Veggie Burgers

It is impossible for a veggie burger to ever have the same flavor as a burger made with conventional meat. The idea of trying to resemble meat should be forgotten. Simply put up a mouthwatering burger that does not contain any meat if you want to!

The ultimate veggie burger, in my opinion, would be one that has a crust that is golden on the outside, a juicy interior that is not soggy (which is a common problem with veggie burgers), and a texture that is similar to that of meat. In addition, the ideal veggie burger would contain a smaller quantity of beans and a larger quantity of veggies. All of the components that are considered “normal” are utilized, and the most essential requirement is that it must possess an incredibly delectable flavor. I am not willing to make any concessions in terms of the deliciousness of this dish because it does not contain any meat.

Veggie Burgers
Veggie Burgers

There is no question in anyone’s mind that it is just as tasty when consumed on its own!!!The vast majority of vegetarian burgers include a sizeable quantity of beans, most likely because this is the food that offers the greatest degree of ease. Beans, on the other hand, have a propensity to have a texture that is dense and mushy, rather than a texture that is meaty. Furthermore, they are the ones responsible for making the flavor of the vegetarian pattie too “beany,” which is not what I desired.

The secret to a killer veggie burger Veggie Burger….

Bake the beans and vegetables until somewhat dried out. This has three purposes:

Remove extra water to eliminate the soggy patty issue.

Improving burger texture

Intensifying flavor.

I use mushrooms and carrots as my vegetables.

Mushrooms offer a nice savory flavor and increase the “meatiness” of the patty;

Carrots – I use carrots since they are a low-water vegetable and I like how they offer little flecks of colour to the burger.

I use cannellini beans mostly for color. Other beans would work nicely; I’ve made this using red kidney beans, black beans, butter beans, and chickpeas.

When you take them out of the oven, they will appear completely unappetising. Wrinkled and dried. And it is exactly what you desire!!!


I believe you already understand that texture is important while making Veggie Burgers. Biting into a gorgeous towering burger only to discover that the meat is so soft that it seeps out the edges and has the feel of baby food is one of the most heartbreaking eating sensations you’ll ever have.

Veggie Burgers
Veggie Burgers

So here’s my (other) criteria for a terrific veggie burger: a four-stage blitz. It is critical to regulate texture.

BLITZ 1: Cashews. Trust me, you’ll need them. They offer soft texture to the veggie burger mixture. It can’t be identified independently in the finished product, but if you bite into it, you’ll realize if it’s missing. Blitz these first until they resemble chunky breadcrumbs.

BLITZ 2: Add dried beans, carrots, and mushrooms. Blitz until they are crumbs. Don’t blitz into powder or you’ll lose texture; remember, there are still two blitzes to go!

BLITZ 3: Add Flavorings. Parmesan, garlic, paprika, mayonnaise (a little fat and flavor), salt, and pepper, as well as an egg to bind and breadcrumbs to minimize the moisture content of the Veggie Burger mixture. Blitz again until completely blended and the texture resembles meat mince (ground beef).

The amount of blitzing in this phase can be adjusted as long as there are still “bits” visible in the mixture. In the burger photo at the top of the post, I blitzed the mixture more than shown in the step photo below to make the side of the burger appear smoother.

BLITZ 4: Add brown rice and shallots/green onions, blitz briefly to distribute. Don’t overblitz the rice; if it gets mashed up, it becomes gummy and gluey.

The brown rice provides texture and body to the Veggie Burger. I tried it both ways, and it made a significant difference in making the Veggie Burger more “meaty”.

The shallots add freshness; you may substitute chives or parsley, but not onion or leek (which are too watery).

The mixture should be wet enough to hold together when formed into patties, but not so wet that it sticks to your hands. If the mixture is too wet, add a little amount of more breadcrumbs and quickly blitz to distribute.

Not too thick and not too thin.
I know you want enormous, super thick veggie burgers. I’ve been there, and I learned the hard way that you can’t be greedy when it comes to veggie burgers.

Anything thicker than 2cm / 0.8″ can cause moist insides.

Any thinner than 1.3 cm, and it begins to resemble crisp fritters.

Make 4 to 6 10cm / 4″ circular patties with a thickness of no more than 1.8 cm / 0.7″. Sensible size (6 patties), Standard (5 patties), and Mega (4 patties).When it comes to beef burgers, it’s all about cooking them quickly and thoroughly without overcooking the inside. With veggie burgers, the converse is true: keep the heat low enough that it cooks all the way through without burning the outside.

Also, no skimping on oil! You need it to get a lovely golden crust on your burgers. Veggie burgers have much less fat than meat burgers. So you need it!And here it is! Hopefully, you can see from the shot that the inside is firm but moist, with plenty of texture. It’s not crunchy at all; all of those “bits” provide the patty meatiness, making you feel like you’re biting into something substantial rather than something mushy and wimpy.

Worth the effort

Worth the effort. It is truly difficult to find a good veggie burger, at least in my neighborhood. The ones at the grocery are simply offensive. And every time I’ve opted for a veggie burger over a meat burger while dining out, I’ve been dissatisfied.

Veggie Burgers
Veggie Burgers

One such unsatisfactory experience inspired me to create a killer homemade Veggie Burger.

It’s everything a burger should be: fulfilling, juicy, meaty, and, most importantly, delicious!



250g/8oz mushrooms, sliced

2 tsp olive oil

400g / 14 oz can cannellini beans, drained (Note 1)

1 large carrot , grated


1/2 cup (70g) cashews, raw unsalted (Note 2)

1/2 cup (55g) panko breadcrumbs (Note 3)

1/2 cup (50g) grated parmesan

1 egg

2 tbsp mayonnaise

1 garlic clove , minced

1/2 tsp each paprika, salt and pepper

3/4 cup (150g) cooked brown rice (Note 4)

3/4 cup green onions , sliced


2 – 3 tbsp olive oil (or other)

Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot



Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
Spread beans on another tray, sprinkle carrots all over.
Put beans on top shelf and mushrooms on the shelf underneath.
Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
Place cashews in food processor. Blitz until they are breadcrumb size, don’t blitz to powder.
Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 – 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
Shape into 4 – 6 patties, between 1.5 – 1.8cm / 0.6 – 0.7″ thick and 10cm / 4″ wide (Note 7). Refrigerate for at least 1 hour.

Cook burgers cold, straight from the fridge.
Heat 2 – 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
Add 3 – 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.


What are Veggie Burgers?

Veggie burgers are patties made mostly of vegetables, legumes, grains, and occasionally nuts, seeds, or tofu. They’re a vegetarian or vegan alternative to typical meat burgers.

What ingredients are commonly used in Veggie Burgers?

Veggie Burgers typically contain black beans, chickpeas, lentils, quinoa, mushrooms, sweet potatoes, carrots, spinach, oats, breadcrumbs, and a variety of herbs and spices for flavor.

Are Veggie Burgers vegan?

While not all Veggie Burgers are vegan, many are. Veggie Burgers can be made vegan by removing eggs and cheese and ensuring that all ingredients are plant-based.

How do I make Veggie Burgers?

Veggie Burgers are normally made by mashing or combining the primary components together, shaping them into patties, and then cooking them. Some recipes need pre-cooking specific ingredients, such as grains or vegetables, before combining them with other components.

Can I grill Veggie Burgers?

Yes, you can grill vegetarian burgers. However, because veggie burgers are more delicate than meat-based burgers, they must be handled gently to avoid coming apart on the grill. Using a grill pan or aluminum foil can help keep them together.

Are Veggie Burgers healthy?

Veggie burgers can be a nutritious choice, especially when made with full, nutrient-dense foods such as beans, veggies, and whole grains. They are usually lower in saturated fat and cholesterol than meat-based burgers and can be an excellent source of fiber, vitamins, and minerals.

Can I freeze Veggie Burger patties?

Yes, you can freeze vegetarian burger patties. After creating the patties, transfer them to a baking sheet lined with parchment paper and freeze until solid. Once frozen, store them in a freezer bag or airtight container. They can be stored frozen for up to three months. Thaw them in the fridge before cooking.

How do I know when Veggie Burgers are done?

Veggie Burgers are normally done when they are fully cooked and golden brown on the outside. Cooking times vary according to the recipe and method. Some Veggie Burgers may require special cooking times and temperatures.

What can I serve with Veggie Burgers?

Veggie Burgers can be served with a number of toppings and sauces, including lettuce, tomato, onion, avocado, pickles, mustard, ketchup, and vegan mayo. They go nicely with side dishes like sweet potato fries, coleslaw, salad, or grilled veggies.

Can I customize the flavor of Veggie Burgers?

Yes, vegetarian burger recipes can be extensively customized. You can change the spices and ingredients to suit your taste. Experiment with different herbs, spices, vegetables, and legumes to create your own taste combinations.


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