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! 😂
Definitely worth the effort. Best veggie burger I’ve ever tasted
Wahoo! Thanks Melissa!
Definitely worth the effort. Best veggie burger i’v ever tasted
These are really tasty. I make a batch and freeze them. I also baked them in the oven with a bit of olive oil. I’ve sometimes used salted cashews and just go a bit easier on the salt in the mix. I just love your web site and your detailed recipes. I’ve tried many so far. Always a hit!
Great recipe and I really appreciated the level of detail instruction in the notes etc. I am very much a beginner and the burgers turned out beautifully because the notes gave me the confidence and
detail I needed. Thank you Nagi.
Great Areti!
OMG! I made this burger tonight and it was SO tasty!! My VERY carnivore husband said he could easily eat your burger instead of a hamburger. I made per your recipe, except I guess my carrot wasn’t as large, since it didn’t cover the beans like your photo showed. I’ve told my husband that your recipes have ALWAYS been delicious so he said keep using them! Thanks Nagi…I know I’ll be trying out more of your (and your mom’s…her recipes sounds like my mom’s!) recipes!!!
That’s awesome to hear Joyce!!
I love your recipes. This is a really fiddly recipe BUT best veggie burger ever. I made it hard for myself by making a double batch(6 for now, 6 for later) Will deffo make again but will start earlier, you can leave in fridge to dry out more. The blitz method is a cracker. My 18 year old 6’4” carnivore had 2 last night & 1 today for lunch – hence the double batch. My vego daughter had hers with goats chees & hommus. Delicious. Thanks👍👏
Thank you, thank you so much. We are having vegetarians in our Family so love the someone else idea. Would love this on hot day. And you, yes you Love to tease Dozer.
Perfect for a hot summers day Vera!
I just made m tonight the photos are so pushy – I just could not resist.
So delicious I must admit I have been in search for a veggie burger and you nailed it my dear.
Thanks for this – you are my hero:-)
That’s awesome to hear Rubina!! Thanks so much 🤗
Any ideas for substitutes for the mushrooms? I really do not like mushrooms.
I haven’t tried with anything else just yet Linda!
Am struggling because I can’t have protein, so what can I use to bind. ALSO can’t use rice and need to substitute beans, help! Soggy burgers!
Hi Julie, sorry I haven’t tried this with any other substitutes!
Cooking this tonight. Looks delish! Your video says bake mushrooms etc 25 minutes when recipe says 15. Also Prep time 20, cook 35; total 30 doesnt add up.
Hi Nagi
This looks delicious! Thanks for sharing! Could you do this without the egg? I’m allergic to them – bind them with chia seeds or something else instead? 🤔
I have made this a few times now and I only have a mini food chopper, so I just chop the ingredients in batches. I couldn’t find organic panko, so I cut the crusts off of 2 pieces of organic lentil sprouted bread and put them in my food chopper and then baked the crumbs on a baking sheet at 250 for 20 minutes or so and it worked perfect! I also subbed walnuts for the cashews. I just eat them plain with a bit of Sir Kensington chipotle mayo on top. Delish! Thank you for this wonderful recipe I will use again and again!
Sounds divine Kim!
hiya could you witch the carrot for pumpkin?
Hi Jess, pumpkin may be too soft – but I honestly haven’t tried. Would love to know if it works!
Just delicious, Nagi! I added a couple of dried porcini mushrooms before blitzing at mushroom stage and they were great!
Great idea Grace!
Could I use this mix as a filling for vegetarian sausage rolls? Would I have to make any changes? Love all your recipes, thanks.
Gosh that would work a treat I think!! I personally wouldn’t make any changes. 🙂
Hi Nagi – I notice you use Parmesan but it’s not vegetarian-friendly (made with calf renet). I’m going to make this with a vegetarian hard cheese but wanted to leave this comment so that vegetarians don’t think they can use Parmesan (you do refer to this as a vegetarian burger, so i’m Hoping you’ll amend that or change the ingredient). 😀
Thanks so much.
These burgers are outstanding!! I’ve tried 4 or 5 veggie burger recipes, all pretty good, but this one is by far the best. The recipe and your advice are spot on. It’s true that it’s a little labor intensive but I agree that the result is worth it. I’m American and my husband is French and not at all vegetarian and he voted this the best veggie burger yet. Thanks so much!
Woah! What a compliment, I’m so happy you loved them!
OMG! this has to be the best veggie burger recipe I have ever tried! I couldn’t get a hold of Panco crumbs so used a bit of low GI cob instead. Despite over blitzing the nuts and only chilling for 5 mins (they smelt too good) it held its shape well when fried in Avocado oil. I got 7 good sized burgers out of this mix, thank you so much for this recipe
Awesome, I’m so glad they worked for you!!! x
I’m wondering, how about reducing the water from mushrooms and beans by frying it on a pan? How do you think, could it work?
Hi, is there any substitute for egg?
I made them with chia seed/ water mixture to replace the egg. Perfect!!!
Hi Melissa, how much chia seed and water? I’ve got vegan friends coming and I’m hoping to make them these.
I haven’t tried Rachel. Egg holds it together so it’s a pretty key ingredient!