Here are a few ways to keep them together:
Use an egg substitute. Flax eggs are a popular choice. Add a starchy ingredient. Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don’t puree them, or the final texture will be off.) Keep the patty size reasonable. If you make the veggie burgers too large, they are more likely to fall apart. I recommend using a 1/3 cup measure when portioning out the patties.
The recipe below doesn’t require any special egg substitutes! A mix of beans, veggies, and gluten-free oats will create perfect veggie burgers that don’t fall apart.
Erin’s recipes are always well-tested, and this book includes a huge variety (with 130 recipes!) ranging from whole wheat pancakes, to easy sheet pan chicken dinners, to decadent desserts– including a fudgy cookie recipe made with avocado. I especially appreciate Erin’s healthy spins on classic Midwestern food, like Macaroni Salad, and how she shares ideas for serving classic staples multiple ways– like stuffed sweet potatoes or roasted vegetables. And the photos inside are gorgeous! As soon as I saw Erin’s veggie burgers, I knew this was a perfect recipe to share with you. The ingredient list is surprisingly simple. While the veggies are cooking away, you can be efficient by adding the rest of the ingredients into the bowl of a large food processor fitted with an “S” blade. (I use this 12-cup food processor.)
Black beans Rolled oats Walnuts (these help with the texture) Onion Garlic Mushrooms Roasted red peppers (homemade or jarred from the store) Seasonings
Erin suggests toasting the walnuts before getting started, but, to be more time-efficient, I skipped that step and still think these veggies burgers are outstanding.
This boosts their flavor, and helps get rid of any excess moisture, so the final veggie burgers won’t be soggy in the middle.
Use a 1/3 cup measure to scoop the batter, then press it between your hands to flatten out the burger patties. They should be about 3/4-inch thick, and around 4 to 5 inches in diameter.
You want the batter to stick together, without being totally smooth or pulverized, for the best texture.
This recipe makes 6 to 7 veggie burger patties, and you can cook them two ways: on a skillet, or in the oven.
How to Bake Them
If you prefer to bake the whole batch of veggie burgers at once, preheat the oven to 400ºF. Grease the skillet with olive oil, then cook them at medium-high heat for about 2-3 minutes on each side.
Both sides should be lightly golden, and the burgers will be easy to flip. When the first batch is done, set them aside on a plate lined with a towel to absorb any excess oil. Repeat with the remaining patties until they are all cooked. Brush the veggie burgers lightly with olive oil on both sides, so they won’t dry out as they bake. This also gives them a lightly crunchy exterior, and better mouthfeel.
Bake the burgers for 15 minutes, then flip them over and bake for an additional 5 minutes. The patties should be lightly golden on both sides. Serve the burgers with your favorite buns and toppings. I highly recommend using my Vegan Sriracha Mayo (pictured here) or my Vegan Special Sauce, to take the flavor over the top!
How to Store Them
You can store leftover veggie burgers in an airtight container in the fridge for up to a 3 days, or you can freeze them (with parchment paper in between the patties) for up to 3 months.
If you try this veggie burger recipe, please leave a comment below and let me know what you think! And if you make any modifications, I’d love to hear about those, too. We can all benefit from each other’s experiences! – Reader Feedback: What’s your favorite meatless meal? My Lentil Bolognese and Vegan Meatloaf are also family favorites, if you need some fresh ideas!
