The Ultimate Veggie Burger Recipe (2024)

The ultimate veggie burger recipe is juicy and delicious with all the fixings ~ you won’t miss the meat in these vegan burgers, promise!

To be honest, half the fun of any veggie burger recipe is the bun and all the toppings, anyway! You can make a big batch of these vegan burgers and freeze them for easy healthy eating all year long. If you’re a reader of this blog you might know that I’ve been on a life long quest for the perfect veggie burger.

• I thought I had found it it in myHal’s Soyburger, which I learned to make when I worked one summer in a natural food restaurant in college, but the problem is that soy beans are very hard to find, and so, sadly, I’ve had to move on to a recipe that’s more convenient to use.
• Since then I’ve made an epicChickpea Veggie Burger
• and aRed Quinoa and Black Bean Veggie Burger. Those two burgers are totally different, but both awesome.
• My most recent plant based burger is a delicious Falafel Burger Recipe (copycat McFalafel).

Veggie burgers can be made a million different ways, but take it from someone who routinely orders them whenever I can, they usually aren’t that good. They can be mushy, tasteless, and almost always too thick. Sometimes you can barely distinguish them from the bun. Sometimes,gasp, they’re even artificially colored to look moremeat-like, or to give them grill marks. Sometimes they’re made from engineered protein that’s supposed to imitate the taste and texture of meat. Yuck. No wonder veggie burgers have a bad reputation.

making a great veggie burger recipe is not an exact science

Veggie burger recipes are fun to play with because they’re not an exact science, and you can fiddle with the ingredients here and there, just as long as you get enough flavor, and a texture that more or less resembles a raw meat burger or meatloaf mix. It should be moist and sticky, but not overly wet. It should be smooth enough to form into a patty, but retain some texture. Rices, grains, and beans make good starting points. You can add finely chopped or shredded vegetables, and then it all gets bound together with a little beaten egg and bread crumbs. Within that general framework there’s a lot of wiggle room.

what goes into my veggie burger recipe

I usedred ricefor its amazing texture and flavor, black beans, some zucchini, mushroom, and bright bell peppers. One of the secrets to a successful veggie burger recipe is not to over process the ingredients so that the burgers have a nice, nutty… ok, I’ll say it… ‘meaty‘ texture. The red rice and black beans give a pleasing rich deep color, and the veggies give it even more visual interest.

how to form veggie burgers

I used an ice cream scoop to portion out the mixture, and then pressed it flat in between pieces of waxed paper. I used mytortilla press, but you can do it with your hand, a plate, or a cast iron skillet. Use your fingers to form it into a perfect round if you need to. I like them on the thin side because they’ll grill up with a better texture.

The patties get chilled for an hour or so which helps them firm up and become easier to handle. You can make them a day ahead of time, too, which is nice.

Why haven’t the big fast food chains embraced the veggie burger? It’s a huge mystery to me. McDonald’s has 13 different beef burgers, 8 chicken burgers, a fish filet, and countless wraps, yet none of them are vegetarian. It makes no sense.

tips for veggie burger success

• Useflavorful whole grainsas the base for your veggie burger recipe. TheWehanired rice I used has got a great rust color and wonderful flavor and texture. It’s my new favorite rice around here.
• Cook your beans from dried. It’s not that much effort, and you can double or triple the recipe and freeze extra burgers for later. Canned beans will make a mushy burger with a ‘canned’ taste.
• Slightly under cook your rice and beansuntil they are just barely tender. They should have a nutty bite to them.
• Be gentle with them,they are delicate. Plan to cook them on the stove rather than on a grill. Transfer them from their paper onto the pan carefully, and flip them carefully. Their delicate texture when raw is what makes them delicious after they are cooked.
• Veggie burgers are on the thin side, sodon’t overwhelm them with huge buns.
• Treat veggie burgers just like you would a meat burger—use all your favorite burger toppings!
• If you freeze them,first freeze them flat, in their waxed paper, then you can stack them in freezer baggies.