Best Vegetarian Burger Patties boost your veggie intake without compromising on taste with this farm-girl-approved veggie burger recipe.
Veggie Burger Recipe
Believe it or not...This farm girl is suggesting you make a homemade veggie burger recipe.
Shocking, I know!
Veggie burgers are popular, as some people are looking for delicious and nutritious meat-free options.
Whether you're a strict vegetarian, a flexitarian, or, like this farm-girl, just looking to add more plant-based meals to your diet, Best Vegetarian Burger Patties can be a great way to get the delicious flavor and texture of a classic burger AND get more plants in your belly (don't we all need to eat more fruits & veggies?).
Don't get me wrong, we love burgers. Beefy ones like our Rodeo Burger Recipe, burgers with beef and bacon such as the Sweet and Spicy Bacon Burger, and the pork-only Porky Burger are all top-shelf dinners at our house.
However, when the busy days get ahead of us and our healthy food consumption has been meh, we sometimes need a boost in our veggie intake.
Plus, the Best Veggie Burger Patties recipe is delicious. When I make it for my family alongside beef burgers, even the meat eaters want my good veggie burger. Punks.
Ingredients for Vegetarian Burger Patties
This vegetarian burger recipe is packed with veggies and flavor and is a great source of protein. Loaded with vegetables including mushrooms (notice NO black beans), brown rice, and almonds, this burger is a standout.
The mushrooms give it a savory umami flavor, while the brown rice and almonds add texture and crunch--sure to satisfy even the most discerning burger connoisseur at your next gathering.
- Almonds, chopped--provide texture and protein to make this burger filling
- Old-Fashioned Oats--helps it to stick together as a binder
- Olive Oil, divided--brings richness and fat to cook the veggies and the patties. Use coconut oil if preferred.
- Green Onions--adds fresh spring onion flavor
- Mushrooms, sliced thin--use crimini, shitake, or baby bellas, etc.
- Jalapeno--brings more flavor to the patties. Reduce the amount of heat by removing the seeds and white membrane, if desired.
- Brown Rice, cooked--short grain works best. Also, use freshly cooked rice as refrigerated rice dries out and isn't sticky enough.
- Extra Sharp Cheddar Cheese, shredded--brings richness and flavor to the patty, but also helps form the structure
- 2-3 eggs, beaten--I start with 2 and add a 3rd egg if the mixture is too dry
- Fresh Parsley, chopped--adds a touch of pretty color, but it's a veggie, too
- Bread Crumbs--panko bread crumbs or simply use the heel of a loaf of bread
- Kosher Salt--season to taste
- Black Pepper--season to taste
How to Make the Best Vegetarian Burger Patties
- In a large dry skillet, toast the almonds and oats until just brown. Stir frequently and don't walk away. When brown set aside in a bowl.
- In the same skillet, cook the green onions, mushrooms, and jalapenos until no moisture remains, 5 minutes or so. Allow to cool slightly.
- In a large bowl, combine the toasted oats and almonds with the mushroom mixture.
- Add the brown rice, cheese, parsley, bread crumbs, salt and pepper. Add 2 eggs and stir well. The mixture should be a bit soupy. If not, add the third egg.
- Form the burger mixture into 6 patties.
- Heat a large skillet over medium-high heat. Add olive oil to the hot skillet. Pan fry the patties. Do not crowd the pan.
- For best results, let the patties cook until medium brown, without turning them. This allows the patties to set and they are easier to turn.
- Flip the patties.
- Cook until the second side is golden brown and the patties are firm.
Hint: The best way to flip the burger patties is to support them with a fork as you flip with a spatula, if needed.
Substitutions and Variations
- Spicy - add chili pepper flakes to amp up the heat even more
- Cheesy - Top with a slice of your favorite cheese for even more protein and flavor
- Burgers - Of course, you can serve these patties on burger buns with all the burger fixings: red onion, lettuce, tomato, ketchup, mustard, and pickles.
- Egg-Free Veggie Burger - Use flax eggs if you don't eat eggs.
Storage
Store in an airtight container in the fridge for 3-5 days. For meal prep use, stores well in individual containers.
Top tip
Avoid flipping the burgers more than once to keep them together.
Related
Looking for other recipes like Best Vegetarian Burger Patties?
Pairing
Throw some sweet potato fries or even some frozen french fries in the oven and make one of these dishes to serve with Best Vegetarian Burger Patties :
DID YOU TRY THIS RECIPE?
Lastly, if you made the Best Vegetarian Burger Patties following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat or eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Best Vegetarian Burger Patties
Ingredients
- ¼ cup Almonds chopped
- ½ cup Old-Fashioned Oats
- 2-3 Tablespoons Olive Oil divided
- ½ cup Green Onions
- 1 ½ cup Mushrooms sliced thin
- 1 Jalapeno
- ½ cup Brown Rice cooked
- ⅓ cup Extra Sharp Cheddar Cheese shredded
- 2-3 eggs beaten
- 2 Tablespoons Fresh Parsley chopped
- ½ cup Bread Crumbs--panko bread crumbs or simply use the heel of a loaf of bread
- ½ teaspoon Kosher Salt or to taste
- ½ teaspoon Black Pepper or to taste
Instructions
- In a large dry skillet, toast the almonds and oats until just brown. Stir frequently and don't walk away. Set aside.
- Cook the green onions, mushrooms, and jalapenos until no moisture remains, 5 minutes or so. Allow to cool slightly.
- In a large bowl, combine the toasted oats and almonds with the mushroom mixture.
- Add the brown rice, cheese, parsley, bread crumbs, salt and pepper. Add 2 eggs and stir well. The mixture should be a bit soupy. If not, add the third egg.
- Form the burger mixture into 6 patties.
- Heat a large skillet over medium-high heat. Add olive oil to the hot skillet. Pan fry the patties. Do not crowd the pan.
- For best results, let the patties cook until medium brown, without turning them. This allows the patties to set and they are easier to turn.
- Flip the patties.
- Cook until the second side is golden brown and the patties are firm.
Terry T
What a great idea. I’m going to do this recipe
Chuckie
Good! Let us know whatcha think.