23 Delicious Veggie Burger Recipes for Every Occasion

There’s never been a better time to explore the world of veggie burgers, whether you’re a long-time vegetarian or just looking to mix up your meal routine. From quick weeknight dinners to backyard BBQ showstoppers, our roundup of 23 delicious recipes has something for every taste and occasion. Get ready to discover your new favorite burger that’s sure to please everyone at the table!

Classic Black Bean Veggie Burger

Building a delicious Classic Black Bean Veggie Burger is easier than you think, and it’s packed with flavor and texture that even meat-lovers will admire. Let’s dive into the simple steps to create this hearty, satisfying dish.

Ingredients

• 2 cups of cooked black beans, drained but not rinsed
• 1/2 cup of breadcrumbs
• 1/4 cup of finely chopped onion
• A couple of garlic cloves, minced
• 1 tbsp of olive oil
• A splash of soy sauce
• 1 tsp of cumin
• 1/2 tsp of smoked paprika
• 1 egg, beaten (or flax egg for vegan)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the breadcrumbs, onion, garlic, olive oil, soy sauce, cumin, and smoked paprika to the bowl. Mix well to combine.
4. Tip: For extra flavor, let the mixture sit for 10 minutes to allow the flavors to meld.
5. Stir in the beaten egg until the mixture is sticky and holds together easily.
6. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
7. Tip: If the mixture is too wet, add a little more breadcrumbs until it’s manageable.
8. Place the patties on the prepared baking sheet and bake for 10 minutes.
9. Carefully flip the patties and bake for another 10 minutes until they’re firm and crispy on the outside.
10. Tip: For a grill-like finish, you can lightly pan-fry the patties in a bit of olive oil for 1-2 minutes on each side after baking.

What you’ll love about these veggie burgers is their satisfyingly meaty texture and smoky, savory flavor. Try serving them on toasted whole grain buns with avocado slices and a spicy mayo for an extra kick.

Quinoa and Sweet Potato Veggie Burger

Over the years, I’ve found that the key to a perfect veggie burger lies in the balance of textures and flavors. This quinoa and sweet potato version is a testament to that, offering a hearty, nutritious, and utterly delicious option for burger night.

Ingredients

• 1 cup cooked quinoa
• 1 medium sweet potato, baked and mashed
• A couple of tbsp olive oil
• 1/2 cup breadcrumbs
• A splash of soy sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 egg, beaten
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the cooked quinoa, mashed sweet potato, breadcrumbs, soy sauce, garlic powder, smoked paprika, and beaten egg until well combined. Tip: The mixture should stick together when pressed; if it’s too wet, add a bit more breadcrumbs.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Heat a couple of tbsp olive oil in a skillet over medium heat. Cook the patties for about 4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Fresh out of the oven, these burgers have a crispy exterior with a soft, flavorful center. Try serving them on a toasted bun with avocado and a spicy mayo for an extra kick.

Spicy Chickpea Veggie Burger

Crafting the perfect Spicy Chickpea Veggie Burger is easier than you think, and today, I’ll walk you through each step to ensure your burger is packed with flavor and has the ideal texture.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of tablespoons olive oil
• 1/2 cup breadcrumbs
• A splash of lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• A pinch of salt
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 egg, beaten (or flax egg for vegan option)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add the olive oil, breadcrumbs, lemon juice, cumin, smoked paprika, salt, onion, garlic, and egg to the bowl. Mix until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
5. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and firm. Tip: For a crispier exterior, lightly pan-fry the patties in a bit of olive oil after baking.
6. Serve your Spicy Chickpea Veggie Burgers on toasted buns with your favorite toppings. Tip: Avocado slices and a spicy mayo add a creamy contrast to the burger’s heat.

Juicy and flavorful, these burgers have a satisfying crunch on the outside with a tender, spiced interior. Try serving them with sweet potato fries for a complete meal that’s sure to impress.

Mushroom and Lentil Veggie Burger

Crafting the perfect Mushroom and Lentil Veggie Burger is simpler than you might think, and it’s packed with flavors that will surprise you. Let’s break it down into easy-to-follow steps to ensure your burger is as delicious as it is nutritious.

Ingredients

• 1 cup of cooked lentils, drained well
• 2 cups of finely chopped mushrooms (any kind you like)
• 1/2 cup of breadcrumbs
• 1 large egg, beaten (or a flax egg for vegan)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tbsp of soy sauce
• 1 tsp of smoked paprika
• Salt and pepper, just a pinch of each

Instructions

1. Heat a splash of olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
2. Add the chopped mushrooms to the pan, cooking until they release their moisture and it evaporates, roughly 5 minutes. Tip: Don’t rush this step; letting the mushrooms brown slightly adds depth to your burger’s flavor.
3. In a large bowl, mix the cooked lentils, sautéed mushrooms, breadcrumbs, beaten egg, soy sauce, smoked paprika, salt, and pepper until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs to help it bind.
4. Divide the mixture into 4 equal parts, shaping each into a patty about 1/2 inch thick. Tip: Wetting your hands makes shaping the patties easier and less sticky.
5. Heat another splash of olive oil in the pan over medium heat and cook the patties for about 4 minutes on each side, or until they’re golden brown and hold together well.

Delight in the hearty texture and umami-rich flavor of your Mushroom and Lentil Veggie Burger. Serve it on a toasted bun with avocado slices and a dollop of spicy mayo for an extra kick, or crumble it over a salad for a protein-packed meal.

Beet and Bean Veggie Burger

Let’s dive into making a Beet and Bean Veggie Burger that’s both nutritious and bursting with flavor. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 cup of cooked beets, grated
• 1 can of black beans, drained and rinsed
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of cumin
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the grated beets, breadcrumbs, beaten egg, minced garlic, cumin, salt, and pepper to the bowl. Mix until well combined. Tip: The mixture should be moist but hold together when pressed.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

You’ll love the earthy sweetness of the beets paired with the hearty black beans. Serve these burgers on toasted buns with avocado slices and a dollop of spicy mayo for an extra kick.

Zucchini and Corn Veggie Burger

Let’s dive into making a delicious Zucchini and Corn Veggie Burger that’s perfect for summer barbecues or a quick weeknight dinner. This recipe is straightforward, packed with fresh flavors, and holds together beautifully for even the newest of cooks.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture)
• 1 cup corn kernels (fresh or frozen will do)
• 1/2 cup breadcrumbs (for that perfect bind)
• 1 large egg (or a flax egg for a vegan option)
• 2 tbsp olive oil (just enough to sauté)
• 1 tsp garlic powder (for a little kick)
• A pinch of salt and pepper (season it right)

Instructions

1. Start by squeezing the grated zucchini in a clean towel to remove as much moisture as possible; this prevents a soggy burger.
2. In a large bowl, mix the zucchini, corn, breadcrumbs, egg, garlic powder, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb any remaining moisture.
3. Heat the olive oil in a skillet over medium heat (about 350°F) until shimmering.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Cook the patties for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.

With a crispy exterior and a tender, flavorful interior, these veggie burgers are a hit. Serve them on toasted buns with avocado slices and a dollop of spicy mayo for an extra zing.

Spinach and Feta Veggie Burger

Making a Spinach and Feta Veggie Burger at home is easier than you think, and it’s a fantastic way to pack in some greens while enjoying a delicious meal. Let’s walk through the process together, ensuring you end up with a burger that’s both flavorful and satisfying.

Ingredients

• 2 cups of fresh spinach, roughly chopped
• 1 cup of crumbled feta cheese
• 1 can (15 oz) of black beans, drained and rinsed
• 1/2 cup of breadcrumbs
• 1 egg, lightly beaten
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of pinches of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until they’re mostly smooth but still have some texture.
3. Add the chopped spinach, crumbled feta, breadcrumbs, beaten egg, minced garlic, salt, and pepper to the bowl. Mix everything together until well combined. Tip: If the mixture feels too wet, add a little more breadcrumbs to help it bind.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for about 3-4 minutes on each side, until they’re golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to ensure they’re heated through and hold together well.

Serve these burgers on toasted buns with your favorite toppings. The spinach and feta create a wonderfully moist and flavorful patty with a slight crunch from the golden exterior. Try adding a slice of tomato and a dollop of tzatziki for an extra fresh and creamy touch.

Avocado and Black Bean Veggie Burger

Here’s how to whip up a delicious Avocado and Black Bean Veggie Burger that’s both nutritious and satisfying. Perfect for a quick lunch or a hearty dinner, this recipe is a game-changer for veggie lovers.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• A couple of dashes of your favorite hot sauce
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
2. Add the mashed avocado, breadcrumbs, beaten egg, hot sauce, cumin, salt, and pepper to the bowl. Mix until well combined.
3. Form the mixture into 4 equal-sized patties. Tip: If the mixture is too sticky, wet your hands slightly to make shaping easier.
4. Heat the olive oil in a skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden and crispy.
5. Tip: Don’t overcrowd the skillet; cook in batches if necessary to ensure each patty gets perfectly crispy.
6. Serve the burgers on your favorite buns with toppings like lettuce, tomato, and a dollop of Greek yogurt or mayo. Tip: For an extra kick, add a slice of pepper jack cheese while the patties are still warm.

Look at how these burgers turn out—crispy on the outside, creamy inside, with a hint of spice. They’re fantastic with a side of sweet potato fries or tucked into a pita for a twist on the classic burger.

Sweet Corn and Jalapeno Veggie Burger

Unlock the secret to a perfectly balanced veggie burger with this sweet corn and jalapeno recipe, ideal for those who love a bit of heat with their sweet. It’s a straightforward, fuss-free dish that promises big flavors with minimal effort.

Ingredients

• 1 cup of sweet corn kernels (fresh or frozen)
• 1 jalapeno, finely diced (seeds removed for less heat)
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1 egg, lightly beaten
• A splash of olive oil
• A couple of pinches of salt
• 1/2 tsp of ground cumin

Instructions

1. In a large bowl, mix the sweet corn, jalapeno, breadcrumbs, Parmesan cheese, and cumin until well combined.
2. Add the beaten egg to the mixture, stirring until everything sticks together. If it’s too wet, add a bit more breadcrumbs.
3. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
4. Heat a splash of olive oil in a non-stick skillet over medium heat (about 350°F).
5. Cook the patties for about 4 minutes on each side, or until they’re golden brown and crispy.
6. Let the patties rest for a couple of minutes before serving to allow them to firm up.

Delight in the crispy exterior and juicy interior of these veggie burgers, where the sweetness of corn meets the fiery kick of jalapeno. Serve them on toasted buns with avocado slices and a dollop of sour cream for an extra layer of flavor.

Carrot and Chickpea Veggie Burger

Creating a delicious and hearty veggie burger at home is easier than you think, especially when you start with the right ingredients and follow these simple steps. Let’s dive into making a Carrot and Chickpea Veggie Burger that’s sure to impress.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, grated (about a cup)
• 1/2 cup breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp salt
• A pinch of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks for texture.
3. Add the grated carrots, breadcrumbs, beaten egg, minced garlic, cumin, salt, and black pepper to the bowl. Mix well to combine. Tip: If the mixture feels too wet, add a little more breadcrumbs.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
5. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for about 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures your burgers hold together better when serving.

Delight in the crispy exterior and tender, flavorful interior of these veggie burgers. Serve them on a toasted bun with your favorite toppings, or try them atop a salad for a lighter option.

Broccoli and Cheese Veggie Burger

Creating a delicious Broccoli and Cheese Veggie Burger is simpler than you might think, and it’s a fantastic way to enjoy a meatless meal that’s packed with flavor and nutrients. Let’s walk through the process together, step by step, to ensure your burger turns out perfectly.

Ingredients

• 2 cups of finely chopped broccoli florets
• 1 cup of shredded cheddar cheese
• 1/2 cup of breadcrumbs
• 2 large eggs
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, breadcrumbs, minced garlic, salt, and black pepper.
3. In a small bowl, beat the eggs lightly, then pour them into the broccoli mixture. Mix everything together until well combined. Tip: If the mixture feels too wet, add a little more breadcrumbs to help bind it.
4. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Heat a splash of olive oil in a large skillet over medium heat. Cook the patties for about 4 minutes on each side, or until they’re golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Transfer the patties to the prepared baking sheet and bake in the preheated oven for 10 minutes to ensure they’re cooked through.

These Broccoli and Cheese Veggie Burgers come out with a crispy exterior and a tender, flavorful interior. Serve them on toasted buns with your favorite toppings, or enjoy them as is for a low-carb option. Either way, they’re sure to impress.

Eggplant and Walnut Veggie Burger

Zesty and satisfying, this Eggplant and Walnut Veggie Burger is a game-changer for meatless Mondays or any day you’re craving something hearty yet healthy. Let’s dive into making this flavorful patty that’s sure to impress.

Ingredients

• 1 medium eggplant, peeled and diced
• 1 cup walnuts, roughly chopped
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of dashes of salt and pepper
• 1 tbsp soy sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with a splash of olive oil and a dash of salt, then spread it out on the baking sheet. Roast for 25 minutes until soft and slightly golden. Tip: Stir halfway through for even cooking.
3. While the eggplant cools, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring often until fragrant. Tip: Keep an eye on them to prevent burning.
4. In a large bowl, mash the roasted eggplant with a fork. Add the toasted walnuts, breadcrumbs, beaten egg, minced garlic, soy sauce, and a couple of dashes of pepper. Mix well. Tip: The mixture should stick together when pressed; if it’s too wet, add more breadcrumbs.
5. Form the mixture into 4 patties. Heat a splash of olive oil in a skillet over medium heat and cook the patties for 4 minutes on each side, until golden and firm.

Enjoy these burgers on a bun with your favorite toppings, or try them over a salad for a lighter option. Either way, the creamy eggplant and crunchy walnuts create a texture and flavor combo that’s irresistibly delicious.

Peanut Butter and Jelly Veggie Burger

Perfect for those who love a twist on classic flavors, this Peanut Butter and Jelly Veggie Burger combines the nostalgic taste of PB&J with the heartiness of a veggie patty. Let’s dive into making this unique dish that’s sure to surprise and delight.

Ingredients

• 1 cup of cooked black beans, drained and rinsed
• A couple of tablespoons of creamy peanut butter
• A splash of soy sauce
• 1/2 cup of breadcrumbs
• A handful of fresh spinach, finely chopped
• 1 tablespoon of olive oil
• 2 tablespoons of your favorite jelly or jam
• A pinch of salt and pepper

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
2. Add the peanut butter, soy sauce, breadcrumbs, and chopped spinach to the bowl. Mix well to combine all ingredients evenly.
3. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a skillet over medium heat (about 350°F). Once hot, add the patties.
5. Cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t flip too early to ensure a good crust forms.
6. Spread a thin layer of jelly on the top of each patty during the last minute of cooking. Tip: The heat will soften the jelly, making it easier to spread.
7. Remove from heat and let rest for a minute before serving.

Savory with a hint of sweetness, these burgers offer a delightful contrast in flavors. Serve them on toasted buns with extra peanut butter and jelly for an extra indulgent touch, or enjoy them as is for a lighter option.

BBQ Jackfruit Veggie Burger

Discover how to make a mouthwatering BBQ Jackfruit Veggie Burger that’s perfect for summer cookouts or a hearty weeknight dinner. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cans of young green jackfruit in water, drained and rinsed
• 1 tablespoon of olive oil
• 1/2 cup of your favorite BBQ sauce
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• A pinch of salt and pepper
• 4 whole wheat burger buns
• A handful of fresh arugula
• A couple of slices of red onion
• A splash of apple cider vinegar

Instructions

1. Preheat your skillet over medium heat and add the olive oil.
2. Shred the jackfruit with your hands or a fork, removing any hard parts.
3. Add the jackfruit to the skillet, cooking for about 5 minutes until it starts to brown slightly.
4. Stir in the BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes, letting the flavors meld.
5. While the jackfruit cooks, toast the burger buns lightly for a crisp texture.
6. Mix the arugula with a splash of apple cider vinegar for a quick, tangy slaw.
7. Assemble the burgers by placing a generous amount of BBQ jackfruit on the bottom bun, topping with the arugula slaw and red onion slices, then finishing with the top bun.

Look forward to a burger that’s bursting with smoky, sweet, and tangy flavors, paired with a satisfying crunch from the fresh veggies. Serve it with a side of sweet potato fries or a crisp salad for a complete meal.

Thai Curry Veggie Burger

Venturing into the world of homemade veggie burgers can be a delightful journey, especially when you’re blending the bold flavors of Thai curry into the mix. This Thai Curry Veggie Burger recipe is designed to guide you through each step, ensuring a flavorful and satisfying result.

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• A couple of carrots, grated (about 1 cup)
• A splash of olive oil (about 2 tbsp)
• 1 tbsp of Thai red curry paste
• A handful of fresh cilantro, chopped
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• A pinch of salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until they’re mostly broken down but still have some texture.
3. Mix in the grated carrots, olive oil, Thai red curry paste, chopped cilantro, breadcrumbs, beaten egg, and a pinch of salt until well combined. Tip: The mixture should stick together when pressed; if it’s too dry, add a bit more olive oil.
4. Form the mixture into 4 equal-sized patties and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking to them.
5. Bake for 25 minutes, flipping halfway through, until the burgers are golden and firm to the touch. Tip: For a crispier exterior, you can lightly pan-fry the burgers in a bit of olive oil for 2-3 minutes on each side after baking.

Filled with the aromatic warmth of Thai curry, these veggie burgers offer a perfect balance of spice and sweetness from the carrots. Serve them on toasted buns with a slice of avocado and a drizzle of sriracha mayo for an extra kick.

Mediterranean Falafel Veggie Burger

Gathering all the vibrant flavors of the Mediterranean into one delicious patty, this falafel veggie burger is a game-changer for your meatless Monday or any day you’re craving something hearty yet healthy. Let’s walk through the process together, ensuring you end up with a burger that’s crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of cloves of garlic, minced
• A small handful of fresh parsley, chopped
• A small handful of fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• A pinch of salt
• A splash of lemon juice
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 4 whole wheat burger buns
• Your favorite burger toppings (lettuce, tomato, onion, tahini sauce)

Instructions

1. In a food processor, combine the chickpeas, garlic, parsley, cilantro, cumin, coriander, salt, and lemon juice. Pulse until the mixture is coarse but holds together when pressed.
2. Transfer the mixture to a bowl and stir in the flour until well combined. Tip: If the mixture feels too wet, add a bit more flour to help it bind.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure each patty gets evenly crispy.
5. Toast the burger buns lightly in the skillet or toaster for extra crunch.
6. Assemble your burgers with the patties and your favorite toppings. Tip: A drizzle of tahini sauce adds a creamy, nutty flavor that complements the falafel perfectly.

Absolutely delightful in every bite, these falafel veggie burgers offer a satisfying crunch with a soft, flavorful center. Serve them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Mexican Spiced Veggie Burger

Ever find yourself craving something hearty yet healthy, with a kick of spice? This Mexican Spiced Veggie Burger is your answer, packed with flavors and easy to make, even for beginners.

Ingredients

• 1 can of black beans, drained and rinsed
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• A handful of cilantro, chopped
• 1 tsp of cumin
• 1 tsp of smoked paprika
• A pinch of salt
• 1/2 cup of corn kernels
• 1/2 cup of diced red bell pepper
• 4 burger buns
• A few slices of avocado for serving

Instructions

1. Preheat your skillet over medium heat and add a splash of olive oil.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the minced garlic, breadcrumbs, beaten egg, chopped cilantro, cumin, smoked paprika, and a pinch of salt to the bowl. Mix well to combine.
4. Gently fold in the corn kernels and diced red bell pepper into the mixture.
5. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
6. Place the patties in the preheated skillet and cook for about 4 minutes on each side, or until golden brown and firm to the touch.
7. Toast the burger buns lightly in the skillet for about 1 minute on each side for extra crunch.
8. Assemble the burgers by placing a patty on each bun and topping with a few slices of avocado.

Look at that! You’ve just made a veggie burger that’s bursting with Mexican flavors, offering a perfect balance of smokiness and freshness. Serve it with a side of sweet potato fries or a crisp salad for a complete meal.

Indian Spiced Lentil Veggie Burger

Crafting the perfect Indian Spiced Lentil Veggie Burger is easier than you think, and it’s packed with flavors that will transport your taste buds straight to the streets of Mumbai. Let’s break it down into simple, foolproof steps to ensure your burger is as delicious as it is nutritious.

Ingredients

• 1 cup of red lentils, rinsed and drained
• 2 cups of water
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 small onion, finely chopped
• 1 tsp of cumin
• 1 tsp of coriander
• 1/2 tsp of turmeric
• a pinch of cayenne pepper
• 1/2 cup of breadcrumbs
• 1 egg, beaten (or flax egg for vegan)
• salt to your liking

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are soft and the water is absorbed.
2. Heat a splash of olive oil in a pan over medium heat. Add the garlic and onion, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
4. Transfer the cooked lentils to a large bowl. Mash them slightly, then mix in the sautéed onion and spices, breadcrumbs, and beaten egg. Season with salt.
5. Form the mixture into 4 patties. If the mixture is too wet, add a bit more breadcrumbs.
6. Heat another splash of olive oil in a pan over medium heat. Cook the patties for about 4 minutes on each side, or until they’re golden and crispy.

Warm, spicy, and satisfying, these burgers have a delightful crunch on the outside with a soft, flavorful center. Serve them on toasted buns with a slice of avocado and a dollop of mango chutney for an extra burst of flavor.

Greek Style Veggie Burger

Now, let’s dive into making a Greek Style Veggie Burger that’s packed with flavor and perfect for a summer barbecue or a quick weeknight dinner. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped sun-dried tomatoes
• 1/4 cup of chopped Kalamata olives
• 1 tsp of dried oregano
• 1/2 cup of breadcrumbs
• 1 egg, lightly beaten
• Salt and pepper, just a pinch of each
• 4 burger buns, lightly toasted

Instructions

1. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
2. Add the minced garlic, olive oil, feta cheese, sun-dried tomatoes, Kalamata olives, and oregano to the bowl. Mix well to combine.
3. Tip: For extra flavor, let the mixture sit for 10 minutes to allow the flavors to meld.
4. Stir in the breadcrumbs and beaten egg until the mixture holds together. If it’s too wet, add a bit more breadcrumbs.
5. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
6. Heat a splash of olive oil in a skillet over medium heat. Cook the patties for about 4 minutes on each side, or until golden brown and heated through.
7. Tip: Don’t flip the patties too early; wait until they’re nicely browned to ensure they hold together.
8. Serve the patties on toasted buns with your favorite toppings.
9. Tip: For a true Greek experience, top with tzatziki sauce, sliced cucumber, and red onion.

Mouthwatering and satisfying, these Greek Style Veggie Burgers offer a delightful crunch on the outside with a soft, flavorful interior. Try serving them with a side of Greek salad or roasted potatoes for a complete meal.

Korean BBQ Veggie Burger

Whipping up a Korean BBQ Veggie Burger is easier than you think, and it’s packed with flavors that’ll make your taste buds dance. Let’s dive into making this delicious, meat-free alternative that’s sure to impress.

Ingredients

• 1 cup of cooked quinoa
• 1 can of black beans, drained and rinsed
• A couple of tbsp of Korean BBQ sauce
• A splash of soy sauce
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• A pinch of salt and pepper
• 1 tbsp of olive oil
• 4 burger buns
• Your favorite toppings (lettuce, tomato, avocado)

Instructions

1. In a large bowl, mash the black beans with a fork until they’re mostly smooth but still have some texture.
2. Add the cooked quinoa, Korean BBQ sauce, soy sauce, breadcrumbs, beaten egg, salt, and pepper to the bowl. Mix everything together until well combined.
3. Shape the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side, until they’re golden brown and crispy.
5. While the patties are cooking, lightly toast the burger buns if desired.
6. Assemble your burgers by placing a patty on each bun and adding your favorite toppings. Tip: A little extra Korean BBQ sauce drizzled on top adds an extra flavor kick.

Perfectly crispy on the outside and tender on the inside, these Korean BBQ Veggie Burgers are a flavor-packed alternative to traditional burgers. Serve them with a side of sweet potato fries or a crisp salad for a complete meal.

Moroccan Spiced Veggie Burger

Moroccan Spiced Veggie Burger is a delightful twist on the classic burger, blending warm spices and hearty vegetables for a meal that’s both nutritious and bursting with flavor. Let’s dive into making this exotic dish with ease.

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• A couple of carrots, grated
• 1 small onion, finely chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• A pinch of cinnamon
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• Salt to your liking
• 4 burger buns
• A handful of lettuce leaves
• A couple of slices of tomato

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add the grated carrots, chopped onion, olive oil, minced garlic, cumin, coriander, cinnamon, breadcrumbs, beaten egg, and salt to the bowl. Mix well to combine all the ingredients.
4. Divide the mixture into 4 equal portions and shape each into a burger patty. Tip: Wet your hands slightly to prevent sticking.
5. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and firm.
6. While the patties bake, lightly toast the burger buns for a couple of minutes until they’re just golden. Tip: This adds a nice crunch to your burger.
7. Assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom half of each bun, add a patty, and top with the other half of the bun. Tip: For extra flavor, spread a little yogurt or tahini sauce on the bun before assembling.

Ready to enjoy, these Moroccan Spiced Veggie Burgers offer a perfect balance of spicy and sweet, with a satisfyingly crisp exterior and soft, flavorful interior. Serve them with a side of sweet potato fries or a fresh cucumber salad for a complete meal.

Japanese Teriyaki Veggie Burger

Making a Japanese Teriyaki Veggie Burger at home is easier than you think, and it’s packed with flavors that will transport you straight to the streets of Tokyo. Let’s break down the process into simple, manageable steps to ensure your burger turns out perfectly every time.

Ingredients

• 1 cup of cooked quinoa
• A couple of tablespoons of teriyaki sauce
• A splash of sesame oil
• 1 cup of shredded carrots
• 1/2 cup of chopped scallions
• 1 cup of breadcrumbs
• 1 egg, beaten
• A pinch of salt
• 4 burger buns
• A handful of lettuce leaves
• A few slices of avocado

Instructions

1. In a large bowl, mix the cooked quinoa, teriyaki sauce, sesame oil, shredded carrots, and chopped scallions until well combined.
2. Add the breadcrumbs and beaten egg to the mixture, stirring until the mixture holds together. If it’s too wet, add a bit more breadcrumbs.
3. Form the mixture into 4 equal-sized patties. For even cooking, make sure each patty is about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat and cook the patties for about 4 minutes on each side, or until they’re golden brown and crispy.
5. Toast the burger buns lightly in the same skillet for about 1 minute on each side for extra flavor.
6. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a teriyaki veggie patty, and top with avocado slices.

Absolutely delightful, the Japanese Teriyaki Veggie Burger offers a perfect crunch on the outside with a tender, flavorful inside. Serve it with a side of sweet potato fries or a light cucumber salad for a complete meal that’s sure to impress.

Southern Style Veggie Burger

Unveiling the secrets to a mouthwatering Southern Style Veggie Burger that’s both hearty and full of flavor, perfect for those summer cookouts or a cozy night in. Let’s dive into the steps to create this veggie-packed delight.

Ingredients

• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of cooked quinoa
• 1/2 cup of breadcrumbs
• 1/4 cup of finely chopped red onion
• 1 minced garlic clove
• 1 tbsp of smoked paprika
• 1 tsp of cumin
• A splash of olive oil
• A couple of dashes of hot sauce
• Salt and pepper to bind

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the quinoa, breadcrumbs, red onion, garlic, smoked paprika, cumin, hot sauce, salt, and pepper to the bowl. Mix until well combined. Tip: The mixture should stick together when pressed; if it’s too dry, a little water can help.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wetting your hands prevents sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This ensures they hold together when served.

Juicy and packed with a smoky depth, these veggie burgers offer a satisfying crunch on the outside with a tender, flavorful inside. Serve them on toasted buns with avocado slices and a dollop of spicy mayo for an extra kick.

Conclusion

Outstanding variety awaits in these 23 veggie burger recipes, perfect for any meal or gathering! Whether you’re a seasoned vegetarian or just exploring meatless options, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!