The BEST Veggie Burger Recipe
This veggie burger recipe is made with mushrooms, brown rice, and simple whole food ingredients! PLUS it's sturdy enough to grill, bake, or pan-fry. The best homemade vegan burger recipe, ready in just 25 minutes!
Servings: 4 -6 burgers
Ingredients
- 2 tablespoons olive oil
- 1 small white onion roughly chopped*
- 1 large carrot peeled and diced*
- 8 ounces cremini mushrooms sliced or roughly chopped*
- 3 cloves garlic roughly chopped
- 1 ½ cups cooked brown rice other rices will also work but brown rice is best and results in a burger that really sticks together well
- ¼ cup all-purpose flour use a 1-1 gluten free flour as needed
- ½ cup bread crumbs use gluten free as needed
- 1 teaspoon Italian seasoning
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- optional burger toppings: buns onion, avocado, tomato, etc
Instructions
- Heat the olive oil in a large skillet over medium heat and saute the onion, carrot, and mushrooms until soft, about 8 minutes. Add in the garlic and saute for an additional 2 minutes.
- Add the sauteed veggie mixture to a food processor along with the rice, flour, bread crumbs, italian seasoning, salt and pepper. Pulse until everything is combined and comes together. There will still be visible (very small) chunks of carrot and that's okay!
- Form the mixture into 4-6 burger patties. It makes 4 larger burgers or 6 medium sized burgers.
- TO PAN FRY: In a non- stick skillet, add in about 1 tablespoon of olive oil over medium-low heat. Add in the burgers (working in batches if needed), and saute for about 7 minutes per side. You want them to be nicely browned on each side.
- TO BAKE: Place the burger patties on a large baking sheet lined with parchment paper. Bake at 400 degrees F. for 8 minutes, flip, and bake an additional 8 minutes.
- TO GRILL: Heat your grill to 400 degrees F. Lightly grease the grates- I usually do this by dipping a double folded paper towel in a high heat oil (avocado oil or vegetable oil) and then carefully brushing that on the grates. Place the burgers on the grill and grill for 5-7 minutes. Once you have some nice browning and grill marks on one side, flip and grill an additional 5-7 minutes.
- Serve the veggie burgers with you favorite buns and toppings and ENJOY!!
Video
Notes
Storage + Reheating: Store leftover cooked patties in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a skillet over medium heat for the best texture, or pop them in the oven at 350°F until warmed through. Uncooked patties freeze great too — just thaw in the fridge overnight before cooking.
- The veggies get blended later, so rough chopping is totally fine - size doesn't really matter.
- Brown rice is strongly recommended over white; it's starchier and helps the patties hold together much better, especially for grilled veggie burgers.
- To make gluten-free: use a 1-1 gluten-free all-purpose flour and gluten-free breadcrumbs.
- Makes 4 large burgers (~256 cal each) or 6 medium burgers (~171 cal each), patty only, no bun or toppings.
- Uncooked patties can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
Serving: 1burger patty | Calories: 257kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 698mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3016IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
