Who says a burger is delicious only with meat? Today we are proving you wrong. We have gathered ten great veggie burger recipes that will not even make you think of meat while enjoying them.
1. Portobello Mushroom Burger with Avocados
- 4 medium portabella mushrooms, stems removed
- 1 medium onion, cut into 1/2 inch slices
- 3 tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 avocado, sliced
- 2 tbsp low-fat yogurt
- 1/2 tsp minced garlic
- 4 hamburger buns, lightly toasted
- 4 roasted red peppers, from a jar
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
Top with remaining sliced avocado. Cover with tops of buns.
2. Red-Lentil Burgers with Aioli
- 1/4 cup light mayonnaise $
- 1/2 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 2 cups water
- 3/4 cup dried red lentils
- 3/4 teaspoon salt, divided
- Cooking spray $
- 1 cup diced onion $
- 1/2 cup finely diced carrot $
- 3 garlic cloves, chopped
- 2 cups chopped mushrooms $
- 1 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 3 tablespoons Madeira (optional)
- 1/3 cup dry breadcrumbs
- 1 tablespoon fresh lemon juice
- 2 large egg whites $
- 1 tablespoon vegetable oil $
- 6 (1 1/2-ounce) hamburger buns $
- Arugula or curly lettuce leaves
- 6 (1/4-inch-thick) slices tomato $
- 6 (1/8-inch-thick) slices onion $
To prepare aioli, combine first 3 ingredients; cover and refrigerate.
To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.
Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.
3. Black Bean Oat Burgers
- 1 can (19 oz) black beans, drained and rinsed
- 1 1/2 cups diced mushrooms
- 1/2 cup plain rolled oats
- 2 cloves garlic, chopped
- 1 egg, lightly beaten
- 1 Tbsp cumin
- 1/4 tsp ground black pepper
- 2 tsp vegetable oil
- 6 100% whole-grain buns
- 6 Tbsp spicy mustard
- 1 tomato, sliced
- 1 cup baby spinach
Preheat grill to medium. Place half the beans in a food processor or blender along with mushrooms, oats, garlic, egg, cumin, and pepper. Process until well mixed. Add remaining beans and pulse the machine until they’re combined into the mixture. Form into 6 patties and coat each with vegetable oil.
Grill for 3 to 4 minutes per side or until browned. Toast buns for 2 minutes. Serve bean burgers on toasted buns and top with mustard, tomato, and spinach.
4. Walnut-Grain Burgers
- 2 cups instant brown rice
- 1 3/4 cups low-sodium vegetable broth
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic
- 1 1/4 cups walnuts
- 1 egg white
- 1 tablespoon salt-free seasoning blend
- 1/2 cup sesame seeds paprika
- 10 reduced-calorie hamburger buns
- 10 slices tomato
- 10 lettuce leaves
Combine the rice, broth, onion, carrot, and garlic in a large saucepan. Cover and bring to a boil over high heat. Reduce the heat so the mixture simmers. Cook for 5 minutes. Remove from the heat and set aside, covered, for 5 minutes. Spread on a baking sheet to cool.
Process the walnuts in the bowl of a food processor fitted with a metal blade until finely ground. Add the rice mixture, egg white, and seasoning. Pulse until the mixture sticks together. With wet hands, roll into 10 balls and then flatten into patties. Place the sesame seeds on a shallow plate and press the patties into them. Sprinkle with the paprika.
Coat a nonstick griddle or large skillet with cooking spray and heat over medium heat. Cook the patties for about 3 minutes or until golden. Turn carefully and cook for about 4 minutes longer or until heated through. Place each patty on a bun with a tomato slice and lettuce leaf.
5. Smoked Cheddar and Lentil Burgers
- 2 1/2 cups water
- 1 cup dried lentils
- 2 bay leaves
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 cup (4 ounces) shredded smoked cheddar cheese
- 1/2 cup dry breadcrumbs
- 2 teaspoons chopped fresh thyme
- 1 1/4 teaspoons salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 3 large egg whites, lightly beaten
- Cooking spray
- 8 teaspoons stone-ground mustard
- 8 (2-ounce) whole wheat sandwich buns, toasted
- 8 (1/4-inch-thick) slices tomato
- 2 cups trimmed arugula
Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.
Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.
6. Hominy-Pinto Burgers with Roasted Poblano Chiles
- 2 poblano chiles
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can hominy, rinsed and drained
- 3/4 cup masa harina, divided
- 1 tablespoon canola oil
- 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons low-sodium salsa
- 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.
7. The Ultimate Veggie Burger
- 3-4 tbsp olive oil
- 1 onion, peeled, thinly sliced
- 250g/9oz firm tofu, finely chopped
- 1 cooked beetroot (not in vinegar), peeled, grated
- 150g/5½oz fried mushrooms, drained
- 1 carrot, peeled, grated
- 1 tsp smoked paprika
- 1 garlic clove, peeled, crushed
- 1 tsp chopped fresh thyme
- 1 tbsp chopped kidney beans
- salt and freshly ground black pepper
- 6 burger buns
- 6 tbsp ready-made mayonnaise (optional)
- 3 beefsteak tomatoes, thickly sliced
- 2-3 gherkins, sliced
Heat 1-2 tablespoons of the olive oil in a pan over a medium-low heat and fry the onions for 15 minutes, stirring frequently, or until they are softened and golden-brown.
In a bowl, mix together the cooked onions, tofu, beetroot, mushrooms, carrots, smoked paprika, garlic, thyme and kidney beans. Season, to taste, with salt and freshly ground black pepper.
With damp hands, divide the mixture into approximately 150g/5oz portions and shape into patties.
Heat the remaining olive oil in a frying pan and fry the patties for 3-4 minutes on both sides, or until golden-brown. Heat a griddle pan until smoking, then add the patties and fry for a further 1-2 minutes on both sides, or until there are deep char lines on both sides.
To serve, place the patties into burger buns and arrange over the toppings of your choice.
8. All-Star Veggie Burger
- 1 (15.5 ounce) can garbanzo beans, drained and mashed
- 8 fresh basil leaves, chopped
- 1/4 cup oat bran
- 1/4 cup quick cooking oats
- 1 cup cooked brown rice
- 1 (14 ounce) package firm tofu
- 5 tablespoons Korean barbeque sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried sage
- 2 teaspoons vegetable oil
In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.
9. Mediterranean Burgers
- 4 sun-dried tomatoes, (not packed in oil)
- 1 1/2 cups vegetable broth, or water
- 1/2 cup millet, rinsed (see Ingredient note)
- 1/4 teaspoon salt
- 6 teaspoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 3 cups lightly packed baby spinach, stems trimmed
- 2 cloves garlic, minced
- Olive Ketchup, optional (recipe follows)
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped fresh basil
- 2/3 cup fine dry breadcrumbs
- 1/4 teaspoon freshly ground pepper
- 7 whole-wheat English muffins, or whole-wheat buns
- Arugula & sliced tomatoes, for garnish
Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each and cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
10. Quinoa Veggie Burger
- 1 cup water
- 1/2 cup red quinoa
- 1 tablespoon canola oil
- 1 cup diced onion
- 2 cups finely chopped cremini or white button mushrooms
- 1 teaspoon minced garlic
- 3/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1 large egg
- 2/3 cup shredded reduced-fat Cheddar cheese
- 1/2 cup whole pecans, toasted and finely chopped (see Tip)
- 1/3 cup quick-cooking rolled oats
- 1 tablespoon reduced-sodium soy sauce
- 8 small whole-wheat burger buns, toasted if desired
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.