Search thousands of recipes reviewed by home cooks like you.

Veggie Burgers

Veggie Burgers

  • Prep

  • Cook

  • Ready In

Jen Parmer

Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
  2. Preheat the grill for high heat.
  3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
  4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MOMOF4GIRLS
255
1/30/2004

I thought these were quite good. The true test was when even the "meat only" and the "I don't eat burgers" girls ate them and declared, "Hey, these are good!!!" I've tried several fast food and packaged "Veggie Burgers" and found them to be either too spicy or have too much filler. I read some of the reviews first so I wasn't surprised to find the mixture somewhat sticky. This could be because some of the 1 1/2 cups of flour should have been included in the mixture since there is far too much of it to simply dip 8 patties in, 1/2 a cup of flour is plenty for that purpose. I sprinkled about 3/4 of a cup of flour into the mixture which removed the stickiness. I used only zucchini since summer squash was unavailable the first time and way too expensive when it was available. A little grated red pepper added some "great" colour and flavour. These will be an added favourite to "Burger Night".

KOOLBRICK
172
10/19/2007

This is an excellent recipe for making homemade veggie burgers. I've made this many times and everyone loves the crunch of the oats (rather than beans like most veggie burger recipes call for). I make extra and use whole wheat flour to coat and cook each patty, wrap it in plastic, put them in a ziploc bag, and store them in the freezer. then i take them out and heat them on the pan when i want to eat them.

NANCY SCHMOCK
153
11/16/2004

This recipe is super. I did not change any ingredients. It took one minute to process ALL vegetables, onion and cheese in food processor. I sauted the vegetables in iron skillet for added vitamins. I sauted until the vegetables were free of any liquid. The reviews are right only 1/3 Cup of flour was necessary for dipping patties in after forming them. I pressed them in a hamburg press for uniformity. Because I knew that I would use a George Forman grill I added about 1/2 teaspoon of liquid smoke to mixture. They were just the best veggie burgers that I have ever made. I am anxious to substitute brocolli for some of the squash. I hope you enjoy your burger as much as we have.