Mondays don’t have to be dreadful, especially with these scrumptious veggie burger recipes that are packed full of healthy proteins. Meatless monday is the perfect way to start cutting back on your meat intake while also getting your daily dose of veggies in a delicious way. Veggie burgers are actually quite easy to make and don’t take much time at all. Which burger will you make this Monday?
1. The Best Black Bean Burgers
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 6-7 burgers
- 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- 3/4 cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 Tablespoon)
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup bread crumbs or oat flour
- 1/2 cup feta cheese
- 2 large eggs
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- pinch salt + pepper
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- Form into patties– about 1/3 cup of mixture in each.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
- Serve with your favorite toppings.
2. The Ultimate Veggie Burger
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 8 burgers
- 1 cup cooked red rice
- 1 cup cooked black beans
- 1/2 cup rough chopped colorful bell peppers
- 1/2 cup rough chopped portobello mushroom
- 1/2 cup shredded zucchini, about 1 small (squeeze out excess moisture in a paper towel)
- 1/3 cup bread crumbs
- 1 egg, beaten
- 1/2 tsp Worcestershire sauce (substitute soy sauce if vegetarian)
- 1/2 tsp smoked salt
- 1/4 tsp cumin
- fresh cracked black pepper to taste
- sliced cheese, if desired
- Put the rice in the bowl of a food processor fitted with the metal blade. Pulse the machine until the rice has broken down but still has some texture. Don't process into a paste, but break down the rice so there are no big pieces.
- Remove the rice to a bowl, and then put the black beans in and do the same thing. Add them to the bowl.
- Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl.
- Add the shredded zucchini, bread crumbs, beaten egg, Worcestershire sauce and spices. Add lots of fresh cracked black pepper, and mix everything together until completely combined.
- At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet. If it seems overly wet, add a bit more bread crumbs.
- Using an ice cream scoop or spoon, measure out about 1/2 cup of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.
- Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.
- Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate. Homemade veggie burgers probably won't work on a grill because of their delicate texture, but you could try if you have a special pan.
- Add a slice of cheese at the end of the cooking time, if using.
- Serve right away in a bun with all your favorite fixin's!
3. Spicy Cauliflower Burgers
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 10 burgers
For the cauliflower burgers
- 3/4 cup uncooked quinoa
- 1 head cauliflower (about 6 cups florets)
- 3–4 tablespoons oil, divided
- a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
- 1/2 teaspoon garlic salt OR just a minced garlic clove or two
- 3/4 cup breadcrumbs or ground almonds
- 3/4 cup shredded pepperjack cheese
- 3 eggs
- 1 1/2 teaspoon salt
- a few good squeezes of lime juice
- 1/2 cup chopped cilantro
- 1/2 cup chopped purple cabbage
- magic green sauce
- chipotle mayo
- Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.
- Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
- Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.
- In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
- Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
- Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.