Veggie Burger Recipe

Say hello to the BEST veggie burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree. For one, these patties are grill-able! And if you’d rather be spending time in the sun than in the kitchen, you can even make them a day or two in advance.

But that’s not all. This veggie burger has an amazing meaty texture and savory, smoky flavor. It’ll keep its shape when it’s stuffed inside a bun, and it’s delicious with fancy fixings or with good old ketchup and mustard. Unlike many packaged veggie burgers, its incredible texture and flavor come from simple, plant-based ingredients, so it doesn’t just taste good – it’s good for you, too!

So many readers have made and loved this veggie burger recipe over the last few years. If it’s not already obvious, we’re also pretty obsessed with it. Jack and I are making it this weekend to celebrate the unofficial start of summer, and I hope you will too. Hearty, flavorful, and really darn fun, it’s not a recipe you want to miss!

Instead of making a bean-based burger, I make this recipe with shiitake and portobello mushrooms! They give these meatless burgers a wonderful hearty texture and umami-rich flavor. Then, I round them out with these key ingredients:

Even if you’re not a mushroom person, I think you’ll love this recipe. Smoky, savory, and meaty, it makes a darn good veggie burger.

Buns out (suns out)! Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun. When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños. If you simply like ketchup, mustard, and dill pickles, that’s fine too!

The Best Veggie Burger (Better Than Store-bought)

There’s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).

Prep: 40min

Total: 1h20min

Yield: Makes 8 (3 1/4 ounce) veggie burgers

Serving Size: 1 burger patty (no bread/cheese/toppings)

Nutrition Facts: servingSize 1 burger patty (no bread/cheese/toppings), calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, Saturated Fat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg

Ingredients:

• 8 ounces (225 grams) mushrooms
• 1 medium carrot
• 1 ½ cups (85 grams) broccoli florets
• 1/4 medium onion
• 2 medium garlic cloves
• 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1/3 cup (35 grams) walnut halves (about 14 halves)
• 2 cups packed (85 grams) spinach leaves
• Handful tender fresh herbs like chives, parsley or cilantro (optional)
• 1/2 cup (35 grams) panko breadcrumbs or use homemade breadcrumbs
• 2 large eggs or flax eggs
• 1 tablespoon (15 grams) tomato paste
• 3/4 cup (115 grams) cooked brown rice
• Bread rolls, lettuce, tomato, cheese and favorite burger sauces

Instruction:

1. Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
2. Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
3. Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
4. Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
5. While the beans and vegetables roast, rinse the food processor bowl and pat dry.
6. Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
7. Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
8. Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
9. Scrape the mixture into a bowl and fold in the rice.
10. Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
11. When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
12. Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
13. For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
14. To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

Best Veggie Burger

Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.

Prep: 20min

Total: 40min

Ingredients:

• 2 tablespoons extra-virgin olive oil (more for drizzling)
• 2 shallots (chopped (⅔ cup))
• 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
• 2 tablespoons tamari
• 2 tablespoons balsamic vinegar
• 1 tablespoon mirin (or ½ teaspoon maple syrup)
• 2 garlic cloves (minced)
• ½ teaspoon smoked paprika
• 2 teaspoons sriracha (more if desired)
• ½ cup chopped walnuts
• ¼ cup ground flaxseed
• 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky*)
• 1 cup panko bread crumbs (divided)
• Vegan Worcestershire sauce (for brushing)
• Nonstick cooking spray (for grilling)
• Hamburger buns & desired burger fixings
• Sea salt and freshly ground black pepper

Instruction:

1. Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
2. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
3. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
4. Transfer to a large bowl and fold in the remaining panko.
5. Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
6. If you’re grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
7. Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
8. Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.

The Perfect Veggie Burger Formula

Learn how to use the ingredients you already have on hand to make the best ever veggie burgers. Listen to our editor, Christine Pittman, explain briefly how this veggie burger formula comes together, with great tips along the way, by clicking the play button below: [sc name=”veggieburgerformulaupdatedrotd”][/sc]

Prep: 35min

Total: 55min

Yield: 8

Ingredients:

• 1 medium onion, diced
• 1-2 garlic cloves
• ½ teaspoon salt
• oil for cooking (e.g. olive oil, coconut oil, peanut oil)
• sweet potatoes
• beets (golden or red)
• carrots
• mushrooms
• spinach
• kale
• corn
• squash
• broccoli
• cauliflower
• artichokes
• zucchini
• bell peppers
• millet
• quinoa
• bulgur
• rice
• buckwheat
• canned beans (e.g. black, pinto, cannellini, kidney)
• lentils (red or green)
• chickpeas
• soybeans
• mung beans
• adzuki beans
• black eyed peas
• fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)
• scallions, thinly sliced
• chopped nuts (e.g. walnuts, almonds, pecans, cashews)
• chopped sundried tomatoes
• chopped olives
• flax seeds
• chia seeds
• sesame seeds
• mashed avocado
• unsweetened nut butter (e.g. peanut, almond, cashew)
• tahini
• cumin
• chili powder
• smoked paprika
• cayenne powder
• Italian seasoning
• black pepper
• fennel
• oregano
• curry powder
• coriander
• cinnamon
• turmeric
• citrus zest
• ground oats
• cornmeal
• bread crumbs
• panko
• almond meal*

Instruction:

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes. Add vegetables and cook until soft, 5-10 minutes.
2. Transfer the cooked vegetables to a food processor**. Add all remaining ingredients except the reserved bean liquid and frying oil. Pulse 5-10 times to combine. Don’t overdo it; you don’t want a paste!
3. Press the mixture between your fingers. If you can form a patty with it, you’re good to go. If it’s too crumbly, add the reserved bean liquid, 1 tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the dry base ingredient, 1 tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt to your taste.
4. Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate the patties uncovered for 30 minutes. (Don’t skip this step! Resting will help the patties stay together.)
5. When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side. Heat 1 tablespoon of oil in the pan before cooking each batch of burgers.
6. Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later. Reheat in a dry pan on the stove, in the oven or in the microwave. (For more freezable meals click here).

Easy Grillable Veggie Burgers

Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty, and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!

Prep: 20min

Total: 30min

Yield: 5

Serving Size: 1 burgers

Nutrition Facts: servingSize 1 burgers, calories 314 kcal, Carbohydrate 36.5 g, Protein 9.4 g, Fat 15.9 g, Saturated Fat 1.6 g, Sodium 550 mg, Fiber 8.4 g, Sugar 5.4 g, unSaturated Fat 13.38 g

Ingredients:

• 1 cup cooked brown rice*
• 1 cup raw walnuts ((or sub bread crumbs))
• 1/2 Tbsp avocado oil ((plus more for cooking))
• 1/2 medium white onion ((finely diced // 1/2 onion yields ~3/4 cup))
• 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper ((plus more for coating burgers))
• 1 Tbsp coconut sugar ((or sub organic brown or muscovado sugar))
• 1 1/2 cups cooked black beans* ((well rinsed, drained and patted dry))
• 1/3 cup panko bread crumbs ((if gluten-free, use gluten-free bread crumbs))
• 3-4 Tbsp vegan BBQ sauce

Instruction:

1. If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
7. For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
9. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Delicious Veggie Burger Recipe – Homemade Veggie Burger – Black Bean Burger Patties | Food Impromptu

FAQ

What makes a veggie burger stick together?

What are the ingredients in a veggie burger?

How do you make veggie burgers taste better?

What makes veggie burgers taste like meat?