Easy Veggie Burgers
These vegan veggie burgers are quick, easy, customizable and made with simple, whole ingredients like mushrooms, beans, carrots, and bell pepper.
I’ll admit it, I usually buy my veggie burgers.
As someone who prides herself on whole foods home cooking, this is something that I’m obviously not proud of, but up until recently, was also too lazy to do anything about. It’s just so easy to grab some frozen patties from the store for nights when I’m too tired to cook!
When I buy premade food though, I often have to compromise my nutritional ideals for the sake of convenience. So recently I decided to sack it up and try making some myself.
Despite my hesitation, I’d heard making homemade veggie burgers was pretty easy, so I grabbed my favorite organic ingredients from Ralphs and went to town.
I used a tri-bean mixture as the base and included my favorite veggies including mushrooms to add a nice chewy texture.
As promised, the process was incredibly easy. You basically just saute the veggies, mash up the beans, slap them together, and grill ’em up.
Feel free to swap any of the veggies I included for your favorites, just make sure to use the same amount to retain the consistency.
In less than 20 minutes, you’ve got a scrumptious, customized, plant-based burger without any weird preservatives to worry about.
Plus, they hold up well in the refrigerator or freezer, so you can totally stock up on them just like premade veggie burgers for last-minute meals.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup onion, diced
- 2 cups mushrooms, diced
- ½ cup carrots, diced
- ½ cup bell pepper, diced
- 1 tablespoon coconut aminos (or soy sauce)
- 1 can beans of choice, rinsed and dried
- ⅓ cup oat flour (or flour of choice)
- 1 tablespoon cumin
- 1 tablespoon paprika
- ½ teaspoon salt
- pepper to taste
- chili powder (optional)
- Heat oil in a saute pan over medium heat. Add onions and garlic and saute until browned, about 3 minutes.
- Add mushroom, carrots, bell pepper and coconut aminos. Cook for about 3-4 more minutes until veggies have softened.
- Mash beans in a medium sized bowl or food processor, leaving them somewhat chunky.
- Combine beans, veggie mixture, flour, and spices.
- Form mixture into patties and cook on an oiled grill pan or saute pan for about 5 minutes per side.
- Serve on a warm, toasted bun.
But what would a burger be without fries?
Check out my recent YouTube video for the crispiest, crunchiest french fries you’ve ever had with — get this — no oil at all.
Not that I have a problem with oil. I’m all about slathering my food in a good EVOO. But I’m also about keeping things simple. This technique uses a pizza stone to give those spuds their crunchy texture.
Now you can load up on healthy fat by adding a whole avo to your burger ;)
If you like the video, I would be eternally grateful if you Subscribe to my YouTube channel. You can expect many more healthy recipe videos and no BS nutrition info coming your way soon!
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Weigh In: Have you made your own homemade veggie burgers? What do you put in them?
*This post was made in partnership with Ralphs Grocery but all opinons are my own.