A crispy golden make-ahead vegetarian burger recipe that the whole family will love! Freezes well, too.

Vegetarian Burger Recipe

I’ve been trying new spreads and sauces on my burgers this summer. So far, no regrets! I decided that I had enough of plain ‘ole ketchup so I got some Garlic Aioli from the grocery store and ended up loving it so much I put it on my BLT’s now! And surprisingly, pesto tastes really good on a burger, too!

My favorite compliment to a burger is a crispy on the outside, soft on the inside hamburger bun. I spread butter on the inside of the bun and grill it over a skillet until it’s golden brown!

BLT’s

What You’ll Need

1 (19 oz) can Loma Linda Vege-Burger

1 2/3 cups Quick Oats

4 tbsp Whole Wheat Flour

2/3 cup Cheese, Shredded

2/3 tsp Marjoram

1/2 tsp Salt

1 1/3 tbsp Dried Parsley

1 Onion, Finely Chopped

1 Egg

Canola Oil

Where to Find Loma Linda Vege-Burger

Walmart (Not every location, usually online)

Atlantic Natural Foods Online

Store Locator

Amazon

How to Make BBQ Veggie Burgers

Mix the following together in a large bowl: 1 (19 oz) can Loma Linda Vege-Burger, 1 2/3 cups quick oats, 4 tbsp whole wheat flour, 2/3 cup shredded cheese, 2/3 tsp marjoram, 1/2 tsp salt, 1 1/3 tbsp dried parsley, 1 finely chopped onion, and 1 egg.

Line a baking sheet with parchment paper and set aside.

Dredge a large canning jar lid in additional whole wheat flour. Form into patties by very firmly pressing mixture into the flour covered lid and ring with the bottom part of your hand. Release from ring by pushing up on the lid to pop out the burger. Set burger on prepared pan and continue making burgers until the mixture is gone.

Using a frying pan, heat canola oil over medium heat. The depth of the oil should reach half way up the thickness of the patty. The oil is ready when you splash a drop or two of cold water into the oil and it sizzles!

Dredge each patty, both sides, in additional whole wheat flour. Then place in the hot oil until golden brown. Each side takes about 4 minutes.

When done, place on paper towel to cool.

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Forming Patties – Press the burger mixture really firm into the canning jar lid and ring. As firm as you can! You want it packed as tightly as possible so they don’t fall apart.

Dredging – Dredging means to cover the lid and patties in the whole wheat flour. DO NOT skip this step! They will stick to the lid and pan if you do.

Testing Oil Temperature – The oil is ready when you splash a drop or two of cold water into the oil and it sizzles!

Freezing – These freeze really well in a freezer safe bag. Just make sure they are completely cooled before freezing.

Reheating – Whenever you are re-heating, it’s best to put them on a skillet to reheat. It makes them crispy on the outside again. If you use the microwave, they will be soft and could fall apart.

Grilling – I don’t recommend placing these directly on the grill when reheating, you’ll have a mess! But, you could put them in a foil covered pan on the grill!

Vegan Option – To make vegan, use vegan cheese and egg replacer. For the egg replacer, you could use 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water.