We may earn money or products from the companies mentioned in this post.(Last Updated On: April 30, 2023)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #HuntsBestEverKetchup
The Best Vegan Burger Recipe
Making homemade veggie burgers can seem like a daunting task, but it’s actually quite simple!
This easy recipe is full of healthy and delicious ingredients such as beans, rice, quinoa, red peppers, red onions, flaxseed, cilantro, breadcrumbs and spices
This veggie burger is full of flavor and is very basic to make, even if you’ve never made a veggie burger from scratch before, you’ll have no problem whipping these up.
Easy and Healthy Homemade Veggie Burgers
The most important part of making a veggie burger, besides taste of course, is the texture and how well it holds together.
You certainly don’t want it to be crumbly, but it still needs to be tender enough to bite into.
Egg is usually the trick, but for a vegan burger I used a simple flaxseed egg (1 tbsp ground flaxseed mixed with 2 tbsp water and allow to sit for 5 minutes) and it held together perfectly!
It was sturdy, well formed, and the perfect balance of tender and dense.
When the weather warms up, it’s great to have a recipe like this to whip together for cookouts and parties, or even just for dinner!
Add all of your favorite toppings – I love arugula, tomato, red onion, and Hunt’s Best Ever Ketchup.
How to Make Simple Meatless Burgers
To make these easy veggie burgers, start by cooking your rice and quinoa according to their packages.
Next, preheat your oven to 350 degrees, and begin adding all of the burger ingredients to a large bowl.
Using a potato masher, squish everything down so it combines easily. I used my hands after this to further incorporate all of the flavors and spices evenly!
Take roughly 1/2 cup amounts of mixture and form into patties with your hands, roughly 1/2 inch thick. Place on a baking tray covered with parchment paper and ensure none of them are touching.
You can also cook your red pepper and onion before adding to the mix, but I found them to cook fine in the oven, they just had a tiny bit of crunch which I liked!
Bake for 25-30 minutes, flipping half way through, until they are browned on top and not squishy with you (carefully) press down on them.
Allow them to cool and then assemble your burger!
Pretzel buns are also the best buns you can buy (in my opinion), and I would highly recommend serving these burgers on them – just make sure they are vegan if you are!
It’s super important to me to use all natural ingredients. I used Hunt’s Best Ever Ketchup to top this burger because it’s free of corn syrup, and it’s Hunt’s thickest, richest, best ever Ketchup – you can easily order this online via Walmart’s Online Grocery Service!
Easy Sweet Potato Fries Recipe
To make the sweet potato fries, cut 1-3 sweet potatoes (I used purple!) into long rectangles and place in a bowl.
Pour in 1-3 tablespoons of oil (depending on how many sweet potatoes you use, just make sure they’re all coated) and salt to taste and mix well.
I don’t like to add a lot of seasonings to sweet potato fries because they’re perfect as they are!
Bake for 25-30 minutes, flipping half way through and checking often to make sure they are not burning.
I always love using sweet potatoes for my fries, not only are they more nutritious but they are a great way to switch things up as a delicious side!
I also love how they compliment this burger with a sweet taste to the savory main dish! Fries inspired by Minimalist Baker!
This recipe is:
If you’re looking for more protein-packed vegan meals, try my:
Pin this for later!
For the Burgers:
- Hunt's Best Ever Ketchup to top
- 2 Cans Beans (3 cups - I used black & kidney)
- 1 Cup Rice
- 1/2 Cup Quinoa
- 1/4 Cup Ground Flaxseed
- 1 Onion
- 1 Red Pepper
- 1 Cup Breadcrumbs
- 1/4 Cup Water
- 1/2 Cup Cilantro
- 1 1/2 Tbsp Paprika
- 1/2 Tsp Pepper
- 1 Tsp Thyme
- 2-3 Tsp Salt
- 2 Tsp Cumin
- 1 Tsp Coriander
- Bun and Toppings
For the Fries:
- 1-2 Sweet Potatoes
- 1-2 Tbsp Oil of Choice
- Salt to taste
- Cook rice and quinoa according to package. Once done preheat oven to 350 degrees.
- Add all veggie burger ingredients to a large bowl, mix well. Use a potato masher to squish everything to help it stick together better. Then use your hands to further incorporate all the ingredients and spices evenly.
- Take roughly 1/2 cup amounts of mixture and form into patties with your hand, roughly 1 inch thick. Align on a baking tray covered with parchment paper and make sure none of them are touching.
- Bake for 25-30 minutes, flipping half way through. Be sure to keep a good eye on them so they don't burn, and you will know they are done when you can (safely) press down on them and they are not mushy.
- Allow to cool and serve on a bun with toppings of choice - I used red onion, tomato, greens and Hunts Best Ever Ketchup.
- For the fries, cut into long rectangles, coat with oil and salt and bake at 450 degrees for roughly 30 minutes, flipping half way through. Depending on the size of your fries, you may need slightly more or less time, so keep an eye on them!