Veggie Ground Burger Recipes
HotHuck's Veggie Burger Classic

HotHuck's Veggie Burger Ground


Classic Veggie Burger 


6 - 85 g patties or 36 balls 14 g

Hand-form these juicy and versatile burgers to make anything from sliders up to monster burgers. Of course these are great with no additions, but because you add your own liquid, you have many options to give them your own special touch. Here is the basic recipe, followed by just a few of our favourite add-ons for a memorable meatless burger night. Take your burgers right out of the freezer and onto the grill, where your sizzling creations will emerge perfectly seared on the outside and still juicy on the inside.


1pkg       (150g) HotHuck’s Veggie Burger
1¾ c        (420ml) boiling Water or low salt vegetable stock

Option: diced onion, green, red peppers and herbs


Add boiling water to veggie burger and optional herbs if using, mix well, cover and allow to rest in refrigerator for at least 4 hours or overnight, the mixture will thicken considerably. To make veggie burgers divide mixture into 6 balls and shape into patties. For veggie burger balls divide into 36 1” balls with the aide of a teaspoon. Place on cookie sheet and cover, freeze until firm or needed. 

Use directly from freezer, does not defrost. Bake at 350, panfry, or grill on a well-oiled surface. Brown both sides then reduce heat. Total cooking time 7 – 10 minutes, should be juicy inside.

A few ideas to spice up your burger

Mexi Burger: Add 1 tbsp cumin, and 1 tsp chili powder (serve topped with guacamole and tomatoes)

Curry Burger: Add 2 chopped cloves of garlic, 1 tsp curry powder (serve topped with yogurt and cucumber)

Barbeque Classic:  Use boiling beer instead of water, add 2 tbsp Worcestershire Sauce and brush patty with barbeque sauce

Moroccan Burger: Add 1 finely diced jalapeno, 1 chopped clove of garlic, 1 chopped shallot, ½ tsp of paprika and 1 tsp cumin (serve with roasted red peppers)

Italian Burger: Add 1 tbsp olive tapanade, 1 tbsp chopped sun dried tomato, (serve with lemon mayo and fresh tomato)

Veggie Burger Balls


36 balls (36 x 1” 14g)

Veggie burger balls are the perfect companion to a bowl of spaghetti, or on a classic sub sandwich when paired with a simple tomato sauce, but they make a delicious party snack as well.

Ginger Asian Veggie Burger Balls

This is a terrific party dish—spear with toothpicks and serve with Hoisin-Orange Chili Sauce for dipping. Or try as an entrée over rice.


1pak.      (150g) HotHuck’s Veggie Burger
1¾ c       (420ml) boiling Water
2 tbsp     (30 ml) fresh minced ginger
1 sliced green onion
1 tbsp     (15 ml) chopped cilantro
1 minced garlic clove
1 tbsp     (15 ml) soy sauce
1 tbsp     (15 ml) sesame seed oil


Once you have added the boiling water to the veggie burger mix, add the remainder of the ingredients, and then let rest at least 4 hours or until firm. Use a teaspoon to form into balls, and then freeze until needed. When you want to serve, bake in a 350º oven for 10 minutes, or deep fry for 30 seconds.

Hoisin-Orange Chili Sauce

¾ c         (200 ml) hoisin sauce
2 tbsp     (30 ml) fresh minced ginger
2 tbsp     (30 ml) orange zest
1½ tsp     (7 ml) red pepper flakes, or to taste
3 Minced garlic cloves
2 tbsp     (30 ml) sesame oil
1 tsp        (5 ml) water, mirin or sherry

Place all ingredients in saucepan. Bring to a boil. Simmer 5 minutes, season to taste. Set aside and cool to room temperature.