Homemade Veggie Burgers


I’m big on veggie burgers.  And not just because I don’t eat meat.  I mean, HELLO, when they are good, they are SO GOOD.  So when I wanted (needed really…) to make my own veg burgs, it was weeks and weeks of recipe testing until I was happy with the results.  And happy is exactly what I am. 

These burgers are filling and dense.  They are not thin cardboard wanna-be-meat patties. They are luscious and filled with wholesome goodness.  Ha. Luscious veggie burgers…bet you’ve never seen a veggie burger described that way. First time for everything!

Ingredients for 8 burgers:

3 large carrots, peeled

1/4 head of cauliflower 

1/2 large onion, peeled and thinly sliced

2 cloves garlic, peeled and minced 

1/4C old fashioned rolled oats 

2 tbsp raw almonds 

1 15oz can chickpeas, rinsed and drained 

2 tbsp dried cherries, unsweetened 

1/3C panko 

1C cooked brown rice

2 eggs

2tbsp mustard 

1tbsp sriratcha (or ketchup if you don’t want spicy burgers)

1/2tsp celery salt

1/2tsp cumin 
1/4tsp red pepper flakes 

1/2tsp smoked paprika 

1/2tsp salt 

Olive oil 

Balsamic vinegar 


1. Preheat oven to 425 degrees 

2. Roast carrots and cauliflower for 30 minutes or until well browned  

3. Sauté onion over medium high what until caramelized and browned on the edges, add garlic and sauté one minute, deglaze the pan with balsamic vinegar, set aside 

4. In a food processor, blend almonds and oats until they are finely ground and resemble flour, set aside 

5. In the same bowl of the food processor, pulse chickpeas and cherries until combined, but not puréed, 15-20 pulses 

6. In a large bowl combine rice, oats and almonds, chickpeas and cherries, Panko, onion and garlic, dried spices, eggs, mustard and sriratcha (or ketchup)

7. Remove vegetables from oven and grate or dice by hand, reduce oven to 350 degrees

8. Combine vegetables with burger dough

9. Cover and refrigerate at least 2-3 hours or overnight 

10. Form 8 patties 

11. In a cast iron pan, or other heavy bottomed pan, heat olive oil and cook burgers about 3-4 minuets per side or until browned*

12. Place cast iron skillet into the oven and let the burgers warm through, about 10 minutes 

13. Serve warm with alone, with melted cheese and tortilla chips or on a toasted bun

*Be sure not to crowd the burgers when browning them. It will be difficult to flip them if they are too close together. 

what you’ll need

caramelizing the onions

deglazing the pan

burger dough

don’t be afraid to take a big bite

knife and fork veggie burgers
extra cheese, obviously 

perfectly paired with 
crunchy Food Should Taste Good tortilla chips

I particularly love veggie burgers that you really have to sink your teeth into. You can taste (and see!) the big pieces of vegetables.  It’s real food, my people. Can’t argue with that! Are any of you meat lovers thinking about making this recipe? 

Plus, I fully endorse any food that is easily smothered with sauce. Initially, we enjoyed ours topped with an avocado lime crema and cilantro.  The next day with cheese and sriratcha aioli on roasted challah bread. But the possibilities are endless. Fresh kale pesto? Sriratcha crema? Guacamole? Sundried tomatoes? Olive tapenade? You get the picture.  I could go on.  But I’ll spare you the from my sauce-stream-of-consciousness. 

What’s your favorite sauce? How would you serve these veggie burgers? I’d love to hear from you! Hope you enjoy…

Mrs. Wolf

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