The Ultimate Veggie Burger Guide | How to make the perfect veggie burger patties

Veggie Burger Guide

Veggie burgers are my weakness. I can’t let a whole week pass by without making at least once one of my favorite veggie burger patties recipes. They are perfect! You can serve veggie patties with almost anything, and they’re also the best way to get your needed protein intake!

I decided to create this ultimate veggie burger guide because I really wish that all of you will become experts in cooking veggie burgers! They’re so good and so easy to make, it would be such a great loss not to cook them the right way. I’ve also talked with some people who find it difficult to make veggie patties, get the texture right and mix all the good flavors together. Well, I’m here to solve that problem!

If you’ll follow my ultimate veggie burger guide, I promise you’ll create the best veggie burgers ever! Get the basics right and then the imagination is the limit! You’ll uncover the great world of veggie burgers! 😀

Ingredients | The Ultimate Veggie Burger Guide

A great veggie burger is made of the following ingredient groups:

Veggie Burger Guide

  •  vegetables (Veggies add moisture and freshness to a veggie burger. You can use zucchini, eggplant, peppers, root vegetables etc.)

Veggie Burger Guide ingredients vegetables

  • herbs + onion or garlic (I almost always add herbs to veggie burgers. I usually add parsley or dill, but you can also add coriander, wild garlic, scallions and others. Also, onion/garlic ar very important ingredients and should not be omitted. I either add onion, or garlic, but never both.)

Veggie Burger Guide ingredients herbs

  • spices (sea salt, ground pepper, ground coriander, thyme, oregano, sesame seeds etc.)

Veggie Burger Guide spices

  •  egg or vegan egg substitutes (I usually add 1-2 eggs or the vegan equivalent of 1 boiled and mashed potato. I rarely use psyllium husks or ground flax seeds, but that’s an option too. I actually started to use only psyllium husks in my vegan burgers. They’re the easiest, better option. You can also use ground chia seeds or ground flax seeds.

Veggie Burger Guide ingredients egg replacers

  • dry ingredients: flours or breadcrumbs (By adding flour or breadcrumbs you can remove all excess liquid and make the patties stick together and be easy to shape. You can use gluten-free flour, regular wheat flour, chickpea flour, rice flour (or almost any other kind of flour) or breadcrumbs.
  • veggie burger “add-ons” (fresh salad leaves, tomato slices, avocado mashed or sliced, mustard, ketchup, tahini, homemade buns etc.)

Veggie Burger Guide ingredients

Cooking | The Ultimate Veggie Burger Guide

  1. Boil/Cook base ingredient.
  2. If you’re using beans or legumes, the next step is to mash them, either using a fork or by using your food processor / vertical blender.
  3. Add vegetables, spices, herbs and onion/garlic and mix.
  4. Add egg or egg substitute. This will keep the composition together.
  5. Add dry ingredient of choice. By adding a little bit of flour or breadcrumbs, you can remove all excess liquid from the composition and make the patties stick together and be easy to shape.
  6. Lightly fry or bake the patties. The first method is the quickest. All you have to do is spray a non-stick pan with some oil and fry the patties 1 minute on each side. You can also bake the patties by covering an oven tray with some parchment paper, lightly grease it, add patties and bake 15 minutes on one side and another 15 minutes on the other.
  7. Serve with a side dish, salads, or make veggie burgers.

 Other resources | The Ultimate Veggie Burger Guide

  1. Veggie Burgers Pinterest Group
  2. Ultimate Veggie Burger Recipe by 101 Cookbooks
  3. Veggie Burger Tips by Epicurious
  4. 26 Veggie Burgers That Will Make Meat Question Its Very Existence by BuzzFeed
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About the Author


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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

22 Comments on “The Ultimate Veggie Burger Guide | How to make the perfect veggie burger patties”

  1. I’m been wanting to make my own veggie burgers for a while now. I usually just buy them from the shop. I think making my own will be great for my idea as I can decide what goes in and what doesn’t, as well as controlling the amount of seasoning.
    Thanks for this helpful guide.

    Sabah ||

  2. There are plenty of recipes for gf seitan on pininterest.
    These burgers are lovely and I just adjust recipes for vegan or gf in order to eat well.

    1. Hi, Maggie! Check out the burger and patties recipes on my blog so you can see the ratios for each ingredient category.

  3. Thanks for the great guide! Do you think the patties could be successfully frozen? Any combinations of ingredients make that more or less likely to work?
    Thanks, again

    1. You’re welcome, Chris! 😀 Yes, you can freeze them! That’s what I usually do. If you like them baked, you can freeze them uncooked, individually (just shape the patties, place them on a tray and freeze them, then move them to a ziploc bag). If you like them lightly fried, then you should cook them before freezing them individually. Then all you have to do is take them out of the freezer, let them thaw and bake or lightly fry them. Any ingredient combination should work, or at least the ones on my blog do. Those are the ones I’ve tried.

  4. Excelent Ruxandra! Did an intensive research these days and this summs up things nicely.

    I would add up for the raw foodists that this also can be addapted for a drier – check The Raw Chef’s vid on what to do with juice pulp, that’s how it all startes for me.

  5. Love all your recipes. I was wondering if you have any veggie burger recipes that use gluten. My oldest son wants to try them. I extract raw gluten from whole wheat flour. Thank you.

    1. Hi Cindi! Unfortunately I am gluten intolerant so I will not be able to make a recipe like this. All my recent recipes are GF. But.. I’ve heard that seitan is pretty amazing! It is made with gluten and condiments. You should look up a recipe on the web for it.

  6. Thank you so much for this information. What I was hoping for was an estimated proportion of each ingredient so I can keep it simple for myself (that way I’ll make them more often with whatever I have on hand). So, if I have a cup of base ingredient, how much of the other ingredients would I need to make it stick together? I have amassed multitudes of recipes, but when I thought about it, what I really need is a good formula. If you can help, that would be wonderful!
    Also, I do put my veggies into a mini-food processor as it is quicker and helps the other ingredients meld better together. Thanks again!

    1. Hi Wendy! I recently started to use the food processor for this too. I make the burger composition and let it sit in the fridge. When I want to make some burgers, I just take it out and make them. It’s so much easier. Check out the veggie patties/burgers recipes on my blog. You can see the quantities there. Once you make one or two successful recipes, you will be better at estimating the quantities for veggie patties.

      I usually add about 1 cup dry legumes/beans/quinoa or whatever and boil them, 1 large egg or 1 flax-egg (2 Tbsps ground flax + 3 Tbsps water), 1/3 cup flour/breadrumbs, or less. I just feel the comosition and try to make it easy to form. The rest are spices, greens etc. I just add estimate the quantities each time. Hope this helps.

  7. Thanks for the ideas and inspiration. I do have a question though. Why only garlic OR onions, not both?

    1. Hi Roni!

      I think it’s more of a personal opinion. I don’t like to combine these flavors. They don’t seem to go well together in burgers. I usually use onion rather than garlic, but when I do use garlic I go for spicier ingredient combinations.

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