Hearty Vegetarian Burgers

Vegetarian Sprouted Burgers


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These hearty burgers made of bean sprouts, panko bread crumbs, and select herbs and spices are just as juicy and mouth-watering as their meaty counterparts. Sandwich the veggie patty along with tomato slices and spinach leaves between a multigrain bun to complete the meal.

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Serving Size / Yield

4 patties


  • 3 C. Bean Sprouts, finely chopped, plus additional for garnish
  • 1 tsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1/2 C. Panko Breadcrumbs
  • 1/4 C. Skim Milk
  • 2 Eggs, lightly beaten
  • 2-3 Green Onion Stalks, white and light green parts only, finely chopped
  • 2 Garlic Cloves, minced
  • 1 tsp. Dried Oregano
  • 2 Tbs. Vegetable Oil
  • 4 Multigrain Buns, sliced in half
  • 4 Plum Tomatoes, sliced
  • 1 C. Fresh Spinach Leaves

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In a large bowl, mix together the bean sprouts, salt, pepper, panko, milk, eggs, green onion, garlic, and oregano. Shape the mixture into 4 patties. Warm a cast-iron skillet over medium-high heat for one minute. Add oil and continue warming until oil is steaming hot. Place patties in skillet. Cook on one side until lightly browned. Flip patties and continue cooking until other side is lightly browned. Layer on the bottom halves of the multigrain buns, in order, even amounts of half of the spinach leaves and plum tomato slices, followed by bean sprout patties and an additional layer of the remaining tomatoes and spinach. Top with a sprinkling of bean sprouts. Place top half of bun atop sandwich and press to close.

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