Jan 03, 2013

Very Veggie Burgers


veggie burgers

I’ve had my share of pre-packaged veggie burgers from the supermarket and health food store shelves. I’ve also had my share of my own, homemade versions. I was never satisfied. The packaged burgers contain a lot of fillers (soy, mostly) and added oils. My previous homemade burgers were mostly made from beans and rice and fell apart terribly when cooked.

Since living in North Carolina, I found an amazing pre-made commercial burger. The brand is Rosetta’s Kitchen, also the name of the vegetarian restaurant in Asheville. If you’re in western North Carolina some time you must try them. Wonderfully wholesome and healthy fare. Anyway, needless to say ALL of these packaged burgers come with a pretty hefty price tag. And I had been waiting and waiting… and waiting for my supermarket to restock–they disappear quickly from the shelves. Hmm…

So I ventured to the stove to create this veggie burger (like Rosetta’s, it’s mostly veggies) and I’m quite pleased with the result! They have a nice crunch on the outside and a soft but not gooey center. I hope you’ll try this recipe for yourself. It may seem like a lot of ingredients but it’s not that difficult to prepare and makes a LOT (about 18) which you can easily freeze for later use. 

Healthy Trails,






veggie burger 4

veggie burger 5

veggie burger 2


Very Veggie Burgers

Yield: 18 burgers

Delectable veggie burgers that the family will love!


  • 2 large carrots
  • 2 celery stalks (outer tough strings removed)
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 small red bell pepper (or green)
  • 1/2 pound mushrooms
  • 3 green onion stalks
  • 1 package frozen artichoke hearts (or 1 can, water packed–not oil)
  • 1/4 cup raw sunflower seeds
  • 2 cups cooked rice
  • 1/2 cup rolled oats
  • 1 cup flour (you can use whatever flour you want, I used brown rice flour)
  • 1/4 cup nutritional yeast
  • 1/4 cup psyllium husk*
  • 2 TBS ground flax seeds
  • 1 can low sodium garbanzo beans, drained
  • 3 TBS Salt-Free Spike (or other all purpose seasoning)
  • 2 TBS onion powder
  • 1 TBS powdered garlic
  • 2 tsp curry powder
  • 1 TBS mellow white miso


  1. Preheat oven to 330 degrees.
  2. Chop the carrots and celery and place in a steamer with the artichoke hearts.
  3. Chop the rest of the veggies (they don’t need to be chopped really small since they’re all going into the food processor anyway)
  4. When the carrots are slightly tender add the rest of the veggies.
  5. Steam until veggies are soft but not mushy.
  6. Transfer all veggies to a food processor and process until combined (I like to leave mine slightly chunky so you can still identify some of the veggies).
  7. Add half of the garbanzo beans and process again to incorporate.
  8. Transfer the processed veggie mixture to a large bowl and add all remaining ingredients, except the flour, including the half can of beans.
  9. Add the flour a bit at a time to ensure it is dispersed evenly. You want a consistency that is pertty wet but will hold together when you shape the burgers.
  10. Shape the burgers and place on a parchment lined cookie sheet (they should be about 3 inches in diameter and about 3/4 inch high.
  11. Bake for one hour, flipping burgers once after 30 minutes.


*psyllium husk is wonderful for holding things together! Find it on Amazon. If you can't find it or don't have it, just add a bit more flour.

You can also cook these on the stovetop in a non-stick pan!

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8 responses to “Very Veggie Burgers”

  1. Helen I made these with the addition of 1 tablespoon ground cumin and 1 cup of chopped steamed kale. Delicious!

    I was delighted that this recipe made 18 burgers. Since bean burgers are so much work I love getting a large batch made ahead for the freezer.

    Thank you for such a wonderful recipe!

  2. Helyn says:

    You're so welcome, Tami. That's great! I will have to add kale to mine next time. And cumin! Great idea!

  3. daiseered says:

    Just pinned this – hoping to make in the near future! Thank you!

  4. Helyn says:

    You're welcome. Enjoy!! 🙂

  5. Anne Morley says:

    It’s a lot of ingredients. I’m wondering how well the patties stay together. I’ve tried about a dozen different recipes and the finished patty always crumbles….except for one that has a lot of mashed potato. which does not lend itself to being used in a bun like a burger. None of them could have been heated on a grill.

    • helynskitchen says:

      Yes, Anne. It is a lot of ingredients. They hold together pretty well! You can certainly 1/2 the recipe to try it for yourself and see what you think.

  6. Anne says:

    Made them today…. they are so good!!!! my 11 years old agree with me, they are the best veggie burgers ever.

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