Home Veggie Burger Recipes Delightful Egg-Veggie Burgers

Delightful Egg-Veggie Burgers

by Jennifer McDonald
Delightful Egg-Veggie Burgers

I have an excellent recipe for egg-veggie burgers I had wanted to make again, and I knew they would be tasty and satisfying for everyone. That is not always easy in my family, where my son is a vegetarian (because he loves animals so much) and my husband is most decidedly not (he likes a good steak now and then). I am a mom, so what that means to me is that I want to be able to cook just one dinner that is healthy and that everyone will eat.

These egg-veggie burgers work perfectly. They are so satisfying that my husband doesn’t miss the meat. And I like that they are made with many nutritious ingredients. You get protein and fibre from the canned chickpeas and omega-3 fatty acids from the organic free-range eggs.

Onions are part of the Allium family of vegetables, which have beneficial effects on the cardiovascular and immune systems and anti-cancer effects. Mushrooms also have anti-cancer properties, are anti-inflammatory and stimulate the immune system. And last but not least, fresh bell peppers contain phytochemicals that have antioxidant abilities and are a rich source of various vitamins A, C and K. All in all, pretty terrific nutrition from a burger! Check out the easy egg-veggie burgers recipe.

Delightful Egg-Veggie Burgers

Delightful Egg-Veggie Burgers

Jennifer McDonaldJennifer McDonald
These delightful egg-veggie burgers are my favourite! My family loves these as much as I do. Here's the recipe you must try.
5 from 1 vote
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 339 kcal


  • 30 ounces chickpeas drained
  • 4 large eggs organic
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 10 ounces mushrooms mixed and finely chopped
  • 1 medium red pepper finely chopped
  • 1 medium green pepper finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon fresh ground pepper
  • 1 teaspoon sea salt
  • 1 pinch cayenne pepper
  • 2 tablespoons soy sauce
  • 1 cup bread crumbs whole wheat
  • 1 cup rolled oats


  • Drain the canned chickpeas and add them to a blender with the eggs. Blend on a medium setting to combine, leaving some texture.
  • Finely chop the onions, mushrooms, peppers and garlic. Add the first three vegetables to a skillet and the olive oil and cook the veggies over medium-high heat until soft, about 4 to 5 minutes. Add the garlic at the last minute.
  • Add the spices to the vegetables and continue cooking for about one minute. Add the soy sauce and stir until well combined.
  • Let the vegetables cool, and then combine with the chickpea/egg mixture.
  • Add the oats and bread crumbs to the mixture and mix well. Let stand for about 15 minutes until the liquid is absorbed.
  • Form the mixture into about 8 patties. If the veggie mixture does not stick together, add more bread crumbs and oats until it is dry enough to form patties.
  • Grill the veggie patties on a hot grill or in a skillet for about 4 minutes on each side. Add your favourite toppings and serve on a bun. I recommend the sprouted burger buns by Alvarado Street Bakery.
  • Enjoy!


Calories: 339kcalCarbohydrates: 54gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 659mgPotassium: 639mgFiber: 14gSugar: 8gVitamin A: 579IUVitamin C: 35mgCalcium: 145mgIron: 9mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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