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
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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! 😂
These were super yum! We are carnivores trying to eat less meat and these burgers fit the bill. I’m going to add some “meaty” herbs next time. Best part was that the 5 and 7 year old ate them! Also we didn’t have that heavy feeling in our tummies like you do sometimes after eating a big meat burger. Thanks Nagi!
Woah what great taste they have Sarah!
Made these for the 2nd time tonight, these are an absolute winner. This time I added a little fresh, thyme, parsley and oregano and they were delish, was careful not to add too much and overpower the other flavours. My committed carnivore husband actually said they were better than a meat pattie. Thanks once again Ngai, you’re a magician.
Woah what a compliment!! That’s awesome Anne!
Really love this recipe, Nagi! I have also made them as veggie balls with a homemade tomato and mushroom spaghetti sauce and they were a huge hit with my vegetarian grandson.
Sounds great Grace!
Hello,
I overblitzed the rice or something caused it to become gluey and sticky and wet. I’ve added breadcrumbs but it stays the same. How can I make them hard again?
Hi Alexander, just add a little more breadcrumbs to the mix if it’s too wet, but it should still be slightly soft – N x
I have a question about the nutritional values. Is it 400 calories a patty or is it 400 calories with the patty with the buns, sauces, etc.?
Hi Alexander, as per point 12 in the notes – N x
Hi Nagi!
Thank you so much for this wonderful recipe and how you made it easy to follow,i have made this a few times for my adult son and each time it surprises me how a non meat burger like this can taste this great👌👌🌟
You’re totally converted Venus!
They are not even cooked yet, just resting in the fridge, but I can tell they are going to be a winner. For once in my life followed the recipe to the letter. Thank you Nagi for the detailed instructions. Well worth the effort.
That’s so great to hear Catherine! ❤️
Yes they were absolutely delicious. As I am on a serious diet, I needed to know how many calories were in each pattie. Calculated all the ingredients from the recipe and divided by 6. The best tasting 320 calories/burger I have ever tasted. Yum.
Hi Catherine, all the nutrition info is at the bottom of my recipes – N x
This is my 3rd or 4th time making these. I definitely made a mistake on the first batch (it wouldn’t all fit in the food processor) but the flavors were still amazing. I really think I nailed it this time. Patties are chilling. I add some grated beetroot to the carrots and beans. Gives it a real nice red meaty look! You mention shallots a few times but I think you mean scallions. Might be confusing for some? Or maybe you meant you can use either? Any way, great recipe!! Love these burgers!
Hi Tasha, what people call scallions we call shallots in Australia – same thing 🙂
Yum, yum, yum, yum, yum!!! My carnivore, beef producer husband even loved these. Said they were the best thing he’s tasted in a long time. Thanks for another fabulous recipe Nagi
That’s so great to hear Margy!
Thank you so much for the detailed research, time and effort put into this recipe. Truly the best veggie patties I’ve had. The whole family loved them. Now a go-to recipe.
Thanks so much for letting me know Julie, that’s great!
These veggie burgers are delish well worth the effort thanks again! Nagi x
Thanks so much for the feedback Janet, I really appreciate it! – N x
This was soooooo good!!!!!! I can’t go back to meat burgers at home I can’t! Was a mission to make and had to go out and buy an actual food processor because my mini blender didn’t cut it (I mean, obviously) but again so worth it!!?? Also for some reason i was able to make 9 patties??? And I would say they’re decently sized so lucky me! Thank youuuuuu
How much uncooked brown rice makes 150g cooked brown rice? Thank you! Can’t wait to try these.
Hi Reme – About 1/3 of a cup of uncooked rice – N x
I knew I’d find the answer in the reviews! I have only made these once and they rocked! Even with way too much rice. Can’t wait to make more!
Cheers.
Thank you! These were absolutely delicious! Will be my go to burger recipe from now on. Thanks for all the effort you’ve put into the recipe.
Hi Nagi, Have you made these using the quick rice sachets found at the supermarket, the ones that you zap in the microwave for 90secs? Do you think they could work in this recipe?
Hi, I haven’t but I’m sure it would work fine!
Best veggie burgers.
Very yummy burgers! Made for a very successful Meatfree Monday meal. Even my carnivore of a husband liked them, and my 8 year old son ate 2 of them.
Thanks Nagi, I appreciate all the work you put into this site. You are my go to every week when I’m planning our meals.
Thanks so much Anna, I love hearing feedback!
The burgers tasted fantastic. I added some sesame seeds too and used Basmati Rice instead of brown as that was what I had in the cupboard. I also put half a garlic in because I love garlic and instead of Paprika I used a Moroccon spice mix I had made called Ras El Hanout.
Sounds greta Bernadette!
Great recipe, thank you very much Nagi! I was just wondering how come just one burger is = to 20% of the daily saturates when the only high in sat fats ingredient could be the egg? Thanks, Ivan
Hi Ivan, the cashews, parmesan and mayo would also contribute to the percentage here – N x
This recipe was soooooo good!
I’m vegan so I replaced the egg with day old (vegan ) mash potatoes, which also replaced the beans.
And I replaced the Parmesan cheese with flavoured toasted bread crumbs. My whole family devoured these little gems
Will definitely be making again soon🤗
Fantastic veggie burger! I did a few substitutions. Avocado instead of mayo, walnut & pumpkin seeds, blackbean, and hard sheep cheese. I don’t miss eating beef with a recipe like this. Give Dozer my regards! Thanks Nagi
I’m so glad it worked for you Cecilia, great to know those subs still result in a great burger!