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These easy veggie burgers require just 3 frozen vegetables plus seasonings – and they come out with delicious flavor!

I 💚 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 adults 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.

Notes on making easy veggie burgers:

• 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.
• 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.
• 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 for homemade veggie burgers:

– Traditional burger toppings — lettuce, tomato and onion — are great here.

– Make a cheesy veggie burger with your favorite cheese

– 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.

Yield: 6 veggie burgers

Simplified veggie burgers

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These easy veggie burgers require just 3 frozen vegetables plus seasonings – and they come out with delicious flavor!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 25 minutes

Total Time 50 minutes

Ingredients

• 3 cups frozen edamame
• 2 cups frozen peas and carrots (I buy them in a bag together)
• 2/3 cup oat flour, Wheat germ or breadcrumbs (or a mixture of these, as long as you use a total of 2/3 cup)
• 2 large eggs, slightly beaten
• 2 heaping teaspoons Worcestershire sauce (see notes)
• 2 teaspoons paprika
• 2 teaspoons hamburger seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil or canola oil, for cooking
• Optional toppings: cheese, lettuce, tomato, onion, ketchup, mustard, mayo, avocado/guac, sour cream or Greek yogurt, salsa, pickles, etc.

Instructions

1. Bring a large pot of water to a boil. Add a small handful of salt and add the frozen edamame. Cook for 5 minutes, then add the frozen peas and carrots mix. Cook for an additional minute.
2. Drain the veggies and place in a food processor. Process until broken down but still a little chunky. Let cool slightly.
3. Meanwhile, add the remaining ingredients (except for the olive oil) to a large bowl. Once slightly cooled, add the veggie mix and stir to combine.
4. Wet your hands with a bit of water and form the mixture into 6 large patties. Place on a plate lined with wax paper and put in the fridge for at least an hour - up to all day - or in the freezer for 20-30 minutes. (See notes.)
5. When ready to cook the burgers, remove them from the fridge or freezer. Heat the olive oil in a large saute pan over medium heat.
6. Add burger patties and cook 10-12 minutes, turning once. Be careful when flipping them over - you want the patties to stay together. If your patties are browning too quickly, you can reduce the heat to medium-low.
7. Remove, serve on whole wheat buns or in a wrap with your favorites burger toppings.

Notes

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.

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.

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.

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.

Nutrition Information:

Yield:

6

Serving Size:

1 burger
Amount Per Serving: Calories: 330 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 71mg Sodium: 723mg Carbohydrates: 32g Fiber: 9g Sugar: 8g Protein: 21g