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Veggie Patty Burger – The best ever!!

Burgers? Yes!! Anytime of the day! That is how much I love them :) What’s not to like about an awesome patty, with juicy mayo and cheese, between two soft butter toasted buns!! I have just come to the end of my quest for a perfect veggie patty. I love the veggie patties at Burger King and Subway. I have always wanted to recreate that taste and more importantly, that texture at home. I have tried many many recipes and failed miserably. Some were so soft and mushy, some plain bland – no flavor, no taste. I had almost given up when I stumbled onto this recipe. This is Guy Fieri’s (a Food network chef) recipe. I was actually surprised to see a vegetarian burger from Guy Fieri! I always figured he was a meat and potatoes type of a guy 😉 I think this is his sister’s recipe that he featured in his show, Guy’s Big Bite. There are 100 plus reviews and it has a 5 star rating!

I got interested and started reading through, and it was love at first read 😛 I mean, it had all the elements of a good veggie patty and that means no potatoes and very little bread crumbs. That is important to me, I do not want to eat a deep fried potato patty covered in breadcrumbs in the name of a veggie patty! This recipe has so many vegetables and beans that you will get at least 25% of your daily fiber! The seasonings were alien to me, but they sounded interesting. I couldn’t wait to try it. So I went shopping and got everything. You know me, of course I did a few changes and threw in a few more things! Every recipe can use some TLC :) I have substituted one cup of oats with one cup of TVP (Textured vegetable protein or soya crumbles). I also threw in some wheat germ, and did not use the egg. The patties still had a firm texture. So using the egg is completely optional.That will make this a vegan recipe!

I had talked so much about these burgers with hubby dear that the day I wanted to make them, I was intimidated! Our expectations were sky high, and I was just hoping that this would match up to it. Well, this baby exceeded expectations!! We loved them! We loved how the patty holds together so very well, love the texture and the flavor is the best part! You will never ever buy frozen burger patties again, it is THAT good. And I must add here that they will hold up beautifully on a grill. I served mine with some American cheese, southwest chipotle sauce, onions, tomatoes, peppers and sauteed mushrooms. Another great thing is that these burgers freeze beautifully. So make a double batch, and freeze the leftovers covered in plastic wrap, then in aluminum foil and freeze in a freezer safe bag. When you are ready to eat, thaw in the microwave and if you want, lightly saute them up on a griddle or grill. A healthy, tasty and satisfying meal in minutes.

Here is my modified version of the original recipe. Click Here for Guy’s recipe from


Oil – 1 Tbsp plus some for cooking the patties
Rolled Oats – 1 cup (old fashioned, not the Instant oats)
TVP flakes – 3/4 cup (optional,substitute with 1 cup of rolled oats instead)
Chickpeas (Garbanzo beans) – 1 cup (cooked)
Black Beans – 1 cup  (cooked) (Substitute with kidney/pinto beans)
Wheat germ – 4 Tbsp (optional)
Dry Bread Crumbs – 4 Tbsp
Onion – 1 small
Green Pepper – 1 small
Corn kernels – 1/2 cup (I used frozen sweet corn)
Carrots – 1/2 cup (chopped)
Garlic – 3 large cloves (minced)
Serrano chillies – 4-5 no. (minced, optional/substitute with a seeded jalapeno)
Parsley or Cilantro leaves – 1 Tbsp (chopped, I used Cilantro)
Egg – 1 large (Optional but recommended)


Dried Sage – 1 tsp (or use sage powder)
Celery Salt – 1 tsp
Cumin powder – 1 tsp
All Spice – 1/2 tsp
Red chilli powder (or cayenne/paprika) – 1 tsp (use more if you like it spicy, I use 2 tsp)
Salt and black pepper – to taste

(If you do not have all the spices mentioned above, feel free to use your favorite ones, use a tsp of your good old Garam masala or curry powder!!! I’m sure they’ll still be amazing)


  • Reconstitute the TVP. Pour 1 cup of boiling water and add the TVP flakes to it. Cover and let it sit for 5 minutes. Drain excess water, if any.
  • Roast the oats on a dry skillet over low heat for about 10 minutes, until they don’t smell raw anymore. Pulse half of the oats in a food processor, do not grind them completely, just one quick pule will do.
  • In a mixing bowl, add the chickpeas and black beans and mash with a potato masher. Mash them up so that you have very few whole beans left, but have a really chunky texture. You do not want a mushy paste.

Tip: If you do not have a potato masher, grind half the quantity of each beans in a food processor/blender. Remember, the chunkier the better. Do not grind into a smooth puree.

  • Heat 1 Tbsp of oil in a skillet and add the garlic. Saute for a minute and add in all the other vegetables. Season with salt and pepper. Cook until the vegetables are tender. Remove from heat and cool to room temperature.
  • Add all the seasonings, cooked vegetable, dry bread crumbs, toasted oats, reconstituted TVP (if using), cilantro (or parsley) and egg (if using) into the beans. And get in with your hands! Mix thoroughly, using your palms to lightly mash as you mix. Make sure everything is blended uniformly. Cover and let this mixture rest in the fridge for at least 30 minutes, up to 8 hours.

Tip: If you cannot eat eggs, try this! Mix 1 Tbsp ground flax seeds with 3 Tbsp of hot water and let stand for a few minutes. This will work exactly as an egg would and bind the mixture very well.

  • Now, here is a trick I use to form equal sized patties. You may use whatever method you prefer! When the mixture is all mixed up in the above step, I form it into a cylindrical log (as shown below), about 3.5″ to 4″ in diameter. Then wrap this log in plastic wrap and roll tightly to make a solid, firm cylinder (so that the ingredients are firmly packed together and there are no loose bits). Freeze this log for 30 minutes. Then remove and unwrap. Cut this log, using a serrated knife, into 1/2 inch discs. Give the patty a final shape with your hands, press lightly and form into a neat patty.

  • Heat about 1 tsp of oil per patty, on medium heat in a skillet. When the oil is hot,  gently drop the patty (you should hear the sizzle). Now move away and DO NOT TOUCH the patties for the next 2 minutes. If you turn the patty before it is crisp on one side, it will break. After 2 minutes, check if the bottom is brown and firm enough and turn and cook on the other side.

Serve with your favorite bun, toppings and sauces! A side of chips/fries would definitely be nice :)

See the patty in the background, gorgeous isn’t it?







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Chickpeas & Vegetable Patty Burgers with Roasted Garlic Mayo Sauce

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Channa Sundal – Indian Spiced Chickpeas with Coconut

Pizza – Homemade, better than takeout!

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