With the growing trend of vegetarian and vegan diets, veggie burgers have become increasingly popular as a healthy and delicious alternative to traditional meat burgers. These patties often feature a blend of vegetables, grains, and legumes, offering a unique combination of flavors and textures. One particularly tasty variation is a veggie burger made with mushrooms, quinoa, and garbanzo beans. This combination provides a hearty and protein-packed patty that can be enjoyed in a variety of ways. These veggie burger patties can be cooked in a pan, grilled, or baked, and can be served on a bun with your favorite toppings, or enjoyed as a standalone dish.
Let's cook with our recipes!
MUSHROOM-QUINOA VEGGIE BURGERS WITH SPECIAL SAUCE
These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.
Provided by Jamie Vespa, M.S., RD
Categories Healthy Vegetarian Burger Recipes
Time 1h25m
Number Of Ingredients 17
Steps:
- Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, 1/2 teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
- Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and 1/4 teaspoon garlic powder in a small bowl until smooth.
- Shape the mushroom mixture into 4 patties.
- Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
- Serve the burgers on buns with the special sauce, lettuce, tomato and onion.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 45.9 g, Cholesterol 3.8 mg, Fat 19.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 658.7 mg, Sugar 6.9 g
VEGGIE QUINOA BURGERS
This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.
Provided by Becky
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
- Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
- Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
- Brush the 1 tablespoon olive oil evenly both sides of each patty.
- Arrange the patties into a large baking dish.
- Grill on preheated grill until hot in the center, 7 to 8 minutes per side.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 31.1 g, Cholesterol 32.2 mg, Fat 10.7 g, Fiber 7.5 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 336.1 mg, Sugar 4.4 g
QUINOA VEGGIE BURGERS
We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.
Provided by snowyval
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
- Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
- Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 21.8 g, Cholesterol 24.2 mg, Fat 8.7 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 2 g
QUINOA AND MUSHROOM VEGGIE BURGERS
Slightly adapted Veggie Burgers recipe from Martha Stewart website. Includes 1 hour chilling time. My food processor didn't chop the mushrooms easily, so I used the shredder attachment. Also had some sprouts that my hubby was unlikely to eat on the burger so I pureed them and added them to the mix. But you could also just add them as garnishment. Or do both! Mmmm, sprouts. Other things that are good to add to the finished burger is avocado, cucumber, mustard, mayo, yogurt, salsa, lettuce, grilled veggies, etc. Yum!
Provided by MahnaMahna
Categories Lunch/Snacks
Time 1h40m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
- Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat.
- Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
- Add mushrooms and zucchini, and cook until tender, about 2 minutes.
- Remove from heat, and add Parmesan, quinoa, and salt.
- Season with pepper.
- Let cool completely, then stir in egg and breadcrumbs.
- Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
- Shape mixture into six 1/2-inch-thick patties, pressing firmly.
- Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat.
- Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
- Assemble burgers and enjoy!
VEGGIE BURGER PATTIES W/ MUSHROOMS, QUINOA, & GARBANZO BEANS
As the chef of my family, I have embraced meatless dishes as a way to get more vital nutrients and nourishing foods into our diet. These light and tasty patties make the perfect substitute for those days when you want a cheeseburger. You may grill these in a non-stick pan with no added oils, or you can pan fry them. I suggest trying the non-stick route, for better health! Serve with provolone cheese, on a bun or just by itself. My son liked ranch dressing with his, and I made a balsamic broccoli rainbow slaw to put atop mine. We were all satisfied!
Provided by Ms. DMAC
Categories Onions
Time 35m
Yield 6 Patties, 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
- Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
- Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
- Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
- You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
- Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
- Refrigerate the patties for an hour, covered tightly with plastic wrap.
- Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.
Nutrition Facts : Calories 272.8, Fat 6, SaturatedFat 1, Cholesterol 31, Sodium 410.4, Carbohydrate 44.4, Fiber 6.4, Sugar 3.7, Protein 11.8
VEGGIE BURGERS WITH MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
- Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
GARBANZO BEAN BURGERS
These chickpea burgers are totally awesome. I think I'd rather have one than any cheeseburger at a restaurant. They really rock! -Berea Rider, East Point, Kentucky
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings; mix well. Shape into 4 patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches until lightly browned, 3-4 minutes on each side. Serve on buns with cheese. Top as desired.
Nutrition Facts : Calories 447 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 807mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 9g fiber), Protein 17g protein.
Tips:
- **Choose the right base for your veggie burger patties:** There are many different options for the base of your veggie burger patties, such as quinoa, garbanzo beans, lentils, black beans, and mushrooms. Each base has its own unique flavor and texture, so choose one that you think you'll enjoy. - **Add plenty of vegetables:** Vegetables add flavor, texture, and nutrients to your veggie burger patties. Some good options include carrots, celery, onions, peppers, and zucchini. You can also use leafy greens, such as spinach or kale. - **Season your patties well:** Don't be afraid to season your veggie burger patties with plenty of herbs and spices. Some good options include garlic, onion powder, paprika, cumin, chili powder, and oregano. - **Use a food processor or blender to combine the ingredients:** This will help to create a smooth and evenly textured patty. If you don't have a food processor or blender, you can also mash the ingredients together with a fork. - **Form the patties into desired shapes:** You can make your veggie burger patties into any shape you want, such as round, square, or oval. You can also use a cookie cutter to create fun shapes for kids. - **Cook the patties over medium heat:** This will help to prevent them from burning. You can cook the patties in a skillet, on a grill, or in the oven. - **Serve the patties on buns or in lettuce wraps:** You can also serve the patties with your favorite toppings, such as cheese, lettuce, tomato, and onion.Conclusion:
With a little creativity, you can easily make delicious and satisfying veggie burger patties at home. Experiment with different bases, vegetables, and seasonings to find your perfect recipe. Veggie burger patties are a great way to get your daily dose of vegetables and protein, and they're also a delicious and affordable meatless option. So next time you're looking for a quick and easy meal, give veggie burger patties a try.
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