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4 Ways to Upgrade Your Veggie Burger

4 Ways to Upgrade Your Veggie Burger

4 Ways to Upgrade Your Veggie Burger
I don’t know about you, but veggie burgers are a staple in my house. They’re the quintessential easy vegetarian dinner—whether they’re homemade ones I’ve stashed in the freezer for later or store-bought. (Want to know my favorite pre-made veggie burgers? I’ve rounded up my picks here.) But a patty with a slice of cheese and a handful of lettuce can get boring after a while! And when you find yourself getting bored, you know your veggie burgers need an upgrade. Here are 4 ways to add some variety to your next veggie burger dinner.

Cashew Mayo

Black Bean Burgers with Sriracha AioliI love whipping up a batch of cashew mayo when I’m making veggie burgers. Although it’s best to soak the cashews for a few hours beforehand, if you have a high-powered blender and use warm water, you can skip the soaking part and it will still work out. The best part about cashew mayo is that you can tweak the recipe and make so many variations—try adding fresh herbs, smoked paprika, curry powder or sriracha. And it doubles as a cheese substitute too!

Caramelized Onions

Lentil Mushroom Burger RecipeIf you don’t keep a batch of caramelized onions on hand in the freezer, you should! They freeze beautifully and they’re the perfect way to add a little oomph to a store-bought burger. Don’t want to bother making them yourself? A smear of onion jam on your burger bun will work too. My favorite is The Gracious Gourmet’s Balsamic Four Onion Spread.

Slaw & Quick Pickles

Thai Veggie BurgersInstead of topping your burger with lettuce (yawn!), try a quick slaw instead. You can go the classic route and do shredded cabbage tossed with apple cider vinegar, oil and a pinch of sugar, or try shredded carrots, jicama, fennel and broccoli. This slaw uses Greek yogurt to add creaminess, or you can give your burger a Southwestern twist by using lime juice, oil and a pinch of cayenne. Quick pickles, like on this Thai Veggie Burger, are easy to throw together too—let the pickles marinate while you cook your burgers.


Chipotle Black Bean Quinoa Burgers RecipeVegetables on veggie burgers? Yes! Duxelles is one of my favorite ways to top a burger, but mushrooms sautéed in a little butter or oil with a splash of red wine are delicious too. Roasted red peppers are a great topping for a Greek-style burger, or try roughly chopped marinated artichokes. Corn isn’t technically a vegetable, but I love this easy corn relish on a grilled veggie burger in the summer. Even julienned zucchini can add a little crunch and texture to a burger.

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  • Reply
    April 23, 2015 at 4:11 pm

    How do you freeze your caramelized onions? Do you spread them out on a cookie sheet like blueberries and par freeze them first or do you just toss them in a bag? I love caramelized onions, having them at my beck and call for lazy dinners would be great.

    • Reply
      Kiersten Frase
      April 24, 2015 at 2:58 pm

      I’ve done it two ways: in ice cube trays (for individual servings–good if you use them on burgers and sandwiches) and in freezer bags. If I do it in ice cube trays, I let them freeze in the tray, then I pop out the cubes and transfer them to a freezer bag. It is SO NICE having them on hand since they take such a long time to cook fresh. 🙂

  • Reply
    April 28, 2015 at 8:44 am

    We LOVE veggie burgers in my house, so I’m always looking for new ways to dress them up or make them more exciting! Definitely trying this cashew mayo idea. I’ve never made any creamy thing with cashews before! (I’m so behind on the times…I know.)

    • Reply
      Kiersten Frase
      April 30, 2015 at 1:51 pm

      WHAT?! Well, you definitely have to get on this whole cashew cream thing ASAP. 🙂

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