Homemade burgers are so different from supermarket burgers. They're a world apart. I do understand why people reach for burgers from the freezer aisle and I can't deny doing it myself occasionally as they're super handy if you're short of time.
However, homemade burgers have so much more texture and flavour. You can choose the exact flavours and the exact level of spice you want without the huge list of ingredients and additives needed to make a frozen supermarket burger.
For instance looking at the label of the pretty standard frozen meat free burgers I've bought in the past. They aren't that bad, but here are a few of the additives:
Sugar Beet Fibre - they are presumably padded out with this to give them a boost of fibre
Methyl Cellulose - a stabiliser, which is a thickener
Maltodextrin - a food additive produced from starch and often used in fizzy drinks and sweets
Dicalcium Phosphate - a calcium supplement which is an inert ingredient found in breakfast cereals and used to bind tablets and toothpaste
None of these are harmful, but when you think a homemade vegetarian or vegan burger is generally made from vegetables, pulses and spices, it does give you pause for thought. And remember you can make homemade burgers when you have time and freeze them, so they are ready for those last minute meals.