Let’s be truthful, easy veggie burgers don’t excite the general population of burger eaters. Myself included…typically. But this recipe is awesome, fast, delicious and doesn’t contain any soy or gluten. Score! My family loves these and asks for seconds every time. Be warned, however, they are filling (my hubby still bravely eats 2 because he says they are too delicious NOT to)!
Nothing is the same as a real meat burger, true. And we won’t claim these taste just like your favorite hamburger. They don’t. Cause they’re made with vegges. But truth be told, they are utterly delicious and we don’t miss our meat burgers. We make these up and use them the same way we would our meat burgers. Swiss and mushroom is my personal fave.
Today I’m sharing my easy veggie burger recipe in the hopes that you give it a try. Let me know if it becomes a family fave!
Veggie burgers start with, of course, veggies! Mushrooms, zucchini, and black beans are the main veggies. I use 2 different kinds of mushrooms (portabella, and baby bella) to get the rich, hearty flavor that these veggie burgers have. Eggs and Parmesan cheese, along with oatmeal, are the binding ingredients. I prefer to use fresh herbs, when I can (who doesn’t!), but dried herbs are just fine and generally work better (because they don’t add more liquid).
Form the burgers into a ball about 2 inches in diameter and drop the ball into the hot pan. Grab a fork and use the fork to press the ball into burger shapes. This method helps the edges not fall apart. Cook for about 4 minutes on each side.
These are served on a pretzel roll and topped with jalapeno cilantro coleslaw (which is AMAZING, by the way!) and are ready for a picnic. Of course, it was negative 20 degrees here in MN, so it was an imaginary picnic. But hey, sure looks warm!
Tips for easy veggie burgers:
- Use a great starch as the binder. Try oats or brown rice. Breadcrumbs work great if you don’t need gluten-free.
- Use dried herbs instead of fresh so you don’t add more liquid to the mix.
- Vegan option: swap out 1 egg for 1/4 cup blended silken tofu.
- Grilling: use an aluminum “tent” over veggie burgers to help them not dry out (you basically steam them).
- When using beans or legumes, be sure they are pre-cooked.
- Dry your veggies prior to cutting. Extra moisture is a bad thing in veggie burgers.
- Don’t skip the seasonings. Blandness is the death of veggie burgers. Season well.
- 1 cup chopped zucchini
- 2 cups cooked black beans
- 2 cups chopped mushrooms I prefer portabella and bella both
- 1/4 chopped onion
- 3 beaten eggs
- 1 1/2 cups quick oats
- 1/2 cup Parmesan cheese
- 1 tsp dried dill
- 1 tsp crushed dried fennel
- 1 tsp dried coriander
- Place zucchini, beans, mushrooms, and onion in food processor or blender and blend smooth. (I mince mine by hand...yikes! I NEED a food processor for this)
- Add in eggs, oats, cheese, and herbs.
- Mix just until properly mixed together. (eggs should be properly incorporated)
- Roll into 2 inch diameter balls and place into hot oiled pan at medium-high heat.
- Press with a fork into a circle about 3/4 inch thick pressing the sides in as you go.
- Cook for 4 minutes on each side at med-high heat.
- Serve on a toasted but with slaw on top (optional, of course :))