This easy veggie burger recipe produces flavorful, substantial, very filling meatless patties. Their taste is similar to falafel, but they’re not deep-fried.
The first time I created this veggie burger recipe, I made them for a vegetarian friend. My husband and I were actually planning on eating bacon burgers.
But when we tasted these burgers, we immediately ditched the meat in favor of them. 😮They are just so tasty. They taste a bit like falafel. But they are pan-fried rather than deep-fried. And they are more substantial and filling.
Better than commercial products
I think they taste way better than commercial veggie burgers. And they are probably healthier too, since they don’t contain any additives, fillers, preservatives, flavorings, etc.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Vegetables and fresh herbs: Onion, carrots, cilantro, and garlic.
Cannellini beans: A type of white beans.
Creamy stuff: Eggs and sour cream (or Greek yogurt).
Kosher salt: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: Ground cumin and cayenne pepper. Spices are delicious and healthy, but make sure they are fresh. A stale spice can easily ruin a dish!
Quick-cooking oats: Don’t use rolled oats here, you need the quick-cooking kind.
Olive oil: A delicious and healthy oil, but if you’re unsure about cooking with it, you can use avocado oil instead.
How to make veggie burgers
This is such an easy recipe! See the recipe card below for details. The food processor does all the work for you. Here are the basic steps:
- Process. You basically add all your ingredients to the food processor and process them into a uniform mixture.
- Shape. Next, you need to do is shape the burgers.
- Cook. Now fry them in some olive oil.
Are they gluten-free?
I use quick-cooking oats in this recipe. If you need the burgers to be gluten-free, you will need to make sure that your oats are marked as gluten-free.
How to serve veggie burgers?
You can serve them in a bun with some mayo. But for us, since we eat low carb, they are perfectly wonderful when served on a plate, topped with a dollop of sour cream. Another low carb option is to serve them on cloud bread.
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for about 3 days. Reheat them in the microwave on 50% power.
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Veggie Burger Recipe
- 1 medium onion, quartered
- 1 cup shredded carrots
- 1/2 cup fresh cilantro
- 1 (15 oz can) cannellini beans, drained and rinsed
- 3 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne pepper
- 2 cups quick cooking oats, uncooked
- 4 tablespoons olive oil
- Place the onion in your food processor bowl. Process briefly to chop.
- Add the carrots, cilantro and beans. Process briefly, just until blended.
- Add the eggs, sour cream, salt, cumin, garlic and cayenne. Again, process briefly.
- Add the oats and process one final time, just until incorporated.
- Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium heat, about 4 minutes. Spoon the mixture out of the food processor bowl, using 1/2-cup measuring cup per burger (these are big, substantial burgers). Place in the hot oil and gently flatten with a spatula.
- Cook 4 burgers at a time, 5-7 minutes on each side, until deep golden brown, adding the remaining 2 tablespoons olive oil between the two batches.