This is my go-to veggie burger recipe, and there is a secret involved. Here’s the deal. I’ve been making these veggie burgers for years. It’s a great base recipe, and you can tweak the patties with different seasonings and toppings, based on what you have on hand. I posted them on 101 Cookbooks first in 2007, after including them in Super Natural Cooking.
The Secret to a Great Veggie Burger
Here’s the trick – no bun. I’m going to argue that when you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn’t until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved.
Veggie Burger Recipe Variations
The other thing I’ve learned after making these for years, is that they’re easily adaptable for any friends who avoid gluten. In place of the breadcrumbs called for in the recipe, replace with puffed quinoa cereal. Or puffed rice cereal. Or rolled oats. Or gluten-free bread crumbs. I bet cooked rice would even work.
Streamlining the Process
In the years since I wrote the original recipe, I’ve had a few revelations related to streamlining (the already simple) recipe. I’m updating the recipe below with those tweaks down below.
Filling Ideas for Your Next round of Veggie Burgers
- Avocado Slices
- Cipollini onions – sweet and just the right size
- Sliced Roma tomatoes
- A sprinkling of smoked paprika
- Grilled vegetables
- Salted yogurt