I no longer have a reason to fuss about delicious-looking but disappointing-tasting veggie burgers on Pinterest. I contacted one of my favorite local restaurants and got my hands on the recipe for the Carolina Brewery Veggie Burger. They were more than happy to share the recipe with us (!!!) so it’s burger #1 today. I also collected your favorite recipes through tweets, comments, emails and one reader even sent a couple of recipes through snail mail. How amazing!
Below you’ll find the best of the best veggie burger recipes – links to those that are available online and printable versions for those that are not. I hope you enjoy them! I know I cant wait to start eating my way down the list.
Carolina Brewery Veggie Burger
Recipe courtesy of Carolina Brewery
- 4 cups black bean soup (Goya Black Bean Soup in the red can works great, so I’m told)
- 1 cup cooked chopped onions
- 1 cup raw chopped scallions
- 1 tablespoon tomato paste
- 2 teaspoons soy sauce
- 1 tablespoon garlic powder
- 1 tablespoons oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 cups cooked brown (or wild) rice
- 4 cups of cubed bread
- 16 ounces of jack cheese, shredded
Sunshine Inn Burger
A much sought-after recipe from one of the first vegetarian restaurants in St. Louis which is now closed. Courtesy of reader, Martina, via The St. Louis Post-Dispatch
- 1 cup dried soybeans, cooked and drained
- 2/3 cup dry millet, cooked (do not cook with soybeans)
- 2/3 cup rolled oats, roasted (see note)
- 1/3 cup cornmeal, roasted
- 1/3 cup wheat germ, roasted
- 3 tablespoons tamari sauce
- 1/4 teaspoon ground red (cayenne) pepper
- 1 pinch ground black pepper
- 2/3 teaspoon garlic powder
- 3 tablespoons vegetable oil, plus more for cooking
- 1 small rib celery, minced (see note)
- 1 onion, minced (see note)
- 2/3 cup finely grated carrots
Note: To roast the millet, oats and cornmeal, put a small amount of oil in a heavy ovenproof skillet. Heat the broiler. Roast each type of grain, one at a time, stirring occasionally. If desired, sauté onion and celery before adding to other ingredients. Salt cooked soybeans to taste; pulverize in a food processor. Transfer to a large bowl; mix in millet, oats, cornmeal, wheat germ, tamari, cayenne, black pepper, garlic powder, 3 tablespoons oil, celery, onion and carrots. Form into patties. (The mixture will be sticky.) Heat a small amount of oil in a large skillet. Fry patties until crispy on the outside and warm inside. Serve on buns with choice of toppings (lettuce, tomatoes, sprouts, sliced mozzarella cheese, mustard, ketchup). Leftover patties freeze well.
Courtesy of reader, Martina
- 8 ounces mixed nuts
- 1 cup cooked rice
- 1/2 cup whole wheat flour
- 2 tablespoons oil
- 1/4-1/2 cup vegetable stock
- 1-2 teaspoons salt
- 2 teaspoons mixed herbs
- 1 pepper or onion, chopped very small
- A copycat of Houston’s Restaurant Veggie Burger from reader Anna
- Easy Black Bean Burger from Nutritious Eats
- Southwestern Pinto Bean Veggie Burger from The Picky Eater Blog
- Savory, Sweet and Smoky Veggie Burger inspired by “The Corner” from Get Natured
- Mexican Black Bean Spinach Burgers that fANNEtastic Food and I came up with for a school project last year
- Black Eyed Pea & Eggplant Burger via Marian Writes
- Black Bean & Beet Burger inspired by Northstar Cafe from The Healthy Hostess
- Black Bean & Brown Rice Burger via The Lean Green Bean
- Mushiago Burger via yours truly
This was truly a collaborative effort – thanks for all of you who shared your favorites and a HUGE thanks to Carolina Brewery for sharing their oh-so-delicious recipe with us today!
P.S. Thought you might enjoy this one. I emailed Cafe Karibo, home of my other favorite veggie burger, for their recipe and this is what I got:
Elle, Unfortunately, I don’t have the veggie burger recipe exactly. It has a TON of ingredients and is very time consuming to make. I can tell you it does have sautéed broccoli stems, Portobello mushroom stems, yellow onions, carrots, celery and garlic. That is mixed with couscous, bulgur wheat, oatmeal, cooked rice and spices. The binding agent is a blend of chickpeas, tofu, tomato paste and mustard. Once the patties are formed they are seared and baked to order. Quite a production but that result is a fabulous veggie burger unlike any other. Enjoy!
I don’t think I’d touch this one with a 10-foot wooden spoon, but if you feel like sautéing some broccoli and mushroom stems to experiment, I’d love to hear how it goes! It’s probably easiest just to plan a trip to Amelia Island though. It’s worth the visit, I promise!
This is awesome!! Thanks so much for putting this together. I can’t wait to try some of these out :D. I’m also obsessed with veggie sausage patties at the moment – know of any good recipes for that off hand? Thanks again!
Hm, veggie sausage patties aren’t really my thing. I typically go for the real thing… Sorry!