Best Veggie Burgers Ever
To all the veggie burger haters out there – I hear you. No one trusts those compressed patties of indeterminate ingredients. All those mass-produced phony “burgers” are just masquerading as one of the world’s most iconic comfort foods, but you can see right through it. You’re too smart for them, your palate is too sophisticated. I get it, mine too. I’m totally with you. Solidarity.
But here’s the thing – sometimes what gets labeled a veggie burger is so much more than a veggie burger. It’s shamefully grouped in with the frozen masses, catching a bad rap, and it’s downright criminal. Because when a veggie burger is a true, fresh, authentic burger, it belongs in a category all its own. It’s not a burger. And it’s not an imposter. It’s something new altogether, and I promise you that if it’s done right, it’ll change your mind forever.
I’m not kidding when I say these are the best veggie burgers I’ve ever had. They’re hearty, fresh, and insanely satisfying. They grill beautifully with a crispy exterior and soft, fluffy interior with enough chew to make you feel like you’re digging into something worthwhile. The corn adds the perfect texture and a hint of sweetness while the jalapeño has a fresh kick that just rounds out the whole thing. And that dressed kale on top? It’s the absolute perfect addition, with a bold balance of flavors and textures. Crisp, slightly bitter kale is wrapped in a sweet, creamy, and tangy dressing. Nestle everything between two buns, and you have a veggie burger that defies its infamous predecessors. Just try it – I promise you, every bite will convert your cynical, skeptical heart.
- 1 small bunch kale (about 1 cup), roughly chopped
- 1/2 cup plain greek yogurt
- 1 tbsp honey
- 1 lime, juiced
- 1/4 tsp fresh ground black pepper
- 1/2 large onion
- 1 zucchini
- 1 green pepper
- 1 jalapeño pepper
- 2 cloves garlic
- 1/2 tsp dry mustard powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 egg
- 1 can chickpeas, drained and rinsed
- 1 1/2 cup rolled oats
- 1 can fresh corn
- 4 buns of your choice
- 1 fresh tomato, sliced
In a small bowl, combine greek yogurt, lime juice, honey, and pepper. Pour over the kale and toss to coat. Set aside.
Prep the veggies for the burger by dicing the onion, green pepper, and jalapeño pepper. Next, use a large box grater to grate the zucchini. Wrap the grated zucchini in a paper towel and lightly squeeze it, removing as much moisture as you can. Lastly, chop the garlic.
Over medium heat, sauté the onion, both peppers, zucchini, and garlic until barely tender, about 5 minutes. Season with mustard powder, paprika, oregano, and salt, and sauté for 3 more minutes. Remove from heat and set aside.
Place the oats, half of the chickpeas, and half of the corn in a food processor. Pulse until the mixture is coarsely chopped and combined.
Add the egg and the sautéd veggies to the mixture and pulse again until the mixture is fully incorporated.
Transfer the mixture from the food processor to a bowl. Stir in the remaining chickpeas and corn.
Form into patties - depending on how large you like them, you should get anywhere from 4 to 6 burgers. Place in the refrigerator for about 20 minutes - this will help the burgers firm up and set.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the burgers from the fridge and carefully transfer them to the skillet. (Don't overcrowd the pan - I'd suggest cooking these in batches of 2 or 3).
Cook for 5 minutes on each side, or until the burger sets and a nice, golden brown crust forms. Remove from heat to your bun of choice and top with tomato and dressed kale.
|Amount per serving|
|% Daily Value*|
|Total Fat 6.8g||9%|
|Saturated Fat 1.1g||5%|
|Total Carbohydrate 68.5g||25%|
|Dietary Fiber 15g||54%|
|Total Sugars 15.1g|
|Vitamin D 4mcg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
2,000 calorie a day is used for general nutrition advice.
|Recipe analyzed by|
Please note: This estimate is provided by an online nutrition calculator.
It should not be considered a substitute for a professional analysis or recommendation.