100 Days of Real Food

menu icon
go to homepage
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
subscribe
search icon
Homepage link
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
×
Home » Recipes

Veggie Burgers (another meal you can freeze!) made with Homemade Breadcrumbs

Recipe - Veggie Burgers from 100 Days of Real Food

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

I was able to find mushrooms, scallions, spinach and carrots at our local Farmer's Market in Matthews. And slowly but surely locally grown potatoes and bell peppers will be available as well. This is also one of those recipes that I consider “flexible.” If you don’t have any carrots on hand, then leave them out. If you would rather spend less money on a green bell pepper vs. red then go for it. If you prefer a sweet potato over a white potato, it would be the perfect substitution. My point is…there are no excuses to not at least try these burgers!

As mentioned in the title, once assembled, these veggie burgers do freeze well (layer them between sheets of wax paper before you sauté them). I usually special order a dozen honey whole-wheat hamburger buns from Great Harvest, which I store in the freezer as well. Then on any given day I don’t feel like cooking…voila! We can have an instant, homemade, healthy dinner. But before you jump the gun, I do want to mention that these veggie burgers don’t hold together quite as well as the meat version so I would not recommend throwing them on the grill. Enjoy!

Try these Ground Chicken Burgers for another delicious burger recipe!

 

Veggie Burgers made with Homemade Breadcrumbs

This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well. They are loaded with veggies, but you can choose what you want to put in them, but do be sure to add your homemade breadcrumbs!
5 Average
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course: Dinner, Lunch
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 patties
Save Recipe Saved!

Ingredients
  

  • 3 tablespoons olive oil
  • ½ cup corn (or frozen, no need to thaw the frozen ones)
  • 6 mushrooms (coarsely chopped)
  • 2 green onions (coarsely chopped)
  • ½ red bell pepper (or green, coarsely chopped)
  • 2 cloves garlic (coarsely chopped)
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne pepper (red)
  • 1 small potato (peeled and chopped into big chunks)
  • 1 cup spinach (chopped)
  • ¼ cup carrot (peeled and coarsely chopped)
  • 1 egg (lightly beaten)
  • ½ cup whole-wheat breadcrumbs (see recipe link below)
  • ¾ cup cheese (grated, I used cheddar)

Instructions
 

  • In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
  • Add the corn, mushrooms, scallions and bell pepper. Cook for 3 – 4 minutes.
  • While those veggies are cooking put the peeled potato into a food processor (with the regular slicing blade, it is not necessary to use the grating blade) and chop it up into fine little pieces.
  • Scoop the potato out onto an old, clean dish towel and twist it tightly over the sink to squeeze all the liquid out of the chopped potato.
  • Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
  • Remove the pan from heat and add the chopped spinach which should wilt slightly.
  • Next, add all of the vegetables to the food processor as well as the egg, bread crumbs, and cheese. Process until all items are blended together well (scrape the sides as needed.)
  • Use your hands to scoop up some of the mush, then form it into the shape of a burger. Place them on a plate lined with sheets of wax paper until you are ready to cook and/or freeze them.
  • Using the same non-stick skillet, heat 2 more tablespoons of olive over medium heat. Cook the burgers on both sides until brown (being gentle when turning them over).
  • Toast hamburger buns if desired and serve!

Notes

  • We recommend organic ingredients when feasible.
  • Top with pickled red onions if desired.
Nutrition Facts
Nutrition Facts
Veggie Burgers made with Homemade Breadcrumbs
Amount Per Serving
Calories 300 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 239mg10%
Potassium 464mg13%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 3g3%
Protein 11g22%
Vitamin A 2915IU58%
Vitamin C 32.4mg39%
Calcium 189mg19%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

 

Homemade Breadcrumbs

When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs. I used to buy the store-bought variety (by Progresso), but when I recently looked at the label and lost count of the number of unpronounceable ingredients I decided never again on those! As a reminder, it only takes a few simple ingredients to make bread.

Click here for the breadcrumb recipe.

Homemade breadcrumbs on 100 Days of #RealFood

Update: We've since found a decent store-bought alternative made of 100% whole wheat, but we still make our own, too.

More Recipes

  • Air fryer zucchini.
    Air Fryer Zucchini
  • Garlic butter steak bites.
    Garlic Butter Steak Bites
  • Chicken sausage sheet pan.
    Chicken Sausage Sheet Pan
  • Sausage stir fry.
    Sausage Stir Fry
4.4K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. ann says

    April 14, 2024 at 6:31 pm

    What a mushy mess!! Can you add two eggs instead of one to help bind the burgers?

    Reply
  2. Nadine says

    January 15, 2018 at 11:37 am

    My mixture was also VERY runny so I couldn't form it into anything, it just ran right through my hands (I think this is because there was too much moisture in my potatoes and veggies still. So next time I will make sure to let them dry longer!)!
    I was contemplating adding more bread crumbs but I didn't want to alter the delicious taste!
    So I looked up how to make veggie burgers stick together and found this great site:
    http://www.onegreenplanet.org/vegan-food/tricks-for-making-veggie-burgers-that-wont-fall-apart/
    There are some great tips here! Including; adding bread crumbs if your "mush" is too runny:)
    So I added a little bit at a time until I reached a consistency I could form, but didn't fall apart, and the result was a delicious veggie burger that was nicely browned on the outside and soft on the inside, but not mushy!
    This recipe is DELICIOUS!!!! I'm so glad I found a way to remedy my mistake!!

    Reply
  3. Audrey says

    March 08, 2015 at 1:56 pm

    You don't mention what to do with the potatoes after wringing out the moisture?

    Reply
    • Amy Taylor (comment moderator) says

      March 21, 2015 at 8:45 am

      Hi Audrey. I think it is covered in #7 of the instructions, where it says to add ALL the veggies to the food processor. :)

      Reply
  4. JAN HAGAN says

    February 16, 2015 at 11:28 am

    I AM LOOKING FOR A RECIPE FOR,QUINOA BURGERS. DO YOU ANY SUGGESTIONS THANK YOU

    Reply
    • Amy Taylor (comment moderator) says

      February 18, 2015 at 6:10 pm

      Hi there, Jan. Lisa does not but I do :) http://spunkyavocado.com/black-bean-quinoa-burgers/. I stand by their yum factor. They are my fave.

      Reply
      • Dennise Fields says

        May 28, 2024 at 9:41 am

        5 stars
        Link to black bean burgers doesn’t work

  5. Christy says

    September 10, 2014 at 12:28 am

    How long do the crumbs last. Can you recommend best way to store? Thank you

    Reply
    • Assistant to 100 Days (Amy) says

      September 11, 2014 at 6:23 pm

      Hi Christy. You can keep them in the freezer for up to a year. ~Amy

      Reply
  6. Heather Bee says

    August 03, 2014 at 2:40 pm

    I'd like to make some veggie nuggets with homemade breadcrumbs. I'd like to season them with cheese maybe and spices but they never taste even good :P. Do you have any recommendations for some homemade "Progress"-like breadcrumbs? :)~

    Reply
    • Assistant to 100 Days (Amy) says

      August 15, 2014 at 10:49 am

      Hi Heather. We not tried "fancying-up" our breadcrumbs. If you do, please share. :) ~Amy

      Reply
  7. Assistant to 100 Days (Amy) says

    July 10, 2014 at 6:20 pm

    Hi. I cook mine prior to freezing then, typically, thaw them overnight before reheating them on the skillet. ~Amy

    Reply
  8. Karen says

    July 08, 2014 at 5:26 pm

    Hi. When you cook these from frozen do you thaw them first or just put them straight on the skillet? Thanks!

    Reply
  9. Anna says

    June 04, 2014 at 5:20 pm

    we need a video on this one. Flavor is great but I had a mushy mess. I squeezed out the liquid from potatoes as much as possible but maybe not enough? Possibly over processing? Not sure. I'll try again for sure, but it'd be nice to see what the consistency should look like. Thanks for keeping our family supplied with great recipes.

    Reply
  10. Meg c says

    March 25, 2014 at 7:08 pm

    My paste seems really runny. Is that ok? What's the consistency supposed to be like?

    Reply
  11. Renee says

    March 07, 2014 at 11:53 am

    Hi!
    Could I use Panko?

    Reply
    • Assistant to 100 Days (Amy) says

      March 10, 2014 at 6:37 pm

      Hi Renee. You can. I have and it binds nicely. You can also find whole wheat panko now but I've not found one that falls within the confines of the pledge rules. :) ~Amy

      Reply
  12. Beki says

    February 18, 2014 at 12:41 pm

    Is the potato cooked or raw?

    Reply
    • Assistant to 100 Days (Amy) says

      February 24, 2014 at 8:45 am

      Hi Beki. It is raw until you put in on the skillet. ~Amy

      Reply
  13. Joslyn says

    February 17, 2014 at 6:45 pm

    Any suggestions on what I can use to substitute the corn? My daughter has a corn allergy - which is why we are now cooking everything from scratch - but I really need to find ways to vary her diet. Thanks!

    Reply
    • Assistant to 100 Days (Amy) says

      March 03, 2014 at 9:22 am

      Hi there. You could leave it out or up the amount of one of the other veggies. I've gone heavier on mushrooms. I've also added black beans because I have a ten year old who won't eat them with corn. :) ~Amy

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

Learn More

Popular

  • Sausage broccoli pasta.
    Sausage Broccoli Pasta
  • Chicken sausage pasta.
    Chicken Sausage Pasta
  • Steak with veggies.
    Steak with Veggies
  • Sausage and potatoes.
    Sausage and Potatoes

Seasonal

  • Spaghetti squash with meat sauce.
    Spaghetti Squash with Meat Sauce
  • Spaghetti squash boats.
    Spaghetti Squash Boats
  • How to cook spaghetti squash.
    How to Cook Spaghetti Squash
  • Air fryer popcorn chicken.
    Air Fryer Popcorn Chicken

Footer

↑ back to top

Browse

  • Cookbooks
  • Meal Plans
  • Recipes
  • Favorite Products
  • Free Downloads

Newsletter

  • Sign Up! for emails and updates

Blog

  • About
  • Comment Policy
  • Terms of Use
  • Privacy Policy
  • Partner With Us
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 100 Days of Real Food