Quick and Easy Veggie Burger Recipe
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My go-to meal when we order out at a restaurant is a veggie burger and fries. What I’ve come to realize though, is that not all veggie burger recipes are created equal. I’ve been on a mission to create my own quick and easy veggie burger recipe that is not completely bean-based like my Sun-Dried Tomato Chickpea Patties or my Pinto Bean Burgers (featured in my ebook).
It has taken many failed attempts to finally nail down a quick and easy veggie burger recipe that I love and it’s finally here to be shared with you! Let’s dive in!
How to Make Quick and Easy Veggie Burgers
These veggie burgers are easy to make and come together in just 25 minutes! To really make sure these are ready in 25 minutes, you can use microwavable brown rice – I like to get mine from Trader Joe’s, which takes 3 minutes to make. If you’re making the rice on the stovetop, this recipe will take longer to make…but it’s still worth it!
You can make this veggie burger recipe in just 5 steps!
Step 1: Prep your rice.
Step 2: Prepare the veggies by sauteeing mushrooms and corn in a large pan with some olive oil and coconut aminos for about 5-6 minutes. If you don’t have coconut aminos, you can use soy sauce as a replacement. Feel free to add in some spinach here to get some greens in!
Step 3: In a food processor, add all of the ingredients and process for about 15 seconds.
Step 4: Using a spoon, scoop out a big spoonful of the mixture and form a patty, shaping it using your hands. Place on a heated griddle, grill, or pan coated with olive oil. Repeat with the remainder of the mixture. It makes 8 medium-sized patties.
Step 5: Cook the burgers for about 6-7 minutes on the first side, until the surface has turned golden brown. Spray the tops of the burgers with a vegetable oil spray and then use a spatula to carefully flip. Cook on the other side for about 3 minutes, until this side has turned golden brown.
Veggie Burger Serving Suggestions
We like eating our veggie burgers without a bun and instead serve them on romaine lettuce. Some toppings we love are:
- Red onions
- Romatoes
- Cheese
- Avocado
- Grilled onions
- Pickled jalapenos
- Pickles
- Halo and Cleaver Ketchup (no added sugar!)
Serve with a side salad and french fries!
Make Ahead Tips
Prep Patties Ahead of Time: You can prep the veggie burger mixture a day ahead and store it in the fridge before you’re ready to use it.
Freeze: A great way to make dinner prep very easy is to freeze any leftover burgers for later. You could also cook the burgers fully and freeze all of them for an easy meal down the road. I would suggest you use them within 3 months.
To freeze, stack the cooked burgers on top of one another with square pieces of parchment paper between each one. Place in a freezer-safe bag or container and store for up to 3 months.
How to Reheat Veggie Burgers
Microwave: Pop them in the microwave for 1-2 minutes until cooked through.
Oven: Bake the burgers on an ungreased baking sheet at 375 degrees Fahrenheit for about 20-30 minutes, flipping halfway through. The burgers are done when they are heated all the way through.
Stove Top: Spray both sides of the patties with vegetable oil spray and pan fry them in a large pan over medium heat. Heat for about 4-5 minutes on each side, until cooked through.
Grill: Preheat gas grill to medium, grease the grates, and put the frozen veggie burgers directly on the grill. Cook the burgers for about 3-4 minutes on each side, or until cooked through.
More Easy Dinner Recipes
Sun-Dried Tomato Chickpea Patties
Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas
Vegan One-Pot Tomato Vodka Pasta
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Easy Veggie Burger Recipe
Ingredients
- 2 cups cooked sticky brown rice*
- 1 tablespoon olive oil , (+ 1-2 tablespoons for cooking burgers)
- 8 ounces white mushrooms , diced
- ½ cup corn, (fresh or frozen)
- 3 tablespoons coconut aminos, (you can use soy sauce as a replacement if needed)
- 1 (15-ounce) can pinto beans, drained and rinsed
- ½ cup oats, (use gluten-free oats to make the burgers gluten-free)
- ½ teaspoon salt
- Vegetable oil spray
Instructions
- Prep the rice by either warming up some cooked rice so it has a sticky texture again or using microwavable frozen rice, like Trader Joe’s carries.
- In a large pan, heat olive oil over medium heat, then add mushrooms, coconut aminos, and corn to saute for about 5-6 minutes. The mushrooms should be soft.
- In a food processor, add the remaining ingredients (except for olive oil for the griddle) and process for about 15 seconds.
- Reheat the large pan you were using for the mushrooms or heat a griddle over medium heat and coat with olive oil.
- Using a spoon, scoop out a big spoonful of the mixture and form a patty, shaping it using your hands. Place on the griddle. Repeat with remainder of the mixture, forming about 8 patties total depending on how big you make them.
- Cook the burgers for about 6-7 minutes on the first side, until the bottoms have turned golden brown.
- Spray the tops of the burgers with a vegetable oil spray and then use a spatula to flip. Cook on the other side for about 3 minutes, until this side has turned golden brown. Note: If you’re cooking these on a grill, oil the grates first and carefully flip the burgers after about 3-4 minutes. Then cook for another 3-4 minutes or until golden brown and heated through.