The Ultimate Veggie Burger

The Ultimate Veggie Burger ~ the burger is the all American summer favorite, and switching out a healthy meatless burger  just makes so much sense. To be honest, half the fun 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.

The ultimate veggie burger

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 my Hal’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 epic Chickpea Veggie Burger and a Red Quinoa and Black Bean Veggie Burger. Those two burgers are totally different, but both awesome.

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 more meat-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 they have a bad reputation.

The ultimate Veggie Burger recipe!

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.

The Ultimate Veggie Burger recipe is worth its weight in gold!

I used red rice for its amazing texture and flavor, black beans, some zucchini, mushroom, and bright bell peppers. One of the secrets 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.

A stack of 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 my tortilla press, but you can do it with your hand or a plate. Use your fingers to form it into a perfect round if you need to. I like them on the thin side.

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.

The Ultimate Veggie Burger reciepe is made with lots of colorful healthy ingredients

The big question ~

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.

Mixing up The Ultimate Veggie Burger!

Tips for veggie burger success:

  • Use flavorful whole grains as your base. The Wehani red 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 beans until 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, so don’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.

Reader Rave ~

“These burgers were A-MAZING! I will be making them again! ”  ~ Amy


The ultimate veggie burger
Print
3.22 from 133 votes

The Ultimate Veggie Burger

A classic vegan veggie burger is a super healthy alternative to beef, and so easy to make!
Course dinner
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 8 burgers
Calories 88kcal
Author Sue Moran

Ingredients

  • 1 cup cooked red rice
  • 1 cup cooked black beans
  • 1/2 cup rough chopped colorful bell peppers
  • 1/2 cup rough chopped portobello mushroom
  • 1/2 cup shredded zucchini about 1 small (squeeze out excess moisture in a paper towel)
  • 1/3 cup bread crumbs
  • 1 egg beaten
  • 1/2 tsp Worcestershire sauce substitute soy sauce if vegetarian
  • 1/2 tsp smoked salt
  • 1/4 tsp cumin
  • fresh cracked black pepper to taste
  • sliced cheese if desired

Instructions

  • Put the rice in the bowl of a food processor fitted with the metal blade. Pulse the machine until the rice has broken down but still has some texture. Don’t process into a paste, but break down the rice so there are no big pieces.
  • Remove the rice to a bowl, and then put the black beans in and do the same thing. Add them to the bowl.
  • Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl.
  • Add the shredded zucchini, bread crumbs, beaten egg, Worcestershire sauce and spices. Add lots of fresh cracked black pepper, and mix everything together until completely combined.
  • At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet. If it seems overly wet, add a bit more bread crumbs.
  • Using an ice cream scoop or spoon, measure out about 1/2 cup of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.
  • Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.
  • Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate. Homemade veggie burgers probably won’t work on a grill because of their delicate texture, but you could try if you have a special pan.
  • Add a slice of cheese at the end of the cooking time, if using.
  • Serve right away in a bun with all your favorite fixin’s!

Cook’s notes

And to go with your burger?

Nutrition

Calories: 88kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1.16g | Saturated Fat: 0.31g | Sodium: 183mg | Fiber: 3g | Sugar: 1g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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54 Comments

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  • Reply
    Miriam Rudnick
    February 15, 2021 at 2:46 pm

    Since you include an egg in the ingredients, these burgers shouldn’t be described as vegan. Yes, I know there are things that can be substituted for the egg, but to call these vegan without any notation that they are not vegan if the egg is used, might be confusing for a new vegan or someone who is not a vegan, but is cooking for a vegan.

  • Reply
    Julie
    March 9, 2020 at 4:05 am

    These sound great and I can’t wait to try them! Have you ever baked them instead of frying?

  • Reply
    Cindy
    February 24, 2019 at 10:56 am

    Can you freeze these without cooking first, so as to cook them when needed?

    • Reply
      Sue
      February 24, 2019 at 11:04 am

      Yes, that’s a great idea. Just remember to keep them separated with waxed paper, and I would freeze them flat on a lined baking sheet first, until solid, and then pack them in freezer bags. Make sure to push out as much air as possible when you zip up the baggies to prevent freezer burn.

  • Reply
    Amy
    February 19, 2019 at 8:52 am

    5 stars
    These burgers were A-MAZING! I will be making them again!

  • Reply
    Samantha
    August 11, 2018 at 7:26 pm

    5 stars
    We made these tonight and I used the soy sauce and then replaced the egg with ground flax seed and water and they came out great! I will definitely do them again 🙂 Where do you find red rice? I could only find brown or white so we did brown and it turned out great just not the same colors as yours obviously 🙂

    • Reply
      Sue
      August 11, 2018 at 7:52 pm

      I love to hear about readers making my veggie burgers because I’m so passionate about them. I buy red rice at my regular large supermarket, and you can always find it on Amazon.

  • Reply
    Mary
    May 3, 2018 at 5:50 am

    Would using quinoa work as well as rice?

    • Reply
      Sue
      May 3, 2018 at 7:04 am

      I don’t see why not, I think virtually any grain will work.

  • Reply
    Amanda
    December 27, 2017 at 6:56 am

    Should u cook these before freezing??? Or leave uncooked? Thanks!

    • Reply
      Sue
      December 27, 2017 at 7:43 am

      I would freeze these raw, like you would beef burgers. I would freeze them flat, individually, then stack them in a good zip lock freezer bag with all the air forced out for best results.

  • Reply
    joanne
    August 26, 2017 at 5:02 pm

    5 stars
    I was searching for the ultimate veggie burger recipe, and found this recipe. I started making the recipe, and have a question about the black beans in the recipe. The recipe says to use 1 cup cooked black beans , I used canned rinsed black beans, but you say to use 1/2 cup of the black bean mixture once it has been chopped in the food processor. After measuring out the 1/2 cup, I still had leftover black bean mixture in the food processor. Are you saying not to use all of it, but just 1/2 cup of it? There isn’t too much left in my food processor of the black bean mixture, and I was wondering if there is a problem in using all of it , so as not to waste the remaining mixture ? Also can these veggie burgers be frozen ? If so, is it best to freeze them before cooking or after they’ve already been cooked? Thanks!

    arching for the ultimate veggie burger

    • Reply
      Kay Smith
      September 11, 2017 at 7:53 pm

      I would like to know the nutritional information on this veggie burger.

      • Reply
        Sue
        September 11, 2017 at 8:07 pm

        I’ll try to post that soon, Kay.

  • Reply
    Dani
    March 25, 2017 at 8:58 pm

    5 stars
    I just made a huge batch of these (16 in total!) and they are delicious! Very comparable to the veggie burgers I used to get from my fave diner in Brooklyn when I lived there. Been really missing those and found this recipe after a whole lot of looking. This is the only veg burger recipe I’ve ever made (not a vegetarian, but trying to eat more plant based) and thankfully I found a keeper. I used brown rice which worked fine and threw in some edimame and pre-shredded carrots. So good!

    • Reply
      Sue
      March 25, 2017 at 9:12 pm

      I’m thrilled Dani!

  • Reply
    Mary
    May 23, 2016 at 5:14 am

    These look great! I’ve got a couple of veggie burger recipes that work now, and I’ll add this one to the list 🙂 When I lived in Dubai 16 years, you could get veggie burgers at McDonald’s – I don’t know why they aren’t offering them here! I think I heard that Wendy’s in the US is planning to put one on the menu…

    • Reply
      Sue
      May 23, 2016 at 7:12 am

      Oh wow, I’ve heard that there are or have been veggie burgers of various sorts in International McDonalds, it baffles me why we can’t have one!

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