DIY veggie burgers for burger month



May is National Burger Month but here at Mr. Kate, we celebrate it DIY Veggie Burger style! joey and i made these and froze them and we’ve been eating them nearly every day for the last week… they’re seriously the best veggie burgers i’ve ever had!

veggie burgers are a great meal because the patty is basically a meal-in-one! my favorite is heating up a burger in a skillet with olive oil and serving it over a salad with homemade vegan Thousand Island Dressing: mix vegan mayo, ketchup and sweet relish. so good!

make a big batch of these and freeze them for future meals.

Mr. Kate DIY Veggie Burgers (vegan and gluten free)

Prep It:

  • 10 oz of cooked rice (or 1 package of pre-cooked frozen rice from Trader Joe’s)
  • 17 oz cooked lentils (or 1 package of pre-cooked lentils from Trader Joe’s)
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 jalapeno  – chopped (optional)
  • 1.5 cups of quick cook oats
  • 1/2 can of black beans1/2 can of pinto beans
  • 4 cloves of garlic – minced
  • 2 tablespoons of ketchup
  • 2 tablespoons of dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons of smokey seasoning (to taste)
  • 2 teaspoons of black pepper (to taste)
  • 1 teaspoon of cornstarch


  1. prep all of your ingredients. i.e. cook your rice, lentils and beans (if you’re not using pre-cooked canned, pre-steamed or frozen options) and chop your veggies. no need to pre-cook your oats, they’ll cook when you heat your finished patty.
  2. mix all your ingredients in a mixing bowl.
  3. finely mince your mixture in a food processor
  4. form pureed mixture into burger patties – make them whatever size you want. tip: moisten hands with water to avoid patty sticking to hands
  5. stack patties together with waxed or butcher paper in between each patty (so they don’t stick in fridge or freezer).
  6. freeze for future use.
  7. to cook/heat: thaw and heat on a grill (use a dollop of Earth Balance on top), in an oven or in a skillet with olive oil. eat like a burger or crumble on a salad!



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I really liked the recipe, but when I made it today, it was way too moist. I added about some cornmeail - 1/4-1/2 cup for 3 burgers, and I like the way they came out (AND the flavor!), but I think I will have to play with it a bit. I was using rolled oats not quick oats, and cooking my own beans from scratch, but I doubt that made all the difference. Will have to ensure everything is well drained I guess. Anyway, thanks for the recipe!


oh, thanks for the helpful tweaks Phil. Glad you liked them!


What's the nutrition facts on these? Any way you send details to please


i think my dad pureed these to death because they were kind of soupy. but they were still realllllyyyy good! lol


I love me some Veggie Burgers! nothing bets em. God bless the little animals & big ones too ♥


ok just made it for lunch and it was amazing....I mean great had it with kale chips


can i use regular oats or do they have to be quick oats?

Alli Dillenbeck

How many burgers does this recipe yield?


Try it with taco seasoning to make veggie tacos! totally delicious and filling!


What the heck is 1.5 quick oats? Do you mean 1 and a half cups? 


yeah 1.5 cups!


I'm curious what kind of food processor you have? It looks smaller than a normal one, and more suitably sized for a small kitchen!


Yeah! It's great! I think I got it at Bed Bath & Beyond but Amazon has a bunch of small food processors as well. Just search "small food processor" and they're all around the same size

hope that helps!

xx - kate


i'm making these today!! i'm sorta oddly excited.


they're sooooo good! i have to make more!!