These veggie-packed super healthy veggie burgers are loaded with wholesome ingredients and TONS of veggies, including edamame, carrots, zucchini, mushrooms, peppers, corn and peas. They are perfect for lunch or dinner and great for prepping ahead!
Veggie burgers are kinda my thing.
I adore them. I eat them ALL the time for lunch and love to make them for dinner, too. Bring on the veggie burgers!
Plus, there are endless options of flavors and combinations and toppings.
So many possibilities, so little time. I'll just have to find a way to get more veggie burgers in my life...
These here are stuffed full of veggies. Making them extra super healthy veggie burgers. ✨
I may have gone a little overboard actually. I just kept adding more veggies.
Couldn't help myself!
But be glad I did, because this melding of flavors is seriously tasty.
And I love that you can see all the different veggies. It's not pureed up and there's not a bunch of other filler. Just the good stuff here!
Plus, I use a nifty little trick to shape these. Makes them look good AND helps hold them together while cooking.
Shaping the veggie burgers:
- Line a ramekin with plastic wrap and press down so it's covering the bottom and edges of the ramekin dish.
- Put ¼ of your veggie mixture in the ramekin and cover it with the extra/overhang plastic wrap.
- Press down to really pack in the burger ingredients and get the patty even.
- Remove the veggie burger patty to a plate and repeat with remaining burger mixture to make 4 total patties.
Ta-da, you have perfectly sized burgers!
Now, I must admit, these involve a little bit of advanced work and are probably best made ahead of time.
You've got to cook the edamame (though you can buy pre-cooked at the store), grate the carrots, zucchini and onion, and chop up everything else.
After you mix it all together and form the patties, they need to go in the freezer for 10-15 minutes or the fridge for at least an hour.
This step also helps them firm up and stay together in the skillet.
Cause nobody wants to flip a burger and have it fall to pieces. That's just sad.
The extra prep work will be so worth it when you get these super healthy veggie burgers served up on your plate. You don't even need cheese or toppings; they are great all by themselves.
But you know I love me some toppings so feel free to load yours up! Here's a few ideas if you need them.
Topping Ideas:
- Cheese (cheddar, American, mozzarella, Pepper Jack, etc.)
- Lettuce
- Tomato
- Avocado or guac
- Sliced jalapeños
- Ketchup
- Mustard
- Mayo
I served these veggie burgers with roasted sweet potatoes and steamed broccoli. You mean I can have veggies on the side of my veggies? Oh heavens.
I nearly licked the plate. So much veggie fantasticness going on with this dinner.
Sigh of happiness...
And now I may need to go do this all over again tomorrow.
Speaking of, as mentioned, these store great. You can store them, uncooked, in the fridge for up to 2-3 days. I just leave them on the plate and cover it with plastic wrap.
You can also store the cooked veggie burgers, in a covered container, in the fridge for up to 4-5 days. Reheat on the stove or in the microwave.
I hope you give them a try soon for more veggie burgers in your life.
Enjoy!
XO,
Kathryn
P.S. I've also got my simplified veggie burgers with just 3 ingredients and seasonings. And my veggie burger scramble is perfect for lazy nights when you can't even be bothered to make patties!
Veggie-Packed Veggie Burgers
Ingredients
- ½ cup edamame, cooked and roughly chopped
- 2-3 carrots grated
- 1 medium zucchini, grated and squeezed (about 1 cup before squeezing, ½ cup after)
- ¼ onion, grated
- ¾ cup mushrooms, finely chopped (white button or cremini mushrooms work great here)
- ⅓ cup roasted red pepper, finely chopped
- ¼ cup frozen corn, thawed
- ¼ cup frozen peas, thawed
- ½ cup oat flour
- ¼ cup wheat germ (or another ¼ cup oat flour)
- ¼ cup parsley, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
- Get all of your ingredients ready: Cook the edamame, grate the carrots, zucchini and onion; make oat flour if you don't have any on hand (see notes below).
- Combine all of the ingredients, minus the olive oil, in a large bowl and mix well. Taste and adjust the seasoning. (There's no egg so you're safe to actually taste it.)
- Form your patties. Line a ramekin with plastic wrap. Put ¼ of your veggie mixture in the ramekin and cover it with the extra/overhang plastic wrap. Press down to make a solid, even patty. Repeat with the remaining mixture to make 4 patties.
- Place the patties on a plate and pop it in the freezer for 10-15 minutes or in the fridge for an hour (or all day) to let them firm up.
- Heat the olive oil in a large skillet over medium heat. Add the patties and cook 4-5 minutes on each side, until well-browned. If you want to add cheese, put it on after you turn them, so it can melt while the burger finishes browning.
- Serve on a whole wheat bun or in a lettuce wrap and top with your favorite burger toppings. Enjoy!
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