Homemade Veggie Burgers pair well with all the toppings you put on your average hamburger. Flavorful, hearty, and satisfying at any meal.
Delicious Burger Recipes like my Veggie Burgers and Portobello Mushroom Burgers prove that meatless doesn’t mean flavorless.
Sabrina’s Veggie Burger Recipe
Whether you are looking for a Vegetarian burger because you don’t eat meat or just want a healthy alternative to swap in occasionally, you are going to love this amazing Veggie Burger recipe. It is so flavorful and easy to make without any obscure ingredients, and doesn’t take much more time than beef patties. Serve them like you would a hamburger with sides like Shoestring French Fries or something healthier like Italian Salad. There’s helpful tips and storage options below, so don’t forget to check them out.
Recipe Card
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion , finely diced
- 3 cloves garlic , minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper , optional
- 1 cup green lentils , cooked
- 1 cup brown rice , cooked
- 1 cup canned black beans , drained and rinsed
- 2 large eggs
- 1 cup bread crumbs
- 2 tbsp vegetable oil
To Assemble:
- 4 large sesame seed hamburger buns
- 2 tbsp unsalted butter
- 4 tbsp mayonnaise
- 4 leaves green lettuce
- 8 pickle chips
- 1 large tomato , cut into slices
- 4 slices red onion
Instructions
- Add the vegetable oil to a large heavy skillet on medium heat.
- Add the onions.
- Cook for 3-4 minutes, stirring often, until the onions are translucent.
- Stir and cook until the liquid from the pan has evaporated.
- Add in the garlic, chili powder, cumin, kosher salt, black pepper and cayenne pepper (optional) and stir; cooking for 30 seconds until fragrant.
- Remove from the heat and let cool.
- In a large mixing bowl, using a potato masher or a fork, mash the lentils, brown rice and black beans together until broken down into a chunky consistency. Do not over mash.
- Add the vegetable mixture to the bowl along with the egg and mix well until well combined.
- Add in the bread crumbs one spoonful at a time and mix until the mixture holds together well and can be formed into patties that hold their shape.
- Divide the mixture into four patties.
- Add vegetable oil to the pan on medium-high heat.
- Cook patties in the skillet for 8 minutes, then flip them over and cook for an additional 8 minutes.
To Assemble:
- Add butter to the hamburger buns and toast them buttered side down in the pan on medium heat until the cut sides are golden brown.
- Spread the mayonnaise on the buttered sides of the bun.
- On the bottom piece of the bread layer the lettuce, then top with the black bean burger.
- Top with pickles, tomato and red onion before adding the top of the bun onto the burger.
- Serve with your favorite french fries and summer salad like cole slaw or potato salad.
Notes
Nutrition
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Chef’s Note
I love using this recipe for meal planning to make at the end of the week. Earlier in the week, make meals with rice and lentils, and set aside a cup of each before seasoning them. Grab a can of beans in your pantry, and the rest of your regular cooking ingredients to make this simple meal even simpler!
Table of contents
Can this be made ahead of time?
If you’re planning a big get-together, you can make these the night before and store them in the fridge until you’re ready to cook or grill. These are also great for meal prep if you plan on freezing a bunch to use in the future. For more details, read the freeze part in the How to Store section below.
How to Store
- Store: These will stay good in the fridge for up to 3 days. Place parchment between the cooled patties if stacking so they don’t stick together.
- Reheat: It’s best to reheat these in a little oil on the skillet to crisp up that crust so they stay together. You can also microwave them, but they may steam and soften. They will still taste good, just not hold together well.
- Freeze: These are great for freezing! Simply freeze them on a baking sheet for an hour then wrap them in plastic and store in a sealed container for up to 3 months. It’s best to reheat them from frozen in a covered skillet over low-medium heat, flipping halfway, until hot.
FAQs
You don’t have enough binding ingredients, and your patties are either too dry or too moist. If your burger mixture is too dry, beat an egg and add a spoonful at a time until the mixture can form into a patty. If your mixture is too wet, add breadcrumbs a little at a time until the patties hold their shape.
These homemade Veggie Burgers do not taste like meat but they are still very flavorful! They are made with a good amount of healthy fat and layers of savory fflavor, plus they are skillet cooked in oil just like regular burgers.
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