If you are vegetarian or vegan, you don’t have to miss out on barbeque fun. There are a plethora of delicious veggie burger recipes you can make to satisfy your hunger and keep yourself healthy. Try some of these tasty burgers and you’ll never miss regular burgers again.
1. Black Bean Veggie Burgers
These burgers are awesome. They are way better than frozen veggie burgers, and they’re packed full of nutritious veggies that will make your barbeque heart healthy.
- 1 (16 oz) can black beans, drained and rinsed
- ½ green bell pepper, cut into 2 inch pieces
- ½ onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp Thai chili sauce
- ½ cup bread crumbs
Preheat oven to 375 degrees and lightly oil a baking sheet. Mash black beans in a bowl until pasty. In a food processor, finely chop bell pepper, onion, and garlic, then stir into the mashed beans. In a separate bowl, combine egg, chili powder, cumin, and chili sauce, then stir the resulting mixture into the mashed beans. Mix the breadcrumbs in until sticky and firm. Form into four patties and place them on the baking sheet. Bake for about 10 minutes on each side. Find the original recipe here.
2. Ultimate Veggie Burgers
For a burger that is firm and savory, look no further. This veggie burger is made with tofu and mushrooms, and it will quickly become your favorite non-meat option.
- 4 oz extra-firm tofu, drained
- Olive oil
- ½ lbs cremini mushrooms, trimmed and sliced
- ¾ tsp kosher salt
- Black pepper, as needed
- 1 (15 oz) can kidney beans, drained
- 1 medium beet, peeled and coarsely grated
- ¾ cup tamari almonds
- 1 cup panko bread crumbs
- 2 oz Cotija cheese, crumbled
- 2 large eggs
- 2 tbsp mayonnaise
- 2 scallions, sliced
- 3 garlic cloves, finely chopped
- ¾ teaspoon sweet smoked paprika
- 4 oz tempeh, crumbled
- ½ cup cooked brown rice
Preheat the oven to 425 degrees. Slice tofu into slabs and dry with a paper towel. Arrange tofu on one half of a baking sheet and brush both sides with oil. Spread mushrooms on the other half of the baking sheet, tossed with two tablespoons of oil and salt and pepper. Toss beans and grated beet with one tablespoon of oil and salt and pepper, then spread onto another baking sheet. Put both baking sheets in the oven until each sheet is done. Let it all cool.
Blend nuts in a food processor until coarsely ground, then add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayo, scallion, garlic, paprika, and ¾ teaspoon of salt. Pulse until combined. Add tempeh and pulse until you have small chunks. Scrape the mixture into a bowl and chill for two hours. Divide into six portions and form patties. Heat the grill and cook over a low heat. Find the original recipe here.
3. Caramelized Onion Veggie Burgers
- 1 large garlic clove, chopped
- ½ lbs cremini mushrooms, stems removed
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil, divided
- 1 large onion, chopped
- 1 cup canned lentils, rinsed and drained
- ¾ cup whole-wheat breadcrumbs
- 1 large egg, whisked
- 1 tsp salt
- ½ cup yellow cornmeal
Pulse the garlic, mushrooms, and thyme in a food processor until finely chopped. Heat one tbsp oil over medium heat in a skillet and cook onion until golden brown. Add mushroom mixture and cook about two-three minutes or until liquid evaporates. Remove from heat and let cool.
Stir cooled mushroom mixture into a large bowl with lentils, egg, and onions until well combined. Form into six even patties, then coat each evenly with cornmeal. Heat the remaining oil in a skillet, then cook burgers for about three minutes on each side. Find the recipe here.
4. Smoked Cheddar and Lentils Burgers
With carrots, eggs, lentils, and cheddar, this is a burger you won’t want to miss. It has plenty of protein to help you build muscle and stay healthy, your friends and family will love it too.
- 2 ½ cups water
- 1 cup dried lentils
- 2 bay leaves
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- 1 cup shredded smoked cheddar cheese
- ½ cup dry breadcrumbs
- 2 tsp chopped fresh thyme
- 1 ¼ tsp salt
- ¾ tsp garlic powder
- ¾ tsp paprika
- ½ tsp ground black pepper
- ¼ tsp ground red pepper
- 3 large egg whites, lightly beaten
- Cooking spray
Put water, lentils, and bay leaves in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer for 30 minutes, then drain. Discard the bay leaves. Place lentils in a large bowl and partially mash, then let cool. Heat oil in a medium skillet, then add the onion and carrot, cooking until tender.
Add onion mixture, cheese, breadcrumbs, thyme, salt, garlic powder, paprika, black pepper, red pepper, and egg whites to the lentils and stir well. Cover and chill for at least 45 minutes. Form eight equal patties, then cook on a skillet over medium heat for five minutes on each side or until done. Find the original recipe here.
5. Roasted Portobello and Goat Cheese Burgers
Hearty and addictive, these burgers are the easiest ones on our list. A healthy portion of goat cheese spread on the burgers will make them extra delicious.
- 4 large portobello mushroom caps
- 2 tbsp olive oil
- 1 tsp salt
- 4 tbsp soft goat cheese
Preheat the oven to 400 degrees. Rub both sides of each mushroom with olive oil and sprinkle with salt. Place on baking sheet and roast for 15 minutes, turning over halfway through. Spread goat cheese on burgers before placing on your bun of choice to serve. Get the recipe here.