Veggie burgers have been one of my go-to meal prep recipes for years. I love how versatile the flavors and textures can be, and how veggie burgers make a truly satisfying meal for any time of day.
This nourishing recipe is an adaptation of my first, tried and true, veggie burger recipe from nine years ago. I have made them with a variety of beans, nuts, seeds, herbs, and spices (whatever I have on hand) and they never fail to impress! I often make a double batch for leftovers to freeze and enjoy later. My personal favorite way to enjoy them is between toasted sourdough bread with crisp veggies and creamy avocado.
Versatile Veggie, Bean, and Seed Burgers
Gluten-free option, nut-free option, soy-freeMakes 6-8
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 1/2 cups diced veggies of choice, such as carrots, zucchini, and/or bell peppers
- 1 1/2 cups cooked chickpeas or beans of choice (may be from 15 oz. can)
- 1/2 cup oat flour or flour of choice,* gluten-free if needed
- 1/4 cup sunflower seeds or walnuts
- 1 tbsp ground flaxseed
- 2 tbsp chopped fresh herbs, such as basil or parsley
- 1 tsp cumin, or savory spice of choice
- 1/2 tsp salt
Instructions
- Heat olive oil in a medium skillet over medium-low heat. Add garlic, onion, and diced veggies and cook for about 10 minutes, or until softened and fragrant.
- Combine all ingredients in a food processor and pulse until well combined (alternatively, may can mash everything together in a large bowl). Scoop the mixture into 6-8 mounds (depending on desired size) on a plate, then use your hands to press and shape them into patties (if the mixture is a bit sticky, you may refrigerate it for 30 minutes to firm up, then form it into patties).
- Preheat oven to 375 degrees F. Cook the patties in a skillet that has been lightly coated with oil over medium heat until lightly browned, about 4 minutes per side. Transfer the patties to a sheet pan (or use your skillet pan if it is oven-safe) to bake for 10-20 minutes, or until your desired firmness is reached.
Notes
- *With all the veggies, the texture of these burgers is on the softer side- if you like a firmer texture, just add more flour!
-You may make the raw patties up to 24 hours in advance and store them in the refrigerator until ready to cook them.
-You may double this recipe and freeze the second batch for another day! Cook the patties right from frozen as described, only the cooking time will be a bit longer.
-You may also freeze already cooked veggie burger patties for a quick meal in a pinch! Just warm them right from frozen in a skillet, the oven, or microwave until heated through.
Your veggie burgers are the best!
Thank you! I’m glad you enjoy them!