An easy, plant-based Veggie Burger Recipe created from Burgerlords original recipe. The most delicious copycat made right in your home kitchen. A cost-effective, delicious, and freezer-friendly recipe. 

Why You’ll Love This Veggie Burger Recipe

These easy veggie burgers are a recreation of a delicious and satisfying recipe created by Burgerlords– an LA-based burger joint featuring both vegan and meat options. Their burgers are made with high-quality, organic ingredients and while it’s an amazing treat in Los Angeles, I thought I’d recreate their recipe so everyone can enjoy them! 

When I say this is the best veggie burger recipe I’m not exaggerating. The patties are made with whole foods and ingredients that give such a great texture but the main ingredients are completely made of plants! Complete with favorite spices, savory pastes, and your favorite burger toppings, this is truly the perfect sandwich. 

The best part is that you can freeze the leftover burger patties to have on hand and reheat them anytime you want a quick and easy lunch or dinner!

Burgerlords Original Recipe

The veggie burger patty at Burgerlords is crafted from a blend of various plant-based ingredients, including roasted eggplant, cooked chickpeas, roasted cashews, and cooked buckwheat groats (or rice). The patty also features a mix of vegetables such as yellow onion, leek, celery, and carrot, along with shiitake and cremini mushrooms.

The veggie mixture is seasoned with double-concentrated tomato paste, nutritional yeast, white miso paste, tamari, ground cumin, garlic powder, smoked paprika, and a hint of liquid smoke for a delicious smoky flavor. The patty is bound together using potato starch (or cornstarch) and finely ground cornflake cereal or gluten-free breadcrumbs. This combination results in a hearty, flavorful, and perfect veggie burger. 

Today, we’re recreating this recipe at home and it is a near-perfect copycat! Making your own burgers at home is so much more cost-effective and the result is truly delicious. 

Ingredient Notes

• neutral oil: Use olive oil, avocado oil, or another neutral oil of choice. 
• kosher salt
• eggplant
• cooked chickpeas
• roasted cashews
• cooked buckwheat groats
• yellow onion
• leek
• celery
• carrot
• double-concentrated tomato paste
• shiitake mushrooms
• cremini mushrooms
• potato starch: You could also use corn starch if needed. 
• nutritional yeast
• white miso paste
• tamari
• ground cumin
• garlic powder
• smoked paprika
• liquid smoke
• black pepper
• cornflake cereal or gluten-free breadcrumbs: If you’re not gluten-free, feel free to use regular bread crumbs or panko bread crumbs. 

Step-by-Step Instructions

Step 1

Preheat your oven to 350F and line a small baking sheet with parchment paper or a nonstick baking mat.

Step 2

Halve your eggplant lengthwise and coat lightly with a bit of oil. Season with 1/2 tsp salt and place cut side down on a sheet pan. Roast for 25-30 minutes, until flesh is tender and soft. Scoop out the flesh and discard the skin. Add the flesh to a food processor and process until smooth. Set aside in a large mixing bowl. 

Step 3

Pulse chickpeas in a food processor until roughly chopped, then add to the same large bowl. Add the cashews and the cooked buckwheat.

Step 4

In a skillet or heavy-bottomed pot or pan over medium-high heat, add a generous amount of oil to cover the bottom. Once sizzling, add leeks, celery, and carrot and sauté until soft (roughly 5-8 minutes) then add onion and cook for an additional 1-2 minutes. Add tomato paste and cook down, stirring often, until the tomato paste turns a deeper red color. Remove the veggies and set aside in another bowl. 

Step 5

In the same pan, add enough oil to cover the bottom, and over medium-high heat, cook the mushrooms. Let sit without stirring for about 5 minutes, until edges are golden brown. Stir to cook and transfer the mushrooms to the food processor. Add the cooked vegetable mixture and process in the food processor until broken down but not entirely smooth. 

Step 6

Transfer the vegetable mushroom mixture to the large mixing bowl and add potato starch, nutritional yeast, miso paste, tamari, cumin, garlic powder, paprika, liquid smoke, 2 tsp salt, and pepper. Use a spatula to mix well and let the veggie burger mixture chill in the fridge for at least 30 minutes or until chilled and slightly more firm. 

Step 7

To form the veggie burger patties, scoop about 1/2 cup of the mixture and roll it into a ball. Coat the ball with the breadcrumb mixture and press into a patty shape. Gently lay onto a lined baking sheet and repeat to form the remaining patties. If the mixture feels wet or there’s any excess moisture, feel free to add additional potato starch or breadcrumb mixture and stir it in. I like to store prepared patties in the freezer.

Step 8

To cook a patty, heat 2-3 tbsp neutral oil in a large skillet over medium heat. Add the patty and pan fry for 3-4 minutes on each side, turning gently with a spatula, until golden brown.

Serving & Storage Tips

Serve your homemade veggie burgers on your favorite burger buns with condiments of choice (try my special burger sauce). Feel free to add your favorite toppings like red onion, sliced avocado, lettuce, dill pickles, tomatoes, and more. Serve with a side of french fries or sweet potato fries and enjoy! 

To store, I recommend wrapping your vegan burger patties in plastic wrap or reusable wrap and storing them in an airtight container or freezer bag for up to 1-2 months. Heat the frozen patties in the air fryer or on the stovetop and serve accordingly. 

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

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