Vivacious Veggie Burger


Vivacious Veggie Burger

This veggie burger has all the flavor of an angus burger without the greasy fat. This recipe for a simple veggie burger is a vegetarian favorite and great in the oven, or on the grill.


  • Also great on barbeque with barbeque sauce or fried.


  • To make bread crumbs: Cut 8 slices of bread into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 15 to 20 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 1/2 cups.



Cooking Time30 min


  • 1 cup onions, chopped
  • 1 cup mushrooms, chopped
  • 1 cup green bell peppers, chopped
  • 1 (15-ounce) can garbanzo beans, drained & mashed
  • 1/2 small can tomato paste
  • 1 cup carrot, shredded
  • 1/2 cup low-fat mozzarella cheese
  • 1 egg
  • 1 teaspoon cumin
  • 1 teaspoon dill weed
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon Dijon mustard
  • 1 cup bread crumbs


  1.  Preheat oven to 350 degrees F.
  2. Spray a cookie sheet with vegetable oil spray.
  3. Saute onions, mushrooms and peppers in a nonstick skillet sprayed with vegetable oil spray.
  4. Stir in cumin, dill, cayenne, garlic and dijon and mash garbanzos in a separate bowl; add egg and tomato paste.
  5. Mix in sauteed vegetables, carrots, mozzarella and bread crumbs.
  6. Make 8 patties and put on prepared pan.
  7. Bake for 20 minutes then turn over and bake another 10 minutes.

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