Veggie Burgers Recipes
Homemade veggie burgers that actually hold together — black bean, mushroom, lentil, and chickpea patties worth the bun.
★ Veggie Burgers
Veggie BurgersVeggie burger quesadilla
A delicious veggie burgers recipe from the Pepper community.
Ariella SilbermanIngredients
- 2 Small tortillas
- 1 Ripe avocado
- 1/4 Red onion diced
- 1 Lime juiced
- 1 tsp Feta in brine
- 1 Morning star veggie burger
- Drizzled Spicy Mayo (store bought)
- 1/4 cup Shredded cheddar jack cheese
- 1/2 Jalapeño (optional)
Instructions
- 1Mash your avocado and combine with your diced red onion and jalapeño if desired
- 2Squeeze the juice of the lime and mix well. Set aside
- 3Cook the frozen veggie burger in the air fryer on 400 for eight minutes. No need to preheat air fryer
- 4While the burger is cooking Melt the cheddar cheese on to both tortillas
- 5Once melted and tortilla is a bit toasted, spread avocado dip on one side.
- 6Crumble the feta on the same side.
- 7Drizzle with feta the spicy Mayo
- 8Once the burger is done, place on top of the avocado and feta layers
- 9Top with the second tortilla
- 10Seal the tortillas together with the melted cheddar cheese and slice
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
Veggie Burgers
Veggie Burgers
Veggie Burgers
Veggie Burgers
Veggie Burgers
Veggie Burgers
Veggie Burgers
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Why Homemade Veggie Burgers Beat the Frozen Aisle
Frozen veggie burgers are convenient but rarely crave-able. A homemade patty is craggy, crispy, and packed with whatever you want it to be.
The biggest mistake is too much moisture. Drain beans well, sauté mushrooms until dry, and squeeze grated vegetables in a clean towel before mixing.
Cook on a hot griddle or in a cast-iron pan with a slick of oil. The crust is everything — a soft, pale veggie burger never wins anyone over.
Quick Tips
- 1
Dry your ingredients
Wet beans, raw mushrooms, and grated zucchini turn patties to mush. Drain, sauté, or squeeze before mixing.
- 2
Use a binder that works
Egg, breadcrumbs, oats, or flax egg. Skip the binder and your burger falls apart on the first flip.
- 3
Chill the patties
Refrigerate formed patties for 30 minutes before cooking. They firm up and hold their shape on the grill or in the pan.
- 4
Get a real crust
Cook on high heat in a cast-iron with oil — not on a soft griddle. A crispy exterior is what makes a veggie burger feel like a burger.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
