How to Make Veggie Burgers

How to Make Veggie Burgers

Ditch the meat and try one of our veggie burgers recipes at your next barbecue, or for a filling midweek meal. They’re packed with protein, fibre and flavour.

Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally vegetarian!

The best part about these savoury veggie burgers is that you get to choose the ingredients. The recipe is easy to customise, so you can throw in whatever veggies you happen to have available. How to Make Veggie Burgers

I love turning them into mushroom veggie burgers and serving the burgers topped with caramelised onions. Or if you’re not a fan of mushrooms, you can easily leave those out.

Try adding cauliflower, broccoli, courgette, asparagus, red peppers or roasted sweet potato. The flavour possibilities are endless!

These veggie burgers are the easy to make and to customise. They call for basic pantry staple ingredients you can always keep on hand. And because they can be gluten free and have no tofu, soybeans, or mock meat, they’re also a great recipe for omnivores who aren’t into those ingredients.

The burgers have a thick and meaty texture, taste completely delicious, and yet are also so much healthier than traditional burgers, packed with protein, fibre, vitamins, no cholesterol, and very little saturated fat.

The recipe can come together with just a few minutes of prep work. Start by draining and rinsing the chickpeas, then mash them either with a fork or in a food processor. Stir in all other ingredients, and form into patties.

You can bake, fry, or grill the burgers, and leftovers can also be frozen, so they are great for making ahead!

 

AuthorVivre Le RêveDifficultyBeginner

Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Veggie Burger Ingredients
 385 g Chickpeas (Tinned or Dry - If using dry chickpeas be sure to soak overnight)
 45 g Diced Onion
 4 Garlic Cloves, Minced
 2 Eggs
 1 ½ tbsp Wholegrain Mustard
 1 Handful of Fresh Basil Leaves
 2 tbsp Chopped Oregano
 1 tbsp Chopped Dill
 1 tsp Salt
 1 tsp Pepper
 1 tsp Smoked Paprika
 85 g Cooked Quinoa
 225 g Of Your Favourite Cheese, Sliced
 8 Burger Buns
 Chopped Lettuce, Avocado & Tomato for Topping (Optional)
 Oil for Frying
Zingy Ketchup Ingredients
 1 Generous Dollop of Tomato Ketchup
 1 tbsp Your Favourite Hot Sauce
 ¼ tsp Chilli Powder

1

If using dried chickpeas, soak them overnight or for at least 10 to 12 hours. Place the chickpeas in a large pot and add enough water to cover them by a few inches.

2

Add about half of the soaked chickpeas to a food processor and blitz until coarsely chopped. Place the chopped chickpeas in a large bowl.

3

Add the other half of the chickpeas to the food processor along with the onion, garlic, eggs, mustard, basil, oregano, dill, salt, pepper and paprika.

4

Blend until the chickpeas are a sticky paste. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well.

5

Form the batter into burger shapes with your hands, about 1 inch thick. Pressing well with your hands so they stick together.

6

Place the burgers on a baking tray coated with nonstick spray and place in the fridge for about an hour.

7

Now’s a good time to rustle up the zingy ketchup.

8

Heat a large frying pan over a medium heat and add some oil. You want the oil to come up to the centre of each burger so the sides get crispy too. Once the oil is hot, add the burgers.

9

Cook until each side is crispy, about 4 minutes per side. Right before the burger is finished, add your cheese to the top and let it melt.

10

Serve the burgers with your choice of toppings (we like tomato, avocado and chopped lettuce) on the bun and topped with zingy ketchup!

Ingredients

Veggie Burger Ingredients
 385 g Chickpeas (Tinned or Dry - If using dry chickpeas be sure to soak overnight)
 45 g Diced Onion
 4 Garlic Cloves, Minced
 2 Eggs
 1 ½ tbsp Wholegrain Mustard
 1 Handful of Fresh Basil Leaves
 2 tbsp Chopped Oregano
 1 tbsp Chopped Dill
 1 tsp Salt
 1 tsp Pepper
 1 tsp Smoked Paprika
 85 g Cooked Quinoa
 225 g Of Your Favourite Cheese, Sliced
 8 Burger Buns
 Chopped Lettuce, Avocado & Tomato for Topping (Optional)
 Oil for Frying
Zingy Ketchup Ingredients
 1 Generous Dollop of Tomato Ketchup
 1 tbsp Your Favourite Hot Sauce
 ¼ tsp Chilli Powder

Directions

1

If using dried chickpeas, soak them overnight or for at least 10 to 12 hours. Place the chickpeas in a large pot and add enough water to cover them by a few inches.

2

Add about half of the soaked chickpeas to a food processor and blitz until coarsely chopped. Place the chopped chickpeas in a large bowl.

3

Add the other half of the chickpeas to the food processor along with the onion, garlic, eggs, mustard, basil, oregano, dill, salt, pepper and paprika.

4

Blend until the chickpeas are a sticky paste. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well.

5

Form the batter into burger shapes with your hands, about 1 inch thick. Pressing well with your hands so they stick together.

6

Place the burgers on a baking tray coated with nonstick spray and place in the fridge for about an hour.

7

Now’s a good time to rustle up the zingy ketchup.

8

Heat a large frying pan over a medium heat and add some oil. You want the oil to come up to the centre of each burger so the sides get crispy too. Once the oil is hot, add the burgers.

9

Cook until each side is crispy, about 4 minutes per side. Right before the burger is finished, add your cheese to the top and let it melt.

10

Serve the burgers with your choice of toppings (we like tomato, avocado and chopped lettuce) on the bun and topped with zingy ketchup!

How to Make Veggie Burgers

 

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Vivre Le Rêve
Welcome to Vivre Le Rêve, an online lifestyle magazine for all those who are or who want to be living the dream! I’m Rose, the lifestyle editor here at Vivre Le Rêve.