Veggie Burgers

These Veggie Burgers are a smart pantry mix recipe: grind the dry ingredients once, stash the mix in sealed bags, then turn out hearty patties whenever you need a quick meatless meal. The blend of beans, lentils, split peas, rice, oats, crumbs, and cornmeal gives you a burger with enough body to hold together instead of collapsing the minute it hits the skillet.

One cup of mix plus 2/3 cup liquid makes a workable burger base after a short 12 to 15 minute rest. Use broth for a savory all-purpose patty, barbecue sauce for a smokier finish, or another seasoned liquid when you want to change the flavor without rebuilding the whole recipe from scratch.

Ingredients

Build the dry mix once, then portion it as needed for future meals.

• 1/2 cup dry garbanzo beans
• 1/2 cup dry soybeans
• 1/2 cup dry lentils
• 1/2 cup yellow split peas
• 1/2 cup instant brown rice
• 1/2 cup rolled oats
• 1 package dry soup mix or salad dressing mix
• 1/4 cup bread crumbs
• 1/4 cup cornmeal
• 1 1/2 teaspoons baking soda

To prepare burgers from the mix, use:

• 1 cup Veggie Burger Mix
• 2/3 cup liquid such as broth, barbecue sauce, seasoned blend, water, or wine

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How to Make Veggie Burgers

Use a blender or food processor that can handle dry beans and grains. You want a coarse meal, not powder so fine it turns pasty once hydrated.

1. Add the garbanzo beans, soybeans, lentils, yellow split peas, instant brown rice, rolled oats, dry soup mix or salad dressing mix, bread crumbs, cornmeal, and baking soda to a blender or food processor.
2. Grind until the mixture becomes an even coarse meal.
3. Transfer the finished mix to sealed bags or another airtight container for storage.
4. To make burgers, combine 1 cup of Veggie Burger Mix with 2/3 cup liquid.
5. Stir well and let the mixture stand for 12 to 15 minutes so the grains and crumbs can absorb the liquid.
6. Shape the rested mixture into patties.
7. Cook the patties on the stove or grill until browned and heated through on both sides.

For easy seasoning ideas, pair the patties with a smoky rub like Copycat Grilling Mates Burgers & Fries Seasoning Mix or serve them with a quick homemade sauce from these Sauce Mixes.

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Tips for Better Burgers

Let the mix rest. That 12 to 15 minute stand time is doing real work. Skip it and the patties can crumble because the dry ingredients have not finished absorbing the liquid.

Keep the grind coarse. If you reduce everything to flour, the burgers can turn dense. A coarse, even texture gives you better bite and a patty that still feels like dinner instead of wallpaper paste.

Choose your liquid on purpose. Broth gives you a neutral savory burger. Barbecue sauce adds sweetness and smoke. A seasoned liquid can steer the whole batch in a different direction without changing the base mix.

Handle the patties firmly but not aggressively. Press them together well enough to hold their shape, but do not knead the mixture like bread dough. Burgers need structure, not punishment.

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Variations

Barbecue Veggie Burgers: Use barbecue sauce as the liquid and grill the patties for a darker, smokier finish.

Savory Herb Burgers: Use vegetable broth and a dry dressing mix for a more herby, sandwich-friendly burger.

Rustic Veggie Patties: Shape the mixture a little smaller and serve them as side-dish patties instead of full burger-size rounds.

Soup Mix Shortcut Flavor: An onion-style dry soup mix gives you deeper savory flavor with almost no extra effort. That is the sort of lazy efficiency I can get behind.

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Storage

Dry mix: Store the prepared Veggie Burger Mix in sealed bags or an airtight container in a cool, dry place. For best quality, use it within 6 months. That is a conservative estimate based on the dry beans, grains, and mix ingredients staying protected from moisture and heat. The USDA guidance for storing dry goods recommends a cool, clean, dry place and extra protection from moisture.

Prepared uncooked patties: Once you mix the dry blend with liquid, treat it as perishable. Cover and refrigerate for up to 24 hours before cooking for best texture.

Cooked burgers: Refrigerate cooked patties within 2 hours and use them within 3 to 4 days. Freeze cooked patties for up to 3 months for best quality.

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Serving Suggestions

Serve these veggie burgers on toasted buns with lettuce, sliced onion, pickles, and your favorite sauce. They also work well plated with roasted vegetables or a scoop of grain salad when you do not feel like chasing a burger across the plate.

For a meatless dinner spread, add a simple soup or a mug meal like Veggie Rice Soup in a Mug. If you like making pantry staples from scratch, this recipe also fits nicely with other DIY seasoning mixes.

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💸 Budget101® Price Breakdown: Veggie Burgers

🛒 Walmart Grocery List

• Garbanzo Beans, 1 lb
• Dry Soybeans, 3 lb
• Lentils, 1 lb
• Yellow Split Peas, 1 lb
• Instant Brown Rice, 14 oz
• Rolled Oats, 42 oz
• Dry Soup Mix, 2.6 oz 2 pack
• Bread Crumbs, 15 oz
• Cornmeal, 5 lb
• Baking Soda, 16 oz
• Veggie Burger Mix, 9 servings
• Vegetable Broth, 32 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Veggie Burgers

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Veggie Burgers

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

total timeTotal 20 minutes mins

This pantry-based veggie burger mix combines dried beans, lentils, split peas, rice, oats, and seasonings into a make-ahead dry blend for hearty meatless patties. One prepared batch makes about 4 burgers, with an estimated total cost of $7.34 for the full dry mix and about $1.84 per serving when the mix is divided into 4 servings.

ServingsServings 4 servings

CourseCourse Dinner, lunch, Main Course, Seasoning/Spice Mix, Side Dish, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $7.34

Ingredients

1/21x2x

• ▢ ½ cup dry garbanzo beans
• ▢ ½ cup dry soybeans
• ▢ ½ cup dry lentils
• ▢ ½ cup yellow split peas
• ▢ ½ cup instant brown rice
• ▢ ½ cup rolled oats
• ▢ 1 package dry soup mix or salad dressing mix
• ▢ ¼ cup bread crumbs
• ▢ ¼ cup cornmeal
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 cup Veggie Burger Mix
• ▢ ⅔ cup liquid such as broth BBQ sauce, seasoned blend, water, or wine

Equipment

Blender or Food Processor

Measuring Cups

Measuring Spoons

Sealed bags or airtight container

Instructions

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1. Grind the garbanzo beans, soybeans, lentils, yellow split peas, instant brown rice, rolled oats, dry soup mix or salad dressing mix, bread crumbs, cornmeal, and baking soda together in a blender or food processor until evenly combined and reduced to a coarse meal.
2. Store the finished Veggie Burger Mix in sealed bags or an airtight container.
3. To prepare burgers, combine 1 cup of Veggie Burger Mix with 2/3 cup liquid.
4. Mix well and let stand for 12 to 15 minutes.
5. Shape into burgers.
6. Cook on the stove or grill until browned and heated through on both sides.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is about 4 servings based on 4 cups of dry mix total and using 1 cup mix per batch.
Prep time is an estimate for measuring, grinding, mixing, and bagging the dry mix.
Cook time is listed as 0 minutes because the original recipe does not provide a timed stove or grill cook duration.
Dry mix storage: up to 6 months in an airtight container in a cool, dry place.
Prepared uncooked patties: refrigerate up to 24 hours before cooking for best texture.
Cooked patties: refrigerate up to 3 to 4 days or freeze up to 3 months.

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