19 Very Delicious Veggie Burger Recipes (2024)

FAQs

How to make veggie burgers taste better? ›

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

Ground flax – Once it's mixed with water, ground flaxseed takes on the same consistency as real eggs. They bind the meaty mixture together and help prevent the patties from falling apart.

Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)

Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it's all well combined and it has a texture like meat mince (ground beef).

To elevate the taste of your veggie burger, it's crucial to build a well-balanced flavor profile. A good place to start is by sautéing a mirepoix – onions, celery, and carrots. And, I like to toss in some garlic. It creates an amazing and fragrant base.

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it. → Follow this tip: Veggie burgers need a sturdy binder to hold everything together. This can be anything from eggs to a mixture of ground flax and water, wheat germ, breadcrumbs, or oats.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

Chia seeds work as a great egg replacer. 2 tablespoon of Chia Seeds soaked in 3 tablespoon of water is the equivalent of one egg.

How to make a veggie burger that doesn't fall apart? ›

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

Add Sticky/Starchy/Dry Ingredients

Mashed potatoes, beans, and lentils are sticky as are nut butter, tahini, tomato paste, mustard, barbecue sauce and vegan Worcestershire sauce.

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

To enhance the flavor of a frozen veggie burger, you can add various toppings or condiments. Consider adding sliced avocado, caramelized onions, sautéed mushrooms, or your favorite sauces like barbecue or sriracha mayo. Don't forget to add some fresh lettuce, tomato, and pickles for a refreshing crunch.

To elevate the taste of your veggie burger, it's crucial to build a well-balanced flavor profile. A good place to start is by sautéing a mirepoix – onions, celery, and carrots. And, I like to toss in some garlic. It creates an amazing and fragrant base.