Better Than Burger King's Veggie Burger

Veggie Burger with Cucumber, Tomato, and Swiss


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This savory recipe combines a protein and herb-rich vegetarian patty with cucumber, tomato, lettuce, and Swiss cheese to make a veggie burger of restaurant-level quality. Try with mustard and ketchup for a delicious lunch or dinner sandwich!

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Chicago IL

Time needed

40 min preparation + 6 min cooking

Serving Size / Yield

4 servings


  • 2 oz olive oil
  • 3 Tbs diced red onion
  • 2 Tbs diced black olives
  • 1 1/2 Tbs diced garlic
  • 4 oz black beans, drained
  • 4 oz chickpeas, drained
  • 4 oz white beans, drained
  • 6 oz rolled oats
  • 1/2 tsp Hungarian paprika
  • 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1 Tbs fresh parsley, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground sage
  • 2 Tbs seasoned bread crumbs
  • 4 hamburger buns
  • 2 thinly sliced tomatoes.
  • Lettuce
  • One sliced cucumber.
  • 4 slices swiss cheese

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Add all raw vegetable to saute pan filled with one ounce of olive oil, holding back beans for late. Heat and saute mixed vegetables on medium until translucent and tender, then remove and cool.

Add bean to vegetable stir-fry along with spices, mix ingredients, then form mixture into 4 patties. Cover these patties and refrigerate for half an hour.

Clean saute pan and add another ounce of olive oil. Cook patties on pan over medium for six minutes, flipping halfway through.

Serve on buns with swiss cheese, lettuce, tomato, and cucumber toppings.

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