Best Veggie Burger
The best veggie burger recipe! These hearty vegan patties won't fall apart on the grill, and they have a delicious savory flavor and meaty texture.
- Total time
- 2 hr 20 min
- Active time
- 1 hr 20 min
- Yield
- 8
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints6 watchpoints
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Extra Virgin Olive Oil
2 tablespoons extra-virgin olive oil (plus more for drizzling)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Veggie Burger
Shallots
2 shallots (chopped (⅔ cup))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Veggie Burger
Mushrooms
16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Veggie Burger
Garlic
2 garlic cloves (minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Veggie Burger
Walnuts
½ cup chopped walnuts
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Veggie Burger
Panko Bread Crumbs
1 cup panko bread crumbs (divided)
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Details and source
Source: Best Veggie Burger
Additional ingredient notes
Veggie Burger Recipe Ingredients
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: Tamari, balsamic vinegar, and mirin bring out the savory flavor of the mushrooms. Smoked paprika and sriracha make these burgers smoky and spicy. Finely chopped garlic and shallots add depth of flavor. Crushed walnuts give them a meaty bite. Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON’T use long-grain brown rice here. It’s not as sticky as short grain rice, so it doesn’t yield cohesive patties.
Ingredients
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 teas
Required setup
Equipment
medium skillet
cast-iron skillet
Method Timeline
Prep
ActivePrep
1 hr 20 min
Prep time from the source recipe card.
Cook
ActiveCook
1 hr
Cook time from the source recipe card.
Total
PassiveTotal
2 hr 20 min
Total time from the source recipe card.
Step 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.
medium heatSkillet
Image detailsMushrooms in a skilletLove And Lemons · Best Veggie BurgerDev reference Visual cue
until soft, 1 minute.
Checks2
TextureInfoTextureuntil soft, 1 minute.
Expected state: until soft, 1 minute.
TimingInfoTiming1 minute
Target: 1 minute
Expected state: Add the shallot and sauté until soft, 1 minute.
Inputs and tools3
Uses
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Best Veggie Burger
Step 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.
Step 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.
Image detailsVeggie burger recipe ingredients in a food processorLove And Lemons · Best Veggie BurgerDev reference Visual cue
until just combined.
Checks1
Visual cueInfoVisualuntil just combined.
Expected state: until just combined.
Inputs and tools3
Uses
- ½ cup chopped walnuts
- ¼ cup ground flaxseed
- 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky*)
Why and source
This step has reviewed source-backed guidance.
- Source: Best Veggie Burger
Step 4
Transfer to a large bowl and fold in the remaining panko.
Step 5
Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
Step 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.
medium-high heat
Image detailsBest Veggie Burgers on the grillLove And Lemons · Best Veggie BurgerDev reference Visual cue
until well-charred and cooked through.
Checks2
Visual cueInfoVisualuntil well-charred and cooked through.
Expected state: until well-charred and cooked through.
TimingInfoTimingfor 7 minutes
Target: 7 minute
Expected state: 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.
Inputs and tools1
Uses
- Nonstick cooking spray (for grilling)
Why and source
This step has reviewed source-backed guidance.
- Source: Best Veggie Burger
Step 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.
medium heatCast Iron SkilletStep 8
Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.
Image detailsBrushing cooked patties with Worcestershire sauceLove And Lemons · Best Veggie BurgerDev reference Checks1
ServiceMain recipeSource service instruction
Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.
Inputs and tools2
Uses
- Vegan Worcestershire sauce (for brushing)
- Hamburger buns and desired burger fixings
Why and source
This step has reviewed source-backed guidance.
- Source: Best Veggie Burger
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Best Veggie Burger Recipe Tips
Use rice that’s hot off the stove.
The rice has to be sticky in order to bind these patties together. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge. Brush them with vegan Worcestershire sauce after cooking. These veggie burgers aren’t intended to imitate a beef burger by any means, but they do have a wonderful meaty texture and flavor. To add even more flavor and to make them slightly juicy, brush them with vegan Worcestershire sauce (I like Annie’s brand) when they come off the grill. You have a few options for prepping this veggie burger recipe ahead of time. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. You can also grill them in advance and store them in the fridge for 3 to 4 days – they reheat surprisingly well!
Learn More
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
8
Mixture
Source step 3 creates or uses mixture.
Sauce
Source step 8 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
The patties can be made in advance and stored in the fridge, on a tray, until ready to grill.
The patties can be made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well.
You can also freeze the cooked burgers. Allow them to cool completely after cooking.
You can also freeze the cooked burgers. Allow them to cool completely after cooking. Transfer them to an airtight container or bag, and freeze them for up to 3 months. Thaw frozen burgers in the microwave, or warm them in a 400° oven for 10-20 minutes, until heated through.
*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive.
*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn't as sticky, so be sure to get short grain rice).
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Best Veggie Burger
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