These Sriracha Veggie Burgers are not your typical veggie burger. They’re healthy, gluten-free, and kick the heat up a notch with the awesomeness of sriracha. No one will call these burgers ordinary!
In general, I feel like veggies burgers get a bad rap, sometimes for good reason. There are a number of veggie burgers sold in grocery stores that are bland little patties with not much taste.
People buy them for BBQs or cookouts and when non-veg people see that sad little burger on the grill they make fun of it – which doesn’t help the “vegan food can be delicious” argument. That’s why I always bring a tasty side dish to BBQs for everyone to try too (like some Vegan Ramen Noodle Salad or Street Fair Corn).
Don’t get me wrong, I love that grocery stores are offering veggie burgers (and some of them are actually really good) but I always like a little more flavor that homemade veggie burgers provide to prove they can be fun, tasty, and filling.
To kick things up a notch and show we vegans can eat well too, I made these Sriracha Veggie Burgers.
Versatile Veggie Burgers
My favorite kind of veggie burger is one that is flavorful, delicious, and hearty. Making my own version allows me to be creative.
Many times I use whatever veggies I have lying around the house and some of the combos are so good! This time around I wanted to add some spice and since I’m obsessed with Sriracha sauce, I thought I’d make a burger based on my obsession.
My Sriracha Veggie Burgers start with oats and chickpeas. I add carrots, onion, and some spices along with the sriracha to make the patties extra tasty. They’re easy to make and no one will call these veggie burgers boring.
I also love to add all sorts of sauces to my veggie burgers to take them to the next level so for this burger I used some vegan ranch to be a cooling factor from the sriracha. I have two ranch versions: one for my Buffalo Quinoa Balls and one that I use on my Vegan Ranch Pasta Salad – either one would be tasty.
I also used a little extra sriracha on the burger because, well why not? (Yes, that is how obsessed I am but feel free to leave that off if you have enough spice from the patty itself.)
Sriracha Veggie Burgers
I hope you enjoy my Sriracha Veggie Burgers. If you get a chance to try them out, please rate the recipe and leave me a comment below – I’d love to hear your thoughts. Share your pictures on Instagram too and tag @v.nutrition and #vnutrition so I won’t miss it!
I also want to add a note about cooking these. While I love grilling my veggie burgers, I usually fry or bake them first so the coating becomes more solid to make sure they hold together on the grill. The burgers will keep a few days pre-cooked in the fridge or a few weeks in the freezer and then you can heat them up or grill them when you’re ready to eat.
If you make this Sriracha Veggie Burgers recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it!
Sriracha Veggie Burgers
These Sriracha Veggie Burgers are not your typical veggie burger. They kick the heat up a notch with the awesomeness of sriracha. No one will call these burgers ordinary!
Add oats to a food processor and process until it becomes a fine powder/flour.
Add rest of the ingredients (not including oil) and pulse until chopped/mixed well. You don't want the mixture fully smooth - keep things a little bumpy.
Refrigerate for at least 15 minutes for the patties to harden. I find this helps them to keep their shape and not fall apart when cooking.
Coat the bottom of a large skillet with oil, add burgers (leaving room so they don't touch), and cook for about 4 minutes on each side until they are slightly browned. Cook remaining burgers, adding oil to the skillet if needed.
Top burgers with ranch and sriracha (if you like) and enjoy!
*Nutritional information is for the veggie patty only. It does not include any sauces or bun info.
* The burgers will keep a few days pre-cooked in the fridge or a few weeks in the freezer and then you can heat them up or grill them when you're ready to eat.
You may also enjoy...
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.