All-Time Favorite Veggie Burgers
Satisfy your appetite for a great-tasting veggie burger that's easy to make and more healthfully prepared when you use your own wholesome ingredients. Find our favorite recipes here.
Veggie burgers can be made with chickpeas, black beans, white beans, potatoes, lentils, and pretty much any other vegetable that can be mashed and formed into a patty. And made right, they're delicious—but fragile. Even with binders like breadcrumbs, oats, egg whites, or farina, veggie burger patties tend to be delicate things that don't fare well on the grill. Unless you're using whole portobello mushrooms as the "patties," you're likely to have more success cooking your veggie burgers on the stovetop or under the broiler, then flipping them very carefully when the time comes. Commercial patties tend to be more robust, of course, but we're talking about homemade versions here. Click through the slides to find recipes for our all-time favorite veggie burgers.
These satisfying patties are made with a mixture of red lentils, mushrooms, carrots, and onions. Serve on buns with your favorite toppings and a dollop of aioli.
Serve these quick black bean burgers on a bun with a hot sauce-spiked ketchup, spinach leaves, tomato slice, a slice of Monterey Jack cheese, avocado slices, and onion for a tasty and nutritious entrée.
Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.
For an easy side, combine fresh corn, chopped avocado, red onion, cilantro, and fresh lime juice. If you can't find masa harina for the burger mixture, substitute dry polenta or cornmeal.
The sweet-smoky-spicy ketchup in this recipe adds a decidedly Southwestern flavor, and also pairs quite well with sweet potato fries. Other toppings, though, could take the patties in a totally different direction: Try a spicy brown mustard or pesto mayonnaise.
Tofu makes a filling and tasty burger! This vegetarian protein source is full of heart-healthy fats and, like all veggies, is cholesterol-free. Marinating the tofu slices helps them acquire a golden crust when grilled while olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.
Because of the portobello’s firm texture, these burgers will please both vegetarians and nonvegetarians alike. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, or in a salad or a pasta dish.
Serve each burger on a whole-grain slider bun with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise. Two burgers per person!
Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.