All-Star Veggie Burger Recipe -
All-Star Veggie Burger Recipe
  • READY IN 30 mins

All-Star Veggie Burger

Recipe by  

"Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin (and can be used together). It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, the mustard, pickles, etc. you won't be able to tell the difference."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
  2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
  3. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
  4. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2006

Greetings everyone, I hope that you enjoy the recipe. Some recommendations to share, this was intended to be a vegan burger, but I recommend adding egg for those who are not strictly vegan. Also, when frying, after placing patty onto the pan, wait about a minute or two and then cover, so you can get the steam-fry effect, cripsy on the outside and moist (and cooked) on the inside. Thanks, again.

Most Helpful Critical Review
Oct 22, 2006

I should have read the reviews before I made this. It definitely needs an egg or something to bind the mixture together. I used wheat bran instead of oat bran, and I added more of it to the mixture, which seemed to help. They were really falling apart on me. The fact that I absolutely couldn't get any water to squeeze out of the tofu didn't help matters. It all just squished between my fingers. I think the flavor is pretty good; I especially like the brown rice. I just wish the texture was better.

May 06, 2005

Love it, but made a few little changes a usual. :) I had only kidney beans on hand. I added one little can of red beets, including juice, for color and flavor, and mixed it in a blender along with the tofu. I didn't add cooked rice because of the ingreased moisture from the beets. I added a whole cup of uncooked bulgur wheat(didn't have oat bran) and a whole cup of oats. I added a lot of Tex Mex spice and put it in the fridge overnight. The consistency was great the next day to shape little meatballs. They browned nicely and tasted great. To finalize it, I added a jar of tomato sauce and served it with pasta. Next time I will make it with oat bran and the BBQ sauce, which I didn't have either. Hope this helps.

Feb 27, 2006

Great flavor, but I would suggest using extra firm tofu. Otherwise the paties tend to fall apart.

Sep 27, 2006

Many reviewers suggested adding egg and I concur. I also substituted A-1 sauce for the BBQ sauce with good results. Texture was appealing and leftovers warmed well as patties and crumbles in taco salad.

Jul 25, 2006

This All-Star Veggie Burger gets 5-stars! I am pleasantly surprised at how flavorful it turned out to be. Used all the ingredients listed except for the dried sage which is replaced with thyme. We froze the remaining patties and it works well.

May 16, 2007

Im not a vegetarian and this meal was fabulous!! I did add an egg which helped (kinda the meatloaf effect). I also added about 1/4 cup Bisquick for it to stick together even better.

Apr 20, 2006

Yummy recipe! I will definetly make it again! I made it with ketchup mixed with a ground red pepper spice instead of the barbeque.


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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