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Best Veggie Burger Recipe

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4 from 2 reviews

This Best Veggie Burger recipe creates tangy, smoky, and savory grill-able patties with a hearty texture from walnuts and mushrooms. Even meat eaters will enjoy these flavorful and satisfying plant-based burgers perfect for grilling or stovetop cooking.

Ingredients

Vegetable Mix

  • 2 tablespoons extra-virgin olive oil, plus 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

Binding Ingredients

  • 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

For Cooking & Serving

  • Vegan Worcestershire sauce, for brushing
  • Nonstick cooking spray, for grilling
  • Hamburger buns and desired burger fixings
  • Sea salt and freshly ground black pepper

Instructions

  1. Sauté Shallots and Mushrooms: Heat the olive oil in a medium skillet over medium heat. Add the chopped shallots and sauté until soft, about 1 minute. Then add the diced mushrooms with a generous pinch of salt and cook until soft and browned, 6 to 9 minutes, adjusting heat as needed to avoid burning.
  2. Add Flavorings: Stir in tamari, balsamic vinegar, and mirin. Reduce heat, then add minced garlic, smoked paprika, and sriracha. Remove from heat and allow the mixture to cool slightly.
  3. Combine Burger Mixture: In a food processor, combine the cooled mushroom mixture, walnuts, flaxseed, freshly cooked sticky brown rice, and half a cup of panko breadcrumbs. Pulse until just combined, ensuring the mixture holds together but still has some texture.
  4. Mix in Remaining Panko: Transfer the mixture to a large bowl and fold in the remaining panko breadcrumbs to achieve the right consistency for forming patties.
  5. Form and Chill Patties: Shape the mixture into 8 even patties. Place them on a large plate and refrigerate for 1 hour to firm up.
  6. Grill Patties: Preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with nonstick cooking spray. Place patties on the grill and press lightly with a spatula. Grill for 7 minutes on the first side, flip, and grill for another 6 to 7 minutes until well charred and cooked through.
  7. Alternate Stovetop Cooking: Heat a cast-iron skillet over medium heat and add oil to coat the bottom. Cook patties for 5 to 6 minutes per side until well charred and cooked through.
  8. Serve: Remove patties from heat, brush with vegan Worcestershire sauce, and serve immediately with hamburger buns and your choice of fixings.

Notes

  • The patties can be made ahead and stored in the fridge on a tray until ready to grill.
  • Cooked patties can be stored in the fridge for 3 to 4 days and reheat well.
  • You can freeze cooked burgers for up to 3 months; thaw in the microwave or warm in a 400°F oven for 10-20 minutes before serving.
  • Using freshly cooked, sticky short-grain brown rice is crucial for burger cohesion; avoid long-grain rice as it is not sticky enough.

Find it online: https://recipesbyliza.com/best-veggie-burger-recipe/