Today I made you a meatless burger. These Homemade Veggie Burgers just may surprise you! I am a carnivore at heart however, I am open to meatless meals on occasion and this is a tasty one! It hits all the notes!
My friend Kita is the goddess of burgers, I always enjoy teaming up with her and other foodie friends for Burger Month each May.
Table of Contents
Why you will LOVE this Meatless Burger recipe
- This recipe for Easy Homemade Veggie Burgers is really special, from the meatless burger itself to the charred brussels sprouts (instead of lettuce), the sauce and the crispy onion rings makes this a home run of a burger! It hits all of the flavor notes.
- I wanted to create a veggie burger that "I" would love. THESE Homemade Veggie Burgers are NOT your typical veggie burger! This burger recipe is flavorful and moist!
- Instead of mushrooms, I went with rice as one of the two main bases of this Homemade Veggie Burger. I chose to use zucchini, black beans, onions and a few additional ingredients.
Tips
- Allow the mixture to hang out for 30 minutes in the fridge or so for the flavors to meld and the mixture to bind.
- I made a quick 2 ingredient sriracha mayo (yum) and topped the burger with crispy onion rings for added texture. You can totally make thin frizzled onions if you wish, but frozen onion rings did the trick for me here.
- On a whim instead of adding lettuce to the burger, I quickly pan-sautéed brussels sprout leaves until a bit of a char happened. That seriously took less than 5 minutes and wow, what an awesome flavor that gave the meatless burger. Don't skip that step! So good and PERFECT with this Homemade Veggie Burger!
If you are not feelin' the bun feel free to enjoy one of these Homemade Veggie Burgers on its own. Maybe over some sautéed brussels sprouts with a dollop of Sriracha mayo, mmmm!
Ingredients
- Black beans
- Vidalia onion
- Zucchini
- Garlic paste or cloves
- Ginger paste or fresh ginger
- Rice or quinoa
- Parmesan cheese
- Eggs
- Worcestershire
- Flour or Panko
Instructions
See the recipe card below for full instructions.
This Easy Homemade Veggie Burger recipe comes together quickly, especially if you use rice that you can microwave in 60-90 seconds like Veetee or Bibigo. If you'd rather have meat try these Turkey Burger Sliders or these Salmon Burgers.
Vegetarian recipes you may enjoy
I hope these veggie burgers knock your socks off! XO Colleen
Recipe originally published May, 2018. Updated February, 2024 with additional information and tips.
Easy Homemade Veggie Burgers
Flavorful Homemade Veggie Burgers Recipe, made with rice, black beans, vegetables and more! Topped with crispy onion rings. This meatless burger recipe hits all the notes!
Ingredients
- Burgers
- 14 oz can of black beans rinsed and drained
- ⅓ cup chopped Vidalia onion
- 1 cups cubed zucchini I choose to leave the skin on.
- 3 TBS garlic paste or 2 cloves garlic minced
- 1 TBS ginger paste or 1 TBS fresh ginger minced
- 1 package VeeTee rice Roughly 2 cups cooked
- ½ cup shredded Parmesan cheese
- 1 egg plus 1 yolk beaten
- Splash of Worcestershire
- ¼ cup flour or ½ cup Panko
- Burger Assembly
- Rolls
- Burger
- Onion Rings
- Sriracha Mayo see notes
- Charred Brussel Sprouts
Instructions
- In a mixing bowl, mash your beans a bit with a potato masher. 4 mashes should do it. You want them a bit mushy but some can still be halved or whole.
- Add the onions, zucchini, garlic, ginger, rice, Parmesan cheese, egg, Worcestershire sauce, salt, and pepper. Mix together.
- Sprinkle in flour (or Panko) and mix until combined.
- Allow mixture to chill for 30 minutes and then form into patties, pressing down firmly to shape them. If they do not hold their shape, add a little more flour/Panko.
- Make the Sriracha Mayo by combining mayo and Sriracha in a small bowl until you get the flavor you desire. The more Sriracha, the spicer. Set aside.
- Prep your Brussels Sprouts by pulling apart about a dozen or so. I used 3 Brussels per burger. When ready to sauté, simply add a small amount of oil (½ TBS-1 TBS depending on how many you are cooking) to a sauté pan or small pot. Once hot, carefully toss in leaves, season with salt and pepper and keep stirring them around until they begin to char. Remove from pan.
- When ready to cook Veggie Burgers, heat (medium heat) just enough oil in a non-stick pan to give it a very thin layer. Once hot, gently add your burgers, giving them each space as you would a homemade crabcake. Allow them to cook for 2-2 ½ minutes per side, forming a nice golden brown crust, flip gently.
- Heat the oven to bake your onion rings according to package directions or make your own onion rings or frizzled onions.
- If you want to toast your roll/bun do so for a few minutes in the oven Just before serving.
- Assemble burgers and enjoy!
Notes
I freeze these raw by placing them on a baking sheet for an hour in my freezer, then I individually bag them for when the mood strikes. They really cook up well after they have been frozen. I let them thaw at room temp for about 45 minutes.
Do you need all the bells and whistles of this burger?? No, you can eat these Homemade veggie Burgers plain, BUT man is it good all together! If bread is an issue, sauté Brussels and serve the burger over those with a dollop of Sriracha Mayo.
Feel free to substitute Monterey Jack cheese or Pepperjack cheese for the Parmesan.
I have made these without flour (or Panko) and they did cook up well, however a piece or two did break off of a couple. Which is why I decided to add flour to mine in the end. I liked the flour the best. Nice and moist!
Nutritional info is based off the burgers themselves.
Nutrition
Serving: 4servingsCalories: 246kcalCarbohydrates: 35gProtein: 16gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 221mgPotassium: 519mgFiber: 10gSugar: 2gVitamin A: 226IUVitamin C: 8mgCalcium: 201mgIron: 3mg
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Leslie says
I have to say that this is the most interesting and delicious veggie burger I've seen. I love the addition of the sauteed brussel sprouts. I'll be watching for VeeTee rice at my grocery.
Colleen says
Thanks Leslie! Everything works in symphony! And VeeTee is SO good and SO easy!
Jenn says
These look so good! I LOVE veggie burgers and rice is perfect for giving that chewy bite. I've never heard of VeeTee, but I'll surely be on the lookout for it now. Oh, and that sriracha mayo - YUM!
Beth says
I love all of the flavors the VeeTee is available in! Especially the peri-peri sounds good! That veggie burger looks amazing! I have to give that a try!
Colleen says
Same! I love that VeeTee is on trend with flavors!
Danielle says
You just can't beat a homemade veggie burger. Onion rings on top are a must!
Jolene says
This is a veggie burger I can sink my teeth into! And onion rings on top? Yes, please!
Edyta at Innocent Delight says
It looks so fantastic and healthy. I would love to have it tonight for dinner!
Amy says
Just wondering how much rice to use? Also, my local store does have veetee, but other flavors. Would they work? Can’t wait to make this! Thanks so much!
Colleen says
Hi Amy, the package is 9.9oz however it measured out to approx 2 cups of rice. Any variety will work, just make sure it's not too wet. Hopefully, it will be sold by you soon, you just can't beat 2 minutes!! For now you have an online option 🙂