Best Veggie Burgers

These Easy Veggie Burgers have 9 grams of plant-based protein, are meal-prep friendly, and come together in just 30 minutes! Using simple pantry staples like chickpeas, oats, and veggies, they’re crispy on the outside, tender on the inside, and SO delicious without falling apart. I’ve been making these for years, and even my meat-loving husband asks for seconds! Whether you follow a plant-based diet or are just trying to eat more whole foods, this is my go-to recipe for the best veggie burgers. With a method for pan-fried veggie burgers or oven baked (both are equally amazing), you guys are going to love this easy recipe!

Course Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 20

Total Time 1 10

Servings Patties

Calories 282kcal

Author Christine McMichael

Equipment

Ingredients

2 cups cooked brown rice cooled
1/2 cup walnuts
1/2 cup sunflower seeds
2 Tablespoons avocado oil divided
1 small yellow onion chopped very small
1 medium red bell pepper chopped very small
4 garlic cloves minced
2 Tablespoons tamari or soy sauce
1 teaspoon fine sea salt
1 teaspoon paprika
1/4 teaspoon black pepper
1 14-ounce can chickpeas strained and rinsed
1/2 cup rolled oats gluten-free if needed
1/4 cup roughly chopped fresh parsley
1 large egg at room temperature

Instructions

Be sure to cook the brown rice before starting the recipe according to package directions.
Measure 2 cups once cooked and spread onto a parchment-lined baking sheet into an even layer to help it cool off quickly.
Preheat the oven to 350°F and place the walnuts and sunflower seeds on a rimmed baking sheet. Bake for 5-7 minutes until lightly browned and fragrant. Set aside to cool.
Heat a large skillet over medium heat and add 1 Tablespoon avocado oil. Add the onion and peppers to the pan and sauté on medium-low heat for 8-10 minutes until softened.
Mix in the garlic, tamari, salt, paprika, and pepper and cook for 2 minutes. Turn off the heat and set aside to cool slightly.
In a food processor add the cooked brown rice, chickpeas, toasted nuts, sautéed vegetable mixture, rolled oats, parsley, and egg. Pulse for 2 seconds at a time until it becomes a clumpy texture, but isn’t pureed. Scrape down the sides of the food processor as needed.
Form 12 patties using a 3.25 ounce scooper or scoop 3 Tablespoons of the mixture per patty. Place the patties onto a plate.

Baking Options - Pan Fried Vs. Oven Baked

Pan Fried Method - 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.
Oven Baked Method - 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.

How to Serve

Burger 1 - Roasted red pepper hummus, microgreens
Burger 2 - Mashed avocado, sauteed mushrooms, thinly sliced red onions
Burger 3 - Tomato, onion, pickle chips, mustard/ketchup

Notes

For a nut-free version, swap the walnuts with pepitas.
Make the recipe easier on yourself and buy frozen microwavable brown rice!
You can swap the parsley with cilantro if you prefer or have it on hand.

Nutrition