Awesome Veggie Burger Recipes!

Bean and Corn Veggie Burger served on a thin bun.

Bean and Corn Veggie Burgers Recipe

Ingredients
1 large onion
2 cloves garlic
1 can white beans
1 can pinto beans
1/2 can corn
salt and pepper to taste
oil

Directions

Preheat the oven to 350 degrees F. Sautee the cut onions in a little bit of oil in a pot (preferably not a non-stick pot) until they just start to turn golden brown. Add the finely chopped garlic and sautee an additional minute. Turn off the heat and remove the pot from the burner. Drain both cans of beans and add them to the pot. Use a hand (wand) blender right in the pot to mash and blend the beans, onions, and garlic. (If your pot is a non-stick pot, you will probably want to transfer the beans, onions, and garlic to a large bowl before blending them in order to not damage your pot. If you don't have a hand blender, transfer the beans, onions, and garlic to a food processor to mash and blend them.) Next add the well-drained corn to the bean mixture. Stir well. Form into patties and place on a greased oven-safe pan or cookie sheet. Spray the tops lightly with olive oil, and bake at 350 degrees F for about 25 minutes. (Check them ever so often and remove them from the oven sooner if they start to look done (with a thin crust on the top.) Turn them over and return them to the oven for about 10 to 15 more minutes.

Serve with your choice of:
Bun or no bun
Lettuce,
Tomato,
Onions,
Cheese,
salsa
barbeque sauce
or anything else you'd like to try!

Makes about 6 to 8 burgers, depending upon their size.

Bean and Corn Burger served without a bun, with a side of salad.


Bean and Corn Veggie Burger recipe topped with salsa

Zucchini Bean Burger

Zucchini Bean Burgers

Ingredients
1/2 zucchini, sliced
2 small onions
2 cloves garlic
2 cans navy beans

Directions
Saute the onion, with a lid covering the skillet, for 5 minutes, stirring often. Add the zucchini and cook under the zucchini is tender. Add the garlic and cook 1 additional minute. Remove from heat. Add 2 cans of drained and rinsed navy beans. Puree with a hand blender, or in a food processor. From into patties and place on greased cookie sheet. Lightly spray or brush the top of the burgers with olive oil. Bake at 350 degrees F for 40 minutes, or until done on the bottom.. Flip over and cook until crispy on the top.

My favorite way to eat Zucchini Bean Burgers: Topped with fresh avocado slices and salsa!! Oh, don't forget a few torn leaves of fresh cilantro on the very top!

Black Bean Potato Burger

Black Bean Potato Burgers

Ingredients
2 cans black beans
1 onion, diced
2 cloves of garlic
1 cup of shredded hashbrown potatoes
1/2 can corn, drained
salt and pepper to taste
olive oil

Directions
Saute the onion and hasbrowns together, stirring often, until the hasbrowns are tender and are starting to brown.. Add the garlic and cook 1 additional minute. Remove from heat. Add 2 cans of drained and rinsed black beans. Puree with a hand blender, or in a food processor. Stir in the drained corn. From into patties and place on greased cookie sheet. Lightly spray or brush the top of the burgers with olive oil. Bake at 350 degrees F for 40 minutes, or until done on the bottom.. Flip over and cook until crispy on the top.

Zucchini Parmesan Burgers!!

I love these!

These Zucchini Parmesan Burgers are one of my
two top favorite veggie burger recipes!

I didn't know how good zucchini, parmesan, and Italian seasoning tasted together until
I tried these! I got the idea for this recipe off of a youtube. (Check out the Squash Parmesan Burgers youtube farther down on this page.) This recipe is my own adaptation of that one. If you leave off the bun, you've got a great vegetarian low carb meal!

Zucchini Parmesan Burgers

Ingredients
1/3 cup Parmesan cheese (not pre-grated, preferably)
2 yellow squash
2 zucchini
1 egg
Italian seasoning (or individual herbs or your choice)
pepper, to taste
salt

Directions
Cut a small amount of the Parmesan cheese off of the block of cheese and whirl it around in your food processor (or grate it by hand). Remove the cheese and place in a small bowl or measuring cup. Cut off the ends of the zucchini and yellow squash and process them in the food processor. (You can use the grater blade, or the regular blade.) Carefully remove the blade and sprinkle salt on top of the grated or finely chopped squash. Wait about ten minutes. While you are waiting, place a piece of parchment paper on top of your cookie sheet., and preheat the oven to 350 degrees F.

The salt should cause excess water to be pulled out of the squash. Pour off this excess water (it's good for using in soups). Scoop up a handful of squash and squeeze it with your hands to remove as much water as you can. Place the squeezed squash on a plate or in a bowl. Continue the process until all the squash has been squeezed. OR, for a more effective method, pour the squash into a strainer. Put the strainer over a bowl, and press down on the squash so that the liquid flows into the bowl below.

After you've removed as much water as you can, put the squash back into the rinsed food processor bowl. Add the egg, cheese, Italian seasoning (I just sprinkle some in), and pepper. Stir well. Form into patties and bake on cookie sheet (on top of parchment paper) in the oven. (If your mixture is too wet to form into patties, just plop piles onto the cookie sheet and flatten somewhat with the back of a spoon.) Bake at 350 for 20 to 30 minutes, until the patties become more firm. Flip over and cook until they have golden brown spots on the bottom (around 20 minutes). If you would like, flip them one more time for about five minutes, until both sides are speckled golden brown! Serve.

I don't eat these with a bun, as I love them plain! But of course you could experiment and try them different ways! Maybe they'd be good with marinara sauce?

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