Homemade veggie burgers can be pretty hit or miss. If you get a good recipe, it can beat the pants off of a frozen veggie burger. If not, you might end up with edible crumbles at best and a whole bunch of expensive wasted ingredients at worse. Over the years, I’ve tried my hand at countless veggie burgers and picked up a few key tips for success.
- Pick a recipe that sounds good. (Maybe that’s obvious, but that does not make it any less true.)
- Follow the directions, but use your best judgement. If the mixture looks too wet, add more breadcrumbs (I’ve also used chia seeds and nutritional yeast to thicken a too-wet mixture). If it looks too dry, add a little more moisture.
- Form them into tight balls- squeeze out as much liquid as you can. If you can, form them into patties. If you think they’ll fall apart, place the balls on the pan and gently press down with a spatula to make them flatter. Thicker patties will fare better.
- Bake them. Sure, you can fry them, but baking gives them a chance to really solidify. I’ve had much better success with baked burgers staying together.
This recipe uses tofu and our hulled hemp seed hearts as a base for protein-packed veggie burgers without over-the-top ingredients that will make you weep if they don’t come out perfectly. If you’re unsure about trying your hand at the burgers, you can also make these into meatballs, but we’re confident that these will perform well for you. If eight is too many, simply freeze the leftover burgers and enjoy the next time you want a quick dinner. To make these gluten free, we recommend using your favorite gluten free bread crumbs.
Hemp Veggie Burgers
- 1 lb firm Tofu
- 1 cup Hulled Hemp Seed Hearts
- 1/4 cup raw, unsalted Sunflower Seeds
- 1/4 cup diced Onion
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Soy Sauce
- 1 clove Garlic
- 3 cups plain dried Bread Crumbs
- 1 tsp dried Basil
- 1 tsp Salt
- 1/2 tsp dried Parsley
- 1/4 tsp dried Thyme
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Garlic Powder
Preheat oven to 325°F. Generously oil a large baking pan and set aside.
Puree tofu in a food processor or blender until smooth. Add Bob’s Red Mill Hemp Seed Hearts, sunflower seeds, onion, nutritional yeast, soy sauce and garlic. Puree until smooth, about 2 – 3 minutes.
In a large bowl, combine bread crumbs and dried herbs and spices. Add tofu mixture to bread crumbs and mix thoroughly. Form into eight burger patties and place on prepared baking pan.
Bake for 15 minute, then flip burgers with a spatula and continue to cook for an additional 15 minutes.