These veggie burgers are packed with best burger recipe! See how to make homemade veggie burgers that are hearty, flavorful and full of vegetables. Vegan substitutes are included in the recipe. How to make veggie burgers that are hearty, flavorful and full of vegetables.
Mimicking meat is difficult to do and to be honest, I think it discredits how delicious vegetables can actually be. These meatless burgers hold up when cooking, fit nicely on a burger bun and don’t smoosh out the sides when you take a bite. We have a meatball recipe, too! Try our plant-based vegan meatballs recipe made with lentils, mushroom, and onion. Let’s Make Veggie Burgers, You Can Do This! Nothing is difficult about the process, so stick with us. Rule one when it comes to making a great meatless burger — get rid of excess moisture.
It’s the extra moisture that causes some vegetable or bean burgers to smoosh so easily in the middle. Roast the vegetables until caramelized and extra moisture has evaporated. We chop the veggies into tiny bits first and then roast them. Roast the beans for about 15 minutes so they split open and dry out a bit. See how you can actually identify different textures and ingredients in our photos? A food processor helps to chop vegetables so they look like coarse crumbs. Two eggs help firm up the middles of the burgers so they stay together when you take a bite.
If you don’t eat eggs, don’t worry, flax eggs are an excellent substitute. Watch out for over processing the burger mixture. Fold in cooked brown rice before forming the burger patties. The rice gives extra texture and bites back a bit when you take a bite.