This is a Veggie Burger recipe created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy veggie patties that’s satisfyingly meaty with great texture!
Veggie Burger
A vegetarian burger will never taste like a beef burger. So forget trying to fake meat. Just make a tasty, meat free burger!
My idea of a perfect Veggie Burger is one that has less beans* and more veggies, a golden crust on the outside, moist on the inside but not soggy ( <– notorious problem with veggie burgers), with a nice meaty texture.
It only contains “normal” ingredients and most importantly, it has to be ultra tasty. I’m not willing to compromise on deliciousness just because this is meat free. It has to be just as tasty in its own right!!!
The BEST veggie burger gets a savoury flavour boost from mushrooms and parmesan. It has a meaty texture and a golden crust!
* Most Veggie Burgers are quite high in beans, presumably because it’s the easy solution. But beans tend to have a dense mushy texture, rather than a meaty texture, and they make the flavour of the veggie pattie excessively “beany” which is not what I wanted.
The secret to a killer veggie burger Veggie Burger….
Bake the beans and vegetables to dry them out slightly. This serves three purposes:
removing excess water to eliminate the soggy patty issue
improving the burger texture
intensifying flavour.
For the vegetables, I use mushrooms and carrots.
Mushrooms add great savoury flavour and add to the “meatiness” of the patty;
Carrots – I use carrots because it’s a low water content veg plus I like that it adds little bits of colour to the burger.
As for the beans, I use cannellini beans mainly for colour purposes. Other beans will work just fine – I’ve made this with red kidney beans, black beans, butter beans and chickpeas.
When you pull them out of the oven, they will look thoroughly unappetising. Wrinkled and dry. And that’s exactly what you want!!!
↑↑↑ Always amazes me how much mushrooms shrink. 🙂
Veggie burgers are healthier than beef burgers because they’re loaded with more nutrition and have far less fat.
4 STAGE BLITZ
I think you’ve already got the gist that texture is key with Veggie Burgers. Biting into a glorious towering burger only to find the patty is so soft it oozes out the sides and has the texture of baby food is truly one of the saddest food experiences you’ll ever have.
So here’s my (other) rule for a killer Veggie Burger – a 4 Stage Blitz. It’s key to control texture.
Blitz 1:
The cashews. Trust me, you need them. They add soft bits of texture into the Veggie Burger Mixture. Can’t separately identify it in the end result, but when you bite into it, you’ll notice if they’re absent. Blitz these first until they are chunky breadcrumbs.
Blitz 2:
Add the wrinkly dried out beans, carrots and mushrooms. Blitz again until they are crumbs. Don’t blitz into powder otherwise you lose texture – and remember, there’s still 2 blitzes to go!
Blitz 3:
Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it’s all well combined and it has a texture like meat mince (ground beef).
There’s room to move on the amount of blitzing in this step, as long as you can still see “bits” in the mixture. In the burger photo at the top of the post, I blitzed the mixture more than pictured in the step photo below so the side of the burger looks smoother.
Blitz 4:
Add brown rice and shallots / green onions, then blitz very quickly just to disperse. Don’t over blitz – if the rice gets mushed up, it turns gummy and gluey.
The brown rice adds more texture and oomph to the Veggie Burger. I tried it with and without, and it really makes a difference to make the Veggie Burger more “meaty”.
The shallots add freshness – you could sub this with chives or parsley, but don’t sub with onion or leek (they’re too watery).
The mixture should be wet enough so it holds together when you make patties, but it shouldn’t get stuck on your hands. If the mixture is too wet, add a touch of extra breadcrumbs and blitz quickly to disperse.
Not too thick, not too thin
I know, I know, you want gigantic, super thick Veggie Burgers. I’ve been there, and discovered the hard way that you can’t be greedy when it comes to Veggie Burgers.
Anything thicker than 2cm / 0.8″, and you’ll started experiencing soggy insides.
Any thinner than 1.3 cm, and it starts becoming more like crisp fritters.
So use this mixture to make between 4 to 6 patties that are about 10cm / 4″ rounds and no thicker than 1.8 cm / 0/7″ thick. Sensible size (6 patties), Standard (5 patties) or Mega (4 patties).
Golden crust
With beef burgers, it’s all about cooking hard and fast, and ensuring the inside isn’t overcooked. With Veggie burgers, it’s the opposite – ensuring the heat is low enough so it cooks all the way through without burning the outside.
Also – no skimping on oil! You need it, to ensure you get a nice golden crust on the burgers. Veggie Burgers have very little fat compared to beef burgers. So you need it!
And here it is! Hopefully you can see from the photo that the inside looks firm but still moist, with plenty of texture. It’s by no means crunchy at all, all those “bits” you see give the patty meatiness so you feel like you’re biting into something substantial rather that something soft and wimpy.
Just like a meaty beef burger! 😂
Worth the effort
There’s no denying it. Veggie Burgers take more effort than making beef burgers.
Is it worth it?
YES. No question about it.
It is actually really hard to buy a good veggie burger, at least here in my area. The ones at the supermarket are just offensive. And every time I’ve taken the plunge and chosen a veggie over a meat burger when I’m eating out, I’ve always been disappointed.
And it was one such disappointing experience that kicked me into action to make a killer homemade Veggie Burger.
It’s everything a burger should be – it’s satisfying, it’s juicy, it’s “meaty” and most importantly of all, it’s so darn tasty! – Nagi x
More really great recipes that just happen to be Vegetarian
Chickpea Curry with Potato (Chana Aloo Curry)
Browse Vegetarian recipes
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Veggie Burgers
Ingredients
Beans and Veggies:
- 250g/8oz mushrooms, sliced
- 2 tsp olive oil
- 400g / 14 oz can cannellini beans, drained (Note 1)
- 1 large carrot , grated
Patties:
- 1/2 cup (70g) cashews, raw unsalted (Note 2)
- 1/2 cup (55g) panko breadcrumbs (Note 3)
- 1/2 cup (50g) grated parmesan
- 1 egg
- 2 tbsp mayonnaise
- 1 garlic clove , minced
- 1/2 tsp each paprika, salt and pepper
- 3/4 cup (150g) cooked brown rice (Note 4)
- 3/4 cup green onions , sliced
Burger:
- 2 – 3 tbsp olive oil (or other)
- Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot
On the side
Instructions
Beans and Veggies:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
- Spread beans on another tray, sprinkle carrots all over.
- Put beans on top shelf and mushrooms on the shelf underneath.
- Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
- Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
Patties:
- Place cashews in food processor. Blitz until they are breadcrumb size, don’t blitz to powder.
- Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
- Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 – 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
- Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
- Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
- Shape into 4 – 6 patties, between 1.5 – 1.8cm / 0.6 – 0.7″ thick and 10cm / 4″ wide (Note 7). Refrigerate for at least 1 hour.
To Cook – Stove:
- Cook burgers cold, straight from the fridge.
- Heat 2 – 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
- Add 3 – 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
BBQ:
- Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
Assemble:
- Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
At a weekend gathering. His eyes are just at eye level. What torture for him! 😂
So. Worth. The. Effort!!
So much tastier than the store bought ones we’ve been buying!
WOW. I’m a vegetarian of 15 years and so I’ve eaten my fair share of veggie burgers. I usually get a pre made patty from the shops and hadn’t contemplated making my own – until I came across this recipe and was very intrigued. It’s did not disappoint! My mixture was a bit wet so I added more breadcrumbs as per the recipe. Otherwise I made the patties exactly as written. It was delicious. The best veggie burger I’ve ever made – and up there with the best I’ve tasted. My 7 year old loved it and said I should become a chef and sell them😂 Thank you, Nagi! Will definitely make again.
Woo hoo!! I am glad that you enjoyed them Amy! N x
First a little background. The culinary arts is where I find expression and creativity. I love to challenge myself with new and exciting recipes and ideas. I was hesitant to try your recipe due to the many additional steps, blitz , mix , grate, oven, make rice etc. This was all before I could even see what the burger would look like. My wife said oh don’t go to all that trouble, well to me its what Im passionate about. So I followed your recipe and instructions verbatim, except I omitted the shallots because of my wife. I did use fresh herbs and an African spice blend for seasoning. By far these burgers were the best we have ever eaten!! anywhere, at any restaurant also. I used avocado oil to sautee them in. So no taste to take away from the flavors. Thanks so much for sharing your recipe and yes it was totally worth it!!
Nagi, i don’t eat egg and was wondering if i could use this egg replacer powder stuff i have instead of the egg?
Or what could you suggest i could use instead of the egg?
Thank you for this recipe. My perfect world would be a world where you had a version of ever recipe! lol.
Your amazing. Thank you for years of cooking enjoyment.
I haven’t tried it myself here but a few readers have suggested using aquafaba (the liquid from canned chickpeas) as a binding ingredient. If you try it – let me know how it goes! N x
Excellent idea! I will write an update comment once i have tried.
Next question, how do you think these would go being made into veggie meatballs?
I just realised that there was a nut sub in the recipe notes section……sorry!
Hello! What would be the best substitute for cashews if you are nut free?
Your recipes are always on point btw 😁👌
Cheers
These were so yum! I love all the little hints/details in your recipes. Must be so time consuming, thank you.
It does take a LOT of testing RG!! N x
Looking to make soon. About the cooked brown rice, what temp should it be when it goes in the food processor? Can it go in straight out of the rice cooker or should it cool?
I would cool it a bit first Tyler. N x
Do these freeze OK or do they fall apart after being thawed?
Recipe calls for green onions but instructions says to add “shallots”. I’m confused. Scallions (green onions) or shallots (oversized Pearl white onions)? Or does it matter?
Hi Jini – we call green onions “shallots” in Australia sorry! The names are confusing. If you got the long green ones that are the same size at the bulb as the stalk they are the right ones! N x
First timer trying this recipe and turned out amazing! Delicious, had great texture and relatively easy to make. Will definitely be making this again!
Such a delicious veggie burger! Your recipes are brilliant, Nagi 🙌🏻🤤
Easy to make, held together well using quinoa, very tasty. Next time I will allow the time to cook and use brown rice. Thanks for another amazing recipe!
Hi Nagi, I’m allergic to mushrooms but would love to try a veggie burger that you kids like and your recipes are always a winner. What can I use instead of mushrooms in these?
Hi Virag – the mushrooms in this are pretty key – they add a lot of the flavour and texture so I don’t think you can sub them sorry. I am working on a black bean burger but it isn’t ready yet. Watch this space! N x
Oh bummer. THanks for responding so quickly 🙂 I’ll look out for that new recipe!
It was a bit of effort to make these but an absolute 5 star result and these will definitely be on repeat in our house.
Great texture and a good ratio of beans to veg.
Second time making these Nagi, they are fab. I cannot eat the fake meat type of burger they are just not for me so these are a delight. This time I made them vegan with a milled chia egg sub, vegan Mayo and Parmesan. Also subbed cashew for pumpkin seeds. Absolutely delish. Thank you. ❤️
What type of mushrooms should we use?
I don’t usually leave comments on recipes, but this veggie patty recipe is FANTASTIC. By far the best veggie patty recipe I have ever tried. They taste DELICIOUS, stick together really well when cooking, and are now my failsafe go-to veggie burger recipe. Would 100% recommend.
I am so glad you liked them Soph! N x
So good. Followed recipe to the letter, added more breadcrumbs as mix was a bit too sticky and cooked on the Weber hot plate. Yum.
Is there anything that could be used in place of mushrooms?
Amazing. Probably my first ever successful vege burger. Genuine meaty taste. Thank you xx