Our 13 Best Veggie Burger Recipes (2024)

FAQs

How do you make veggie burgers taste better? ›

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

To enhance the flavor of a frozen veggie burger, you can add various toppings or condiments. Consider adding sliced avocado, caramelized onions, sautéed mushrooms, or your favorite sauces like barbecue or sriracha mayo. Don't forget to add some fresh lettuce, tomato, and pickles for a refreshing crunch.

In a veggie burger, cheese can act as an amazing binding agent while adding great flavour and texture. You can even use pre-shredded cheese for quick preparation!

But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...

How to thicken a veggie burger? ›

The flour which you add will help to bind the burger together and dry it out. Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture. When it comes to cooking fresh bean burgers, you want to avoid overcrowding your pan.

What's the ingredient? To replicate the taste of beef, Impossible Foods said it scanned plants for molecules that would mimic a protein in meat that contains iron and makes blood red. It eventually settled on something called soy leghemoglobin, found in the root of soy plants.

Soy protein is still the plant protein that delivers the most meat-like taste and texture. Since it has been used for decades now, a lot of research has been done and its texturization process has been further improved.

Stuff it with cheese.

Cheese improves everything, including purchased veggie burgers. Slice the patty in half crosswise and fill it with you choice of cheese, like shredded cheddar or crumbled feta. Then grill the patty so the cheese melts into a gooey layer.

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt. Stir the spices together and then they're ready to use! Get ready for the juiciest, most flavorful burger ever!