Incredibly Easy Veggie Burger

Incredibly Easy Veggie Burger

I have enjoyed many a veggie burger, but those burgers were not fruits of my labor. I ordered them at restaurants, bought frozen in boxes, cajoled my mother to make them when she visited.

But I wouldn’t make them. They were too much work, too much chopping, too many peels in my kitchen trash bin. They sometimes cooked funny, and they were inevitably expensive because of all the ingredients.  💰 💰 💰

Not this burger. This burger is awesome. (okay, all those other burgers were awesome too, but listen to the reasons this one is awesome).

First, it’s cheap-cheap-cheap to make. I spent less than ten dollars on ingredients, and that makes about 6 burgers. There’s some frozen things in here (frozen chopped kale and frozen corn), but since you don’t use the whole package, it’s even cheaper the next time you make them. Just pull the leftover corn and kale out of your freezer and you’re good to go.

Incredibly Easy Veggie Burger

Second, it just might be the easiest veggie burger ever, because there’s so little chopping involved. A food processor/blender/what-have-you does most of the work. You only need to chop two things — a red pepper and a jalapeno. Well, I guess three if you count the onion, but you’re not chopping that. You’re making a single cut, tossing the peel (which practically falls off by itself), and then putting the cut bit in the blender. No onion tears! Extra points. You bake it in a loaf pan, and then slice it up. No flipping or oily splatters from a skillet.

Third, you can slice it up, freeze the individual slices, and then have burgers for days! Easy dinner. Just nuke it for a minute to defrost and then toss it under the broiler for some nice toasty char. I usually take my own dinner when I eat at my in-laws, because our diets are rather different and I don’t want to have them make anything special just for me. Anyways, I went over there on Sunday, exhausted after my first long-ish (slow, cold, plodding) run of the season, and it was wonderful to just heat this up without having to scrap together a salad.

I ate it with ketchup 😁

Which leads me to my fourth point….it’s versatile! You can have in tacos with salsa, plain over your favorite salad, or open faced on toast with ketchup and a pickle. Or no pickle.

And, yeah, I will conceded that this is NOT the prettiest burger that you’ve ever seen, but um, after it’s in your belly and you’re happy, are you really gonna care?

Incredibly Easy Veggie Burger


Incredibly Easy Veggie Burger

Yield: 6 burgers


  • 2 cans of chickpeas, well drained
  • 1/3 purple onion
  • 1 cup baby carrots
  • 1/4 cup frozen corn
  • 1 cup frozen chopped kale (non-brick form)
  • 1 red bell pepper
  • 1 jalapeno
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp flax (optional but highly recommended)


  1. Preheat oven to 450
  2. In a blender, pulse together the chickpeas, carrots, and onion. Be very careful and quick. You are aiming for a coarse grind, not a paste.
  3. Chop up the red pepper and the jalapeno.
  4. Combine the chickpea mix, both peppers, the frozen corn, the frozen kale, the garlic powder, and the salt. Add the flax if using.
  5. Press mix into a lined loaf pan. Bake for 40-45 minutes, or until toasty golden on top
  6. Allow to cool slightly before slicing -- if sliced too soon, it will be a little crumbly.
  7. Turn the oven up to broil, and with quick hands, slice and shape a burger. Don't burn yourself!
  8. Broil for a minute or two on each side.
  9. Serve with love

really easy veggie burger


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