Easy Veggie Burgers
These easy veggie burgers require just 3 frozen vegetables plus seasonings – and they come out with delicious flavor!
Yield: 6 veggie burgers
Ingredients
- 3 cups frozen edamame
- 2 cups frozen peas and carrots (I buy them in a bag together)
- ⅔ cup oat flour, Wheat germ or breadcrumbs (or a mixture of these, as long as you use a total of ⅔ cup)
- 2 large eggs, slightly beaten
- 2 heaping teaspoons Worcestershire sauce (see notes)
- 2 teaspoons paprika
- 2 teaspoons hamburger seasoning
- 1 teaspoon kosher salt
- ½ 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
- 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.
- Drain the veggies and place in a food processor. Process until broken down but still a little chunky. Let cool slightly.
- 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.
- 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.)
- 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.
- 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.
- Remove, serve on whole wheat buns or in a wrap with your favorites burger toppings.
Notes
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.
Video
Nutrition
Serving: 1burger | Calories: 330kcal | Carbohydrates: 32g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 723mg | Fiber: 9g | Sugar: 8g
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