5 Simple To Make Vegetarian Burgers for the 4th of July

Whether you are looking to eat healthier or having a vegetarian guest over for a cookout. You will want everyone to be satisfied. The 4th of July is a great time to have family and friends over for a afternoon cookout. Now these burgers are not just great for the 4th of July but great for a lunch time meal.

Black Bean and Brown Rice Burgers

  • 1/2 cup brown rice
  • 2 cups soaked and pre-cooked black beans
  • 1 onion (diced)
  • 1/2 zucchini (diced)
  1. Place the rice in a pan with 1 cup water and bring to the boil. Bring it down to a simmer and place the lid on the pan. Cook until the water is all gone but before the rice burns to the bottom! Drain the rice and set aside.
  2. Fry the onion and zucchini in a little oil until the onion is brown. Add in the black beans and cook for 5-7 minutes. Remove from the heat and place 2/3 of the mixture in a blender and blend for a few seconds – no more.
  3. Place this back into the pan with the other mixture, add in the rice, and mix thoroughly. Allow the mixture to sit and cool for 10 minutes.
  4. Divide into 8 portions and shape into patties. Heat a little oil in a pan, and when hot, place 2 burgers into it. Fry for about 4-5 minutes on both sides, then remove from the pan
  5. Repeat with all the other burgers until they’re all cooked

Store any leftovers in the fridge until they’re needed – eat them within a week though!

Adapted from The Everyday Veggie

Chipotle Black Bean Burgers

  • 1 14.5 oz can of black beans, drained and rinsed
  • 2 Tbs. minced white onion
  • 2 cloves garlic (minced)
  • 1/4 cup smoked chopped almonds
  • 1/2 cup frozen corn (thawed)
  • 1/3 cup chopped cilantro
  • 4 Tbs. jarred chipotle spread (divided)
  • 1 egg
  • 4 sliced pepper jack cheese
  • 4 onion buns (split and lightly toasted)
  • mixed greens
  • sliced avocado
  • coarse salt (to taste)
  • lime wedges (for serving)
  1. Preheat oven to 425.
  2. In a large bowl, add the beans and lightly mash with a fork. Add the onions, garlic, almonds, corn, cilantro, 2 Tbs. chipotle spread, egg and a small pinch of coarse salt. Mix to combine.
  3. Using your hands, equally form the mixture into 4 patties. Arrange on a lightly oiled baking sheet and bake for 10 minutes. Carefully flip, add the cheese and bake for 8 to 10 more.
  4. Spread the remaining chipotle spread on the bottom of each toasted bun and serve with greens, avocado slices and fresh lime wedges!

Adapted from Bev Cooks

Sun dried Tomato and Mozzarella Quinoa Burgers

  • 1 cup cooked quinoa
  • ¾ cup cheese
  • 2 sun-dried tomatoes (chopped)
  • 1 ½ eggs (I usually beat a whole egg, then half it)
  • 3 tablespoons flour
  • 1 tablespoon chopped scallion/green onions
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons oil

To cook quinoa (makes 3 cups)

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • ½ teaspoon salt

Cooking Quinoa

  1. Wash the quinoa in a mesh strainer rigorously with water.
  2. In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
  3. Add the broth to the pan and the salt. Stir, and bring to a boil.
  4. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
  5. When all of the water has been absorbed, the quinoa is finishing cooking.
  6. Use your fork to fluff the quinoa a bit.

Quinoa Burgers

  1. Add all of the ingredients together to the burgers.
  2. Divide into 4 burgers on a parchment paper (or just a place).
  3. Heat the oil in a large pan over medium-high heat.
  4. Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
  5. Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
  6. Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side.
  7. Place on a paper towel to cool and remove excess oil.
  8. Enjoy!

Adapted from Jessica In The Kitchen

Chunky Portabella Veggie Burgers

  • 2 cups portabella mushrooms (cubed (smaller pieces); gills removed)
  • 2 cups cooked black beans (rinsed and divided)
  • 1 cup minced broccoli (fresh only)
  • 1/2 cup red onion (minced)
  • 3 XL eggs (beaten)
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

Adapted from The Kitchen Whisperer

Spinach “Burgers”

  • 1 bag of thawed and well drained chopped spinach
  • 2 egg whites
  • 1 whole egg
  • ¼ c diced onion
  • ½ c shredded cheese
  • ½ c bread crumbs
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • ½ tsp garlic powder
  1. Mix all ingredients in a bowl.
  2. Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray.
  3. Patties are done when they are golden and firm.
  4. (About 4-6 minutes )

Adapted from The Village Cook