The Best Homemade Veggie Burger Recipe – Better Than Store-bought
We’re Adam and Joanne from inspiredtaste.netand welcome to our kitchen.
We are making our veggie burgers.
These are packed with good for you ingredients.
When we were coming up with the recipe, wereally wanted to pack in as many veggies as
we could.
We didn’t want them just to be a bean burger,we wanted to actually have vegetables in there.
So we use beans as a base, but we add mushroomsand carrots and onions and broccoli and spinach
and herbs and garlic.
There’s so many good things.
And it comes together in a really well formedpatty that is just so good.
Look at that burger.
Oh, it looks so good.
So many veggies.
Let’s go make it.
First things first, we add brown rice to ourburger mixture.
You can use any kind of rice or swap it forother grains.
Look for our tips on how we cook perfect brownrice in the recipe on Inspired Taste.
Mushrooms add lots of flavor to the burgerpatties.
Use a damp paper towel to brush any dirt offof them.
When they are clean, roughly chop them into1/2-inch pieces.
In addition to the mushrooms we need carrot,broccoli and onion.
Chop these into small pieces, just like themushrooms.
For flavor, we need two garlic cloves — justsmash and peel them.
They are going into a food processor, so youdon’t need to mince them.
Throw the vegetables and garlic into the bowlof a food processor.
Add some olive oil, spices — we love smokedpaprika and chili powder.
Then season with salt and ground pepper.
Close the lid and process until coarsely ground.
Now for the best flavor and texture, we wantto roast them.
Spread the ground vegetables onto a bakingsheet.
Spread them with a spatula until a very thinlayer of vegetables covers the majority of
the baking sheet.
Roast for 15 minutes.
While the veggies roast, get the beans ready.
Just add them to a baking sheet.
Once the veggies have been in the oven for15 minutes, you can slide the beans into the
oven alongside them.
By baking the beans, they dry out, which helpsto prevent mushy burgers later on.
While we have the oven open, give the veggiesa stir then pat them back down and bake for
another 15 minutes.
While the beans and veggies finish baking,we can get the rest of the ingredients ready.
Rinse your food processor then add walnuts,spinach leaves and your favorite fresh herbs
to the bowl.
Process until everything is chopped into crumbs.
Once the veggies and beans have baked andcooled slightly, add them to the walnuts and
spinach and pulse a few times to incorporatethem.
Now add breadcrumbs, eggs and tomato paste.
Pulse until everything is just combined.
You want to keep some texture, don’t pulseuntil a smooth mixture.
Scrape the mixture into a bowl and fold inthe rice.
By the way, if you don’t eat eggs, don’tworry!
We have shared tips for removing them in thenotes section of our recipe on Inspired Taste.
This mixture makes 8 burgers, just shape theminto 1/2-inch thick patties.
To cook them, heat some oil in a skillet andcook over medium-low heat until firm and browned
on both sides.
And there you go.
Our meatless veggie-packed burgers that holdup when cooking, fit nicely on a burger bun
and don’t smoosh out the sides when youtake a bite.
Most importantly, though, they are delicious.
Enjoy!
Thanks for watching.
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We are @inspiredtaste
For the full Homemade Veggie Burger Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/36554/veggie-burger-recipe/ How to make homemade veggie burgers that are hearty, flavorful and full of vegetables. These delicious vegetable-packed burgers are high in fiber (5 grams) and come in at just over 200 calories for one patty. When we first created this recipe, we called on eggs to help bind the burger together. They work like a charm, but since sharing these burgers with you, many of you have asked about making them vegan friendly Flax eggs are perfect in this recipe! They help bind and firm up the middles of the burgers. Here’s what you’ll need to make these veggie burgers vegan: Use 2 flax eggs instead of the 2 eggs called for in the recipe. (Readers have commented that chia eggs work, as well. We have not tried this, yet.) To make 2 flax eggs, whisk 2 tablespoons flaxseed meal with 6 tablespoons water. Set the mixture aside for 5 to 10 minutes and then use in the recipe below. There’s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do). Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam