I heart veggie burgers big time. And I’m not even a vegetarian! It’s just been a long-lived obsession. As a college freshman, in fact, it was part of my go-to dorm cafeteria meal. I would have them cook me a veggie burger and while I waited, I would get a bowl, fill it with pasta and whatever veggie mix was available that night (usually some combination of peas, carrots and either corn or green beans) and then go and get my cooked veggie burger and plop it right on top. Dinner was served and I felt pretty good about making some smart adult choices. Cause that wasn’t always the case. Granted, I’m sure those veggie burgers were processed with crazy preservatives and uncertain “flavorings,” and I’m sure there was an amazing amount of butter involved, but hey, I was getting some veggies. Not bad for a college freshman! These days, I like to make my own homemade, healthy, easy veggie burgers. I control the ingredients, the seasonings, the flavor. And while I have a huge repertoire of veggie burgers that I love and adore, many of them can be intimidating because of the long ingredient lists. Now that I’ve got two little kiddos, I don’t always have the time or energy to tackle that. So I wanted to create an easy veggie burger that was simple to throw together and still tastes great. Here it is! This is just edamame, peas and carrots (all items I keep stocked in my freezer), plus seasonings. And the seasonings – particularly the Worcestershire sauce and hamburger seasoning – really put these burgers over the edge. Wait till you get a whiff of the raw mixture. You’ll know good things are coming! Now, hamburger seasoning may seem strange to put in a veggie burger. But it really gives it an “oomph” factor that makes the simple, simply delicious. (It’s also still vegetarian, so no worries there.) You can make these gluten-free, too, if you choose gluten-free oats or gluten-free breadcrumbs. Now, I’ve got some notes and tips coming up for this recipe. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Chill time: I have made these right away and they mostly hold up when cooking. If you are very, very careful when flipping them, you’ll be able to keep the patties together. But it’s much easier if you make them ahead and let them firm up a bit in the fridge or freezer before you cook the patties. Eggs: You can use two flax eggs in place of the eggs to make vegan veggie burgers. As mentioned, use gluten-free oats or breadcrumbs to make this recipe gluten-free. I like to make the full recipe - 6 big veggie burgers - because I can save the extras to have on hand for lunch or dinner another night. Storage: Refrigerate or freeze the cooked patties in a labeled plastic bag or container. If frozen, defrost in the fridge overnight and heat the veggie burger up in the skillet for a few minutes on each sides. This will warm it through and give it a good crust again. You can also microwave the burger to make it quick or if that’s your only option for an office lunch. (It won’t have a crust but it’ll still taste great!)
Also, if you are a vegetarian, you’ll need to use an anchovy-free Worcestershire sauce. Trader Joe’s and other retailers carry this and there are also kosher versions that don’t have anchovies and would be vegetarian. And while of course we usually serve these on hamburger buns, they also work great as a topping for salads or grain bowls. Or you can make a wrap or lettuce wrap with them. Finally, don’t forget the toppings!
Topping Ideas:
Lettuce, tomato, onion Cheese - cheddar, American, Monterey Jack, etc. Ketchup, mustard and mayo - pick your fave or use a combo Avocado slices or a dollop of guacamole Sour cream/Greek yogurt for a little tang and creaminess Salsa or pico de gallo Pickles, pickled red onions or pickled jalapeños
Pro tip: If you want to add cheese to your burger, do that when you flip it over in the pan. And if it’s not melting quickly enough, cover the pan during the last minute of cooking so it’ll get all melty over the burger. I hope you give these a try and see how simple a homemade veggie burger can be. Enjoy! XO, Kathryn P.S. Like easy vegetarian meals? Yeah, me too. Try my one pot vegetarian spaghetti, a 25-minute dinner! Like alternative burgers? My 5-ingredient cheddar chicken burgers, Greek turkey burgers with tzatziki sauce and my spicy pork burgers with mango salsa are delicious options for carnivores. Chill time: I have made these right away and they mostly hold up. If you are very, very careful when flipping them, you’ll be able to keep the patties together. But it’s much easier if you make them ahead and let them firm up a bit in the fridge or freezer. Worcestershire: If you are a vegetarian, you’ll need to use an anchovy-free Worcestershire sauce. Trader Joe’s and other retailers carry this and there are also kosher versions that don’t have anchovies and would be vegetarian. Eggs: You can substitute two flax eggs for the eggs to make this recipe vegan. You can use gluten-free oats or gluten-free breadcrumbs to make this recipe gluten-free. Storage: The extras freeze great! Store the cooked patties in a freezer ziptop bag or container for up to 6 months. Thaw overnight in the fridge then warm on the stove or in the microwave.
