Veggie Burgers

This recipe is a bit of an undertaking but well worth it so you can say that you made and enjoyed your own plant-based burger! It’s loaded with nutritious ingredients that are creatively combined to form a flavorful and firm patty.

STEP ONE – Preparations

  1. Preheat the oven to 400°F with 2 oven racks in the middle.
  2. Lightly spray 2 baking sheets with canola spray.
  3. Get out a food processor.

STEP TWO – Oven Roast the Tofu and Vegetables


4 ounces of extra-firm tofu
1 cup of canned black beans
6 mushrooms
1 carrot or beet
Extra-virgin olive oil
Salt and pepper


  1. Slice the tofu width-wise into ¼-inch-thick slabs.
  2. Slice the mushrooms into thin slices.
  3. Toss both with a little olive oil, salt, and pepper.
  4. Spread out on one of the baking sheets.
  5. Drain and rinse the beans.
  6. Peel and coarsely grate the carrot or beet.
  7. Toss both with a little olive oil, salt, and pepper.
  8. Spread out on the other baking sheet.
  9. Roast for 15-20 minutes, tossing every 10 minutes until everything is dry and crisp.
  10. Transfer the ingredients from the pans onto a plate or cutting board to cool.

STEP THREE – Make the Burger Binder


⅓ cup of almonds or cashews
¼ cup of panko bread crumbs
1 ounce of mild cheese (mozzarella, queso blanco, or provolone), grated
1 egg
1 tablespoon of mayonnaise
1 slice of onion
2 garlic cloves, minced
½ teaspoon of sweet smoked paprika
¼ cup of old-fashioned rolled oats
½ teaspoon of sea salt


  1. Grind the nuts, oats, and bread crumbs in the food processor until they’re fine.
  2. Add the rest of the ingredients into the processor and pulse to combine to the consistency you’d like your veggie burgers to be. We prefer ours smooth, but chunky works too.
  3. Scrape the mixture into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.


  1. Divide and form the mixture into 4 round and ¾-inch-thick patties.
  2. Heat a large frying pan on medium-low and add a little olive oil to lightly coat the pan.
  3. Once warmed, put the patties in the pan and cook for 6 minutes on each side until they’re lightly browned.
  4. To make cheeseburgers, place slices of cheese on each patty, remove the pan from the heat, and cover it with a lid until the cheese is melted.

Recommended serving size: 1 burger

Exchanges: 2 protein, 1 veg*

*This excludes add-ons. The Exchanges for add-ons are as follows:

1 bun = 1 starch
1 slice of cheese (provolone, mozzarella, cheddar, etc.) = 1 protein

Stay tuned for a bonus sweet potato oven fries recipe tomorrow!

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

15 thoughts on “Veggie Burgers

  1. Oh wow, this sounds amazing! Here in our home, we have been enjoying vegan ‘meat’ as often as possible. This particular recipe sounds like a perfect fit. What I love most is how pure it is. With store-bought vegan options, they may have added ingredients that aren’t exactly healthy for us. Not so with this!

    Thank you so much for sharing. We just might be trying it in the near future. 🙂

    Liked by 2 people

    1. Thank you! We were surprised at how well it turned out since this was our first time making a burger from scratch. We’ll be sticking with it since we too are enjoying its purity and all-natural ingredients. If you do try it, we really hope you enjoy 🙂

      Liked by 1 person

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