Our 13 Best Veggie Burger Recipes (2024)

FAQs

What makes a good binder for veggie burgers? ›

The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington's Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun.

To deepen the flavor of the burgers, Chris reaches for garlic powder and smoked paprika, which adds a bit of that smoky, fresh-off-the-grill essence we all love in a burger. Finally, you stir in what is perhaps the most essential ingredient: cooked quinoa.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

For a festive flavor, especially during Thanksgiving or Christmas, I love to make these with rosemary, sage and thyme. For the everyday meal, I just use parsley or thyme, and top with caramelized onions, arugula, and avocado. For a Mediterranean flavor, cilantro and mint. For a French touch, tarragon.

Play with the seasonings – Add dried basil, garlic powder, onion powder, cumin, seasoning salt, nutritional yeast, or cayenne in addition or instead of the paprika and chili powder. Use different vegetables – Both fresh and pre-cooked vegetables can be used in this vegan burger recipe.

Soy protein is still the plant protein that delivers the most meat-like taste and texture. Since it has been used for decades now, a lot of research has been done and its texturization process has been further improved.

Stuff it with cheese.

Cheese improves everything, including purchased veggie burgers. Slice the patty in half crosswise and fill it with you choice of cheese, like shredded cheddar or crumbled feta. Then grill the patty so the cheese melts into a gooey layer.

Adequate bread crumbs or oatmeal are required to soak in the moisture from the potato, beans, veggies, and whatever else goes into your veggie burger. Skimp on the bread crumbs and you'll be met with mush (I know from experience!).

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My Uncle Howie loved to grill and was very fond of Dijon mustard and onions. This burger was by far his best invention. The Howie Burger is a sweet, tart, tangy explosion of flavor. The Gruyere cheese is the perfect accompaniment, as it can stand up to the Dijonnaise and the red onions gastrique.

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

Furthermore, apart from eggs and breadcrumbs, you have the choice of using ingredients such as potato starch, corn starch, flour, porridge oats, or cracker crumbs to bind the burger.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Ground Flax – for binding, like a vegan egg! Flour – also for binding, but use GF flour if you wish. Breadcrumbs – another binder! Or use oats for gluten free! Start with about 1 cups worth and add more until the mixture comes together.