10 Delicious Veggie Burger Recipes that Let the Cows Come Home

Spinach Lentil Veggie Burgers

cleaneatsfastfeets.com

Makes 4

1. 2 cups french green lentils
2. 2 cups spinach
3. 1 cup onion, cut into chunks
4. 2 cloves garlic
5. 1 tsp cumin
6. 1 tsp oregano
7. 1 tsp parsley
8. 2 eggs
9. ½ tsp salt
10. ½ tsp pepper
11. 2 tsp yellow mustard
12. 1 ½ to 2 cups rolled oats
13. Olive oil to grease skillet

1. Cook lentils according to package instructions.
2. Add all ingredients except for oats into food processor. Pulse until thoroughly combined and mixture is wet. Pour wet mixture into medium bowl.
3. Add oats by half cup until mixture is sticky and solid enough to form 4 patties.
4. Add a touch of olive oil to skillet at medium heart. Cook for a few minutes until brown on each side. Reduce heat to low and cook a few more minutes until cooked through.

Spicy Chickpea Veggie Burgers (Vegan)

runningonrealfood.com

Makes 6-8

1. ½ red onion, finely diced
2. 1 small zucchini, grated
3. 3 tbsp finely chopped cilantro
4. 3 tbsp red wine vinegar
5. 1 tbsp sriracha
6. 2 tbsp natural peanut butter
7. 1 tsp cumin
8. 1 tsp garlic powder
9. 2 tsp black pepper
10. ½ tsp sea salt
11. 1 cup quick oats
12. 2 tbsp olive oil
13. 1 can chickpeas, drained, rinsed and mashed-sweet-potatoes

1. After draining and rinsing, mash chickpeas with fork in a bowl.
2. Add remaining ingredients to bowl. Mix thoroughly.
3. Form into 6-8 patties.
4. Grill around 400F for approximately 10 minutes each side, or fry in pan with oil for 3-5 minutes each side.

Portobello Mushroom Burgers

allrecipes.com

Makes 4

1. 4 portobello mushroom caps
2. ¼ cup balsamic vinegar
3. 2 tbsp olive oil
4. 1 tsp dried basil
5. 1 tsp dried oregano
6. 1 tbsp minced garlic
7. 4 slices provolone cheese

1. Place mushroom caps, smooth side up, in shallow dish.
2. In small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over mushrooms. Let stand at room temperature for 15 minutes, turning twice.
3. Preheat grill to medium-high.
4. Brush grate with oil. Place mushrooms on grill, reserving marinade for basting. Grill 5-8 minutes on each side until tender. Marinade frequently. Top with cheese in the last 2 minutes of grilling.

Three-Ingredient Bean Burgers

planteatersmanifesto.com

Makes 8

1. 3 cups cooked black beans (or two cans drained and rinsed)
2. ¾ cup quick oats
3. ½ cup sauce (ketchup, BBQ sauce, salad dressing, aioli, etc.)

1. In large bowl, combine all ingredients and mash with fork to create a chunky dough.
2. Add salt/pepper/seasonings to taste.
3. Refrigerate dough for 30 minutes.
4. Preheat oven 400F. Shape dough into 8 patties. Arrange on parchment paper baking sheet.
5. Bake 8 minutes, flip, then bake for another 5-6 minutes for a golden brown crust.
6. Dress and serve immediately.

7 Ingredient Veggie Sliders (Vegan)

minimalistbaker.com

Makes 10 medium baked patties or 16 thin sautéed patties

1. 6 baby bella or button mushrooms, diced
2. Salt and pepper
3. 15 oz can kidney or black beans, rinsed and drained
4. ¾ cup cooked quinoa
5. 1 tbsp chili powder or cumin
6. ½ cup raw walnuts, crushed into loose meal
7. Shake of vegan worcestershire sauce (optional)
8. ½ red onion, finely diced

1. Medium-low heat large skillet and add olive oil. Sauté onion and season with salt and pepper until soft, about 5 minutes.
2. Turn up heat to medium and add mushrooms. Season with salt and pepper and cook until mushrooms and onions are slightly brown and fragrant.
3. Remove from heat and add beans. Create a rough mash – avoid turning the mixture into a paste.
4. Transfer into mixing bowl. Add quinoa, chili powder/cumin, and stir.
5. Add walnuts a little at a time until mixture is thick enough to form patties.
6. Chill in fridge for 10-15 minutes. Preheat oven to 375. Coat baking sheet with spray or olive oil.
7. Form small patties. Arrange on baking sheet and brush with olive oil and leftover crushed walnuts.
8. Bake at 375 for 40-45 minutes, flipping at 20. Can also be made in a skillet over medium heat.

Goat’s Cheese, Herb & Lemon Patties

bbcgoodfood.com

Makes 12

1. 2 14 oz cans chickpeas, drained
2. 1 small onion, finely chopped
3. 4 garlic cloves, finely chopped
4. 1lb 9oz potatoes, mashed with 1oz butter
5. Finely grated zest of 2 lemons
6. Juice of ½ lemon
7. 50g fresh grated parmesan
8. 1 egg, beaten
9. 2 x 20g packs flat leaf parsley, chopped
10. 10g pack fresh chives, chopped
11. 4 x 70g packs goat cheese
12. Plain flour for dusting
13. 2 tbsp olive oil

1. Mash half chickpeas in bowl, then stir in remaining whole chickpeas, onion, garlic, mashes potatoes, lemon zest and juice, parmesan, egg, herbs, two of the goat cheeses and a good amount of sea salt and pepper. When combined, divide into 12 and shape into thick patties with floured hands. Dust with flour and transfer to plate. Cover and chill for 30 minutes.
2. Heat oil in non-stick frying pan and fry for 3-4 minutes on each side until well browned. Slice remaining goat cheese into 12, lay on each patty. Melt cheese under hot grill.

Sweet Potato Black Bean Burger (vegan)

minimalistbaker.com

Makes 6-8

1. 2 cups mashed sweet potato (~2 large sweet potatoes)
2. 1 cup cooked salted black beans, rinsed and drained
3. 1 ½ cup cooked brown rice or quinoa
4. ½ cup walnut or pecan meal
5. ½ cup finely diced green onion
6. 2 ½ tsp ground cumin
7. 1 tsp smoked paprika
8. 1 ¼ tsp each salt and pepper
9. ¼ tsp chipotle powder
10. 1 tbsp brown sugar (optional)

1. Preheat oven to 400F. Cut sweet potatoes in half. Rub with olive oil and place face down on foil-lined baking sheet. Bake until soft and tender – about 30 minutes. Reduce heat to 375F.
2. Cook rice or quinoa while potatoes bake.
3. Add black beans into mixing bowl and mash half for texture. Add sweet potato and lightly mash, then 1 cup rice, onion, nut meal and spices. Combine. Taste and season as needed. Add more rice or nut meal if mixture is too wet to mold.
4. Grease a baking sheet and line a ¼ cup measuring cup with plastic wrap.
5. Fill lined cup with mixture, scrape down to pack, then lift out and transfer to sheet and gently press down to into patties.
6. Bake for 30-45 minutes, flipping 20 minutes in. The longer they cook, the firmer and drier they will be.
7. Serve on slider buns with avocado, red onion, greens, salsa, etc.

Quick & Easy Black Bean Burgers (vegan)

happyherbivore.com

Makes 4

1. 15 oz black beans, drained and rinsed
2. 2 tbsp ketchup
3. 1 tbsp yellow mustard
4. 1 tsp garlic powder
5. 1 tsp onion powder
6. 1/3 cup instant oats

1. Preheat oven to 400F. Grease cookie sheet or use parchment paper.
2. In mixing bowl, mash beans until mostly pureed but with half beans and bean parts still solid.
3. Stir in condiments and spices until combined.
4. Mix in oats.
5. Divide into 4 equal portions and shape into thin patties.
6. Bake for 7 minutes, flip over and bake for another 7 minutes until crusty on the outside.

Mediterranean Portobello Burger

eatingwell.com

Makes 4

1. 1 clove garlic, minced
2. ½ tsp kosher salt
3. 2 tbsp divided extra virgin olive oil
4. 4 portobello caps, stems and gills removed
5. 4 large slices sourdough bread, cut in half
6. ½ cup sliced roasted red peppers
7. ½ cup chopped tomatoes
8. ¼ cup feta cheese
9. 2 tbsp chopped Kalamata olives
10. 1 tbsp red wine vinegar
11. ½ tsp dried oregano
12. 2 cups baby salad greens

1. Preheat grill to medium-high.
2. Mash garlic and salt into smooth paste. Mix with 1 tbsp oil. Brush mixture over mushrooms and one of each slice of bread.
3. Combine peppers, tomato, feta, olives, vinegar, oregano, and remaining oil in medium bowl.
4. Grill caps until tender, about 4 minutes per side. Grill bread until crisp, about 1 minute.
5. Toss salad greens and red pepper mixture. Place mushrooms top-side down on bread slices. Top with salad mixture.

Kick-Ass Curry Burgers (Vegan)

moreveganblog.com

Makes 6

1. 1 tbsp olive oil
2. 1 small onion, diced
3. 1 medium carrot, peeled and shredded
4. 2 cloves garlic, minced
5. 1 tbsp curry powder
6. ½ tsp garam masala
7. ½ tsp cumin
8. 1/3 cup cilantro
9. 1 ¼ cup cooked lentils
10. ½ cup chickpeas
11. 1-2 tbsp vegetable broth
12. ½ cup panko bread crumbs
13. ½ cup hazelnuts
14. ¼ cup dried cranberries

For Avocado-Coconut Spread

1. 1 ripe avocado
2. 3 tbsp canned coconut milk
3. 2 tsp lemon juice
4. 1 tsp jalapeno, seeds removed and chopped
5. Salt and pepper

1. Chop hazelnuts in blender to halves and quarter size pieces.
2. Sauté onion and garlic in olive oil for 3 minutes over medium heat. Add carrot, cilantro, and spices. Toss and cook for 3 more minutes. Stir in cooked quinoa and stir fry for a minute longer. Remove from heat and set aside.
3. Use blender to combine chickpeas and lentils. Add broth as needed to get mixture going. Come close to a puree.
4. Combine lentil/chickpea puree and quinoa/veggie mix in bowl. Add panko crumbs, hazelnuts, and cranberries. Mix well and form 6 patties.
5. Cook on grill or on cast-iron skillet.
6. Combine all ingredients to make avocado-coconut spread.