How to make veg burgers at home
There are many vegan burger recipes. I decided to make mini veggie burgers with chickpeas. These homemade veggie burgers are a great gluten-free alternative to burger buns – they are easier to make gluten-free and they hold together much more successfully, creating a sturdy base for the burger. I added some cumin and cheese to give them a bit of flavor.
For the homemade vegetarian burgers themselves, I wanted a tasty, hearty vegetarian option, which might even satisfy meat-eaters, and which represented the flavors of Memphis. I used chickpeas as the base, with grilled, diced peppers and tomatoes, a few torn spinach leaves, and a homemade BBQ sauce.
You can add any additional sauces that you like to complete the burger. They don’t take too long to make, and will hopefully slip in, unnoticed as burger imposters, to any American Game Day celebration. The preferred white wine pairs wonderfully with a veggie burger. But if you don’t have a bottle of white wine, you can try the Classic Margarita instead.
Let’s have a look at the easy veggie burger recipe without a food processor:
Ingredients
For the scones
- 225 g self-raising gluten-free flour blend
- 55 g butter
- 140 ml milk
- 1 egg beaten
- 1 oz grated cheese
- 1/2 tsp cumin seeds
For the burgers
- 200 g tinned chickpeas
- 1/2 an onion
- 1/2 a bell pepper
- about 8 cherry tomatoes
- a handful of torn spinach leaves
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp honey
- A few drops lemon juice
- 3-4 tbsp of flour
Instructions
For the scones
- Preheat the oven to 180oC.
- Rub the butter and flour together between your fingertips until it resembles breadcrumbs.
- Mix in the cheese and cumin seeds.
- Add the milk and half of the beaten egg little by little and bring together the mixture to form a dough. Dust a work surface and rolling pin with flour and roll out to about 2cm thick.
- Cut out rounds with a small cookie cutter and place on a baking tray. Brush each one with some of the remaining beaten egg.
- Bake for about 15 mins until golden brown.
For the burgers
- Roughly chop the veg (except spinach) and grill under a high heat or put on a griddle for a few mins. Set aside to cool.
- Put the chickpeas in a bowl and cover with water. Microwave for 2 mins. Leave to cool slightly, then drain and roughly mash with a potato masher or fork.
- Finely chop the veg and mix together with the chickpeas. Add the remaining ingredients, stirring in the flour to soak up excess moisture.
- Preheat the oven to 90oC.
- Put a little oil into a frying pan and set over a medium heat. Dust a board and your hands with flour, then take tablespoon scoops of the mixture, dust with flour and form into small patties. Fry three or four at a time until cooked through and crispy on the outside.
- Put the scones and burgers on a tray in the oven to warm through, then assemble, with a sauce of your choice.
- Serve whilst warm.
Notes
The scones can be made in advance and frozen until needed. Defrost overnight before using and reheat in the oven. You can keep the veggie patties in the fridge in an airtight container for a few days.
BBQ Mini Veggie Burgers
Ingredients
For the scones
- 225 g self-raising gluten-free flour blend
- 55 g butter
- 140 ml milk
- 1 egg beaten
- 1 oz grated cheese
- 1/2 tsp cumin seeds
For the burgers
- 200 g tinned chickpeas
- 1/2 an onion
- 1/2 a bell pepper
- about 8 cherry tomatoes
- a handful of torn spinach leaves
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp honey
- A few drops lemon juice
- 3-4 tbsp of flour
Instructions
For the scones
- Preheat the oven to 180oC.
- Rub the butter and flour together between your fingertips until it resembles breadcrumbs.
- Mix in the cheese and cumin seeds.
- Add the milk and half of the beaten egg little by little and bring together the mixture to form a dough. Dust a work surface and rolling pin with flour and roll out to about 2cm thick.
- Cut out rounds with a small cookie cutter and place on a baking tray. Brush each one with some of the remaining beaten egg.
- Bake for about 15 mins until golden brown.
For the burgers
- Roughly chop the veg (except spinach) and grill under a high heat or put on a griddle for a few mins. Set aside to cool.
- Put the chickpeas in a bowl and cover with water. Microwave for 2 mins. Leave to cool slightly, then drain and roughly mash with a potato masher or fork.
- Finely chop the veg and mix together with the chickpeas. Add the remaining ingredients, stirring in the flour to soak up excess moisture.
- Preheat the oven to 90oC.
- Put a little oil into a frying pan and set over a medium heat. Dust a board and your hands with flour, then take tablespoon scoops of the mixture, dust with flour and form into small patties. Fry three or four at a time until cooked through and crispy on the outside.
- Put the scones and burgers on a tray in the oven to warm through, then assemble, with a sauce of your choice.
- Serve whilst warm.
Notes
Veggie burgers have evolved from being a niche option to a mainstream choice, appealing to a wide range of dietary preferences and lifestyles. Whether you’re a committed vegetarian or just looking to incorporate more plant-based foods into your diet, veggie burgers offer a delicious and nutritious alternative to traditional meat burgers, all while contributing to a more sustainable planet.
Veggie Burger Benefits
Veggie burgers and veggie kebabs have become popular in BBQ parties over the years as their tasty and health-conscious alternative to traditional meat-based ones. These plant-based patties are good for your health (such as good for weight loss) and for the environment. They’re so popular that there is a national veggie burger day which is June 5th.
There are lots of types of vegetable patties. These vegan burgers are typically made from a combination of plant-based ingredients such as legumes (like beans and lentils), vegetables (like sweet potato or beets), grains (such as quinoa, oats, and rice), mushrooms, tofu, tempeh, and various spices and flavorings. These components are blended together to create a patty that mimics the texture and taste of meat while remaining entirely vegetarian or vegan.
Each veggie burger has its unique flavor profile and nutritional composition. Some of the best vegetarian burgers include black bean burgers, chickpea veggie burgers, mushroom burgers, beet-based burgers, zucchini burgers, and even high-tech plant-based options that use advanced protein sources like pea protein, soy protein, or mycoprotein (from fungi).
Here are some reasons why meatless burgers are so popular:
- They’re healthy
Veggie burgers are typically low in saturated fat and cholesterol, low carb and sodium. This makes them heart-healthy options when compared to traditional beef burgers. They tend to be rich in dietary fiber, vitamins, minerals, and antioxidants, thanks to the inclusion of various plant ingredients. Additionally, they are high in protein.
- Good for the environment:
Veggie burgers have a significantly lower environmental impact compared to beef burgers. The ingredients used in veggie burgers generally require fewer resources to produce, making them a more sustainable choice. - Culinary versatility:
Veggie burgers are incredibly versatile and can be cooked in various ways, just like traditional burgers. They can be grilled, pan-fried, air-fry, baked, or even cooked on a stovetop griddle. This versatility allows for creativity in flavors and toppings, ranging from classic lettuce, tomato, and onion to more gourmet options like avocado, specialty sauces, and unique cheeses.
Finally, I found the vegan burger recipe that is suitable for me. It’s easier to make than others.
This is a great recipe! I made it tonight and it was so easy and delicious. I used a whole wheat bun and it was still great. Thanks for sharing!
These mini veggie burgers are a game-changer for my picky eaters! I love that I can sneak in extra veggies without complaints.