Baked Veggie Burger
A baked veggie burger made with a combination of flavorful vegetables and fresh herbs. These healthy vegetarian burgers are baked not fried for a light and satisfying meal!
There is just something about the perfect burger and I love them all! Whether it is a tuna burger, Italian cheese stuffed burger, or a more traditional Parmesan crusted beef burger, there is always room for one more.
When my daughter requested more veggies, less burger, this baked veggie burger became a new favorite alternate option! Instead of using traditional beans in it, though, we used our favorite veggies to add flavor, texture and taste.
The result is a patty that packed full of vegetables and perfect for sandwiching in a bun or tossing with a salad.
Why These Are The Best Veggie Burgers
- Wholesome ingredients: Vegetables add both nutritional value and taste to these meatless burgers.
- Easy to make: These homemade vegetarian burgers are ready in less than an hour with simple ingredients.
- Versatile: Serve our favorite veggie burgers as a light summer meal or a weeknight staple year round. Try it in a toasted bun or serve it with salad greens, you can’t go wrong!
Recipe Ingredients
- Vegetables: Carrot, zucchini, potato and celery.
- Seasonings: Fresh parsley, salt and black pepper.
- Binders: All-purpose flour and egg.
- Oil: Olive oil is used to brush the tops so the patties get crispy on the top.
How To Make Baked Veggie Burgers
To start, wash, peel and grate vegetables, then squeeze out excess moisture and place in a medium bowl.
Add parsley, flour, egg, salt and pepper then gently mix.
Form into patties and place on the prepared baking sheet coated with a little oil.
Drizzle veggie patties with remaining oil and bake, carefully flipping halfway through baking time.
Serve immediately topped with sauce, dip, mayo or favorite burger toppings. Enjoy!
Substitutions And Variations
- Gluten free: Use gluten-free flour, oat flour or even almond flour.
- Spices: Add some additional spices lime ground cumin, oregano, garlic powder or Italian seasoning.
- Grains: Add some cooked brown rice, white rice or cooked quinoa to give this meatless burger some added texture.
- Legumes: For these lighter veggie burgers, edamame or white beans could be added for a protein boost.
- Vegetables: Add additional veggies if you would like! Onions or bell pepper would add great taste.
- Potatoes: Instead of a white potato try sweet potatoes for a sweeter, different taste.
- Additional binders: If you find that your plant-based burgers mixture is watery, you can add additional binding ingredients like bread crumbs, ketchup or barbeque sauce.
Expert Tips
- Food processor: Instead of grating each vegetable by hand, save some time and add all vegetables to a food process and gently chop. Be careful not to turn them into mush though!
- Get rid of excess moisture: A soggy or mushy veggie burger will not bake properly. After grating your veggies, place in a cloth and squeeze as much moisture as you can from them.
- Bake immediately: Veggies contain a lot of water and will start to leak moisture if not baked right away.
- Gently flip the burgers: Veggies burgers can be delicate so flip carefully so your vegetarian burgers don’t fall apart.
Veggie Burger Serving Suggestions
Whether you serve this best veggie burger recipe as a light lunch or main meal, here are a few ways we love to enjoy them!
- Classic burger: Serve on homemade hamburger buns with any favorite toppings including lettuce, ketchup, mustard, mayo and red onion.
- Burger and fries: Add a side of french fries or onion rings for the perfect burger pairing.
- Gourmet: Add some caramelized onions or mushrooms on top. Sliced avocado or guacamole are also delicious.
- Sides: Add a side of baked potato chips, Italian chickpea salad or in the summer try it with some grilled zucchini.
- Bowl style: Enjoy it bunless in a salad bowl with your favorite dressing. This makes a great light lunch option!
Recipe FAQs
Peeling is not necessary for some vegetables, especially for zucchinis; just make sure they are well washed, as the skin can provide additional nutrients and texture. I peeled the potatoes and carrots before shredding.
Using the large holes of a box grater works best for the vegetables in this recipe, as it provides the right texture without making the pieces too small. You can also use a vegetable peeler for the carrots and thinly slice the celery.
To ensure your veggie burgers hold together, make sure you drain any excess moisture from the grated vegetables and use enough flour and egg to bind the ingredients.
Unfortunately not as chopped veggies release water and you will have to reshape them and possibly add more flour to bind them.
Yes. In a large skillet over medium heat, add some oil then place the patties in a single layer. Cook until heated through about 4-5 minutes on each side. Be careful as you flip the veggie burger.
Yes! Just replace the egg with flax eggs to help bind them together.
How To Store Leftovers?
Store leftover veggie patties in the refrigerator in an airtight container for up to 3-4 days. Reheat in the oven or on the stove before serving.
Can I Freeze Leftovers?
Cooked veggie burgers can be frozen but do not freeze raw burgers.
Cool completely then store patties in a freezer safe container or bag for up to 3 months. Place parchment paper or wax paper between burgers to prevent sticking. Reheat from frozen in the oven until warmed through.
Whether you’re a committed vegetarian or simply seeking a healthier option, veggie burgers are a tasty idea to the possibilities of a meatless cuisine. Buon Appetito!
Baked Veggie Burger
Ingredients
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 small potato grated
- ½ celery stalk grated
- 2 tablespoons chopped fresh parsley
- ¼ cup all purpose flour
- 1 large egg
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 1½-2 tablespoons olive oil divided
Instructions
- Pre-heat oven to 350F (180C). Line a baking sheet with parchment paper, brush the sheet with ½ tablespoon of olive oil.
- Wash, peel and grate the vegetables, squeeze out excess moisture and place in a large bowl. Add the parsley, flour, egg, salt and pepper and mix gently to combine.
- Form the mixture into 5 or 6 patties and place on the prepared baking sheet. Drizzle with 1-1½ tablespoons of olive oil and bake for approximately 25 – 35 minutes, turn the burgers halfway through baking then continue baking. Serve immediately topped with your favourite sauce, dip or mayo. Enjoy!
Notes
Nutrition
Updated from April 19, 2016.
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Hi Rosemary,
I made these vegetable burgers tonight.
They were delicious. My husband & I loved them.
Very light and tastey.
I will be making these again.
Thank you for sharing.
Hi Nina, thanks, so glad you enjoyed them. Have a great weekend.
This looks delicious. The ingredients are versatile in flavor which appeals to me. I will definitely make them. However, I have a good friend who loves veggie burgers but cannot have egg. What can be used instead? Thank you for your response.
Hi Ellen thanks so much, you could either just leave it out altogether or add a tablespoon of olive oil. Let me know how it works out.