Best 3 Freezer Veggie Burgers Recipes

**Discover the Delightful World of Freezer Veggie Burgers: A Symphony of Flavors and Convenience**

Embark on a culinary adventure with our freezer veggie burgers, a symphony of flavors and convenience that will tantalize your taste buds and streamline your meal preparation. These delectable patties are crafted with a medley of wholesome vegetables, grains, and spices, promising a nutritious and satisfying experience. Whether you're a seasoned vegetarian, a flexitarian seeking plant-based options, or simply a food enthusiast craving a healthy indulgence, our freezer veggie burgers are the perfect choice. With three distinct recipes to choose from – Classic Veggie Burger, Black Bean and Corn Burger, and Quinoa and Sweet Potato Burger – each offering its own unique flavor profile and texture, you'll find the perfect burger to suit your palate. So, get ready to experience the culinary delights of our freezer veggie burgers and elevate your meals to a whole new level of taste and convenience.

Check out the recipes below so you can choose the best recipe for yourself!

HOUSTON'S VEGGIE BURGER

Houston's Veggie Burger image

This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Provided by Gina

Categories Dinner Lunch

Time 55m

Number Of Ingredients 18

Ingredients

1 (15-ounce can) black beans (drained and rinsed)
1 teaspoon olive oil
¼ cup chopped onion
1 clove garlic (minced)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder ((check labels for gluten-free))
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
¼ cup BBQ sauce
1 tablespoon molasses
¼ cup old fashioned oats ((check labels for gluten-free))
1 ¼ cup cooked brown rice
2 tablespoons finely chopped canned beets
1 tablespoon beet juice
1 large egg (lightly beaten)
4 whole wheat 100 calorie hamburger buns (or Gluten-free bun)
Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Steps:

Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
Heat a small skillet over medium heat.
When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
In a food processor fitted with a metal blade, process oats until fine.
Add the oats to the large bowl with the beans, veggies and sauce.
Add the rice, beets, beet juice and egg and mix everything until combined.
Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
With the spatula, place each patty on a bun and top with your desired toppings.

Nutrition Facts : ServingSize 1 burger w/o cheese, Calories 302 kcal, Carbohydrate 56 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 815 mg, Fiber 10.5 g, Sugar 13 g

FREEZER VEGGIE BURGERS

Freezer Veggie Burgers image

"I try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers." Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup old-fashioned oats
2 tablespoons ketchup
1/2 cup finely chopped fresh mushrooms
1 medium onion, finely chopped
1 medium carrot, shredded
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

Steps:

Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze., To use frozen burgers:Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

HOMEMADE BLACK BEAN VEGGIE BURGERS

Homemade Black Bean Veggie Burgers image

You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Provided by LAURENMU

Categories Main Dish Recipes Burger Recipes Veggie

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) can black beans, drained and rinsed
½ green bell pepper, cut into 2 inch pieces
½ onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
½ cup bread crumbs

Steps:

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g

Tips:

Use a food processor to quickly and easily chop the vegetables. Be sure to pulse the vegetables rather than continuously blending them, as this will help to retain their texture.
If you don't have a food processor, you can grate the vegetables by hand. However, this will take a little longer.
Be sure to drain the tofu well before using it in the recipe. This will help to prevent the burgers from becoming too wet.
If you're short on time, you can use pre-cooked lentils or black beans instead of cooking them yourself.
To make the burgers vegan, be sure to use vegan-friendly bread crumbs and cheese. You can also omit the egg from the recipe.
To make the burgers gluten-free, use gluten-free bread crumbs and buns.

Conclusion:

These freezer veggie burgers are a delicious and healthy way to enjoy a plant-based meal. They're easy to make and can be customized to your liking. Whether you're looking for a quick and easy weeknight dinner or a healthy option for your next party, these burgers are sure to please.