Healthy Vegetarian Burger Recipes
These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.
This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.
Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.
In this easy plant-based burger recipe, we combine chickpeas and pesto to create a delicious patty that gets topped with balsamic-roasted red onions and a creamy roasted red pepper mayonnaise sauce. The end result is an insanely delicious dinner that will quickly become your family's new favorite way to do burgers. Enjoy alongside a big salad and roasted potatoes to make it a meal.
Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness.
These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.
Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see associated recipes), pickled red onions, lettuce and tomatoes.
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
These vegetarian sliders are filling, flavorful and make for a great protein-packed main dish. Take your time patting the beans dry: it keeps the sliders from falling apart. You can make 8 larger patties, to fit regular-size buns, but try to keep them about 1/2 inch thick so they'll heat through under the broiler without burning.
These easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture.
Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair.
Inspiration and Ideas
Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)