Veggie Burger

Total Time:
1 hr 55 min
1 hr 30 min
25 min

6 burgers, serves 2-3

  • 3 tablespoons olive oil
  • 3/4 cup fresh corn kernels or frozen, thawed
  • 6 mushrooms, finely chopped
  • 2 scallions, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon cumin
  • Dash cayenne pepper
  • 1/2 cup chopped fresh spinach
  • 1 carrot, peeled and grated
  • 1 small potato, peeled and grated
  • 1 egg white
  • Salt and pepper
  • 1/2 cup fresh bread crumbs
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh mint

In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.

Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    28 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Pretty good for a veggie burger. Wanted to try fresh versus frozen patty. I made a few changes based on other reviews. I used canned mushrooms instead of fresh. I omitted the cayenne and carrot. I subbed oats for the bread crumbs. Also used a few teaspoons of canned spinach b/c that's what I had. The mixture was kind of loose so I put half in the food processor. It made it bind together easier. Added plenty of black pepper, garlic powder, and seasoned salt. Ate it without a bun, but added cheese.
    Not a veggie burger fan, but my husband is. I was very surprised how really good it tasted. I used a food processor as well which made it very easy. Even still I got lazy and made it into a meatloaf. Used a glass loaf pan and cooked it for 40 minutes on 350 degrees. Finished it with a broil for 5 minutes. It came out excellent!
    My first time making a veggie burger and it was a hit! I read through some other reviews before attempting so used my food processor to pulse (just a few times the corn, mushrooms, red pepper, and scallions. Also used a sweet potato and at least a cup of panko. I started out cooking them on my George Foreman grill, but didn't spray (or oil it first so some of the mixture stuck. I reshaped and put them on a cookie sheet in a very hot oven to finish the cooking. Topped with cheese, some caramelized onions for some sweetness, slice of red onion and arugula -- DELISH. Will definitely make again.
    This recipe is very good. I made the following changes. In place of the spinach, kale was used. I used egg beaters in place of the egg white, and used seasoned salt instead of plain salt. In addition to the fresh bread crumbs, I used oatmeal to make it more binding. Since neither of us care for mint, cilantro was used in its place. Also added 1/2 a slice of cheese and topped it with lettuce and tomato.
    Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I will definitely make again. p.s. I would like to add peppadews in place of red pepper next time.
    OMG! So good, I couldn't believe it. Have a taco taste. Based on some of the reviews, I used sweet potato, put them in the food processor and extra bread crumbs to firm up. I, also, coated a cookie sheet with olive oil and put them in the oven. I will make again. Better than the Lentil and Barley ones, but they were good, too.
    This was my second time making this recipe. It is so tasty with relish or salsa - or cheese. I feel good about eating this burger!
    I thought this little veggie burger packed big flavor! Like other reviewers, I, too, used a food processor to really blend the cooked veggies. In place of breadcrumbs, I added a cup of chick pea flour. I used a very hot, cast iron skillet to pan-fry them. Prior to cooking, the consistency of the burger was pretty soft (even after chilling, I could almost spoon them onto the pan, but, once cooked, they firmed-up nicely. I'm wondering if it was the flour that did the trick. My children and my husband just loved them.
    This was my first experience with a veggie burger, making one or eating one. I was pleasantly surprised. This "burger" had a lot of flavor and was very moist. I made a few changes...I added one small shallot diced, increased the chopped spinach to one cup, and increased the breadcrumb to one cup (used panko). The burgers formed well and stayed together. I put them in a very hot fry pan with a dash of olive oil, and they got a nice crispness to them. Melt a slice of cheese, a little mustard and ketchup on a bun, maybe a pickle, yummy!
    This was my first time making a veggie burger, and it was super yummy!! When I first told my husband I had the idea to make veggie burgers he got angry and exclaimed "that's STUPID!" after trying it he liked it and said it was "surprisingly tasty." Personally, I thought it was de-lish! I too had some difficulty having the patties stick together. It worked out okay; I did have better luck after I froze them. I added an extra egg white, added a can of black beans and used a sweet potato.
     I'm making them again tonight!
    I read all the ingredients for the veggies burgers and plan on making them.
     Can someone tell me what I am supposed to do with the yogurt and mint.
     Is it to be put on top of the burger?
    I thought this recipe was so yummy. I've never made veggie burgers before, so it definitely was a bit of an experiment. I used a sweet potato instead of a regular potato, and added black been as well at the suggestion of another reviewer, and I think that added some great flavor. I also cooked the burgers on a Forman grill (at the suggestion of another reviewer), but I found they browned/burnt faster than they were able to cook all the way through. I don't believe it affected the flavor, but it did affect how well the burger held together (which was: not well). I used more bread crumbs than was suggested, but perhaps another egg white would have helped as well.
    I hate the veggie burgers in the store so I decided to look here. When I saw the ingredients, I was like "I have to try that." I'm so glad I did. I put the ingredients in the food processor because I can't chop fine. I used Italian bread crumbs which gave it extra flavor (I used almost half of the container it comes in). I may make a big batch and freeze them.
    We loved the flavor..tried the recipe twice on one week and could not form patties at all! Will try the food processor next time.
    Tasted awful. Didn't keep together at all.You literally have to burn it just to keep it together. I followed the recipe to a T. It wasn't something I'd ever make again.
    I have always bought morningstar veggie burgers, but these are so much better! I highly suggest the food processor and I think using a George Foreman grill makes cooking them flipping.
    This is my first time making veggie burgers, and it was OH SO GOOD!! My husband is not vegetarian, and liked it very much!
     I also used panko bread crumbs, and a food processor to chop everything. It was a little too moist, maybe more bread crumbs next time?
     Will bring all summer long to every BBQ that I'll get invited!
    Fabulous! Everyone loves it including my meat-loving husband. The spices and the combination of veggies are perfect.
    These burgers were definitely very good. I also used a food processor to make sure all the peices were small enough. If you don't have one, I'd highly suggest mincing everything or they won't hold together well. I used a sweet potato instead of a white potato, and added a few things to make it a bit better. I used panko bread crumbs and added a small bit of brown rice to hold it together better, plus the panko adds a little bit of crunch! I also added black beans for a bit of protein as well as craisins for sweetness. I'm not a fan of mint-yogurt sauce so I skipped it and put it over a salad instead with asian giner and soy dressing that I bought at the supermarket. Finally I added some grilled pineapple. Honestly, even if you're not a veggie burger believer, you can't help but love this recipe.
    Very flavorful! My burgers never formed together very well since my pieces were chopped larger. To make this recipe into firm patties you'd need to you a food processor. Will be making these again.
    This was my first time eating/making veggie burgers. I was definently happy with the outcome. My husband (vegetarian) even thought they were good (and he's a tough critic). The only thing I would change is to add a little more garlic. But it was really good.
    My mom and I are vegetarians, but my stepdad and stepsister are meat lovers. I was a little apprehensive at first on how they would like these, BUT EVERYONE LOVED THEM!! They said they would pick these over a real burger any day. I made a couple of recipe changes; instead of grating the potato, I boiled and mashed it and mixed it in. I thought it tasted heartier that way. I also left out the egg white, and just mixed a little water and flour together as a substitute. I thought it came out better than it would have with the egg. Try these, you won't be disappointed:)
    These were soooooo good! My whole family loved them. A great way to get my kids to eat their veggies. It was great...they thought they were eating junk food. I also grilled them, which made them even lighter. Thanks for the recipe!
    of plates of brisket, bbq chicken, links...these were the first to go. all the guests ate the veggie burgers i had cooked for myself and another vegetarian. i only made enuff for the recipe and guests were splitting whole patties with one another to have enuff...i take it they liked them better than meat :) this recipe receives an Excellent in my book
    This is the best veggie burger I have ever had! The recipe is great just the way it is. My dad even liked them and he is a meat and potato guy.
    easy great flavor
     I grilled them
    these are so good -- a new staple recipe in our house. it's a little tricky to keep them intact while cooking; definitely use a nonstick pan and plenty of breadcrumbs to absorb some of the moisture from the veggies and keep the patties together. then resist the temptation to flip 'em until you're absolutely sure that the side you're cooking is nice and brown. i grilled some thinly sliced onion to top them and it was a good combo with the yogurt and mint dressing. these freeze (uncooked) pretty well for leftovers, too.
    These are simply delicious. They are easy to prepare and very tasty.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Burgers and Hot Dogs