The patty may be made from ingredients like beans (especially soybeans and tofu), nuts, grains, seeds, or fungi such as mushrooms or mycoprotein.

Whilst commercial brands of veggie burger are widespread, hundreds of recipes exist for veggie burgers online and in cookbooks, aimed at the home cook and based on cereal grains, nuts, seeds, breadcrumbs, beans, textured soya protein, with starchy flours or flaxseed meal to stabilize the mix.

Recipes offer a variety of flavors and textures, often containing herbs and spices and ingredients, like tamari or nutritional yeast, to increase the umami taste.

Desirable characteristics include mouthfeel, a seared surface, crunch, chewiness, spiciness and resistance to crumbling.

Some are designed to be eaten in a toasted bun or brioche, with similar accompaniments to a traditional meat burger, such as tomato slices, onion rings, dill pickled cucumber, mayonnaise, mustard and ketchup.

Products include dried mixes to which water is added before cooking, or ready-made burgers, often found in the store chiller or freezer compartments.

Sams and his brother Craig had run a natural food restaurant in Paddington since the 1960s;[2] a Carrefour hypermarket in Southampton sold 2000 packets in three weeks after its launch.

It originated in or near the city of Mumbai and consists of a fritter (vada), cooked with potatoes mixed with green chilis and various spices, enclosed in a bread roll (pav).

Veggie burgers have been sold in certain Subways and Harvey's, as well as many chain restaurants, such as Red Robin, Chili's, Denny's, Friendly's, Culvers, Johnny Rockets, and Hard Rock Cafe.

Different kinds of veggie burgers, including the vegetarian McVeggie, the vegan McVegan, and the McPlant, are also served permanently in McDonald's restaurants in: Manufacturing often follows certain steps.

[28][29] The grains and vegetables used in the patties are first washed and thoroughly cleaned to help ensure the removal of dirt, bacteria, chemical residues, and other materials that may be on the raw products.

The exact ratio of grains to vegetables is unique to each company, resulting in different textures and tastes that are produced.

The mirepoix mixture is then placed into another mixing tub, where dry ingredients such as oats, walnuts, potato flakes, and more are added.

Patties are first inspected to make sure they are the correct shape, size, and texture to ensure a high-quality product.

[30] These quick-freezing methods freeze the patties within 30 minutes to lock in nutrients and preserve texture by the formation of a number of small ice crystals.

The flaps on the box are then sealed closed and the product is kept in temperature-controlled storage before, during, and after delivery to grocery stores.

[32] Adding dry ingredients, such as oats, flours, nuts, or breadcrumbs, can absorb excess moisture and liquid, which results in the patty sticking together tightly.