Best 4 Freezer Veggie Burgers Recipes

Are you seeking a delectable and hassle-free dining experience? Look no further! Freezer veggie burgers are here to revolutionize your culinary adventures. These pre-made patties are not only convenient but also versatile, offering a diverse range of flavors and textures to suit every palate. Whether you're a seasoned vegetarian, flexitarian, or simply seeking a nutritious and tasty meal, freezer veggie burgers have got you covered. With minimal prep time and endless possibilities for customization, these burgers are your gateway to a quick, delicious, and guilt-free meal. Let's dive into the world of freezer veggie burgers and discover the best recipes to tantalize your taste buds!

Here are our top 4 tried and tested recipes!

SPICY BLACK BEAN BURGERS

Spicy Black Bean Burgers image

These Spicy Black Bean Burgers are a classic in our house! Full of flavor, easy to make, and the perfect freezer meal-these burgers will become a staple in your kitchen, too.

Provided by Cassie Johnston

Categories Sandwiches

Time 30m

Number Of Ingredients 10

Ingredients

3 cups cooked black beans (about 2-14 ounce cans, drained and rinsed), divided
1 medium green bell pepper, roughly chopped
1 medium onion, roughly chopped
4 cloves garlic
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons hot sauce (more or less depending on your heat tolerance)
1/2 teaspoon salt
2 eggs (see notes for plant-based substitute)
1 to 2 cups breadcrumbs, divided (see notes for gluten-free alternative)

Steps:

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
In the basin of a food processor, combine 2 cups of the black beans, bell pepper, onion, garlic, chili powder, cumin, hot sauce, and salt. Pulse until the mixture forms a smooth, thick paste-scraping the sides as necessary. Don't have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl.
Add in the remaining black beans, the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties.
Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.
To freeze, let burgers cool completely, then freeze flat on a baking sheet until solid, about 3 hours. Transfer to a labeled zip-top freezer bag. Will keep in the freezer for about 3 months. Defrost before heating in skillet, on grill, or in the oven.

Nutrition Facts : Calories 314 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 5 grams fat, Fiber 11 grams fiber, Protein 16 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 burger, Sodium 626 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FREEZER VEGGIE BURGERS

Freezer Veggie Burgers image

"I try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers." Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup old-fashioned oats
2 tablespoons ketchup
1/2 cup finely chopped fresh mushrooms
1 medium onion, finely chopped
1 medium carrot, shredded
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

Steps:

Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze., To use frozen burgers:Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

THE BEST VEGGIE BURGER

The Best Veggie Burger image

These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.

Provided by NicoleMcmom

Categories Veggie Burgers

Time 1h20m

Yield 8

Number Of Ingredients 18

Ingredients

1 (16 ounce) package cremini mushrooms, cut in half
½ small onion, chopped
3 tablespoons olive oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (8.8 ounce) pouch cooked brown rice, cooled
½ cup walnuts
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper, or more to taste
1 large egg
¾ cup dry bread crumbs
8 slices Muenster cheese
8 (2 ounce) hamburger buns, split and toasted

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
Remove from the oven and let mixture cool for 10 minutes.
Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
Form mixture into 8 patties and season each with salt and pepper.
Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg

FREEZER VEGGIE BURGER(4 WW POINTS)

Freezer Veggie Burger(4 Ww Points) image

from taste of home healthy cooking. I like the idea of having these in the freezer ready to go. you could also do other things with them as well. recipes that call for you to use one of the frozen patties to crumble and put in eggs or whatever.

Provided by punkyluv

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can kiny beans, rinsed and drained
1/2 cup old fashioned oats
2 tablespoons ketchup
1/2 cup finely chopped mushroom
1 medium onion, finely chopped
1 medium carrot, shredded
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
6 hamburger buns, split
6 lettuce leaves
6 slices tomatoes

Steps:

Place the beans, oats and ketchup in a food processor,cover and pulse until blended. Transfer to a small bowl;stir in veggies, garlic and seasonings.shape into 6 three inch patties;wrap each in plastic wrap and freeze.
When ready to use, unwrap burgers and place on a baking sheet coated with cooking spray. bake at 350 for 30 minutes or until heated through, turning once. serve on buns with lettece and tomato.

Nutrition Facts : Calories 175.9, Fat 2.5, SaturatedFat 0.6, Sodium 471.7, Carbohydrate 32.6, Fiber 3, Sugar 6.5, Protein 6.4

Tips:

Select the right vegetables: Choose vegetables that are in season and have a firm texture, such as carrots, zucchini, sweet potatoes, and broccoli. Avoid vegetables that are too watery, such as cucumbers and tomatoes, as they will release too much moisture during cooking.
Grate the vegetables: Grating the vegetables helps to create a uniform texture and makes it easier to bind the ingredients together. You can use a food processor or a box grater to grate the vegetables.
Use a variety of beans: Using a variety of beans, such as black beans, kidney beans, and pinto beans, adds protein, fiber, and flavor to the burgers. You can also use lentils or quinoa for a different texture.
Add seasonings and herbs: Season the burgers with your favorite herbs and spices. Some popular options include garlic powder, onion powder, cumin, chili powder, and paprika. You can also add fresh herbs, such as cilantro, parsley, or basil.
Bind the ingredients together: Use a binder, such as eggs, bread crumbs, or oatmeal, to help hold the ingredients together. You can also use a combination of binders.
Form the burgers: Use your hands to form the burgers into patties. Make sure the patties are firm enough to hold their shape, but not too dense.
Cook the burgers: You can cook the burgers in a variety of ways, such as pan-frying, baking, or grilling. Cook the burgers until they are browned on both sides and cooked through.

Conclusion:

Freezer veggie burgers are a delicious, healthy, and convenient way to enjoy a plant-based meal. They are easy to make and can be customized to your liking. With a little planning, you can have a freezer full of veggie burgers that you can enjoy all week long. So next time you're looking for a quick and easy meal, reach for a freezer veggie burger. You won't be disappointed.