Irresistible Cheesy Veggie Burgers: Your New Favorite Meatless Monday Meal!
Get ready for a flavor explosion! These homemade Cheesy Veggie Burgers are packed with vibrant, wholesome vegetables, perfectly melted cheese, and an irresistibly crispy coating. They are proof that meatless meals can be utterly delicious and satisfying for the whole family. Forget bland, processed patties – this recipe uses only fresh, pronounceable ingredients to create a burger that’s bursting with natural goodness.
Who doesn’t love a substantial burger so good you almost need to dislocate your jaw to get a bite? Our Cheesy Veggie Burgers are precisely that – an epic bite of wholesome deliciousness that will have you coming back for more!
Embracing a Meatless Monday tradition has never been easier or more delicious. I vividly remember the day I introduced these burgers to my husband, Chris. He usually greets my meat-free meal announcements with a less-than-enthusiastic look, but this time was different. After a moment of begrudging sampling, a smile spread across his face as he reached for a second patty. Another win for the veggie team!
The inspiration for these extraordinary veggie burgers struck me while I was perfecting my creamy cauliflower soup. I recalled a beloved veggie burger from a casual burger joint I worked at two decades ago. Those were deep-fried, sold from massive frozen boxes, and resembled beige hockey pucks, undoubtedly filled with mysterious, unpronounceable ingredients. Yet, despite their unappetizing appearance and questionable origin, they were undeniably tasty.
But these homemade Cheesy Veggie Burgers? They are a league apart. They embody everything a perfect veggie burger should be: fresh, flavorful, and free from any dubious additives.
These burgers surpass any frozen patty with their vibrant blend of garden-fresh vegetables, enrobed in a luscious, melted cheese interior and a satisfyingly crunchy exterior. What makes them even better is that they are primarily baked, not fried, offering a lighter yet equally satisfying experience. However, if you prefer a classic fried crunch, that option is certainly available!
Crafting Your Perfect Cheesy Veggie Burgers
While the process is straightforward, preparing these burgers is a fun, hands-on experience that might get a little messy – in the best way possible! The magic begins with carefully cooked vegetables.
First, we boil small, uniformly chopped chunks of potatoes and carrots. After about 10 minutes, just as they start to tenderize, we introduce chopped green beans and broccoli florets, cooking for just a couple more minutes. This precise timing is crucial to achieve the ideal texture:
- The carrots become tender but retain a slight bite, avoiding mushiness.
- The potatoes soften perfectly, allowing them to break down easily and act as a natural binder for the other vegetables, cheese, and cream.
- The broccoli and green beans remain vibrant green with a delightful, healthy crunch, contributing fresh texture and color.
Once cooked, drain the vegetables thoroughly – ensuring they are as dry as possible is key to preventing soggy burgers. Transfer them to a bowl and lightly mash them with a fork. Focus on breaking down the potatoes; they should smush easily, leaving most of the other vegetables intact to add texture and visual appeal to your patties.
Next, combine the mashed vegetables with generous amounts of grated mature cheddar cheese, a touch of rich double cream, and a seasoning of salt and pepper. This mixture forms the heart of your cheesy veggie burgers.
👩🍳PRO TIP: After mixing, cover the bowl and refrigerate the vegetable mixture for at least one hour. This crucial step allows the mixture to firm up, making it much easier to form into patties and preventing them from falling apart during the coating and cooking process. The cold helps the cheese and starches bind together effectively.
Once chilled, shape the sticky mixture into firm, uniform patties – about the size of a large plum. Then, prepare your dredging station: three shallow bowls containing seasoned plain flour, beaten eggs, and breadcrumbs infused with paprika and olive oil. The oil in the breadcrumbs helps achieve that beautiful golden-brown crispness in the oven. Dip each patty first into the flour, then the egg, and finally generously coat it in the breadcrumbs, shaking off any excess at each stage. Place these perfectly coated patties on a shallow baking tray and bake in a hot oven until they reach golden-brown perfection and the cheese just starts to ooze enticingly.
While these burgers are fantastic on their own, we wholeheartedly recommend serving them on a toasted fluffy brioche bun. Load it up with crisp lettuce, fresh tomato slices, thinly sliced red onion, and a generous dollop of our homemade “burger sauce” – a simple yet delicious mix of ketchup and mayonnaise. This combination creates an amusing, jaw-dislocating eating experience that’s absolutely worth it!
Frequently Asked Questions About Cheesy Veggie Burgers
The key to well-bound veggie burgers lies in a good binding agent. In this recipe, the starches from the potato, combined with the melting cheese and cream, act as the primary binders.
👩🍳PRO TIP: Refrigerating the mixed vegetable and cheese mixture is vital. Chilling allows the ingredients to firm up, making the patties easier to form and ensuring they hold their shape during the coating process. The flour, egg wash, and breadcrumb coating then provide an additional layer of structural integrity, creating a crisp barrier that locks everything in.
For those who love a kick, it’s incredibly easy to add some spice!
Consider mixing 1 teaspoon of chili flakes directly into the burger mixture for an internal warmth.
For toppings, replace the regular ketchup with sriracha or a homemade sweet chili sauce mixed with mayonnaise.
You could also add some freshly sliced jalapeños or pickled peppers to your burger stack for a tangy, spicy crunch.
Veggie burgers are incredibly versatile and can be made from a wide array of ingredients, falling into a few main categories:
I. Meat Substitutes: These burgers often use ingredients like tofu, tempeh, seitan, or Quorn to mimic meat’s texture and protein content.
II. Meat Swaps: Some vegetarian “burgers” aren’t trying to replicate meat at all but offer a satisfying patty experience. Examples include thick slices of fried halloumi cheese or grilled portobello mushrooms.
III. Grain/Bean-Based: Many homemade veggie burgers use a base of grains like quinoa, brown rice, or various beans such as black beans or chickpeas, as seen in my equally delicious cheesy veggie chickpea burger.
IV. Vegetable and Cheese Blends: Like the recipe shared here, these burgers combine a hearty mix of vegetables with cheese for a rich and flavorful patty that isn’t trying to imitate meat but celebrates its own distinct taste and texture.
🍽️ Delightful Side Dishes for Your Veggie Burgers
Pairing your Cheesy Veggie Burgers with the right side dish can elevate your meal to a truly memorable experience. Here are some fantastic options that complement their flavor and texture:
- Veggie Matchstick Fries: Crispy, thin-cut vegetable fries seasoned with a homemade herb salt – a healthier and colorful alternative to potato fries.
- Garlic Chilli Oven-Baked Fries: Flavorful potato fries baked to perfection with a hint of garlic and chili for a gentle kick.
- Baked Parmesan Carrot Fries with Chilli Mayo Dip: Sweet and savory carrot fries baked with Parmesan, served with a zesty chili mayonnaise for dipping.
- Cobb Salad with Smoky Chickpeas: A hearty and refreshing salad, loaded with fresh ingredients and smoky chickpeas for added protein and flavor.
- Baked Cauliflower Wings: A delicious and lighter take on chicken wings, these cauliflower florets are baked until tender-crisp and coated in a savory sauce.
- For a touch of summery sweetness, try Corn on the Cob with Parmesan Herb Butter from our friends over at Joyous Kitchen – a perfect sweet and savory companion!
- And don’t forget dessert! Finish your meal with a scoop of No-Churn Cereal Milk Ice Cream or some delightful Chewy Amaretti Cookies.
📺 Watch How to Make Them
Prefer to follow along visually? Check out our step-by-step video guide to making these Ultimate Cheesy Veggie Burgers!
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Cheesy Veggie Burger Recipe
Nicky Corbishley
15
20
1
35
6
Burgers
Dinner
American, British
Ingredients
- 2 medium carrots peeled and chopped into small (1cm) chunks
- 2 small potatoes (weighing about 250g/8oz altogether before peeling), peeled and chopped into small (1cm) chunks
- 75 g (2.5 oz) green beans fresh or frozen – I used fresh, cut into small (1cm) pieces
- 115 g (2/3 cup) broccoli florets only, cut into small pieces
- 150 g (1 1/2 cups) grated mature cheddar cheese
- 3 tbsp double (heavy) cream
- ¼ tsp salt
- ¼ tsp pepper
- 60 g (1/2 cup) plain (all-purpose) flour seasoned with a pinch of salt and pepper
- 2 eggs beaten
- 75 g (1 1/2 cups) panko or homemade breadcrumbs
- ¾ tsp paprika
- 3 tbsp olive oil
To serve:
- 6 brioche buns sliced and toasted
- 12 large lettuce leaves
- 2 tomatoes sliced
- ½ red onion peeled and sliced
- 3 tbsp mayonnaise
- 4 tbsp tomato ketchup
Instructions
-
Place the carrots and potatoes into a medium sized saucepan and cover with water so the water is a couple of inches above the veg. Place on the hob and bring to the boil. Boil gently for 10 minutes.2 medium carrots,
2 small potatoes -
Add in the green beans and broccoli, bring back to the boil and continue to cook for a further 2 minutes.75 g (2.5 oz) green beans,
115 g (2/3 cup) broccoli -
Drain out the water using a colander (make sure they’re fully dry), then transfer to a bowl.
-
Gently crush any potatoes you see using a fork. Don’t worry if you don’t get all of them.
-
Add the cheese, cream, salt, and pepper to the veg mixture and stir until combined.150 g (1 1/2 cups) grated mature cheddar cheese,
3 tbsp double (heavy) cream,
1/4 tsp salt,
1/4 tsp pepper -
Cover the bowl and refrigerate for 1 hour (or up to a day) to firm up the mixture.
-
Preheat the oven to 220C/425F (fan).
-
Place the flour, beaten egg, and breadcrumbs into 3 separate shallow bowls. Add the paprika and olive oil to the breadcrumbs and stir together until the breadcrumbs are coated in the oil.60 g (1/2 cup) plain (all-purpose) flour,
2 eggs,
75 g (1 1/2 cups) panko or homemade breadcrumbs,
3/4 tsp paprika,
3 tbsp olive oil -
Remove the mixture from the fridge. Take a good scoop of the veggie mixture (about the size of a large plum) and form into a patty.
-
Dip the veggie patty in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Place on a shallow baking tray. Repeat until you’ve used up all of the mixture – it should make 6 patties.
-
Place in the oven to cook for 20 minutes – until the breadcrumbs are golden and the cheese is just starting to ooze a tiny bit from the burgers.
-
Remove from the oven and serve on toasted buns with lettuce, tomato, and red onion. Mix together the ketchup and mayo and drizzle on top before placing the tops of the burger buns on the burgers.6 brioche buns,
12 large lettuce leaves,
2 tomatoes,
1/2 red onion,
3 tbsp mayonnaise,
4 tbsp tomato ketchup
Video
Notes
Can I make them ahead?
You can definitely prepare these veggie burgers in advance to simplify meal prep. Simply follow all the steps, including dipping them in the breadcrumbs. Then, cover them and refrigerate for up to one day before you plan to cook them.
However, we do not recommend freezing the uncooked burgers. Potatoes can become watery and a bit grainy upon defrosting, which can affect the texture and stability of the patties.
Can I make them gluten-free?
Absolutely! To make these delicious cheesy veggie burgers gluten-free, substitute the regular panko breadcrumbs with gluten-free panko or use homemade breadcrumbs made from a gluten-free loaf. You will also need to replace the plain (all-purpose) flour with a suitable gluten-free plain/all-purpose flour blend.
Can I fry them instead of baking them?
Yes, you can fry these veggie burgers for a different texture. Heat about 1cm of vegetable oil in a large frying pan or skillet over medium-high heat until hot. Add the veggie burgers and fry for 4-5 minutes on each side, or until they are beautifully golden brown and heated through.
Be aware that fried veggie burgers can be a little more delicate, so handle them with care when flipping to ensure they maintain their shape.
Troubleshooting Tips: Why are my burgers falling apart?
If your veggie burgers seem to be crumbling in the oven, it can usually be attributed to one of three common reasons:
- **Excess Moisture:** You might have left too much moisture in the vegetables after draining them. Ensure they are as dry as possible before mashing.
- **Insufficient Chilling:** Not refrigerating the vegetable and potato mixture for long enough to allow it to firm up can lead to soft, unstable patties.
- **Loose Forming:** The patties weren’t pressed firmly enough into a dense burger shape when you were forming them.
This can happen occasionally, even to experienced cooks (sometimes just one burger in a batch!). If you notice a burger falling apart slightly in the oven, carefully open the oven door, gently push the patty back together using two spatulas or forks, and continue cooking. Even if it remains a little crumbly, it will still taste fantastic once served on a bun!
Nutritional Information is per burger for the veggie burgers only (not including buns, toppings, and sauce).
Nutrition
Calories:
377
kcal
|
Carbohydrates:
31
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
94
mg
|
Sodium:
431
mg
|
Fiber:
3
g
|
Sugar:
2
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Explore More Fantastic Veggie Recipes
Looking for more delicious vegetarian meals that even meat-eaters will adore? Here are some of our tried-and-true favorites, perfect for any day of the week!
Pasta
Vegetable Pasta Bake
Vegetarian
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce
Vegetarian
Chickpea and Sweet Potato Curry
Vegetarian
Vegetarian Loaded Mexican Tortilla Pan
Dinner
Halloumi Burgers with Sticky Chilli Sauce
Pasta
Easy Pasta Salad With The Best Italian Dressing
Soups
Creamy Cauliflower Soup
Dinner
Falafel Salad Bowl with Creamy Feta Dip
This recipe was originally published in November 2014 and has been lovingly updated. The post was refreshed in May 2019 with new photos, step-by-step visuals, a video, and enhanced tips. Further updates in October 2020 included additional tips and general housekeeping to ensure the best possible experience for our readers. For a nostalgic glimpse, here’s how one of the original photos looked back in 2014:
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