The World’s Juiciest Veggie Burger

If you are like me, then you love veggie burgers. They are delicious and they can be made in so many different ways. One of my favorite types of veggie burger is the Juiciest Veggie Burger. This burger is amazing because it has a nice balance of flavors with the sauces and spices that go into it. I definitely recommend trying out this recipe if you haven’t already!

-First, you’ll need to combine all of the dry ingredients in a large bowl. This includes oats and flour, as well as spices like garlic salt, onion powder and coriander. Mix these until they are evenly combined.

-In another bowl mix together soy sauce or tamari with cumin, tomato paste and balsamic vinegar. Add this mixture into your dry ingredient combination from before along with either vegetable broth or water depending on whether you want a thicker burger (with more liquid) or thinner burgers (less). The ratio should be between ¼ cup to ½ cup for every two cups of oat flour that is mixed together. If it’s too thick add more water/broth but if it gets too thin then you’ll need to add more oat flour.

-Combine the wet and dry ingredients with a spatula until they are just mixed together without overworking it, otherwise your burger will turn out too dense and hard once you cook it. Add in any vegetables that you want like zucchini or mushrooms before forming patties using either your hands (if cutting them into quarters) or an ice cream scoop so they’re all roughly the same size. Place on a parchment paper lined baking sheet and put in the fridge for at least 30 minutes while preheating oven to 375 degrees Fahrenheit.

-Once ready, place one veggie patty onto each of two baking sheets as well as cooking bacon separately on another pan. Bake for 12-15 minutes or until the edges are brown and they’re no longer doughy. Flip them over halfway through then add in your favorite toppings like avocado, vegan cheese sauce, mustard/ketchup combo, pickles, dill relish, etc (if preferred).

Why veggie burgers are so popular?

When it comes to vegetarian food, veggie burgers are the most popular. Easier and healthier than cooking a full meal of veggies, these hearty patties pack all sorts of nutrients in one healthy package. What’s not to love?

There are so many different varieties of veggie burgers, you can never get bored with your options. From crispy black bean sliders to a portabella mushroom burger, here is some inspiration for making the juiciest and most delicious burger.

How to make bread for your veggie burger?

Veggie burger recipes are not the same as beef burgers. You can’t just take a frozen patty, throw it on the grill, and call it a day. Though veggie patties do come in many forms (ex: soy-based products), they taste different than meat so you need to marinate them or bake them before forming your delicious sandwich!

But first we’ll talk about what makes up a good vegetarian patty…

In general vegetables have more water weight than meat does which is why most people find they need to add bread crumbs and eggs to veggie burger recipes.

A good way to start with your basic patty is by cooking up some onions, carrots, mushrooms in a pan (veggies of choice) until tender and then transferring them to the bowl you will be mixing everything together in. Next add an egg or two along with about a cup worth of breadcrumbs–you can use store bought buns like Wonderbread but if you want ultimate freshness try making homemade dough from scratch! It’s easier than it looks: just pulse flour, salt and water together for a few seconds in your food processor before kneading into shape on the countertop – take care not to overload the machine so that the mixture doesn’t come out too dry.

Next, mix in the veggies and some spices of your choice. I like cumin, paprika and a little bit of salt but feel free to experiment with other spices as well. You can also add some cheese if you want your burger to be extra juicy!

Finally, divide the mixture into four parts before rolling them up in plastic wrap (so that they don’t stick) and then patting them down flat until they are thin enough for the pan – about one inch thick is best. Place on medium-high heat for about three minutes per side or until fully cooked in order to create a crispy outside while retaining juiciness inside. Serve warm with all your favorite toppings such as red onion slices, avocado slices, lettuce leaves etc., or make sandwiches by splitting two buns length, tomato, sautéed mushrooms and sprouts.