Homemade Veggie Burgers

homemade veggie burgers

These vegan homemade veggie burgers are packed with flavour and a variety of veggies. Filled with edamame, broccoli, carrots, onion, and more.

I’ve said this before and I’ll say it again. A good burger can make anything better!

Burgers are serious business and they deserve all the attention. I take burgers fairly seriously (possibly a little bit of an understatement). But I’ve been let down by so many burgers in the past that I’ve now taken it into my own hands to make my own.

And since I’ve been making my own, it’s safe to say I have never looked back. And neither will you, I promise.

Homemade Veggie Burgers

These burgers are packed with veggies, and they’re easy to make. When you make your own burgers you’re able to control everything that goes into it including the seasonings.

That means you can design your own burger exactly how you want it! These homemade veggie burgers are packed with edamame, broccoli, mushrooms, spinach, carrot, and onion. It’s a great mix of vegetables.

But you end up with a burger that truly is a veggie burger. And as much as I enjoy the variety of plant based burgers that exist on the market. Sometimes all I really want is a good veggie burger made from vegetables.

homemade veggie burgers

I make these burgers all the time and totally love them

A lot of people often find the concept of making your own burgers slightly daunting. But I’m here to tell you guys that doesn’t have to be the case.

Burgers can be kept simple, quick, and easy. I make these regularly and it barely demands any time or effort at all. They also freeze really well which is always a bonus!

The key to making good Homemade Veggie Burgers

The key to making great Homemade Veggie Burgers is all in the seasoning. I’m convinced that you can put any medley of vegetables together and it will taste great if seasoned correctly.

And for me, seasoning means utilising aromatics like garlic, as well as spices and dried herbs. And most importantly, introducing umami into recipes via the use of ingredients high in glutamates.

This includes things like mushrooms, soy sauce, miso, and more.

A good burger bun is also key!

I made my own burger buns, and you can find the recipe for them here. They’re incredibly soft and I can’t have any burgers anymore without them!

homemade veggie burgers

These are way better than the store bought veggie burgers

I’m yet to try a store bought burger that I’m totally enamoured by. They’re okay-ish, but they serve a purpose in a pinch when you’re desperate for a quick and minimal effort meal.

They’re great to keep on hand in emergencies. However, if you do ever feel in the mood to prepare your own homemade burgers, you can absolutely double or triple, or even quadruple this recipe and keep the extras frozen.

homemade veggie burgers

Choose your veggies wisely for these Homemade Veggie Burgers

The vegetables here add flavour and texture, so choosing the right combination is always a good idea. I do enjoy a good mixture of vegetables, I want my veggie burgers to taste totally of vegetables!

I’ve used edamame beans, broccoli, mushrooms, carrot, spinach, and onion. The edamame help to bind everything together and are a great source of protein for the burger. The other vegetables add texture and flavour!

As there are so many green vegetables in these Homemade Veggie Burgers, it does take on a lovely green shade!

homemade veggie burgers

The condiments and toppings MATTER

What you pair a burger with can take it from being good to being great. It really does make all the difference.

For these Homemade Veggie Burgers, we’re serving them with a vegan chilli garlic mayonnaise, as well a simple selection of toppings. Some rocket for pepperiness, tomatoes, red onions, and gherkins (pickles for US readers).

I honestly think that’s all you need to make this perfect!

homemade veggie burgers

If you love veggie burgers, I think you’ll also love…

My Smoky Aubergine Burgers and my Classic Spicy Black Bean Burgers. Between those two burgers along with these Homemade Veggie Burgers, I think you’ve got yourself a triple threat of vegetarian burgers!

What you’ll need for the burger patties

The full recipe can be found at the end of the blogpost

  • Edamame beans
  • Broccoli
  • Carrot
  • Mushrooms
  • Spinach
  • Red onion
  • Miso paste – this is a fermented paste commonly used in Japanese cooking. It’s usually made from soybeans, rice, salt and koji (a type of mold). I purchase it from my local East Asian supermarket but it’s readily available in most regular supermarkets these days
  • Salt
  • Chilli powder
  • Smoked paprika
  • White pepper
  • Italian seasoning
  • Garlic

How to make these Homemade Veggie Burgers

Let’s start with the burger patties

1) Add all the vegetables into a food processor (do this in batches if your food processor isn’t very powerful/or if it’s small)

2) Pulse until the vegetables are coarsely ground. We don’t want them finely ground or a paste otherwise the burger won’t have any texture

3) Transfer the burger mixture to a mixing bowl

4) Add in the seasonings, dried herbs and fresh coriander

5) Add in the oats, flour, and cornflour (this is corn starch for US readers and cornflour for UK readers)

6) Mix everything together until combined

7) Take handfuls of the burger mixture and form into patties. Then pan fry – you’ll only require around 2-3tbsp of oil

8) Once brown on one side, flip over and brown the other side too

Next let’s make the vegan chilli garlic mayonnaise (it’s really easy!)

1) Simply mix together the vegan mayonnaise, grated garlic, chilli powder, and smoked paprika

2) It will form a lovely deep orange, spicy, and smoky mayo perfect for your burgers!

And finally let’s assemble these Homemade Veggie Burgers

1) Place a spoonful of mayonnaise on your bun. I ALWAYS toast my buns beforehand – this is key for a good burger. Then a small handful of rocket/arugula leaves

2) Add the veggie burger patty followed by a slice of tomato, red onion, and gherkins

3) Add another spoonful of the spicy garlic mayonnaise on top

4) Then finish with the burger bun lid – toasted of course

Frequently asked questions

Can I freeze these veggie burgers?

You can indeed and I actually have 6 in my freezer as I type this.

I’ve found that the best way to freeze is to pan fry them all first and then allow them to cool completely. Place them on a plate or tray lined with baking paper, then cover with more paper or clingfilm. Place these into the freezer and once completely frozen, transfer to a freezer-safe bag. This prevents them from sticking together.

Place directly from freezer into an oven or air fryer to reheat.

Can these burgers be grilled on a barbeque?

They can, but not with the uncooked burger mixture. As the mixture is quite soft, it would simply fall through the rack. And to firm up the dough you would require more flour and oats to bind it together.

This would in turn make a significantly drier burger. Instead I’d recommend pan frying the burgers first, as this will firm them up. And then heating them up on the barbeque when you’re ready to grill.

Can they be air fried or baked?

I didn’t personally have much luck with air frying. I found my mixture repeatedly stuck to my fryer basket, despite greasing it significantly.

Baking on the other hand did work well, it doesn’t crisp up as much as pan frying but it does work well! Bake at 180’C for around 35-40 minutes (this will vary dependent on burger size). Make sure to flip the burgers over half way through to ensure even cooking on both sides.

I’ll include the full baking instructions in the recipe below.

Can the burger patties be made gluten free?

Yes, simply substitute the oats for gluten free oats and the plain flour/all purpose flour for a gluten free flour blend. Chickpea flour would also work to bind these burgers, but would lend a slightly different flavour and texture.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on FacebookPinterestYoutube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy cooking!

homemade veggie burgers

Homemade Veggie Burgers

Yield: 7 burgers
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 1 hour

These vegan homemade veggie burgers are packed with flavour and a variety of veggies. Filled with edamame, broccoli, carrots, onion, and more.


For the veggie burger patties:

  • 220g broccoli (~1 medium broccoli)
  • 110g carrot (~1 medium carrot)
  • 200g edamame beans *(see notes)
  • 50g spinach leaves
  • 150g mushrooms
  • 1 red onion
  • 2tbsp white miso paste, red miso will work too
  • 1tsp salt
  • 1tsp chilli powder
  • 1tsp smoked paprika
  • 1/2tsp white pepper, or black pepper
  • 2tsp dried Italian mixed herbs
  • 3 cloves garlic, grated
  • 50g oats, rolled or jumbo work well
  • 4tbsp plain flour/all purpose flour
  • 3tbsp cornflour (this is cornflour for UK readers and corn starch for US readers)
  • Oil for pan frying, e.g. sunflower, vegetable, light olive oil, rapeseed

For the spicy garlic vegan mayonnaise:

  • 6tbsp vegan mayonnaise
  • 2 cloves garlic, grated
  • 2tsp chilli powder
  • 1tsp smoked paprika

For assembling the burger:

  • Handful of rocket leaves
  • Tomato, sliced
  • Red onions, sliced
  • Gherkins, sliced (these are pickles in the US)


For the veggie burger patties:

  1. Add all the vegetables (broccoli, carrots, edamame beans, spinach, mushrooms, and onion) into a food processor (do this in batches if your food processor isn't very powerful/or if it's small)
  2. Pulse until the vegetables are coarsely ground. We don't want them finely ground or a paste otherwise the burger won't have any texture
  3. Transfer the burger mixture to a mixing bowl and add in the miso paste, salt, chilli powder, smoked paprika, pepper, dried herbs, garlic, and fresh coriander. Mix to combine
  4. Then add in the oats, flour, and cornflour and mix to combine. It will be a soft, slightly damp mixture but you should be able to form a cohesive patty when shaping it. I like to rest the mixture for 15-20 minutes, which helps the flours hydrate and bind better
  5. Pre heat a frying pan with 2-3tbsp of oil over a mdium low heat. Take handfuls of the burger mixture (you can adapt the size of the burger patty based on the size of your bun) and form into a patty shape. Place into the frying pan and pan fry for several minutes or until brown on one side. Flip over and repeat till browned on the other side

For the spicy garlic vegan mayonnaise:

  1. Simply mix together the vegan mayonnaise, garlic, chilli powder, and smoked paprika

To assemble the veggie burger:

  1. Toast your buns, it really does make a huge difference
  2. Spread a spoonful of the mayonnaise over the bun base, followed by a handful of rocket
  3. Then top with the burger patty, a slice of tomato, red onion, gherkins/pickles, another spoon of mayonnaise and finally the burger bun lid (toasted of course)


* If using frozen edamame beans, either boil/steam/microwave until tender. I personally place the edamame in a bowl of water and microwave for around 4-5 minutes. This allows them to soften and become tender - which is the perfect consistency for these burgers

Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 311Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 733mgCarbohydrates 41gFiber 7gSugar 6gProtein 10g

If you LOVED these, I think you’ll also love my:

Smoky Aubergine Burgers

smoky aubergine burger

Or my Classic Spicy Black Bean Burgers

spicy black bean burgers

You Might Also Like

No Comments

Leave a Reply

Skip to Recipe