Get your burger fix without all the extra fat and calories and with all the extra vitamins and nutrients.
Enjoy this homemade veggie burger that doesn’t fall apart and don’t forget the cheese!
I love to spread this herbed honey mustard on the bun before topping with the burger, but check out 8 homemade condiments plus 9 burger recipes for more ideas.
Homemade Veggie Burger
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 carrot peeled and diced
- 1 small onion peeled and diced
- 2 cloves garlic minced
- ½ cup cooked brown rice
- ½ cup whole wheat bread crumbs
- 1 small zucchini shredded
- 4 cremini mushrooms chopped
- 1 egg
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- 4 challah rolls split
- 4 tablespoons Herbed Honey Mustard
- 4 tablespoons crumbled feta
Instructions
- Heat olive oil in a sauté pan over medium high heat and cook carrots, onions, and garlic for 8 to 10 minutes or until softened.
- In a food processor, combine carrot mixture with rice, bread crumbs, zucchini, mushrooms, egg, chili flakes, salt, coriander, and paprika. Pulse to chop and combine until a coarse mixture is formed.
- Form 4 (1-cup) patties and place on a greased sheet pan. Cover with plastic wrap and refrigerate at least 1 hour, or overnight.
- Preheat grill pan or sauté pan over medium high heat. Cook burgers for 6 to 8 minutes per side or until golden brown and heated through. Place each burger on a challah roll with 1 tablespoon each Herbed Honey Mustard and feta.
To make this recipe vegan and gluten-free, I used pesadik gluten-free panko bread crumbs and flax seeds! Great recipe!
I loved these! I have always made veggie burgers, always dependent on hat veggies I have left over — somehow kids ate them as burgers, though not as separate vegetables. Your combo is dee-lish!
I’m a kitniyot eater, but there are no veggie burgers to be found in stores so I made this recipe. I substituted matza meal for the bread crumbs. Turned out great.