A box of frozen veggie burgers is one of the most useful things you can keep in your freezer. Crumble them, slice them, or roll them into balls, and you have a head start on dinner that's hearty, budget-friendly, and ready in minutes. Here are our favorite ways to use veggie burgers besides on a bun, from meatballs and nachos to sloppy joes and cheesesteaks.
Why Veggie Burgers Make a Great Meal Starter
Many veggie burgers are made from grains, beans, and vegetables, which gives you a satisfying, "meaty" texture without relying on the soy protein isolates found in a lot of ready-made meat substitutes. They're already seasoned and already cooked through, so a little browning is all it takes to turn them into the base of a meal. If you're not sure which brand to buy, this list of the best vegan store-bought veggie burgers is a good place to start.
One important note: not every veggie burger is vegan. Some contain egg or dairy, so read the label before you buy.
Quick Guide to the Ideas
| Idea | How to Prep the Burgers | Ready In |
|---|---|---|
| Meatballs and meatball subs | Cut into quarters and roll into balls | About 15 minutes |
| Tacos, burritos, and nachos | Crumble and season | About 10 minutes |
| Philly-style cheesesteaks | Slice into thin strips | About 15 minutes |
| Sloppy joes, pasta sauce, and chili | Crumble and simmer in sauce | 15 to 20 minutes |
| Casseroles and stuffed peppers | Crumble and mix into the filling | 30 to 40 minutes |
| Pizza, breakfast scrambles, and salads | Crumble, slice, or cube | 10 to 15 minutes |
Vegan Meatballs
This is the one that started it all for us. Thaw a four-pack of your favorite veggie burgers, cut each patty into four equal pieces, and roll the pieces into balls with damp hands. Brown them in a lightly oiled skillet, or bake them, and you have 16 meatballs in about 15 minutes. Our Laughably Easy Vegan Meatballs walk you through every step, and they cost far less than buying vegan meatballs ready-made.
Toss them with spaghetti and marinara, or serve them as a protein-rich side with warm marinara or an easy vegan gravy for dipping.
Meatball Subs
For something familiar, hearty, and comforting at the end of a long day, tuck those meatballs into a hero roll with marinara and a sprinkle of vegan mozzarella. Our Vegan Italian Meatball Sub Dinner is on the table in about 20 minutes and pairs the subs with quick steamed asparagus and a broccoli slaw.
Tacos, Burritos, and Quesadillas
Crumbling veggie burgers into taco filling is about as easy as it gets. Thaw a few patties, crumble them into a skillet with a spoonful of olive oil, and stir in taco seasoning (or a little chili powder, cumin, and garlic powder) and a splash of water. Cook for five to eight minutes, until the edges are browned, and you have a taco filling so tasty you may find yourself sneaking bites straight from the pan.
Spoon the filling into taco shells, roll it into burritos, or fold it into a tortilla with vegan cheese for quick quesadillas. Making your own wraps? Try our Homemade Vegan Tortillas. And if you'd like a from-scratch taco filling on another night, our Vegan Walnut Taco Meat is a great option.
"Beefy" Nachos
Nachos make a fantastic party snack, appetizer, or emergency dinner, and crumbled veggie burgers make them convincingly "beefy" with almost no effort. They might even win over a skeptical friend or two. Spread tortilla chips on a rimmed baking sheet, scatter on the seasoned crumbles, top with vegan cheddar shreds, and bake at 375°F for five to eight minutes, until the cheese melts. Finish with diced tomatoes, corn, avocado, and salsa.
Want more topping ideas? Our Fully Loaded Vegan Nachos are a great template, and our nut-free Vegan Cheese Sauce is wonderful drizzled over the top.
Philly-Style Cheesesteak Sandwiches
Veggie burgers are just the thing for a vegan Philly cheesesteak: meaty but not too meat-imitation-y, and hearty without being gluten-heavy like seitan. Slice the patties into thin strips (they slice most cleanly when still a little frozen) and sauté them in a hot skillet with sliced onions and green bell pepper for about 10 minutes, until browned and tender. Pile the mixture into toasted hoagie rolls, top with vegan provolone or mozzarella shreds, and slip the sandwiches under the broiler for a minute to melt the cheese.
Sloppy Joes
Veggie burgers and a jar of salsa give you plenty of flavor for very little effort. Crumble four patties into a saucepan, stir in a 16-ounce jar of your favorite salsa, and simmer for 10 to 15 minutes, adding a splash of water if it gets too thick. Spoon it over toasted whole-grain buns or English muffins, and serve with fresh corn on the cob or baked sweet potatoes for an emergency meal that tastes like anything but. If you'd rather cook from scratch, try our Vegan Sloppy Joes with Pinto Beans and Quinoa.
Pasta Sauce
Turn a jar of marinara into a hearty, bolognese-style sauce by crumbling two or three veggie burgers into it and simmering for 10 minutes. It's a five-minute shortcut to a rich, chunky sauce for spaghetti, penne, or baked ziti. When you have more time, our Vegan Bolognese Sauce is a wonderful from-scratch version.
Chili
Stir two or three crumbled veggie burgers into a pot of chili during the last 10 minutes of simmering. They soak up the spices and add extra body, which is a nice trick when you want a chili that eats like a full meal. Try this with our Vegetarian Chili with Corn and Soy Beans, and serve it with a pan of Easy Vegan Cornbread.
Casseroles and Stuffed Peppers
Crumbled veggie burgers make a great layer in a casserole. Stir them into the beans and tomatoes of our Super-Easy Vegan Tortilla Casserole for an even heartier dinner. For stuffed peppers, mix crumbled patties with cooked rice, tomato sauce, and a pinch of Italian seasoning, spoon the filling into halved bell peppers, cover, and bake at 375°F for about 35 minutes.
Pizza Topping
Crumbled veggie burger works like vegan sausage on pizza. Scatter the crumbles over the sauce before you add the cheese, and the edges crisp up as the pizza bakes. Start with our Basic Vegan Pizza Dough, or browse our Best Vegan Pizzas for more topping ideas.
Breakfast Scrambles and Burritos
Brown a crumbled patty with diced onion and bell pepper, then stir it into a tofu scramble for a savory, sausage-style breakfast. Roll the mixture up in a warm tortilla and you have a make-ahead breakfast burrito. Our Scrambled Tofu Burritos are the perfect base for this, and the crumbles fit right in.
Salads, Bowls, and Wraps
Heat a patty until crisp on both sides, then slice it into strips or cube it and toss it over a big green salad or a grain bowl for an instant protein boost. The cubes make surprisingly good "croutons," too. Drizzle everything with our creamy Vegan Green Goddess Dressing or Vegan Ranch Dressing, or tuck the slices into a wrap with hummus, greens, and tomato, much like our Hummus and Quinoa Wrap.
Helpful Tips
Match the burger to the job. Sturdy bean-and-grain patties hold their shape best, so they're ideal for meatballs and sliced cheesesteak strips. Softer, vegetable-heavy patties crumble easily and melt into sauces, chili, and casseroles.
Thaw before crumbling. Thawed patties crumble and roll far more easily than frozen ones. Thaw them overnight in the refrigerator, or microwave them for 30 to 45 seconds. For slicing, a patty that's still slightly frozen gives the cleanest strips.
Brown them well. The best texture comes from letting the crumbles sit in a hot, lightly oiled skillet for a minute or two before stirring, so the edges get crisp and browned instead of steaming into mush.
Taste before you salt. Veggie burgers are already seasoned, and some brands are quite salty. Add spices, salsa, or sauce first, then adjust the salt at the end.
Add a little moisture. Crumbled patties can dry out, so a splash of water, broth, or sauce keeps fillings juicy. And always check the label if you need a vegan or gluten-free product, since ingredients vary widely from brand to brand.
Storing & Freezing
Cooked veggie burger crumbles, meatballs, and sliced strips keep well in an airtight container in the refrigerator for up to four days, so it's easy to cook a big batch and use it in a couple of different meals. Once a package of patties has been thawed, cook them within a couple of days.
Cooked crumbles and meatballs freeze beautifully for up to three months. Spread them on a baking sheet to freeze, then transfer to a freezer bag so they don't clump. Reheat from frozen in a skillet over medium heat with a splash of water or sauce, or warm them in the microwave.
More Veggie Burger Recipes
If you'd rather make your own patties from scratch, here are a few of our favorites:
- Bun-Believable: My Favorite Vegan Burger Recipes
- Vegan Chipotle Black Bean Burgers
- Vegan Chickpea Patties
- Vegan Quinoa and Wild Rice Burgers
- Vegan Beet Burgers
Photo credits: Evan Atlas (meatballs, meatball subs, taco filling, and nachos); Hannah Kaminsky (Philly cheesesteak and sloppy joes).
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