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Broccoli Burgers (Baked)

Even meat-eaters will love these tasty, baked homemade broccoli burgers made with broccoli, cheese, sweet potato, onion, garlic, Panko and seasonings.

Double the recipe and freeze half to use another time for fast meal prep.

broccoli-burger with purple coleslaw in bun

I’m usually not a fan of veggie burgers, but I am definitely a fan of these. And they might even be a big hit with your kids.

I freeze the broccoli burgers for a great way to whip up an easy dinner or to have on hand when my vegetarian daughter drops in.

It’s worth paying attention to the toppings to balance and enhance the flavors and textures. I used a simple slaw of chopped purple cabbage with a squeeze of mayo and a splash of lemon and Dijon. Below are several other topping suggestions that would work equally well.

Bottom line: The veggie burgers are moist, filling and actually very yummy (says the meat eater). Not to mention on the healthier side (as burgers go), kid-friendly and a great make ahead dinner.

Ingredients – tailored to your taste

broccoli, cheese, sweet potato, egg, onion, panko, garlic seasoning
Ingredients: raw broccoli florets, grated cheddar cheese, sweet potato, onion, egg, garlic, panko, salt and black pepper.
  • Cheese options: Use any cheese or cheese combination you prefer e.g. American, gruyere, cheddar, parmesan cheese.
  • Add-ins: add 1/2 cup canned black beans, rinsed and drained, for extra fiber and protein.
  • Cooking method: You can fry the broccoli burgers on medium heat in a skillet instead of baking them in the oven.
  • Topping suggestions:
    • Coleslaw
    • Tzatziki
    • Garlic or Dijon aioli
    • Tomato Sauce or roasted tomatoes
    • Caramelized Onions or crispy fried onions
    • Roasted red peppers or eggplant
    • Baked beans

How to make cheesy broccoli patties

cooked broccoli florets in ice water
Pierce and microwave sweet potato, Peel. Blanch broccoli for 90 seconds in the microwave and plunge into a bowl of ice water to maintain vibrant color.
broccoli mixture in food processor
Process garlic, cooked sweet potato, onion and broccoli in food processor.
one baked broccoli-burger on parchment
To bake, brush patties with oil on both sides. Bake for 25-30 minutes until golden brown.
broccoli-burger with purple coleslaw in bun cut in half on plate
Serve with your favorite toppings.

Shortcuts

  • Use pre-shredded/grated cheese
  • Buy pre-cut broccoli florets (or a combination of broccoli and cauliflower)

FAQ

Can I make this recipe without a food processor?

Using a food processor is the easiest method for this veggie burger recipe, but you can certainly chop the onion, garlic, cooked sweet potato and cooked broccoli on a cutting board with a knife instead.

Can I use frozen broccoli instead of fresh?

Absolutely. Frozen veggies are processed soon after harvesting to maximize freshness. For frozen broccoli, use about 12 ounces/340 grams, defrosted and squeezed dry with paper towels (no need to cook).

Are veggie burgers healthy?

According to Food Network, the nutrition factor in veggie burgers depends on what’s in them and how processed they are. For healthier vegetarian burgers, it’s best to make your own so you know what’s in them. Our broccoli burgers have excellent vitamin C, vitamin A and Calcium and a lot of protein. And the patties are also baked rather than fried. They do have cheese, though, which is high in saturated fat unless you use a lower fat cheese.

Make Ahead

  • To store: broccoli patties can be made a day or two ahead and kept in the fridge in an airtight container before baking.
  • To freeze: place unbaked patties on a tray and put in the freezer for 20-30 minutes. Then wrap individually in plastic wrap or stack with parchment paper in between before placing them in a sealed bag or container. Remove as much air from the bag as possible.
  • To bake from frozen: follow the same instructions, adding a bit of extra time if needed.
broccoli-burger with purple coleslaw in bun p

What to serve with veggie burgers

For a side salad, try our beet, orange and goat cheese salad, winter salad recipe or peach salad with walnut dressing.

Or pair it with a vegetarian side dish like crispy oven roasted potatoes, Chinese stir fry green beans or homemade creamy tomato soup with parmesan croutons.

And maybe a drizzle of Sriracha aioli.

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!

broccoli-burger with purple coleslaw in bun
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Broccoli Burgers (Baked)

Even meat-eaters will love these tasty, baked homemade broccoli burgers made with broccoli, cheese, sweet potato, onion, garlic, Panko and seasonings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Vegetarian
Servings: 5 burgers

Ingredients

  • 1 small sweet potato
  • 3 1/2 cup fresh broccoli florets, Note 1 (from 1 large head)
  • 1 small onion, peeled and cut into 3-4 pieces
  • 2 cloves garlic (or 1/4 tsp garlic powder or 1/2 teaspoon granulated garlic powder)
  • 2 cup cheddar cheese, shredded, Note 2
  • 1 egg
  • 1 teaspoon Dijon mustard (optional but good)
  • 2/3 cup Panko bread crumbs (I use a bit less)
  • 1/4 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons vegetable oil (for brushing on patties before baking)

Toppings Options for Veggie Burgers

  • Note 2

Instructions

  • PREHEAT OVEN to 425F/218C. Position rack in bottom third of oven. If baking right away (instead of freezing), line a baking sheet with parchment paper or aluminum foil for easy clean up.
  • MICROWAVE SWEET POTATO: Pierce sweet potato a few times and microwave for about 5 minutes until tender. Peel and cut in 3-4 pieces.
  • PREPARE BROCCOLI: Microwave washed florets for 1 1/2 minutes, covered, on High. To maintain bright green color, place broccoli immediately into ice water to quickly cool down. Pat dry on paper towels to remove extra moisture.
  • PROCESS and MIX PATTY MIXTURE: Process onion and garlic until finely minced. Add sweet potato and drained broccoli. Pulse 8-10 times, scraping sides part way through, until finely chopped and combined. Transfer mixture to mixing bowl. Add egg, Dijon, Panko, cheese(s) and salt and pepper to taste. Mix to combine. Taste and adjust seasonings. Form into 5 patties about 4 inches wide. Place on prepared baking sheet. Brush with a couple teaspoons vegetable oil on both sides. 
  • BAKE: Bake in preheated oven for 25-30 minutes, turning patties over half way through. Serve broccoli burger in toasted buns with desired topping(s).

Recipe Notes

  1. Use frozen broccoli instead: 12 ounces/340 grams/1.5 cups chopped. Defrost and squeeze dry with paper towels. No need to cook it. 
  2. Variations
    • Cheese options: Use whatever combination you like best e.g. mild or sharp cheddar cheese, American cheese gruyere cheese, parmesan cheese.
    • Add-ins: add 1/2 cup canned black beans, rinsed and drained, for extra fiber and protein. Or fresh herbs like thyme or dill. 
    • Cooking method: You can fry the veggie burgers on medium heat in a skillet instead of baking them in the oven.
    • Topping suggestions:
      • Coleslaw
      • Tzatziki
      • Garlic or Dijon aioli
      • Tomato Sauce or roasted tomatoes
      • Caramelized Onions or crispy fried onions
      • Roasted red peppers or eggplant
      • Baked beans
  3. Make ahead:
    • To store: Patties can be made a day or two ahead and kept in the fridge in an airtight container before baking.
    • To freeze: place unbaked patties on a tray and put in the freezer for 20-30 minutes. Then wrap individually in plastic wrap or stack with parchment paper in between before placing them in a sealed bag or container. Remove as much air from the bag as possible. Freeze up to 3 months.
    • To bake from frozen: follow the same instructions, adding a bit of extra time if needed.
 
Nutrition value estimates are for a single serving size of one broccoli burger and do not include a bun or garnishes. 

Nutrition

Calories: 317kcal | Carbohydrates: 18g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 516mg | Potassium: 393mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4586IU | Vitamin C: 59mg | Calcium: 390mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

Recipe is adapted from Canadian Living Magazine June 2018. 

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