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    Hummusapien » Recipes » Lunch and Dinner » Tomato Basil Veggie Burgers

    Tomato Basil Veggie Burgers

    Published Jul 14, 2016 · Modified Nov 8, 2021 · by Alexis Joseph · 35 Comments

    Jump to Recipe

    These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy! Vegan and gluten-free option.

    I've met my [veggie burger] soul mate.These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy! Vegan and gluten-free option.

    They're firm. They flavorful. They're healthy. They're carnivore-approved. They're vegan. They're easily gluten-free. They don't fall apart. Basically they make your dreams come true.

    There's a few different kinds of veg burgs. There's the ones that are super easy where you skip the onions and fresh herbs and opt for a few simple ingredients and spices, like these Easy Black Bean Burgers. Then there's the more elaborate ones where you have to whip out your thirty pound food processor (UGH) and sauté a bunch of stuff and then they don't even stick together.

    These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy! Vegan and gluten-free option.

    Then there's recipes like these Tomato Basil Veggie Burgers that may not have the shortest ingredient list on earth but that really do have a stellar flavor, crisp exterior and not super mushy interior. The best part is that they won't fall apart AND you don't need a food processor. Sounds like a win to me!

    If you're wondering what that bright red beauty is on top, it's Cleveland Kraut's beet sauerkraut---so delish. I've been putting sauerkraut on everything, from veg burgers to salads. Krazy Kraut in Columbus also makes an amazing Original Dill and Fennel Beet flavor. P.S. when I googled "Krazy Kraut" to add the link, "Krazy coupon lady" was the first entry.

    WHAT ARE YOU SAYING, GOOGLE?These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy! Vegan and gluten-free option.

    I brought these burgs to a cookout with my Strawberry Coconut Kale Salad (sub walnuts for almonds) and Skinny Summer Berry Crisp (super old recipe but SO good) and everyone was very happy and full!

    Especially the dog who ate the last two veggie burgers. I couldn't even be mad about it.

    Print
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    Tomato Basil Veggie Burgers

    ★★★★★ 4.8 from 13 reviews
    • Author: Alexis
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 mins
    • Yield: 6 patties 1x
    • Cuisine: Main Meals
    Print Recipe
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    Description

    These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy!


    Ingredients

    Scale
    • ⅓ cup pepitas (or sunflower seeds)
    • ⅓ cup old-fashioned oats
    • 2 tbsp ground flaxseed + 3 tbsp water
    • 1-15oz can canellini beans (any bean will work), drained but not rinsed
    • ½ cup finely chopped onion
    • ½ cup grated carrot (I use the bagged kind)
    • ⅓ cup finely chopped fresh basil, packed
    • ⅓ cup chopped sun-dried tomatoes
    • 2 tbsp liquid aminos (or reduced-sodium soy sauce, sub tamari for gluten-free)
    • 2 tbsp nutritional yeast
    • 1 tbsp extra virgin olive oil
    • 1 tbsp vegan worcestershire sauce
    • 1 tsp minced garlic
    • 1 tsp oregano
    • ½ tsp cumin
    • Salt and freshly ground pepper, to taste
    • ¾ cup whole grain breadcrumbs (use certifie gluten-free if necessary)

    Instructions

    1. Preheat oven to 350F and line a baking sheet with parchment paper or a Silipat.
    2. Place pepitas and oats on baking sheet and bake for about 7 minutes or until golden and fragrant.
    3. Place flax and water in a small bowl, stirring to combine. Set aside to gel.
    4. Place beans in a large mixing bowl. Use a potato masher or fork to mash well, leaving some beans whole. Add in onion, carrot, basil, sun-dried tomatoes, liquid aminos, olive oil, worcestershire sauce, garlic, oregano, cumin, salt, pepper, and flax mixture. Stir well.
    5. Stir in bread crumbs, oats and pepitas.
    6. Using wet hands, form mixture into 6 tightly-packed patties.
    7. Bake for 15 minutes and then flip and bake another 15-20 minutes.
    8. Serve on whole grain buns with your favorite toppings. I like tomato, onion, avocado, ketchup, and mustard!

    Notes

    Adapted from Oh She Glows' Perfect Veggie Burger

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    [Tweet "Make these firm and flavorful Tomato Basil Veggie Burgers for dinner tonight! @TheHummusapien"]

    These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy! Vegan and gluten-free option.

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Anna Marie says

      September 08, 2020 at 10:10 pm

      Made these burgers today. I really like them. Didn’t have fresh basil, used dried. Gonna try using fresh next time. Could you tell me the calorie count for one burger please? Thanks, Anna Marie

      ★★★★★

      Reply
      • Alexis Joseph says

        September 09, 2020 at 1:23 pm

        So glad you liked them! I don't have nutrition info for my older recipes but feel free to enter in into an online nutrition calculator like My Fitness Pal or Spark Recipes.

        Reply
    2. Anna Marie says

      September 08, 2020 at 3:11 pm

      Can these be frozen? If so would you freeze raw or freeze cooked.? I haven’t made these before, hence no rating. Hoping to make them today. Also what could I substitute the nutritional yeast for please? Thanks, Anna Marie

      Reply
      • Alexis Joseph says

        September 08, 2020 at 5:35 pm

        Nutritional yeast has a cheesy/savory flavor, you can leave it out if you don't have it, but I'd taste the mixture and add any desired seasonings. I've always had success freezing veggie burgers so I'd say yes!

        Reply
    3. Mariah says

      August 10, 2019 at 4:21 am

      Love these! They’re so yummy!

      Reply
    4. Kris says

      March 13, 2018 at 2:32 pm

      These were outstanding. They stayed together fairly well which was a plus, although I did bake them an extra 10 min. I used white beans, half pumpkin half sesame seeds (I ran out of pumpkin), and black bean sauce instead of worsch and it was great.

      Thanks for the recipe!

      ★★★★★

      Reply
      • Alexis says

        March 14, 2018 at 12:24 am

        Mmmm yum!!!

        Reply
    5. Kris says

      March 13, 2018 at 2:32 pm

      These were outstanding. They stayed together fairly well which was a plus, although I did bake them an extra 10 min. I used white beans, half pumpkin half sesame seeds (I ran out of pumpkin), and black bean sauce instead of worsch and it was great.

      Thanks for the recipe!

      ★★★★★

      Reply
      • Alexis says

        March 14, 2018 at 12:24 am

        Mmmm yum!!!

        Reply
    6. Mrschris3 says

      December 10, 2017 at 8:43 pm

      Made tonite with a few variations..... sorry!,
      first off i had can of great northern beans needing to use up... second subbed an egg for the flax mixture. Also realized i forgot the SD toms at the store so we chopped a handful of grape tomatoes.....yaaaas it worked!
      when done, . Fried up onions , topped w mayo, yellow mustard , Ketch and pickles on a toasted GF ciabatta BUN. PERF!
      Leftovers tomorow on a tossed salad w homeade balsamic dressing.
      Thank you for sharing this!

      ★★★★★

      Reply
    7. Mrschris3 says

      December 10, 2017 at 8:43 pm

      Made tonite with a few variations..... sorry!,
      first off i had can of great northern beans needing to use up... second subbed an egg for the flax mixture. Also realized i forgot the SD toms at the store so we chopped a handful of grape tomatoes.....yaaaas it worked!
      when done, . Fried up onions , topped w mayo, yellow mustard , Ketch and pickles on a toasted GF ciabatta BUN. PERF!
      Leftovers tomorow on a tossed salad w homeade balsamic dressing.
      Thank you for sharing this!

      ★★★★★

      Reply
    8. Karina says

      August 24, 2017 at 6:40 pm

      UMMM THESE ARE AMAZING!!!

      I've had this bookmarked for ages and finally got around to making them tonight...whyyy did I wait so long!? They taste so damn good! My edits were: used egg whites instead of flax, omitted the carrots, olive oil, and cumin, and used ~1/2 Tbsp liquid aminos instead of worcestershire.

      Thanks for the A++ recipe and blog!

      ★★★★★

      Reply
    9. Karina says

      August 24, 2017 at 6:40 pm

      UMMM THESE ARE AMAZING!!!

      I've had this bookmarked for ages and finally got around to making them tonight...whyyy did I wait so long!? They taste so damn good! My edits were: used egg whites instead of flax, omitted the carrots, olive oil, and cumin, and used ~1/2 Tbsp liquid aminos instead of worcestershire.

      Thanks for the A++ recipe and blog!

      ★★★★★

      Reply
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