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Make Your Own Veggie Burger Mix

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Back in the day I used to be vegan. Well, fist I was vegetarian THEN vegan then vegetarian again. There were a lot of things I loved about it but veggie burgers were high on the list

Maybe the top of the list, who knows?

The thing is that they are expensive to buy. I used to get the mix, which is a little more affordable, but still the cost bothered me and I could never get the flavor just the way I liked.

What to do?

Yeah, I came up with my own. Once you pan fry one of these (do not put it on the grill!) and put it on a homemade hamburger bun with catsup, mustard, pickles, tomato, lettuce, and onions you will be amazed at how addictive it is. I won’t say that it is just like a hamburger;  it’s not. It is yummy on its own, though, and will really help stretch that grocery budget.

You can easily adjust the ingredients to make it gluten free or allergy friendly. Just substitute with other similar ingredients in the same proportions. Keep the mix in a tightly covered jar in a cool dry place.

You can make up a batch of the mix and use it as needed. It takes less than 20 minutes to make and is low fat with plenty of healthy whole grains and fiber. Add a slice of pepper jack cheese to it for hamburger perfection.

Homemade Veggie Burger Mix

veggie burger
4.2 from 5 votes

Make Your Own Veggie Burger Mix

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:an easy to make mix for homemade veggie burgers that taste out of this world
Prep Time 30 minutes
Cook Time 10 minutes
Servings 12
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Ingredients

  • 1/2 cup dried chickpeas
  • 1/2 cup dried black beans
  • 1/2 c dried red lentils
  • 1/4 cup peanuts
  • 1/4 cup almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup old fashioned oats
  • 1/2 cup cornmeal
  • 2 tbs flour
  • 1/4 cup brown rice, ,
  • 1 tsp dried basil
  • 1/4 cup dried onions, , opt
  • 2 tsp dried parsley
  • 3 tsp Kosher salt
  • 2 tsp baking soda
  • pepper to taste

Instructions

Mix

  • Mix all ingredients except nuts and seeds in a blender until well combined and the consistency of course meal, processing 1/2 cup at a time.
  • Combine the ground ingredients with the nuts and seeds and grind in blender again, 1/2 cup at a time, using pulsing motion.
  • It should have the consistency of cornmeal.
  • Makes 8 cups, 16 servings

To Make Burgers

  • Add 1/2 cup of the mix to 1/3 cup boiling water and 1 tsp of liquid smoke or soy sauce(optional).
  • Let stand until water is absorbed.
  • Shape into two patties.
  • Heat a layer of oil in pan and add burgers.
  • Cook for 3 minutes on one side, or until golden.
  • Turn and cover the pan.
  • Cook for 5 more minutes. Watch that the bottom doesn't burn.
Tried this recipe?Tag me!! @Marye_RestlessChipotle

 

About Marye

Marye Audet is an experienced freelance writer, editor and blogger who lives just outside of Dallas, Texas with her family. A published author, Marye believes that gathering friends and family around the table ultimately strengthens society as a whole - and there's no better way to do it than with Southern comfort food.

Reader Interactions

Comments

  1. khushi

    Hi. A great idea to do a burger mix. I would prefer to make this grillable. Any advice? I am thinking flax powder, guar gum or xantum gum or plain white flour with the boiling water. Thanks

    Reply

  2. Bob


    These are amazing. My family loves them. Great substitute for Nature Burgers. I put chickpeas, beans, lentils, dried corn, rice and wheat berries through my grain mill. Then nuts, seeds and oat groats through my for processor and combine the resulting flours with the spices. It keeps well in ziplock bags in my freezer. Very fast to cook. I love them. Thanks Marye!

    Reply

  3. Walt Socha

    I’ve been looking for a veggie “roast” (usually found during Thanksgiving by Tofurkey, etc). What do you think of add an egg or two to the mix, forming a large “lump”, and roasting it? (With potatoes, onions, whatever, etc).

    Reply

  4. Barbara Wolfsong


    WOW! These are delicious. I went out yesterday to buy all the ingredients and made half the recipe today. Eating a tomato and burger mix sandwich now. I had really loved a mix called Nature’s Burger and had kept it on hand until I couldn’t find it for sale anywhere. Since then I looked for something that would be easy to make and save for those hungry moments. This looks like my new thing. I may play around with herbs and spices since they seem a little bland to my palate.

    Reply

    • Barbara Wolfsong

      Today I tried them with cooked frozen spinach . . . about 1/4 cup added to the 1/2 cup mix plus 1/3 cup boiling water. I let it sit for about half an hour and it held together quite well even with the added spinach and pan fried. It felt like an extra bonus.

  5. Bev Dittberner


    I LOVE these, thank you so much , I’ve been trying to replicate my favorite dry veggie mix ( discontinued) for some time and these are perfect. an alternative way to make them is I use half the water and add the mix to a square of tofu – mix well and form into burgers – I really like how adaptable your recipes are. thanks again.

    Reply

  6. juliemarie

    Hello,

    I would very much like to try these, but I have a corn allergy. In your opinion, what would be a good substitute for the cornmeal??

    merci 🙂

    Reply

  7. Stacey E.

    I just made these today and they don’t hold together, at all. I was glad that all of that uncooked stuff worked just fine, though. I don’t know why the advice always is to add flour or something else dry when they fall apart, because the dry things are what cause veggie burgers to be too loose in the first place. Anyway, I added some eggbeaters to the second attempt, and got an automatic patty once it hit the pan.
    I don’t know of a single thing that binds veggie burgers together as good as some form of eggs. Which is unfortunate if you want to avoid them.

    Reply

  8. Christian


    Thanks soooo much from the bottom of my “veggie-burger-lovin” heart!!! 🙂

    This is hands down the best veggie burger recipe I’ve ever come across. Perfect texture, amazing flavour and super easy to prep. Simply genius!!!

    Reply

  11. Jon

    Just made up a double batch to keep a bulk container on the fridge for quick lunches! Fantastic recipe! Thanks so much for posting. Made my day!

    Reply

  12. Caroline White

    This is very interesting. However I’d rather not use baking soda. Is it really necessary? Do you know of a substitute? Thank you.

    Reply

  13. chris

    I was wondering if you knew the fiber amounts in this recipe. I do a lot of cooking for people who do WWPP and they asked for the fiber. Thanks. These “burgers” are really good. Being a beef lover I was skeptical.

    Reply

  14. Naomi

    Amazing recipe! I was tired of scouring the web for veggie burger recipes and finding only ones that had canned beans (I like to avoid preservatives) – and almost gave up when I found this lovely recipe. I was a bit wary of how the dried grains would turn out, and what would happen without an emulsifier, but it was fabulous. I used a grain grinder for the beans, and added spices as per my cabinet. The taste and texture were great and this is getting written in my permanent recipe notebook – thanks so much!

    I do have a question – do you know the difference in digestion/nutrient absorption with these dried grains versus when they are cooked?

    Reply

    • marye

      Naomi, I don’t know… but I always assumed that the beans were cooked by the boiling water – somewhat like instant oatmeal would be…so it shouldnt be that much different. Glad you liked it!

  15. marye

    Yes, you grind them while dried — you don’t cook them. It has never bothered my blender but I suppose you could also use your grain grinder.

    Reply

  16. Talia

    I was wondering if this could be ground in a regular food processor, and if I can sub the peanuts and almonds could be substituted for raw sunflower seeds due to nut and peanut allergies. Thanks so much! This recipe looks delish and so handy.

    Reply

    • marye

      Elle,
      Don’t be afraid to play with the ingredients………. as long as the proportions are right you’re good.

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