Veggie burgers are built from plant foods. Common bases are black beans, chickpeas, lentils, mushrooms, rice or oats. Onion, garlic, spices and herbs bring the flavor. A binder such as egg, breadcrumbs or oats helps the patty hold its shape.

They differ from beef and chicken burgers because there is no meat to hold them together. The mix is softer, so it helps to chill it before shaping. They are lovely with creamy sauces, fresh greens and a toasted bun, and many are easy to make ahead.

Questions folks ask

Why do my veggie burgers fall apart?

The mix is often too wet or not chilled. Add a bit more breadcrumbs or oats, and chill the patties before cooking.

What can I use as a binder?

Egg, breadcrumbs, rolled oats, mashed beans or a little flour all work. Choose what suits your needs.

Can I make veggie burgers ahead?

Yes. Shape and refrigerate them for a day or two, or freeze them. Cook them when you are ready to eat.

Kitchen tips

Mash the beans only partly so the patties keep some texture.
Pat cooked beans and vegetables dry so the mix is not too wet.
Chill the shaped patties for about 30 minutes before cooking.
Cook on a well-oiled pan or baking tray and flip gently.
Freeze extra patties between sheets of parchment for easy meals later.