8 Epic 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.

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.

Serve on hamburger buns and any burger fixings you love! Go with the classic: burger sauce or vegan mayo, ketchup, mustard, pickle slices, lettuce, tomato and onion. Or get creative with barbecue sauce, Sriracha vegan mayo, avocado and arugula, etc. Enjoy!

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).

Soy protein is still the plant protein that delivers the most meat-like taste and texture. Since it has been used for decades now, a lot of research has been done and its texturization process has been further improved.

Mashed Avocado Makes the Best Veggie Burger Binder

Avocado is also a great choice for vegan burgers, when using an egg as a binder isn't an option, as well as gluten-free burgers. And because of its mild flavor, you won't actually taste the avocado, you'll simply be taking advantage of its great binding abilities.

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.

In a veggie burger, cheese can act as an amazing binding agent while adding great flavour and texture. You can even use pre-shredded cheese for quick preparation!

What's the ingredient? To replicate the taste of beef, Impossible Foods said it scanned plants for molecules that would mimic a protein in meat that contains iron and makes blood red. It eventually settled on something called soy leghemoglobin, found in the root of soy plants.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

How do you thicken veggie burgers? ›

The flour which you add will help to bind the burger together and dry it out. Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture. When it comes to cooking fresh bean burgers, you want to avoid overcrowding your pan.

(At least since 2009, per this ancient CNN article that appears to have been created with an AIM SubProfile maker.) A Fatburger representative tells me it's basically a veggie patty dressed up like a normal burger but decorated with two strips of crispy bacon. It's called the Hypocrite Burger.

A veggie burger is a hamburger made with a patty that does not contain meat, or the patty of such a hamburger. The patty may be made from ingredients like beans (especially soybeans and tofu), nuts, grains, seeds, or fungi such as mushrooms or mycoprotein.

Added bonus: getting them browned adds extra flavor, too. Since you're keeping moisture down, you're free to add other wet things that enhance the overall taste of the burger patties: namely, miso paste and tahini, both of which also help to bind the burgers together without any eggs.

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.

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.