Cookout Food: Homemade Veggie Burgers
100% plant-based veggie burgers that are easy to customize with your favorite spices and toppings—perfect for cookouts and meal prep.
Looking for a delicious alternative to traditional burgers? These homemade veggie burgers are perfect for your next cookout! They’re not only easy to prepare but also cater to a variety of dietary preferences, making them an ideal choice for busy weeknights.
SaveHomemade Veggie Burgers
- 100% plant-based, perfect for vegetarians and vegans.
- Easy to customize with your favorite spices and toppings.
- Great for meal prep, making weeknight dinners a breeze!
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs (or gluten-free alternative)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
How to Make
To get started on your homemade veggie burgers, begin by mashing the black beans in a large mixing bowl until nearly smooth, leaving some chunks for texture. Once mashed, add in the cooked quinoa, breadcrumbs, chopped onion, garlic, corn, and spices. Mix all the ingredients until thoroughly combined. If the mixture is too wet, incorporate more breadcrumbs until you achieve the right consistency.
Next, form the mixture into patties, roughly 1/2 inch thick. Heat a pan over medium heat and add olive oil. Cook the patties for about 5-6 minutes on each side, or until golden brown. Serve immediately or let them cool if you’re prepping for later.
Tips
- Experiment with different beans or grains for unique flavors.
- Adding chopped bell peppers or spinach can enhance the nutrition.
- Pair with homemade sauces for a gourmet touch!
Make-Ahead
You can prepare the veggie burger mixture a day in advance and store it in the fridge, ensuring weeknight dinners are quick and convenient.
Storing
Leftover patties can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing
For long-term storage, freeze the uncooked patties on a baking sheet and transfer them to a zip-top bag once frozen solid. They can be kept for up to 3 months.
Reheating
Reheat frozen patties directly in a hot skillet or oven until warmed through. You can also microwave for a quick option, though pan-frying yields the best texture.
Serving Suggestions
Serve your homemade veggie burgers on a toasted bun with your choice of toppings such as fresh lettuce, tomato, avocado, and a dollop of your favorite sauce. Consider adding sides like sweet potato fries or a colorful salad for a complete meal!
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Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs (or gluten-free alternative)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
Instructions
Mash beans
Mash the black beans in a bowl until smooth with some chunks.
Combine ingredients
Add remaining ingredients and mix until well combined.
Cook patties
Form the mixture into patties and cook in a skillet with olive oil until golden brown.
Notes
- Experiment with different beans or grains for unique flavors.
- Adding chopped bell peppers or spinach can enhance the nutrition.
- Pair with homemade sauces for a gourmet touch!
Nutrition Facts
Frequently asked questions
Can I make this recipe gluten-free?
Yes—use gluten-free breadcrumbs or oats and gluten-free condiments.
Can I bake the veggie burgers instead of pan-frying?
Yes. Arrange patties on a parchment-lined sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3–4 days.
Can I freeze uncooked patties?
Yes—flash-freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
What toppings go well with these burgers?
Lettuce, tomato, avocado, pickles, and your favorite sauce work great.
