Oven-baked veggie burgers that turn out just the right chewy texture with crispy edges. Who would have guessed these are actually good for you and so easy to make!
One thing I’ve always hated about veggie burger recipes is that they often call for a ridiculously long list of ingredients and require lots of time in the kitchen. Not there’s anything wrong with that, but sometimes I just want a quick & simple veggie burger I can whip up on a busy weeknight without having to think twice about it.
These Italian veggie burgers are exactly that. Less than 30 minutes to throw them together, 9 ingredients on the list (plus salt & water) that you most likely already have in your pantry and a no fuss preparation.
And by no fuss I mean that you just throw everything into a food processor and pulse until compact. Then shape, bake and serve. Veggie burgers have never been this simple.
I’ve been a little pesto obsessed lately, stuffing it into salads, sandwiches and even a quinoa pilaf. I thought piling it on top of veggie burgers would be crossing the line though. Boy was I wrong! It was the best idea ever! The pesto complements the tomato and basil flavors in the patties and takes the burgers to a whole new level of deliciousness.
- Burger Patties
- 3 cups cooked pinto beans* (or about 2 cans, drained and rinsed)
- ¾ cup (190g) of my 7-Minute Pizza Sauce (or use a store-bouht alternative)
- ½ cup (40g) rolled oats (use gluten-free if needed)
- 1 tablespoon (7g) ground flax**
- handful fresh basil leaves (or a tablespoon dry basil)
- 1 medium onion
- 2 cloves garlic
- salt & pepper to taste
- To assemble
- 6-8 wholegrain buns (gluten-free if needed)
- 2 tablespoons pesto (I used my homemade one)
- ¼ cup (60g) more pasta/pizza sauce
- Preheat the oven to 350 (180 Celsius) and line a baking sheet with parchment paper.
- Put all burger patty ingredients into a food processor or a high speed blender and pulse until compact (you might have to do this in batches if you have a small processor).
- With a spoon, drop the mixture on the prepared baking sheet and shape into patties using wet hands or the spoon. The mixture will be quite wet (i.e. you wouldn't be able to shape a patty in your hands) but don’t worry, it'll thicken up during baking! EDIT: If you feel it's way too runny though, add some more oats (there can be differences in the water content of beans and pizza sauce).
- Bake for 10-15 minutes, until the patties firm up and get slightly golden at the edges.
- Spread the pesto evenly on the inside of burger buns, add the patties and top each with the remaining pasta or pizza sauce.
**I like to grind a bigger batch in a coffee grinder and then store it in the fridge for prevent it from going rancid. But you can also buy flax that's already ground if you prefer.
Don’t try to make these on a grill; the burger mixture is way too soft and runny for that. If you insist on grilling these, pre-bake them until they firm up and then throw them on the grill for a few minutes.
View Italian Veggie Burgers’ Nutritional information
If you’d like to spice things up a bit, try these Mexico-inspired black bean veggie burgers instead!
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