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Best Homemade Veggie Burger Recipe

Looking for the best flavor'd homemade veggie burgers out there. My usual go to is a southwestern flavors (cilantro, garlic, cumin....) black bean mix -- need some new great ideas! Thanks V Hounds!

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  1. Have you tried the one in the Mark Bittman How to C ev Veg with beets and dried fruit? I think it's called "winter veg burger" or something like that. For whatever reason I never set out to make veg burgers but have intended to try that one for some time becuase it looks quite good on paper. (My usual won't help here: put all the left overs in the food proc with rice, beans and spices and hope for the best . . . )

    5 Replies
    1. re: alc

      We haven't tried that particular one, but we use the basic recipe from HTCEV and have made numerous combos....my favorite being a cashew curry burger

      1. re: jes7o

        What exactly do you use? 1 cup cashews, 1 teaspoon curry? Oats? And tahini? Would love specifics! Thanks!!

        1. re: noya

          I'm assuming that it's quite similar to his recipe from his NYTimes column, here: http://www.nytimes.com/2006/02/15/din... (See recipe links on the left; it's the nut burger one. I like the bean burgers as well.) It's a flexible set of guidelines, more than a recipe. I've enjoyed this with cashews, garam masala, miso/tomato paste/ ketchup, and oats, but play with various combinations.

          1. re: GilaB

            yes, I figured that too--just wanted specifics from the poster

      2. re: alc

        A much more recent recipe from Bittman was in the NY Times not too long ago:
        http://www.nytimes.com/recipes/12221/...

        My daughter, who is in a vegetarian phase, loves them and I have made them several times, with small adjustments according to mood and what is available. I find it hard to keep fresh coriander around, so I usually grind up some seeds as a replacement. I also have found a great dried black bean mix at a local organic market that allows me to use about 3/4 of a cup of the mix as a replacement for the can of beans (more environmentally friendly, I hope, and the seasonings in it only enhance the burgers' flavor). Sometimes, I finely chop up an onion and just toss it in. YOu get the idea; pretty much anything goes.

      3. If you're not vegan and you eat fish, these salmon burgers are awesome and very simple.
        http://www.bbcgoodfood.com/recipes/77...

        2 Replies
          1. re: pinehurst

            I'd suggest putting this recipe in a different category. It is gluten-free, for one thing, and heart-healthy, but not vegetarian.

            You might want to put it in "special diets".

          2. These are very good. I read all the comments and followed the suggestion of using rolled oats instead of flour. I also did double the brown rice and added diced chipotles. Excellent.
            http://www.thekitchn.com/restaurant-r...

            2 Replies
            1. re: MplsM ary

              Did you use 2 tbsp of rolled oats or did you add extra?

              1. re: Musie

                I added 2 Tbsp and then let it rest for a few minutes. It was still a little wet so I added another Tbsp or so. If I'd let the onions and beets cook longer I might've gotten by with 2. You just have to experiment.

            2. Have you ever a veggie burger from Houston's /J Alexander / Hillstone restaurants??

              Houston's says the patty itself is vegan but the bun is grilled in butter which makes it so good!! They're so expensive in NYC $18, so this is my version which is pretty close to the taste & lot cheaper. I'm impressed, that I made extra batch of patties and froze them. If you have any suggestion to improve, please let me know.

              2 tablespoons Soy
              2 tablespoons Molasses
              2 tablespoons Honey
              2 tablespoon Hoisin

              1 1/2 cups cooked brown rice (I used pre-cooked frozen rice from Wholefoods)
              2 cups Soaked,cooked dry black beans, drained or (15 ounce) can black beans rinse& drained
              1/4 cup oat bran
              1/2 white onion, finely chopped
              4 garlic cloves, finely chopped
              2 beets,roasted, finely chopped or 2 tablespoons of canned beets (drained & chopped)
              1 jalapeno pepper, finely chopped
              2 Medjool dates, diced could also use prunes/ figs
              1/4 teaspoon chili powder
              1/4 teaspoon black pepper
              1 teaspoon ground cumin
              1 teaspoon kosher salt
              2 egg portion of Ener-G Egg Replacer (to bind) or 2 egg whites
              2 teaspoons olive oil

              1. Homemade BBQ Sauce - Stir together 2 tablespoons each of Soy, Molasses, Honey and Hoisin. set to the side.

              2. Salute Onion & Garlic until soft, not brown. At same time Roast two beets -little olive oil and salt sealed in aluminum foil at 375 till soft to the touch.

              3. In a large bowl, mash the beans slightly. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through Ener-g egg. Place in Refrigerator for 1 hour prior to forming into into four 6 oz patties.

              4. Get a cast iron skillet smoking, add a coat of olive oil. Grill burgers for 2 minutes on one side. Turn and brush with remaining BBQ sauce mixture, Top with your version of cheese if you wish & grill for another 2 minutes or until cheese is melted.

              5. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in Earth Balance vegan butter spreads.

              I think it nailed the patty really close to Houston's/Hillstone, but their homemade bun is very special too.

              http://www.nytimes.com/2011/03/23/din...

              5 Replies
              1. re: Funkalicious

                I hate it when people comment about how delicious a recipe sounds before they have made it, but I so want to thank you for working to replicate the Houston's burger. I agree it is the best veggie burger out there and now there's a chance I can make it myself. It's hard to believe how much they charge for it, but it's worth it on the rare occasion I am somewhere I can enjoy it. I'll post again after giving it a try. I wonder if the potato buns in the July 2012 Cook's Illustrated would be a good substitue for the bun? I made them for Thanksgiving rolls and they weren't quite yeasty enough for that purpose, but they had a very nice grain and they aren't difficult to make.

                1. re: Jaimie

                  Have you try making these yet. I make a large batches and freeze the patties for when I in rush or don't feel like cooking. The only thing I haven't master is how Houston shape their patties without falling apart.

                2. re: Funkalicious

                  Finally had all the ingredients in the house and made this. It was delicious and very close to the original, especially with the charred barbecue sauce flavor. Thank you. I'm going to look for a rich dough to make slider buns for the patties this weekend because I want to serve them for my book club next week. I'll report back if I find a bun worthy of the burger.

                  1. re: Funkalicious

                    I haven't tried this one yet but I think this is a great recipe. I will try it my breakfast and we'll see!

                    1. re: Funkalicious

                      Thanks for this recipe. It was amazing!!!!

                    2. I made a batch of these the other day, and they're good. They do have that southwestern seasoning but I think it would be easy to go Indian or Middle Eastern with chickpeas and different seasonings, or even Italian with cannellini beans and a seasoning change-up.

                      http://ohsheglows.com/2011/07/13/our-...

                      1 Reply