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    You are in: Home / Cookbooks / veggie Burgers & Veggie Loaf
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    48 recipes in

    veggie Burgers & Veggie Loaf

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    This recipe is typical for the Strandja Mountain region in Bulgaria. Once again, I took it from the Bulgarian National Cuisine cookbook of Zemizdat.

    Recipe #79184

    This is the first veggie burger I have ever tried and I was very impressed. I am not vegetarian, But I really enjoyed these! I don't know how these compare up to other black bean burgers, but I know these are super cheap, healthy, and very yummy! I found this recipe somewhere on Google and changed it to my tastes. I don't think they will hold up enough to be just thrown on the BBQ because these are soft burgers, but if you refrigerate your leftovers they are nice and firm and work in the oven or BBQ the next day after they were fried. Don't be scared to lightly fry these because they are so low fat anyways, so you still aren't hurting yourself! Enjoy!

    Recipe #353088

    These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".

    Recipe #237400

    28 Reviews |  By Chouny

    This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

    Recipe #338863

    Made with chickpeas (garbanzo beans), this is a wonderful sandwich filling, especially for vegetarians who miss tuna salad. I liked it more oniony so I added a little extra minced onion, but it's still wonderful without it. I enjoyed this the most stuffed in pita bread with slices of ripe plum tomatoes, and also would serve it often on crackers as a snack or appetizer.

    Recipe #87187

    I am trying to push full forced with my diet to finally reach my 100lbs lost target. So, I am collecting every low fat recipe that looks good to me and this is the latest one. I found it in the April 2009 of BBC good food magazine. The recipe says that the uncooked burgers can be frozen so they would be good to make ahead and have when I need something quick but also healthy.

    Recipe #362015

    This is another recipe I found in my "Brain Foods for Kids: Over 100 Recipes to Boost Your Child's Intellegence" (a send in freebie from Kashi) My family likes veggies burgers so we thought we'd give these a spin. They turned out great. For those of you who like spicy foods, feel free to jazz them up. The original recipe said to chill mixture for an hour to help firm it and then shape into patties and dredge in flour before frying. But I still found that too messy so I changed it to the directions you see below. Also original recipe called for kidney beans, but I always have pintos on hand so that is what I used. I'm sure you can use any bean you like and have it turn out fine.

    Recipe #277674

    Vegetarian burger using a giant portabella mushroom instead of beef and Asian teriyaki sauce

    Recipe #170891

    This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!

    Recipe #314268

    Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.

    Recipe #416187

    Delicious vegetarian appetizer. These nut balls have a meaty taste and are very addictive! You can easily vary the types of nuts and spices to suit your taste.

    Recipe #307652

    These come close to being vegan but really need the egg to bind them. Some extra tahini combined with cornstarch or arrowroot could maybe help bind it egg-free. I love lentils and concocted these when my last veggie burger venture went awry, my experiment came out better!

    Recipe #449472

    2 Reviews |  By Lani D

    Yummy simple rissole for those non meat eaters out there. Perfect for post work out.

    Recipe #161175

    10 Reviews |  By MarlaM

    I was browsing the All Recipes website for low fat recipes and found this. It was posted by by Tianne and she says you can throw anything that you have in your fridge into this chili. I haven't tried it yet, but it sounds really good.

    Recipe #203964

    Serve in a hamburger bun or with a garden salad and fries. Quick easy n tasty!

    Recipe #263310

    After getting one too many freezer-burned veggie burgers at the store, I created my own!! They have a spicy kick to them. I Hope you like them!!

    Recipe #298809

    Awesome recipe I found! I am sure any veggies out there will appreciate this one, at least I hope. Let me know what you think!

    Recipe #32585

    From "Eat, Drink, and Be Healthy" (The Harvard Medical School Guide to Healthy Eating). Tried it on my skeptical vegetarian boyfriend, he loved it. I did too, and I was a meat-eater then. Good source of omega-3's and fiber. Can be made lighter using 1/2 the amount of walnuts, and more torn-up bread (I used a light wheat bread). Keeps VERY well.

    Recipe #148563

    Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

    Recipe #88753

    My friend Valerie brought this as a veggie entree to my Thanksgiving dinner one year. I was sceptical, but it was nicer than it sounded. Good as a side dish for non vegetarians too.

    Recipe #70093

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