Veggie Burger Recipe
The BEST Veggie Burger recipe! These veggie burgers are easy to make with simple ingredients and so flavorful. Cook them on the grill, in a skillet (my favorite way!) or in the oven.
My Favorite Veggie Burger Recipe
For a while now, I’ve been wanting to create a recipe for a really great veggie burger. One that I can make at home with everyday ingredients, that’s not too difficult or time-consuming, and that is just as satisfying and flavorful as a beef burger.
It took me a few attempts, but I’m now happy to report that this veggie burger recipe is perfection on a bun. I love it even more than my favorite restaurant veggie burger!
These veggie burgers are perfectly seasoned and have the most delicious crispy edges. They hold together well (there’s nothing worse than a veggie burger falling apart when you try to cook it!), whether you cook them in a skillet, on an outdoor grill, or in the oven.
Skip the store-bought packaged veggie burgers (they’re often made with some not so good for you ingredients) and try this recipe instead. These veggie burgers have become a staple in our meal rotation. I hope you love them too!
Veggie Burger Recipe Ingredients
Here’s what you’ll need to make this recipe. Find the full recipe with ingredient measurements in the recipe card below.
- Quinoa: I use quinoa as the base for these veggie burgers. Quinoa cooks quickly and is a good source of plant-based protein and fiber. I love using tri-color quinoa because of the color variation it adds to the burger patties. As an alternative to quinoa, this Black Bean Burger Recipe uses black beans instead.
- Old-Fashioned Oats: The first time I tested this recipe, I had trouble getting the patties to hold together. Then I ground up old-fashioned oats to make oat flour, added that to the mixture and, success! The oats help to bind the burger patties together.
- Panko Bread Crumbs: The panko also helps to bind the patties together.
- Garlic: For flavor.
- Egg: Acts as a binder and adds moisture.
- Ketchup: For flavor and moisture.
- Seasonings: You’ll need paprika, garlic powder, onion powder, salt and pepper.
- Corn: I just love it in these veggie burgers!
- Red Bell Pepper: You can substitute another color of bell pepper, if desired.
- Green Onions: For mild onion flavor.
Recipe Variation: Make it Vegan
For a vegan version of this veggie burger recipe, substitute the egg with a flax egg. I’ve tested this variation with great success! To make a flax egg, stir together 1 tablespoon ground flaxseed meal and 2 1/2 tablespoons of water, then let the mixture rest for 5 minutes before using in place of the egg.
How to Make Veggie Burgers
Time-Saving Tip! To make this recipe come together especially quickly, cook the quinoa up to 2 days ahead of time and store it in the fridge until you’re ready to make the veggie burgers. You can also use leftover quinoa: you’ll need 2 cups of cooked quinoa.
Cook the quinoa.
Process the oats in a food processor until semi-finely ground. Process them a bit more than is shown in this photo:
Finish making the burger mixture: To the food processor, add the cooked quinoa, panko bread crumbs, garlic, egg, ketchup, paprika, garlic powder, onion powder, salt and black pepper. Pulse about 8 times to begin to mix the ingredients. Add the corn, bell pepper and green onions and pulse 6-8 more times to combine.
Shape burgers. Divide the mixture into 4 equal portions and shape each portion into a burger patty that is about ½-inch thick.
You’ll find cooking instructions for the stove, grill and oven in the recipe card below.
Make Ahead, Freezer and Storage Instructions
- To Freeze: Stack the uncooked burgers with a square of parchment paper between them and freeze in a zip-top bag or other airtight container. Freeze for up to 3 months. Burgers can be cooked from frozen, adding a few minutes to the cook time. Cook burgers to at least 160° F.
- Leftovers: Cooked veggie burgers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months, wrapped airtight. Thaw if frozen and reheat in the microwave, in a 375° F oven or in the air fryer at 375° F, until hot.
Serving Ideas
We love these burgers on my homemade Brioche Buns, with ketchup and mustard or BBQ sauce. Other burger topping ideas include sliced avocado, sliced red onion, sharp cheddar cheese, lettuce and tomato.
Round out the meal with one or two of these side dishes:
Best Veggie Burger
Ingredients
- ½ cup uncooked quinoa, or use 2 cups of leftover cooked quinoa and skip step 1 of the recipe
- ⅓ cup old-fashioned rolled oats
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 large egg*
- 1 tablespoon ketchup
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup canned corn, drained well
- ⅓ cup finely chopped red bell pepper
- 3 green onions, white and light green parts only, thinly sliced
- hamburger buns and toppings, as desired for serving
- olive oil for cooking, not needed if baking in the oven
Instructions
- Cook the quinoa: Place quinoa in a fine mesh strainer and rinse well under cold running water; drain and set aside. Bring 1 cup of water to a boil in a small saucepan. Add the quinoa, reduce the heat to a low simmer, cover, and cook for 12-15 minutes, until water is absorbed. Let quinoa cool for at least 15 minutes.*
- Place the oats in the bowl of a food processor and process until they are ground up semi-finely. It is ok if a few larger bits remain.
- To the oats in the food processor, add the cooked quinoa, panko breadcrumbs, garlic, egg, ketchup, paprika, garlic powder, onion powder, salt and black pepper. Pulse about 8 times to begin to mix the ingredients. Add the corn, bell pepper and green onions and pulse 6-8 more times to combine.
- Divide the mixture into 4 equal portions and then shape each portion into a burger patty that is about ½-inch thick.
- To cook on the stove: Heat about 1 tablespoon of olive oil in a cast iron skillet, nonstick skillet or grill pan over medium heat. Cook the veggie burgers in the hot pan for 4-6 minutes per side, or until the burgers are browned on the outside and reach at least 160° F in the center. If you find that the outside is browning too much before the inside cooks through, you can cover the pan to trap the heat.
- To cook in the oven: Preheat oven to 375° F. Place burgers on a parchment paper-lined baking sheet. Bake for 13-15 minutes, flipping burgers over halfway through the cook time. Burgers are done when the center registers at least 160° F on an instant read thermometer.
- To cook on an outdoor grill: Make sure the grill grates are clean and preheat a gas or charcoal grill to medium heat. Oil the grill grates well and cook burgers for 4-6 minutes per side, until burgers reach at least 160° F in the center. You may wish to use a grill topper or grill basket to ensure that the burgers hold their shape, as they can be more delicate than meat burgers.
- Serve veggie burgers on burger buns with toppings, as desired.
Notes
- For Vegan Burgers: Substitute the egg with a flax egg. In a small bowl, stir together 1 tablespoon ground flaxseed meal and 2 1/2 tablespoons water. Let sit for 5 minutes before using.
- You can cook the quinoa up to 2 days ahead of time and store it in an airtight container in the refrigerator until you’re ready to make the burgers. Or use leftover quinoa. You’ll need 2 cups of cooked quinoa.
- You can double this recipe to make 8 burgers.
- To Freeze: Stack the uncooked burgers with a square of parchment paper between them and freeze in a zip-top bag or other airtight container. Freeze for up to 3 months. Burgers can be cooked from frozen, adding a few minutes to the cook time. Cook burgers to at least 160° F.
- Leftover cooked veggie burgers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months, wrapped airtight. Thaw if frozen and reheat in the microwave, in a 375° F oven or in the air fryer at 375° F, until hot.
- Nutrition information is for veggie burger patties only, as buns and toppings will vary.
Will be trying this out next week, but am wondering if I can use “Just Egg”???
Hi Crystal,
I haven’t cooked with “just egg” so I can’t say for sure how it would work in this recipe. If it usually works as an egg substitute in similar recipes, then I’d say it’s worth a try. Otherwise you can use my recommended egg-free substitute of a flax egg. (See the recipe notes for details.)
Hello! I’m looking forward to trying these, but I’m wondering what vegetable you might suggest as a replacement for corn?
Hi Kim,
You could try chopped mushrooms instead. I’d suggest sautéing the mushrooms before adding them to the food processor.
The burgers were messy to form but very tasty and filling. My husband and I were only able to eat one each. I plan to freeze the other two. If reheating in the microwave, what power and how long do I heat them? If reheating in the oven at 375°, how long should I leave them in?
Hi Barb,
I’m glad you enjoyed these! I find that microwaves vary so much so it’s hard for me to tell you an exact time/power to use. I’d suggest a power of 7 or 8 and use 15-20 second intervals until the burgers are hot. In the oven, you’ll just want to check on them and take them out when they’re hot throughout. It will probably take 10-20 minutes.
The recipe sounds wonderful, but I can’t eat quinoa. What can I use instead?
Hi Virginia, I suggest you try my Black Bean Burger recipe instead. 🙂
That’s funny, I can’t eat black beans either. Would chickpeas or another white bean work as well? I’m just learning the ropes here.
I haven’t tested that, but you could probably substitute chickpeas or another white bean. If you try it, let me know how it works!