Homemade Veggie Burgers

Homemade Veggie Burgers with Chickpeas

I’ve always loved veggie burgers, but I’m constantly let down by frozen ones that are either too mushy or flavorless. Several years ago I started experimenting with my own recipe, and this version has been a favorite in my house ever since! The patties are full of savory umami flavor, perfectly crispy on the outside, and always stay tender in the center. 

I love serving them with a toasted bun and fun toppings (like the 3 combos I’m sharing below), but they’re also delicious on their own or on top of a salad. For fun meals, I often set out lots of options and let my kids build their own burgers! 

You’ll Love this Easy Recipe for Veggie Burgers

• Perfect for Meal Prep/Busy Weeknights – Most of this time is just hands-off cooking, meaning these burgers are totally doable for a weekend meal prep session or busy weeknight meals! 
• Flavorful – Toasted nuts, tamari, garlic, and sautéed veggies create a savory, slightly sweet, salty taste that’s way better than any store-bought veggie burgers. 
• 12 Patties – I like to make a double batch and freeze leftovers for easy meals throughout the week. It’s a lifesaver on days I just don’t have time to cook! 
• Gluten-Free-Friendly – Use certified gluten-free oats and tamari, and the rest of the ingredients are naturally gluten-free to suit any intolerances or allergies.
• Picky Eater-Approved – My kids don’t even notice these veggie burgers are nutritious, and meat lovers are known to ask for seconds (aka my entire family). 

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Ingredients

This veggie burger recipe comes together with simple, whole food ingredients, most of which you probably already have on hand. Here’s what you need: 

• Brown Rice – Gives the patties structure and chewiness. You can use frozen microwaveable rice to save time! Or, cook brown rice in an Instant Pot. Just make sure to cook and cool it before adding it to the patties. 
• Chickpeas – For protein and texture. I use canned chickpeas to save time. 
• Walnuts + Sunflower Seeds – For extra protein and texture. I like to toast them for a slightly smoky, nutty taste! Swap the walnuts for pepitas for a nut-free version, if needed. 
• Avocado Oil – Used to sauté veggies and for pan-frying the burgers. Any oil you like best will work. 
• Red Bell Pepper & Onion – Add sweetness and depth.
• Garlic – Use fresh garlic cloves, and mince them yourself for the best taste. 
• Tamari (or Soy Sauce) – Adds umami flavor. Opt for tamari to keep this veggie burger recipe gluten-free. 
• Paprika, Salt & Pepper – The enhance the rest of the ingredients, adding depth to the flavor and a hint of spice to the patties. 
• Old-Fashioned Rolled Oats – Help bind everything together. Don’t substitute any other type of oats, or the texture won’t be the same. For gluten-free burgers, make sure to look for certified gluten-free oats to avoid the risk of any cross-contamination.
• Fresh Parsley – Adds freshness. You can substitute cilantro for a slightly different taste, if preferred. 
• Egg – Helps hold the patties together. Use a flax egg for a vegan version. 

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How to Make Veggie Burgers

Making your own veggie burgers is easier than you might think! Here’s the basic breakdown:

1. Cook the rice – Prepare the brown rice according to the package instructions. Then, spread it onto a parchment-lined baking sheet to help it cool quickly. 
2. Toast the nuts and seeds – Spread the walnuts and sunflower seeds in an even layer on a rimmed baking sheet, and bake just until they’re lightly browned and fragrant. Set aside to cool. 
3. Sauté – Heat the oil in a large skillet over medium heat, and sauté the onion and pepper until softened. 
4. Season – Mix in the garlic, tamari, salt, paprika, and pepper. 
5. Combine – Pulse all the ingredients in a food processor until a clumpy texture forms. 
6. Shape – Portion the burger mixture into 12 equal-sized patties. 
7. Cook – Pan fry or bake the veggie burgers until they’re lightly browned and golden. Both options are amazing!

Pro Tip: Make sure the mixture is cool before pulsing so it holds together better!

Method #1 – Pan Fry Veggie Burgers

Heat a large skillet over medium-high heat and add 1 Tablespoon avocado oil. Place 6 patties into the skillet at a time and cook for 4-5 minutes on each side. Transfer to a plate and repeat with the remaining patties.

Method #2 – Oven Baked Veggie Burgers

Line a rimmed baking sheet with parchment paper and place patties onto the pan. Grease the parchment lightly with cooking spray. Bake at 400°F for 20 minutes, flipping halfway through the cooking time.

Method #3 – Grilled Veggie Burgers

Preheat the grill to medium heat and lightly oil the grates to prevent sticking. Place the patties directly on the grill and cook for about 4–5 minutes per side, or until they’re firm and have grill marks. Be sure to flip gently—they hold together well but still need a little care on the grill!

Topping Ideas and Serving Suggestions 

If you ask my family, the best part of veggie burgers are all of the toppings. Here are some of my favorite flavor combinations: 

• Mediterranean-Inspired – Roasted red pepper hummus, and microgreens
• Veggie Lover – Mashed avocado, sautéed mushrooms, thinly sliced red onions
• Basic – Tomatoes, sliced onion, pickle chips, mustard/ketchup

Then, I pair my veggie burgers with crowd-pleasing sides like: 

• Yuca Fries
• Homemade Garlic Truffle Fries 
• Crispy Zucchini
• Black Bean Salad

Best Veggie Burgers Recipe Tips

• Avoid Overmixing: Pulse the patty mixture until the ingredients are well combined but not so much that it becomes a puree. We want a little texture for a “meat-like” consistency! 
• Scrape the Sides of the Food Processor: Stop and scrape the sides of the food processor as you blend to ensure all the ingredients are well incorporated. 
• Chill the Mixture: If the chickpea and oat mixture feels warm or soft, pop it in the fridge for 10-15 minutes before shaping the patties. This will make it easier to work with, and your veggie burgers will hold their shape more easily. 
• Portion Evenly: I like to use a 3.25-ounce scooper or scoop 3 tablespoons for each patty to make sure they’re all the exact same size. 
• Cool on a Rack: Let cooked patties rest on a wire rack instead of a plate. This keeps the bottoms from steaming and getting soggy.

Variations

• Mediterranean Chickpea Burgers – Swap the pepper and onion for chopped sun-dried tomatoes and Kalamata olives. Then, mix in ¼ cup of crumbled feta, and season with oregano and lemon zest. Serve with a dollop of tzatziki sauce and sliced cucumber on top.
• Spicy Southwest Burgers – Replace the parsley with fresh cilantro, and mix in chopped jalapeños or green chiles. Add a pinch of smoked paprika or chipotle powder for heat, and serve with avocado, salsa, and a squeeze of lime juice. 
• Italian-Inspired Veggie Burgers – Add ½ teaspoon of dried basil and oregano to the mixture, and incorporate about ¼ cup of shredded mozzarella. Serve with marinara sauce and a sprinkle of fresh basil on top. Or, add even melted cheese for a “pizza burger” feel.
• Thai Peanut Burgers – Add 1 tablespoon of creamy peanut butter to the mix. Then, replace the pepper and onion with grated ginger and green onions, and omit the parsley. Serve with a slaw made from shredded cabbage, carrots, and a drizzle of peanut sauce.
• BBQ Cheddar Burgers – Mix in ¼ cup of shredded sharp cheddar and a spoonful of your favorite BBQ sauce. Use chopped green onions or red onion in place of white or yellow onion, and serve with pickles and more BBQ sauce on a toasted bun.
• Mushroom & Swiss Burgers – Fold in finely chopped sautéed mushrooms and ¼ cup of shredded Swiss cheese. These are amazing topped with caramelized onions and Dijon mustard for a cozy, savory twist.

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How to Store

This homemade veggie burger recipe is perfect for meal prepping ahead of time! I almost always have a batch in my freezer. Here’s how to keep them fresh: 

• Refrigerator: Store cooked and cooled patties in an airtight container in the fridge for up to 4 days. 
• Freezer: Wrap each burger patty with plastic wrap or parchment paper and transfer them to a freezer-safe bag. They’ll keep fresh for up to 3 months. 
• To Reheat: Thaw frozen burgers in the fridge overnight. Then, warm them in the microwave for 30-60 seconds or in a skillet over medium heat. 

More Ways to Use Chickpeas

• Moroccan Chickpea Carrot Salad
• Vegan Buffalo Chickpea Bowls
• Hot Honey Chickpea Bowls
• Chickpea Sweet Potato Bowls
• Coconut Lentil & Chickpea Curry
• Broccoli & Chickpea Rainbow Power Bowls

Easy Vegetarian Recipes You’ll Love

• Vegetarian Baked Ziti
• Vegetarian Shepherd’s Pie
• Vegetarian French Onion Soup
• Black Bean Chili
• Vegetarian Spicy Korean Bibimbap Bowls
• Vegetarian Lentil & Sweet Potato Curry