Homemade Veggie Burgers
How to Make Homemade Veggie Burgers
So, you’re looking for a recipe on how to make a veggie burger, huh? Well, I love this recipe for a couple of reasons: 1. they don’t fall apart on me; 2. you can make it your own!
Why this recipe? Well, I’m a vegetarian and always looking for something new to try to cook. I tried my hand at making these veggie burgers; I’m so psyched that I did it! I encourage you to try out this recipe! It’s easy, but slightly time consuming.
Although I have specifically listed the veggies I incorporated in my burgers, you don’t necessarily need to copy it to a T! Be you! Add the veggies you want to have in your very own veggie burger!
Make this recipe your own! Yay veggie burgers! Post a picture of your yummy burgers on social media and add this hashtag so I can take a look: #teachonclimbon
Plate for serving
Disposable cooking gloves, optional
- 2 tsp. vegetable oil
- 2 cups of vegetables
- 1/2 zucchini, 1/2 sweet potato, 2 whole carrots, 1/2 onion, 2 garlic cloves, 3 oz artichoke hearts, 3/4 canned corn, small bunch of spinach
- Suggestions: sweet potatoes, carrots, jalapeños, corn, garlic cloves, beets, spinach, celery, mushrooms, artichoke hearts, onions, kale, zucchini
- 15.5 oz beans (your choice)
- I used a can of Bush’s Black Bean Fiesta
- 3 tbsp. of your choice of liquid flavoring
- I used Allegro Hot and Spicy marinade)
- Suggestions: soy sauce, teriyaki sauce, Allegro Hot and Spicy marinade, balsamic vinaigrette, Italian dressing, salsa
- 1 tsp. pepper, a dash of salt
- 3 tsp. of seasoning (at least 2 different seasonings)
- 1 1/2 tsp. cumin, 1/2 tsp. garlic powder, 1 tsp. chili powder
- Suggestions: cumin, chili powder, garlic powder, paprika, pepper, cayenne pepper, oregano, Italian seasoning
- 1 cup Panko breadcrumbs
- 1/3 cup cooked white rice
- 2 tbsp. water
1. On a cutting board, slice all of your vegetables. Place vegetables into a large mixing bowl. If you are using sweet potatoes and/or carrots, keep in mind they’ll go into the pan first later. Season with a dash of salt and pepper, optional.
2. Heat 2 tsp. of vegetable oil in a frying pan over medium heat. When the pan is hot, place sweet potatoes and carrots in the pan first for approximately 1-2 minutes.
3. Next, add the rest of your vegetables to the pan. Stir and simmer for approximately 5 minutes. Then remove from heat and place cooked vegetables back into the large mixing bowl.
4. Using a food processor, process 2 cups of your cooked vegetables. Place the contents from the processor into the large mixing bowl.
5. Drain your canned beans. Using a food processor, process your beans. Place processed contents into the large mixing bowl with the vegetables.
6. Place rice, seasonings, liquid flavoring, and water into the mixing bowl.
7. Preheat oven to 350 degrees Fahrenheit. Cover a large baking pan with wax paper.
8. Wearing your gloves (optional) mix your veggie burger mixture very well.
9. Begin making your veggie patties using the contents into the bowl. I made six decently-sized veggie burgers. Make sure they’re well-rounded and the size you want them to be!
1. Once the oven is preheated and you’ve made your patties, place them in the oven for 15 minutes. When the timer goes off, remove the veggie burgers from the oven. Flip. Place in oven for an additional 15 minutes.
2. When the timer goes off, turn off the oven but leave your veggie patties in there for 5 more minutes. Finally, remove from the oven.
3. Prep your veggie burger toppings (pickles, tomatoes, onions, lettuce, etc.)
4. Make your veggie burger to your taste.
5. Serve and enjoy!