Vegetarian burgers

Vegetarian Burgers and Latkas Recipes. All Variations

Vegetarian Burgers and Latkas:

Wonderful not just on Chanukkah, but year-round. To me, latkas and burgers are interchangeable. Just as you can make latkas with virtually any vegetable (and fruit), so can you make burgers with any vegetable and any grain, in any combination

Vegetarian Burgers are great children food too:

You can sneak in all those ingredients they would often scorn; they are totally integrated in burgers, where they do their unseen magic.

Fear of Frying?

Start by going over my tips for frying efficiently and safely. You will find this a valuable primer!

Forget about those insipid and processed Vegetarian burgers in the frozen section of your supermarket or health food store. Please repeat after me:

Processed is processed, organic or otherwise!

Yes, organic is great, we have established that. That is, except when it is junk. Organic junk is junk, is it not?
Rather, make your own delicious vegetarian burgers and latkas on Channukah and anytime with any ingredients you like. I am giving you here plenty of possibilities to play with. Anything you will make at home with real and good ingredients will be vastly superior than all the insipid convenience foods you will come across.

The list of Burgers and Latkas you can make is endless:

Scroll down, and prepare to be amazed! for latkas alone, you will get (rattling just a few)

  • Sweet potato latkas
  • Beet latkas
  • Spinach Latkas
  • Cauliflower latkas
  • Corn latkas

And for burgers you will get (again, rattling off just a few)

  • Black bean burgers
  • Millet burgers
  • Chickpea Burger
  • Quinoa Burgers
  • Oat burgers

Gluten-Free Vegetarian Burgers?

No problem making them gluten-free: any flour will work.

Vegetarian burgers are quite versatile!

You will love to see how elastic my recipe is and how many variations you will get from it. for a Sephardi touch, season with paprika, cumin, oregano, cinnamon, parsley, cilantro etc… Short and sweet selection of seasonings.

Scroll down for all burger variations, including fish, meat and poultry, for the carnivores among us!

Grain-based vegetarian burgers:

My favorite.  Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, beans, any cooked grain you might have on hand for the flour, and proceed as instructed. You’ll get an exciting burger each time.

Vegan Burgers?

No problem whatsoever. You might just have to add a little flour or oats to firm up the texture, so they keep their shape during the frying step.

They freeze very well.

It pays to make a whole recipe, even if you are just one or two for dinner. You will be thrilled to take them out of the freezer on a busy work day.

Reheat them uncovered, in one layer, in a 300 degree oven for 12-15 minutes. Or eat them at room temperature, in a sandwich with your favorite condiments, or diced in a salad.

Spread the good stuff thick on your latkas and burgers!

Everything will work: Hot pepper jelly, Harissa, Tehina Sauce, Chutney, applesauce, Kimchi, plain yogurt, you name it!



  • Oil for frying
  • 1 cup flour, any flour, a little more if necessary
  • 4 eggs
  • 1 large onion, grated very fine (use a food processor)
  • Salt and pepper to taste
  • 8 cups shredded vegetables: Keep the selection short and sweet. Choose from: carrots, sweet potatoes, zucchini, celery root, Beets, turnips, parsnips, mushrooms; or minced frozen vegetables: cauliflower, broccoli, spinach, kale etc., in any combination you like (the shorter the selection the better; use the food processor). Even a bag of mixed frozen peas, corn and carrots, coarsely ground, will do.
  • Your favorite seasonings (no garlic powder ever): oregano, thyme, cinnamon, cumin, curry etc.



Heat the oil in a heavy skillet, about 1∕3 inch high, until very hot. Mix all remaining ingredients thoroughly in a bowl, adding a little extra flour if necessary to make the mixture stick. Form patties and throw them in the hot oil. Fry until golden, about 3 minutes on each side. Take out with a slotted spoon and transfer onto a plate lined with paper towels. You will get about 16 patties total. Serve hot, alone or with your favorite sauce and burger toppings. Makes 8 servings.

Grain-based vegetarian burgers:

My favorite.  Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, beans, any cooked grain you might have on hand for the flour, and proceed as instructed. You'll get an exciting burger each time.

Veggie Fish Burgers:

You can get racy and throw 2 cans of sardines or tuna in the vegetable mixture for a complete meal. Don't be afraid of using sardines, they will be invisible but their hearty and funky flavor will be a fabulous addition (I guarantee it: Children will eat it, tried and true) In this case no added salt to the mixture. Proceed just as above.

Veggie Meat and Poultry Burgers:

In this case no flour, and just enough eggs to bind the mixture. no flour, less veggies, and enough ground beef or poultry, no exact amounts needed. Less oil, just enough oil to coat the skillet will be enough, as ground beef or chicken releases its own oils.

2 replies
  1. Seyma
    Seyma says:

    My husband made sweet potato latkes this Hanukkah using this recipe–they were a hit! After shredding them in the food processor, dry the sweet potato with paper towels to absorb the extra moisture. We baked some latkes and fried others–both methods yielded wonderful results.

    • Lévana
      Lévana says:

      Seyma this is wonderful! You should share this comment on my fan page timeline, where all can share. Talk about recycling! This will inspire many fans to do exactly what you did: latkas are great year-round!

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