Looking for some great gourmet-style veggie burger recipes? You're in the right place. There are lots of great recipes for veggie burgers out there, including some great ones right here on our site... but these are probably the best we've ever come across. They're healthy, easy to make, and full of flavor. And unlike a lot of veggie burger recipes out there, you don't have to go shopping at specialty stores for weird grains and fancy ingredients in order to make them.

If you're looking for more recipes for veggie burgers (and animal-killing meat burgers), we've got recipes for those, too. Check 'em out here. Be especially to check it out if you're hosting a barbecue-- this page has all the tips and resources you'll need to put together the perfect barbecue.

Veggie burger recipes made with black beans are probably my favorite. I love the rich texture of the beans, and the dark color makes the finished burger look totally realistic-- very meat-like! This black bean burger recipe is one of the best I've ever tried. With Mexican spices and topped with salsa and avocado, its rich, "meaty," and full of flavor.

This recipe makes a lot-- either 10 small burgers or 7-8 medium ones. But they freeze well, and you'll definitely be excited to eat any leftovers!

Ingredients:
1 C. minced red onion
1 C. chopped bell pepper (combination red and green)
1 minced jalapeño pepper
1 1/2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, pressed or minced
1 (15 oz) can black beans, undrained
1 1/4 - 1 1/2 C. dry breadcrumbs
1/2 C. corn chips, crumbled
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
olive oil, as needed

Garnish:
Sliced pepper jack (or cheddar) cheese
Fresh salsa, as needed
Avocado slices

Instructions: 1. Saute onion, bell pepper, jalepeño, and garlic in a lightly oiled skillet over medium heat until tender.

2. Stir in chili powder, oregano, cumin, and salt. Cook 1 minute.

3. Add beans and heat through.

4. In a large mixing bowl, combine bean/veggie mix, breadcrumbs, corn chip crumbs, cilantro, and lime. Stir to combine.

5. Remove about one cup of bean mixture and place it in a food processor or blender. Blend until smooth. Returned pureed mixture to mixing bowl.

6. From mixture, create 7-8 veggie burger patties about 4 inches across.

7. Cook patties in a lightly greased skillet about 4 minutes each side, until lightly browned and warmed through.

8. Serve on a bun with pepper jack cheese, fresh salsa, and avocado slices.

I love, love, love these burgers. I've always been crazy about black eyed peas, and I think their flavor in this recipe really sets them apart from most bean- based veggie burger recipes. I like to toss in plenty of Cajun seasoning to give these lots of flavor. And don't be afraid to add lots of garlic! Most veggie burger recipes need a little extra. Serves 4-6.

Ingredients:
1 (15 oz.) can black-eyed peas
1/2 C. chopped cauliflower, steamed until very tender
1/2 C. chopped broccoli, steamed until very tender
1/2 C. chopped mushrooms
4 cloves garlic, pressed or minced
2 tsp. soy sauce
3 tsp. Cajun Seasoning (get the recipe here)
flour or breadcrumbs, as needed
water or vegetable broth, as needed

Instructions: 1. Preheat oven to 400 degrees F. In a small saucepan (or in the microwave), cook peas together with their liquid until quite soft. They need to be easy to mash.

2. In a large mixing bowl, combine peas, broccoli, cauliflower, mushrooms, garlic, soy sauce, and seasoning. Mash together.

3. Add water/broth and flour/breadcrumbs until the mixture holds together well. Generally, you will need less than 1/4 C. of each.

4. Shape into 4-6 patties (I generally make 4).

5. Bake on well-greased cookie sheet about 25 minutes, or until cooked through. Flip once during baking.

6. Garnish as desired and serve. Yum!

No, I'm not talking about that kind of shrooms... so don't get too excited! This tasty veggie burger patty recipe is full of earthy crimini mushrooms, nutty brown rice, and rich crunchy hazelnuts... a real treat. Of the the veggie burger recipes I use, this is the one I pull out when I want to have something really special. You'll love it! Love stinky cheeses? It's also great if you sub the 1/2 cup of Parmesan for 1/2 cup of crumbled blue cheese.

This recipe calls for toasted bread crumbs, which add a richer flavor to the finished veggie burgers. To make them, we've got a great recipe for toasted breadcrumbs here on our blog. Or just use whatever you have-- these veggie burgers are pretty forgiving! Serves 6.

Ingredients:
1/2 C. red onion, minced
2-3 cloves garlic, minced or pressed
1 1/2 C. chopped crimini mushrooms (or any kind of mushroom)
1 C. cooked brown rice
1 C. canned pinto beans, pureed
1/2 C. toasted bread crumbs (plus more if needed)
1 C. grated mozzarella
1/2 C. finely grated fresh Parmesan
1/2 C. finely chopped toasted hazelnuts
2 tbsp. chopped fresh Italian parsley
1 egg, beaten
1/2 tsp. sea salt
freshly ground black pepper, to taste
olive oil, for cooking

Instructions: 1. In a skillet, cook onion and garlic in a small amount of olive oil over med. heat until softened, about 5 minutes.

2. Toss in chopped mushrooms and cook until mushrooms are cooked through, about 5 minutes. Let the liquid evaporate-- you want them to be pretty dry.

3. Dump mushroom mixture into a large mixing bowl. Add remaining ingredients. If necessary, add extra breadcrumbs until mixture holds together well.

4. Shape mixture into six half-inch-thick veggie patties (you can also make four larger ones, if you like).

5. Cook in an oiled skillet over medium heat about 3-5 minutes a side, until cooked through and browned. These can also be baked in a 375 degree oven for 15 minutes.

Note: Like most veggie burger recipes, these freeze well. Just thaw them out when ready, and bake in the oven.