Veggie Burgers

Rating: 3.52 stars
112 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 32
  • 2 star values: 14
  • 1 star values: 8

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.

Martha Stewart Living, July 2008

Gallery

Credit: James Wojcik

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.

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  • Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.

  • Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

Cook's Notes

These patties are softer than a traditional veggie burger. The pan-searing helps the patty hold together and forms a crisp crust.

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Reviews (17)

112 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 32
  • 2 star values: 14
  • 1 star values: 8
Martha Stewart Member
Rating: 5 stars
04/14/2018
Best veggie burger I've ever made. Only adjustments I made were to add a minced garlic clove to shallot mixture and I used some white button mushrooms to make up the difference of the 8oz of portobella that I didn't have. My minor adjustments or based on what I needed to use up and what I didn't have...again very minor adjustments so the original recipe is spot on. The burger does not easily fall apart like most and also not a hockey puck. I highly suggest this recipe for vegetarians and meat eaters :-)
Martha Stewart Member
Rating: 5 stars
02/06/2017
This is one of my staples, it is a very versatile recipe - you can add any kind of seasoning or other herbs to give it a different character depending on what you want to serve it with. The key is to make sure that your mixture is the right consistency to stick together with out being too gummy. I also cook my quinoa is broth to add more flavor. The cooked patties freeze really well for later use.
Martha Stewart Member
Rating: Unrated
06/27/2014
These were so filling! I made the recipe for myself and two meat-eating men (one of whom does not like mushrooms). With a food processor, it's amazing the things you can sneak into these patties. :) The recipe was a hit and we had fun dressing the burgers up with our favorite toppings. I added cheese on the top, and arugula on top of the cucumbers. The garlic yogurt sauce was also very easy to make. I will be saving this one for future use. We served the burgers with sweet potato fries.
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Martha Stewart Member
Rating: Unrated
01/13/2013
This is our favorite veggie burger recipe. I saw that one person mentioned they would like to freeze them. I freeze them after I've assembled all the ingredients and I have to say, they stay together better after they've been frozen. Every time I have a cook-out we serve these for our vegetarians and they always want the recipe. I put a little parm on top of the burger before I put it in the bun. Often I just use mustard instead of making the yogurt sauce.
Martha Stewart Member
Rating: Unrated
02/13/2012
This recipe was perfect! I added a handful of crushed chickpeas, some fresh basil and doubled the egg count, but otherwise I couldn't have been more pleased. Keep the great recipes coming, Test Kitchen! -DeuxChicago
Martha Stewart Member
Rating: Unrated
02/14/2011
I`d like to freeze these, but not sure at what stage; prepared mixture but not in patty form? uncooked patties? cooked patties? Any suggestions?
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Martha Stewart Member
Rating: Unrated
12/24/2010
Ya know the last time I had a veggie burger, I purchase it from the market in a package. . . it tasted like cardboard, smelled like cardboard (cooking and when not cooking), and finally tasted like cardboard. My big fat Rottweiler spit it back up it was so awful! But I've been so curious because I am told they're very good, so I'll give these a try.
Martha Stewart Member
Rating: Unrated
05/20/2010
Best homemade veggie burger I've tried. My kids (7 and 10 yr. old boys) really like it and gobble it down (even though they'd prefer beef)
Martha Stewart Member
Rating: Unrated
01/15/2010
Ignore my question. It's right there in the recipe...3/4 cup uncooked equals 2 cups cooked.
Martha Stewart Member
Rating: Unrated
01/15/2010
Question: do I measure the quinoa before it's cooked? i.e. 3/4 cup uncooked quinoa, and then cook it?
Martha Stewart Member
Rating: Unrated
10/25/2008
God I love this. The best Veggie burger there is!
Martha Stewart Member
Rating: Unrated
08/24/2008
I love this recipe! We make it all the time and all our friends love it too. I make a huge batch and freeze them which is a great quick dinner. I find 2 tsp of salt is too much. I put less than 1/2 tsp is plenty. If you find yours to be too wet, add more bread crumbs and it will hold together way better.
Martha Stewart Member
Rating: Unrated
07/26/2008
I added jalapino peppers mix veggs. and garlic. I pulsed prossed so it was still lumpy. I made a double batch and froze all but one dinner. I'll make an even larger batch next time, because it froze so well. add what ever else you want.
Martha Stewart Member
Rating: Unrated
07/24/2008
This recipe is AMAZING! I had made quinoa the night before, so it was ready to add to the mushroom mix. The only difference was that I had mixed some brown rice with the quinoa, so that might have added to the solid consistency. All in all the taste and flavor was outstanding!
Martha Stewart Member
Rating: Unrated
07/20/2008
My veggie burgers were really tasty but a bit too wet and as a result didn't hold together very well. I think I used too much mushroom (3 portobellos, but the package said 6 oz) and zucchini. My boyfriend was intrigued, so I'd like to try them again. If anyone has any tips on these or any other v-burgers, please share your wisdom. Thanks!
Martha Stewart Member
Rating: Unrated
07/11/2008
I have not tried it,but maybe an egg-free mayo would work. Mayo and egg can be interchangeable sometimes(like in cakes) because mayo is mostly eggs and oil. But in this recipe it seems it is being used mainly as a binder. I would try a dollop of egg-free mayo. You could also try experimenting by adding some of the egg substitute powder to the mayo. It being mostly from potato should help.
Martha Stewart Member
Rating: Unrated
07/10/2008
Are there any veggie burger recipes that do not contain eggs/any animal products?
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