightly sealed Ziploc bag). 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.

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).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

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.

More Grilling Recipes:

Veggie Burger on a Plate

Veggie Burger (That actually tastes GOOD)

5 from 7 votes
You have got to try this Veggie Burger – it actually tastes good! They are so flavorful and have the perfect consistency. You won’t even miss the meat!
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Dinner, Main Course
Cuisine American
Servings 4



  • 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.

Nutrition Information

Calories: 756kcalCarbohydrates: 72gProtein: 34gFat: 38gSaturated Fat: 14gCholesterol: 94mgSodium: 933mgPotassium: 829mgFiber: 14gSugar: 6gVitamin A: 1750IUVitamin C: 29mgCalcium: 599mgIron: 8mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. 5 stars
    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!

  2. 5 stars
    This is one of our favorite burger recipes. My hubby and son love this veggie burger for lunch or dinner! Such a delicious and very tasty burger!

  3. 5 stars
    My daughters and I love these burgers. We too triple the recipe and freeze them. When forming the burgers we sprinkle them lightly with panko bread crumbs and freeze them uncooked. We cook in hot cast iron skillet, brown well before turning to keep them from falling apart. Absolutely delicious. Thank you for the recipe.

    1. Thank you for sharing your tips! I love the idea of putting bread crumbs on before freezing!

    1. It helps bind the burger together but you could probably do without it if you needed to. Hope this helps!

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

  5. 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.

    1. 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.

      1. We don’t, but you can always put the ingredients you use into an online calorie calculator!

  6. 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.

    1. 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!

  7. 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.

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

      1. Hi. I too wanted to know if they could freeze before cooking. I re read what you wrote and it was unclear to me if you freeze before or after cooking, or if you could do both? Thanks so much.

        1. It may not stay together as well if you freeze it before cooking and then thaw it. We usually freeze AFTER cooking so we can do a quick thaw and re-heat so I can’t tell you for sure. If you try freezing it BEFORE cooking, let us know how it turns out!