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broccoli-burger with purple coleslaw in bun
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4.73 from 18 votes

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 (change as needed): 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).

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. 
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