Best Veggie Burger Recipe

Up close shot of veggie burger on two plates with a drink in background.

5 from 1 vote

Looking to level up your burger game? Introducing The Best Veggie Burger recipe! Loaded with chickpeas, basmati rice, breadcrumbs, and a mix of herbs + seasonings, these burgers are both delicious and hearty. They strike the perfect balance of texture and taste, making them perfect for any occasion, whether it's a backyard BBQ or a quick weeknight dinner. Gluten-free Option.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Keyword: burger, chickpea, chickpeas, dinner, easy, family-friendly, kid-friendly, lunch, sandwich, summer, vegetarian, veggies, weeknight, weeknight meals

Servings: Burgers

Calories: 293kcal

Author: Shanika

Ingredients

VEGGIE PATTY:

1 (15 oz) can organic chickpeas, drained + rinsed
1 cup cooked brown rice
½ onion, chopped (You can use red, white or yellow)
1 carrot, peeled + grated
3 garlic cloves, minced
2 large eggs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 cup breadcrumbs, store-bought or homemade
2 Tbsps Extra virgin olive oil, for cooking

BURGER:

4 buns (brioche, potato, or hamburger buns work!)
Sliced onions
1 In-n-out-sauce (You can sub with other sauce options; See Instructions).

US Customary - Metric

Instructions

TO MAKE THE VEGGIE PATTIES:

In a food processor, add the drained chickpeas, cooked brown rice, onions, grated carrots, garlic cloves, eggs, breadcrumbs, salt, black pepper, cumin, smoked paprika, and garlic powder, pulsing or processing it until combined and mixture can easily be molded into patties.
Form the veggie mixture into medium-sized patties with your hands, gently pressing down until semi-flat and perfectly round (about ½-inches thick), ensuring that everything sticks together well. Repeat until all patties are formed, about 4 in total.

SEAR THE BURGERS:

Heat a medium-sized (oven safe) non-stick skillet over medium-high heat and add the olive oil. Add formed patties, about 1 inch apart and cook on each side until golden brown and slightly charred, about 4-5 minutes (each side).

BAKE THE BURGER PATTIES:

Preheat the oven to 375 degrees Fahrenheit.
Remove from heat and transfer skillet with burger patties into preheated oven and bake until patties are golden and crisp around the edges, about 10 minutes. Remove from oven.

TO MAKE THE SAUCE:

You can make my delicious dairy-free In-N-Out Sauce for these veggie burgers. However, these burgers will taste amazing with the following sauces as well: Creamy Chipotle Dressing/Sauce, Creamy Avocado Pesto Mayo Sauce, Homemade Green Goddess Dressing, and Vegan Ranch Dressing.

ASSEMBLE BURGERS:

To assemble, prepare your burger buns, top with veggie patties, sliced onions, and In-n-out sauce. Serve with your favorite side----fries, sweet potato fries, salad, or whatever.
Bon Appetit!

Notes

STORAGE: Leftover cooked veggie burger patties can be stored for 3-4 days in an airtight container in the refrigerator. And if you're all about making your own burgers for months in advance, then you can freeze them for 3-4 months. Defrost by adding them to the refrigerator overnight and then reheating them in the oven until fully warmed/heated through.
MAKE AHEAD: You can make your patties and plastic wrap them individually before placing them in a tightly sealed container and refrigerate them for up to 5 days.
TOPPINGS: You can always add your favorite toppings as you please. See post for more options!

Nutrition