Veggie Burger Recipe Recipe
Packed with nutritious ingredients, this Veggie Burger is full of savory delicious flavor and satisfying texture. Great with a variety of toppings.
How to Make the Best Veggie Burger Recipe
These hearty veggie burgers are packed with wholesome ingredients like quinoa, chickpeas, roasted mushrooms, and pecans, creating a satisfying burger that even meat-lovers will enjoy. Unlike many store-bought veggie patties, these homemade burgers have incredible texture and deep, savory flavor thanks to the roasted vegetables and umami-rich seasonings.
The secret to these burgers is the combination of techniques: roasting the vegetables to concentrate their flavor, cooking the quinoa with herbs and aromatics, and finishing with a quick pan sear for that irresistible crispy exterior. The pecans add a subtle richness and help bind everything together while contributing healthy fats and protein.
Best of all, these burgers are incredibly versatile. Top them with your favorite condiments—avocado, pickled onions, sriracha mayo, or classic lettuce and tomato all work beautifully. They’re substantial enough to satisfy a hearty appetite while being packed with nutritious ingredients you can feel good about.
Veggie Burger Recipe
Packed with nutritious ingredients, this Veggie Burger is full of savory delicious flavor and satisfying texture. Great with a variety of toppings.
Ingredients
Quinoa
Roasted Vegetables
Burger Mixture
Instructions
Prepare the Quinoa
- Preheat oven to 400 degrees.
- In a saucepan add quinoa, Braggs, sage, oregano, garlic cloves and water. Bring to a simmer, cover and simmer on low heat for 15 minutes. Turn off heat, set aside without lifting the lid.
Roast the Vegetables
- While quinoa is cooking, place drained chickpeas, mushrooms, carrots and onion on a baking tray. Drizzle with a little olive oil and a sprinkle of salt.
- Slide into the preheated oven and roast for 20 minutes. Let cool for at least 5 minutes.
Make the Burger Mixture
- In a food processor pulse pecans to a coarse meal, scoop out, and set aside.
- Without cleaning out the processor add roasted chickpeas, veggies, tomato paste, mustard, Worcestershire, egg, salt and pepper. Pulse just enough to adhere mixture—leaving small chunks of veggies is good. This just takes a handful of pulses, you want some texture.
- Mix together ground pecans with veggie chickpea mixture and quinoa.
- Form into 6 patties around 4.5 ounces each.
Bake and Serve
- Bake on a parchment-lined sheet pan in the oven for 20 minutes at 350 degrees. Up to this step can all be done up to two days ahead by refrigerating the baked burgers in a sealed container.
- To serve, pan sear in a skillet with oil over medium heat until deep golden and crisp on the outside and warm through. Enjoy with your favorite condiments.
Notes
- These burgers can be made ahead and refrigerated for up to two days before the final pan sear.
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water).
- Burgers can be frozen after baking—thaw in the refrigerator before pan searing.
