The world of veggie burgers has become a smorgasbord of options. I think the freezer case at Whole Foods has no less than 10 different options. What I love about the veggie burger is that it can become whatever you want. Hearty and packed with grains, vegetables only, quinoa, rice, bulgar wheat, oats…the possibilities are endless! What I don’t care for are the hard hockey pucks filled with ingredients that I can’t pronounce. Homemade veggie burgers are so easy to make and freeze perfectly. So, make a big batch and throw the rest in the freezer for your next vegan cookout. Get creative and use whatever grains and vegetables you have on hand for an easy Meatless Monday dinner. Here are a 10 tips for perfect homemade veggie burgers:
- Grill veggie burgers in a greased fish cage or s’mores cage to keep them together. Coghlans Camper’s S’mores Grill works beautifully. It is perfectly sized to grill 3 burgers at a time.
- Grill just until warmed through and grill marks are on the burgers. They cook quickly and only need 2 or 3 minutes per side.
- Baking veggie burgers work great too. Try baking at 350 degrees for 10-15 minutes. Add a few more minutes if baking frozen burgers.
- Add a few dashes of Liquid Smoke to your mix for a grilled smoky flavor.
- Always add sautéed onion… this tip is just because I LOVE onion.
- Fully cook all ingredients first (the grill is only intended to warm them up).
- “Think outside bun.” Veggie burgers are great with salad, over steamed rice or quinoa.
- Don’t expect it to taste like meat. Expect amazing flavors from the garden and fresh steamed grains.
- Don’t be shy with herbs, salt and pepper. Spice them just like you would when roasting. Herbs like hearty rosemary, thyme and garlic work great.
- For store-bought veggie burgers read the label! If you are trying to eat a mainly vegan diet, most store-bought burgers use cheese and egg as binders. Stay away from ingredients that you can’t pronounce.
What is your favorite store-bought brand? Do you have any other veggie burger tips?
This week I tried to cook with just what I had in the house. Time to get creative, so I came up with Butternut Squash Veggie Burgers for Meatless Monday! My favorite sauce with veggie burgers is Sriracha Mayo. You can find my recipe from the Garlic Thyme Oven Fries with Sriracha Dipping Sauce post. The fries would be an excellent accompaniment to these burgers.
Disclaimer: I use affiliate links on this page and I will earn a commission at no cost to you. I promise to only link to products I think are of the highest quality. Enjoy!
- 1 medium butternut squash or 4 heaping cups peeled and cubed squash
- 2-3 tablespoons olive oil plus 1 tablespoon olive oil for saute
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, ¼ inch chop
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1 teaspoon liquid smoke
- ¼ cup green onion chopped
- Preheat oven to 350 degrees. If using whole butternut squash, cut in half and remove seeds. Coat inside of squash with a thin layer of olive oil and salt and pepper generously. If using cubed squash toss with olive oil, salt and pepper to coat.
- Place squash cut side down for whole squash or evenly distributed for pre-cut on a baking sheet. Bake for 30 minutes or until squash is fork tender and able to be mashed.
- While squash is baking saute chopped onion and garlic until translucent. Add rosemary, thyme and salt and cook until aromatic.
- Place onion mixture in a large bowl. Add butternut squash. Using a potato masher, smash squash and onion mixture together until well incorporated. Stir in green onion and liquid smoke.
- Using an ice cream scoop for consistency, scoop squash mixture onto parchment lined baking sheets. Leave 4 to 5 inches space between scoops to allow for flattening. Using the back of a greased spatula press squash mixture scoops into flat ½ inch thick patties.
- Bake for 30 minutes to dry out mixture and firm up patties. (At this point you can let them cool and freeze or refrigerator for later use.) Continue to bake for an additional 10 minutes if you will not be grilling.
- If you are grilling gently remove patties from pan and place in a greased Coghlans Camper's S'mores Grill or a fish grill. If they fall apart don't worry, just reform them into a patty shape. Grill over medium heat for 2-3 minutes per side.