Vegetarian Burgers 2 Ways

Vegetarian Burgers 2 Ways

Veggie and burger lovers alike, sink your teeth into one of these delicious patties.



Meatless and delicious, our homemade vegetarian burgers will make just about anyone’s taste buds water. Here are two simple recipes with veggie swap outs included, in case you have a picky eater at the dinner table.

1. Mushroom Black Bean Burger Recipe
Serves: 5
Prep time: 15 minutes
Cook time: 10 minute per patty
Difficulty: Easy
Cost: $

Ingredients
2 packages (6 ounces) button or baby bella mushrooms, roughly chopped*
2 tablespoons unsalted butter
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 can (15 1/2 ounces) black beans, rinsed and drained
2 cups fresh breadcrumbs, toasted
1/3 cup grated cheddar cheese
1/3 cup finely chopped red onions (optional)
2 tablespoons canned chopped chilis
2 teaspoons garlic powder
2 teaspoons dried minced onions
1 tablespoon parsley flakes
1 egg
Non-stick spray

*Tip: Not a mushroom fan? Substitute them for three large beets, diced up finely (no food processor necessary), for a savory beet-bean burger!

Instructions

  1. Put mushrooms in a food processor, pulse until finely chopped
  2. Melt butter in a medium skillet over medium-high heat
  3. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 10 minutes, stirring occasionally
  4. Meanwhile, place black beans in a food processor, pulse until finely chopped
  5. Place beans and mushrooms in a large bowl. Add toasted breadcrumbs, cheese, red onions (if desired), chilis, garlic powder, dried onions, parsley flakes, egg, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and mix
  6. Gently shape mixture into five patties
  7. Coat a non-stick skillet with non-stick spray and place over medium heat. Cook patties about 5 minutes per side, or until golden brown
Registration

Become a member of P&G everyday and get exclusive offers!

Become a member

2. Zucchini Quinoa Burger Recipe
Serves: 6
Prep time: 15 minutes
Cook time: 10 minute per patty
Difficulty: Easy
Cost: $$

Ingredients
1 1/2 cup cooked chickpeas
2 tablespoons olive oil, divided

1 1/2 cups zucchini, julienned or grated*

2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2/3 cups water

1/4 cup pumpkin or sunflower seeds, raw or toasted

1 cup cooked quinoa (1/3 cup dry)
1 cup onion, chopped finely

1 clove garlic, minced

2 tablespoons Dijon mustard

1 1/2 tablespoon lemon juice

2 tablespoons fresh dill, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon chili powder (optional)

*Tip: Swap out zucchini for cooked corn or sweet potatoes for a sweeter, but just as delicious, veggie alternative.

Instructions

  1. Put chickpeas in a food processor, pulse until blended but still chunky — be careful not to over blend, this will be used as our binder
  2. Heat 1 tablespoon of oil in a medium skillet over medium-high heat
  3. Add zucchini, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 10 minutes, stirring occasionally
  4. In a large bowl, add water, pumpkin seeds, quinoa, onions, garlic, Dijon mustard, lemon juice, fresh dill, thyme, chili powder (optional), 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add chickpeas and zucchini. Mix until combined
  5. Gently shape mixture into six patties
  6. Coat a non-stick skillet with non-stick spray and place over medium heat. Cook patties about 5 minutes per side, or until golden brown

Tip: Take your burger night to the next level with a build-your-own burger bar!

Have a favorite vegetarian burger recipe? Share it with us in the comments section below. We’d love to hear of your veggie adventures.

Complete your personal information

Please fill in the information marked with an asterisk to proceed; if you want to get tailored offers and content, don't forget to fill in the optional fields.