I love a good burger, but not everyone eats meat. And a lot of vegetarian or vegan burgers lack flavor. This veggie burger recipe will knock your socks off!
Ingredients for a Great Veggie Burger Recipe
Most non-meat based burgers are made from tofu (a soybean product), or dried beans. Neither of these ingredients have a lot of flavor on their own, but you can add a few things to make them taste better. Here’s a list of some things you could add to make your veggie burger stand out.
Mushrooms – Just about any mushroom will work, but in this recipe we’ll be using portabello mushrooms. These large mushrooms can be grilled like a burger all on their own. But used in a recipe, they add moisture, texture, and taste.
Black beans – Like most mushrooms, black beans are dull on their own. Added to a recipe, they add depth and nutrition, plus fiber!
Shallots – Onions are fine, but can overpower a delicate balance. Shallots are milder, but still impart an onion flavor.
Eggs – Egg makes a great binder, holding these burgers together. For a vegan burger, soak a tablespoon of flax seeds (for each egg) in water for ten minutes. This will act as a binder like eggs and help hold burgers together.
Bread crumbs or oatmeal – This will also help hold burgers together and provide texture.
Worcestershire sauce – Add this ingredient for extra flavor. Choose a brand made without anchovies if you’re vegan.
Salt – Salt is a basic seasoning for these burgers. Salt can vary, so choose a type that suits you.
Herbs – Choose any herbs you like for flavoring. I use oregano, dill, and parsley, but almost any herb will work.
Veggie Burger Recipe
- 2 cups of portabello mushrooms, cut into small pieces
- 2 cups of black beans, soaked until soft and mashed
- ½ cup minced shallots (brown in a pan first for more flavor)
- 3 eggs, or the equivalent in flax seeds
- ½ cup bread crumbs or oatmeal
- 1 tablespoon worcestershire sauce
- ½ teaspoon salt
- 1 teaspoon dried herbs of choice
- oil for cooking
- cast iron skillet or grill
- Blend all ingredients together. Form into patties and store in refrigerator, overnight if possible. This will allow the flavors to meld.
- Heat cast iron skillet on medium high heat. Get the pan hot, but don’t add any oil until it is thoroughly heated. This will help the food to resist sticking.
- Add the oil and place burgers in the pan.* Sear on one side, then flip and sear the other side.
- Lower the heat and cook through. Don’t mash the burger down with the spatula to get it to cook faster. This will push all the moisture out of the burger, drying it out.
- Serve hot.
Alternatively, you can cook the burgers on a grill. I prefer charcoal for flavor, but use what’s best for you. Again, higher heat is key. Sear the outside to keep the moisture in. Keep an eye on them as they can dry out quickly if they stay on the grill too long.)
Add cheese or any other toppings you like to these burgers. I’ve eaten them like traditional burgers with lettuce and tomato, and of course, pickles.
Have you ever made veggie burgers? If so, what are your favorite ingredients to use? Share with us!