Veggie Burgers Recipe

Name: Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 ½ cups button mushrooms, roughly chopped; 1 medium onion, diced; 4 green onions; 2 medium red peppers, roasted/peeled (small to medium); ½ cup chopped fresh parsley; 3 cups textured vegetable protein (dry); ½ cup dry vermicelli (thin small pasta); 2 cups rolled oats; 1 ½ cups shredded mild cheese; 2 eggs (beaten); more salt and pepper

Servings: persons

2 tablespoons olive oil
2 teaspoons kosher salt
1 ½ cups button mushrooms, roughly chopped
1 medium onion, diced
4 green onions
2 medium red peppers, roasted/peeled (small to medium)
½ cup chopped fresh parsley
3 cups textured vegetable protein (dry)
½ cup dry vermicelli (thin small pasta)
2 cups rolled oats
1 ½ cups shredded mild cheese
2 eggs (beaten)
more salt and pepper

1
["Soak dried TVP and vermacelli in 6 cups of hot water for about 20 minutes.", "Drain off any excess liquid so that it is as""dry"" as possible.", "Sautee mushrooms, onion, green onion and salt in the olive oil over med-high heat until moisture is cooked off.", "About 10-12 minutes.", "In a large bowl, combine sauteed veggies, chopped roasted red pepper and parsley to TVP/vermacelli mixture.", "Lightly process 1 1/2 cups of the oats in a food processor and add to above.", "In a few batches run the whole lot through the food processor using pulse until it is the well mixed/chopped but not goopy.", "Return to bowl.", "Mix in eggs and cheese.", "Throw some whole oats on the counter and pat into rectangle or whatever shape you like.", "Scatter a few more whole oats on top.", "Cut with biscuit cutter or wide mouth glass so that they are about 3 1/2 inches in diameter.", "Press out remaining and keep punching them out till all remaining batter is used.", "Use a spatula to place them on an oiled cookie sheet.", "Freeze and when hard place in baggies.", "To serve either grill or cook on stove top with a little olive oil'til heated through."]

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 teaspoons kosher salt, 1 ½ cups button mushrooms, roughly chopped, 1 medium onion, diced, and more.

Yes, Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions