The Ultimate Veggie Burger Recipe (2024)

This was delicious! Rave reviews from carnivores and vegetarians alike. A few substitutions based on the limits of my grocery store and pantry: I used tofu in place of the tempeh, cooked steel cut oats instead of brown rice, mozzarella instead of queso blanco and whipped up my own tamari cashews by cooking them with soy sauce, butter and honey. I served with caramelized onions and feta.

I have frozen them as patties. They are actually easier to cook after being frozen.

OK, I made these again, using brown rice instead of bulghur, subbing carrots for beets (I used way too much the first time), pinto for kidney beans, sourdough breadcrumbs for panko, parmesan cheese for cortija cheese, regular almonds for tamari (which are expensive around here!) Didn't roast everything as long, about 2/3rds the time of the recipe. I actually liked this second version better! Will try using other veggies and other beans, but a great basic recipe.

Let me tell you how versatile this recipe can be, I prepared it over the weekend and I gave it a SouthWestern flair with Ancho Chili Powder, Smoked Paprika. It was awesome. Did the Asian thing the last time, five spice powder, a little ginger and soy, it's perfect for any flavors you love. Thanks, Melissa

In the video she does the almonds first, but says not to process them for too long, so they don't turn into butter. So one could take them out, put them in a large bowl, and do the same with the remaining ingredients, or groups of ingredients, then stir it all together in the bowl with your hands.

FYI for anyone else with similar questions: I made these with extra tofu and skipped the tempeh because I couldn't find it. It was very good like this. Also, I made a chipotle mayonnaise and used that in the recipe, as well as putting it on the burger itself. That gave it a little extra kick. To make the chipotle mayonnaise just mix a can of chipotle chilis in adobe sauce with mayonnaise and little salt.

I T Flax mixed with 2 &1/2 T's warm water per egg. Mix together and let it sit about 5 miniutes.

The best veggie burgers I have made and they hang together on the grill. They are a little "putsy", but worth it. I doubled the recipe and put the patties in the freezer and that worked well.

Although time consuming, it was a hit at the grill. Best veggie burgers I've ever made. Definitely double the recipe and freeze if you are going through the trouble.

I substituted Tahini for mayo and it worked well...

Delicious burgers with great texture that hold up on the grill. It is critical that you don't overprocess ingredients so they have a nice bite and not mush. With all the steps involved, I opted to make a double batch and ran each element through the food processor individually to achieve ideal consistency. They freeze beautifully and also grill well from frozen.

Just made this recipe for the second time and all I can say is holy god, this is veggie burger witchcraft. They are SO GOOD. Just make them. Just make them!

This burger was okay. Its greatest asset was that it held together, unlike many other veggie burgers. Maybe it's because I grew up eating a lot of spice, but these burgers were rather bland. I increased the fresh garlic and used egg replacer (we don't eat eggs) but I think it needed much more in the way of flavoring. My husband often adds Montreal steak seasoning which makes everything taste supreme (it's the fennel seed). A-1, which I believe is vegetarian, would have helped too.

I've made and eaten many different veggie burgers, and this is the best one I've had. It's my family's favorite as well! Texture is really good, flavor is absolutely delicious! I used feta instead of cotija, and grains like barley or kamut instead of brown rice, also used spicy mayo. We LOVE this!

This was good (especially the texture, which held up on the grill), but not outstanding (it was surprisingly bland). Given how complicated it was to find and assemble all the ingredients, I’m not sure I would make it again.

These were outstanding!! Limited modifications:-double the tofu and leave out the tempeh-use a mix of plain roasted almonds and cashews and added 1tsp tamari-added about 2 Tbsp nutritional yeast and 1 tsp Worcestershire sauceI used the food processor only to process the bigger chunkier things down to ground beef texture, then mixed all the dry-ish ingredients by hand. Then mixed together the wet ingredients, added them, and also mixed by hand.Cooked 20 mins in a 400 oven.

Like almost all veggie burgers, gloopy and unable to be grilled. It’s tasty if you add coconut aminos and too with salsa

Vegan option?

I never follow recipes, but for whatever reason I followed this one! Super glad I did, I didn't so much as taste the batter before cooking and yet it was freaking delicious. I used rainbow beets so they didn't bake pink, and I cooked mine on a grill pan on the stove (took longer than the suggested cook time), but they came out lovely with perfect char marks and held their shape super duper well. This tastes like a really good restaurant veggie burger (before Impossible burger took over menus...)

Someone asked whether they can be frozen. We freeze them uncooked. They make a good, quick meal when you con’t feel like cooking.

Since it has an ingredient list similar in length to a space shuttle build I didn’t use any of the techniques or any of the ingredients. It turned out pretty good, and I recommend it highly.

Do we think these freeze well?

We discovered a tofu trick that we apply to many recipes, particularly in those where the tofu is playing a role that might normally be meat.It is simple: freeze the tofu block before you use it. The firmer the tofu is to begin with, the better it will be. Freezing tofu makes it more dense, even tough, so it can be chopped up and provide a good approximation of the texture of meat.

I’m on vacation and don’t have brown rice in hand. Can I substitute regular (cooked) pasta as a binder? If so, how much?

Good, but I don't think they were worth the time and effort. Followed the recipe exactly. An Impossible Burger is better.

I've made these burgers three times now. They are so delicious. Follow the recipe! They are a project so plan ahead. Make them at least a day or two before you plan to grill them to allow the mixture time to rest and rest again after you form the patties. If you - what now? - follow the recipe, you and your guests will be delighted, I guarantee. I get 6 generous patties every time. Enjoy!