Recipe by Jen Parmer
"Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce."
Watch video tips and tricks
summer squash, shredded
1 1/2 cups
shredded Cheddar cheese
1 1/2 cups
I thought these were quite good. The true test was when even the "meat only" and the "I don't eat burgers" girls ate them and declared, "Hey, these are good!!!" I've tried several fast food and packaged "Veggie Burgers" and found them to be either too spicy or have too much filler. I read some of the reviews first so I wasn't surprised to find the mixture somewhat sticky. This could be because some of the 1 1/2 cups of flour should have been included in the mixture since there is far too much of it to simply dip 8 patties in, 1/2 a cup of flour is plenty for that purpose. I sprinkled about 3/4 of a cup of flour into the mixture which removed the stickiness. I used only zucchini since summer squash was unavailable the first time and way too expensive when it was available. A little grated red pepper added some "great" colour and flavour. These will be an added favourite to "Burger Night".
I tried putting the oatmeal in the blender first to give it a smoother texture. Added soy sauce, a boullion cube, and some fresh parmesan as well as some italian seasoning and celery salt. Flavor was good but the mix really needed to lose more moisture before cooking.
This is an excellent recipe for making homemade veggie burgers. I've made this many times and everyone loves the crunch of the oats (rather than beans like most veggie burger recipes call for). I make extra and use whole wheat flour to coat and cook each patty, wrap it in plastic, put them in a ziploc bag, and store them in the freezer. then i take them out and heat them on the pan when i want to eat them.
This recipe is super. I did not change any ingredients. It took one minute to process ALL vegetables, onion and cheese in food processor. I sauted the vegetables in iron skillet for added vitamins. I sauted until the vegetables were free of any liquid. The reviews are right only 1/3 Cup of flour was necessary for dipping patties in after forming them. I pressed them in a hamburg press for uniformity. Because I knew that I would use a George Forman grill I added about 1/2 teaspoon of liquid smoke to mixture. They were just the best veggie burgers that I have ever made. I am anxious to substitute brocolli for some of the squash. I hope you enjoy your burger as much as we have.
My bf & I LOVE these! I didn't think they were tasteless at all - we both really enjoyed the taste. I've made these dozens of times by now. I don't follow exact measurements, just add whatever I have on hand (sometimes no summer squash, just carrot & zucchini) and until the mixture forms nice patties. To those of you who's patties are sticky, add more oats; to those who have dry patties, add more veggies. Use common sense - add more or less of whatever you like, and get the consistency right by varying amounts of wet vs dry ingredients. I bread with breadcrumbs instead of flour. I also usually add nutritional yeast & breadcrumbs and sometimes add ground flax & wheat germ to the mixture (can't taste it or tell the difference without, so why not add some additional nutrition?). YUM!
I'm impressed. Pretty darn good. This is the only veggie burger I haven't thrown in the trash. Added a little mushroom and red pepper flakes. Also, a few drops of sesame oil-nice flavor. Pressed in bread crumbs-not flour. Sprayed patties with olive oil spray before putting on grill. This is the only veggie burger recipe I will ever use.
This was my second time trying to make veggie burgers (my first attempt - different recipe - failed miserably). Fortunately these turned out wonderful. I think next time I will add some chopped up mushrooms and Montreal Steak spice to give them that added burger flavour! They held up very well.
Good recipe - I added 1/4 cup more oats and, since I was in a hurry, put the mixture in the freezer for about 20 minutes instead of the fridge. Had no problem with excess moisture or crumbling or falling apart. I mixed everything in my food proccessor. I placed my hands in the flour first before handling the mixture to make patties - really helped, no stickiness. The burgers tasted bland to me, even though I used a lot of garlic and Italian seasoning. But I love spicy food, so it's no wonder to me that they tasted bland. Think I'll try mixing in some ketchup or a little tomato sauce next time to give them more flavor. I like these! Will definitely make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 39
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These 5-star veggie burgers have it all over frozen burgers.
Learn how to make a meat-free shepherd's pie.
See how to make a flavorful veggie burger that’s never dry.