Homemade Veggie Burgers

May 14th, 2009 | Posted by Alison in Dinner Time

Like most omnivores turned herbivore – we’ve eaten tons of veggie burgers in our day.  It’s been years since I’ve eaten a “real” burger and I don’t even miss them, but veggie burgers?  I admit it.  I’m an herbivore and I love them.

For a long time I bought them frozen.  Morning Star, Sunshine Burgers, Gardenburger.  These are all great and especially handy when we need to make something quick – but these days I prefer to make my own burgers when it comes to having them for dinner. Inspired by Kath’s bean burger post I fine tuned my technique and we are reaping the bean burger rewards over here.

These are easy and cheap – two of my most two favorite adjectives ever.

Homemade Veggie Burgers

Print this recipe!

1 cup of black beans (if canned, rinsed and drained)
1/4 cup flour and/or rolled oats
2 to 3 Tbsp any of your favorite HFCS free bbq sauce (or ketchup, mustard, some sort of sauce to help bind it together)
Optional 1/2 to 3/4 cup other veggies – consider pre-cooked diced onions, chopped mushrooms, corn, minched garlic, bell pepper, finely chopped steamed broccoli
salt, pepper (and maybe a little garlic powder) to taste

Veggie Burger Ingredients

Mash beans in a bowl with fork or potato masher. Once sufficiently smashed – add sauce, flour or oats and optional veggies.

Veggie Burger Ingredients in the Bowl Veggie Burger Ingredients Mixed

Made today with chopped raw mushrooms and flour.

Stir together until ingredients are well mixed. Add a little more sauce or flour as needed. Should be thick so that you can make patties in your hand. Will be slightly sticky.

Place burgers in a lightly oiled (I love my Misto!) pan on medium heat.

Veggie Burger Ready to Flip

Let cook on one side 4 – 5 minutes. It’s ready to flip when you can easily free it from the pan with a spatula.

Veggie Burger in Frying Pan

Once flipped, you can flatten your burger a bit more with your spatula now that this side is cooked and won’t stick to your spatula.   Cook an additional 4 – 5 minutes, flip again and cook another 2 – 3 minutes on each side.   Your burger should be slightly crispy on the outside and heated well through.

Makes 3 – 4 burgers, depending largely on the size of your patties and what other ingredients you add.  You can store these in the fridge uncooked or cooked.

Served here on an Ezekiel roll and topped with lettuce, tomato, dill pickle and mustard – I hope your mouth is as big as mine.

Homemade Veggie Burger

A burger even an omnivore can love.

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44 Responses

  • Jennifer says:

    Ok….that looks DELICIOUS!! I bought Morningstar gardenburgers and really liked them but I am definitely making these. Wow! That is sooo easy. I have those same flat rolls, too. (hehe) Aren’t they great?

    • Lyn says:

      Hi Jennifer,

      I too bought the Morningstar burgers but after reading the ingredients I found they contain MSG. I
      was very disappointed as they do taste good. I urge everyone to read the ingredients on the packages
      to check for MSG or autolyzed yeast extract, that’s another name they hide it under.

  • Tracy says:

    Wow, this looks yummers, Alison! I know you’ve got all kinds of time for reading, but.. A good friend of mine from college (we studied voice together) has a website about Vegetarianism and I thought that you just might enjoy some of what she blogs so.. here!

    if you get the chance, give her a read. I think I’m going to give making veggie bugers a try!

  • Alison says:

    Tracy and Jennifer, if you try them out, report back! I’d love to hear how it went and if you made any changes.

    Thanks for link Tracy, cool site!

  • Jane/you-know-who says:

    How could I NOT have heard of the “Misto”??! I’m getting one so fast now
    thx for the idea

  • Debbie N. says:

    I scoured thru many websites re: how to make a veggie burger from scratch. I was pleasantly surprised when I came across your homemade veggie burger recipe. I was happy to see there were no eggs in it and the recipe was very basic, which is just what I was looking for. They turned out better than I ever expected! I’ll never go back to store bought veggie burgers again. Thank you for giving me the push I needed to try this. =)

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  • Tammy says:

    Just tried your recipie and I loved it. It was so easy! I used my fav bbq sauce, corn, onions, a little garlic, and yellow peppers..Yay1

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  • David Newman says:

    Hey Allison, many thanks! I’m a carnivore turn herbivore and thanks to you, finally a homemade veggie burger worthy of a 50-something year old’s appetite. Very easy to make and very yummy to eat. And no eggs too makes my doctor happy with me since I need to watch my cholestorol. I made this with oats. You rock! Lady you got it going on! Thanks again, glad I discovered this.

  • Amy says:

    Can you freeze them?

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  • Nicolas says:

    Hi, excuse me if it will sound odd to you, but in your recipe are the black beans cooked? or can you just soak them to make them tender?
    thank you, this looks delicious

  • BENNIE GIBSON (MRS ) says:

    your veggie burger sounds so good, and i am going to give it a try, but my favorite is morning star and it is the garden veggie patties, will this taste the same ? if not, do you have a recipe for that one ?

  • BENNIE GIBSON (MRS ) says:

    hey !!!! is there any printer friendly recipes ,i am not a computer person, so it has to be fairly easy, i know a lot of people could do this one without all the photos. but not me.

  • Margaret says:

    I am not fond of BBQ sauce, I think I could substitute a flaxseed ‘egg’as binder. What do you think?

    • I’ve never done it, and honestly wouldn’t recommend it here because flax oil is very delicate and oxidizes when exposed to heat.. if you don’t like barbeque sauce I would be inclined to suggest ketchup, a little tomato paste or dijon mustard?

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