Vegetarian Burgers 2 Ways

Vegetarian Burgers 2 Ways

Veggie and burger lovers alike, sink your teeth into one of these delicious patties.



Meatless and delicious, our homemade vegetarian burgers will make just about anyone’s taste buds water. Here are two simple recipes with veggie swap outs included, in case you have a picky eater at the dinner table.

1. Mushroom Black Bean Burger Recipe
Serves: 5
Prep time: 15 minutes
Cook time: 10 minute per patty
Difficulty: Easy
Cost: $

Ingredients
2 packages (170 grams) (6 ounces) button or baby bella mushrooms, roughly chopped*
30 mL (2 tbsp) unsalted butter
10 mL (2 tsp) kosher salt, divided
2 mL (1/2 tsp) freshly ground black pepper, divided
1 can black beans, rinsed and drained
500 mL (2 cups) fresh breadcrumbs, toasted
75 mL (1/3 cup) grated cheddar cheese
75 mL (1/3 cup) finely chopped red onions (optional)
30 mL (2 tbsp) canned chopped chilli’s
10 mL (2 tsp) garlic powder
10 mL (2 tsp) dried minced onions
15 mL (1 tbsp) parsley flakes
1 egg
Non-stick spray

*Tip: Not a mushroom fan? Substitute them for three large beets, diced up finely (no food processor necessary), for a savoury beet-bean burger!

Instructions

  1. Put mushrooms in a food processor, pulse until finely chopped
  2. Melt butter in a medium skillet over medium-high heat
  3. Add mushrooms, 2 mL (1/2 tsp) salt and 1 mL (1/4 tsp) black pepper. Cook for about 10 minutes, stirring occasionally
  4. Meanwhile, place black beans in a food processor, pulse until finely chopped
  5. Place beans and mushrooms in a large bowl. Add toasted breadcrumbs, cheese, red onions (if desired), chilli’s, garlic powder, dried onions, parsley flakes, egg, 7 mL (1 1/2 tsp) salt, 2 mL (1/2 tsp) black pepper and mix
  6. Gently shape mixture into five patties
  7. Coat a non-stick skillet with non-stick spray and place over medium heat. Cook patties about 5 minutes per side, or until golden brown

2. Zucchini Quinoa Burger Recipe
Serves: 6
Prep time: 15 minutes
Cook time: 10 minute per patty
Difficulty: Easy
Cost: $$

Ingredients
375 mL (1 1/2 cups) cooked chickpeas
30 mL (2 tbsp) olive oil, divided

375 mL (1 1/2 cups) zucchini, julienned or grated*

10 mL (2 tsp) kosher salt, divided
3 mL (3/4 tsp) freshly ground black pepper, divided
150 mL (2/3 cups) water

1 mL (1/4 cup) pumpkin or sunflower seeds, raw or toasted

250 mL (1 cup) cooked quinoa (75 mL dry) (1/3 cup dry)
250 mL (1 cup) onion, chopped finely

1 clove garlic, minced

30 mL (2 tbsp) Dijon mustard

17 mL (1 1/2 tbsp) lemon juice

30 mL (2 tbsp) fresh dill, chopped

15 mL (1 tbsp) fresh thyme, chopped

5 mL (1 tsp) chilli powder (optional)

*Tip: Swap out zucchini for cooked corn or sweet potatoes for a sweeter, but just as delicious, veggie alternative.

Instructions

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  1. Put chickpeas in a food processor, pulse until blended but still chunky — be careful not to over blend, this will be used as our binder
  2. Heat 15 mL (1 tbsp) of oil in a medium skillet over medium-high heat
  3. Add zucchini, 2 mL (1/2 tsp) salt and 1 mL (1/4 tsp) black pepper. Cook for about 10 minutes, stirring occasionally
  4. In a large bowl, add water, pumpkin seeds, quinoa, onions, garlic, Dijon mustard, lemon juice, fresh dill, thyme, chilli powder (optional), 7 mL (1 1/2 tsp) salt and 2 mL (1/2 tsp) black pepper. Add chickpeas and zucchini. Mix until combined
  5. Gently shape mixture into six patties
  6. Coat a non-stick skillet with non-stick spray and place over medium heat. Cook patties about 5 minutes per side, or until golden brown

Tip: Take your burger night to the next level with a build-your-own burger bar!

Have a favourite vegetarian burger recipe? Share it with us in the comments section below. We’d love to hear of your veggie adventures.

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Redeng

Redeng

Reported

Any chance the nutritional info for these recipes can be posted?

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OldChick

OldChick

Reported

These look great. I wish there were more vegetarian recipes like this on here.

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