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 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:
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removing excess water to eliminate the soggy patty issue
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improving the burger texture
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intensifying flavour.
For the vegetables, I use mushrooms and carrots.
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Mushrooms add great savoury flavour and add to the “meatiness” of the patty;
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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
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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
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! 😂
Just wanted to check as this recipe is in vegetarian lists but did you know parmesan isn’t actually vegetarian, might be a little misleading is all for some people 😅
Dear Nagi,
My husband, toddlers and I absolutely love this recipe, but I wasn’t cooking it as often as I wanted due to being time-poor. So I tried a few shortcuts, which I’d like to share in case it helps other busy parents wanting to batch cook these amazing and delicious burgers!
– cook and refrigerate the beans and rice the day before (or drain and fridge the canned beans) so that they’re already cold and easy to shape into patties
– for beans/rice from scratch, 1 cup unsoaked dried black beans + 1/4cup brown rice with copious water in the pressure cooker for 30kins at 80kPa (high pressure) then fast release, then drain and refrigerate
– use a packet of dried porcini instead of the mushrooms
– blitz dry ingredients (cashews, parmesan, dried porcini), then carrot/onion, then rice/beans/eggs, each time emptying into a big mixing bowl with breadcrumbs and spices
– the mixture is ready to make into patties and cook straight away.
– tray bake! I do a double batch (12-14 patties) for 30mins at 180C, flip then another 30mins. Sometimes it will take longer than 30mins for the first side – aiming for just crusty enough on the bottom to be able to flip the patties.
– let cool then freeze for 30mins on the tray, by which time they’re firm enough to take off the tray and put into freezer storage bags
Many thanks for the amazing recipe!
P.s. blitzed parmesan/cashew/porcini smells like powdered umami… probably because it is!
Made these for my newly vegetarian daughter. So good! Amazingly enough did not miss the beef, not even my massive carnivore of a hubby. Thank you for creating such delicious recipes! Xx
You did it Nagi ! Have been following you for the last 18 months without a fail . These burgers made the whole family agree they were the best ever ! Even my toddlers emptied their plates. Can only highly recommend it to anyone to give it a go !
Tried every way but they always break up. Delicious though
Hi Maureen, sorry you’re having issues here – are you using all the ingredients including the egg? N x
Hi Nagi, shallots are not in the ingredients list. Should I used green onions or shallots or both?
Thank you.
Well done on this excellent resource, Nagi. I’ve made quite a few variations of vegie burger in the past but this is the best of them and delivers on your promise of a ‘meaty’ texture. I used white quinoa in place of the rice. Thanks for your work, you have a great website.
Nagi, this is regular favourite for us. I’m thinking of making them into “meatballs” or rissole shaped for a change. Do you think I can oven bake them instead of pan frying?
Is there something I can sub for the carrot?
I cant use nuts. You suggested sunflower seeds, which sound good. Just wondering if you think pine nuts would also work.
Love your cooking!
Hi Nagi, such a huge fan, love your recipes! My daughter is allergic to chick peas and lentils so I’m a bit hesitant to try cannellini beans (legume). Is there anything else that isn’t a legume that I can substitute cannellini beans with?
I haven’t tried with any other sub sorry Kelly! N x
I love the veggie burgers! I have cooked these 3 times and froze them as well and each time delish! By the way I have no fancy kitchen gadgets. I used a knife, grater, mortar & pestle and a fork to mash and mix!
Perfect Riri, I’m so happy you love them! N x
Lost me completely at eggs and mayo.
!!!
🙁
I beg of you– is there a way to make without? Please? Pleaaase?
Hi Michelle, you need the egg to bind here – you could sub the mayo with greek yogurt or sour cream though. N x
I tried it with 2 tbs of avocado as an egg substitute, and 2 tbs of tomato paste as mayo sub, and these turned out SO delicious! They were a bit squishy due to my tinkering, but well worth it!
I will try the with a flax egg next time.
Thank you so much for this!
Try a flax egg! 1 Tbsp ground flax to 2.5 Tbsp water, stir, and let sit 10 minutes.
Thank you so so much! I will try this!
Hi Michelle, I’m not vegan or vegetarian, but I sometimes cook for family members that are. To replace the egg try Bob’s Red Mill egg replacer. Awesome product. I’m in Aus and I buy it online at herb. You basically combine 1tbsp of the egg replacer powder with 2 tbsp water and that acts as one egg. It’s truly a game changer. I make veggie burgers with this all the time. Buy vegan mayo in supermarkets to replace traditional mayo. Give it a try! Best wishes x
I have made these burgers several times. I became a vegetarian over a year ago and my daughter-in-law about 3 years ago. She said they were the best she has ever tasted. I fully agree with her. It does take a little work and love but worth every minute spent preparing. Thanks Nagi. Your recipes are amazing.
I have cooked these burgers a few times now, and they are just delicious. The only thing I change is the length of time in cooking the vegies, usually about additional 15 minutes, as noted in below post. All family members like this one, especially as we have both vegetarian and meat eaters.
Hi Nagai, looks like a great recipe, I have leftover quinoa, can I us that instead of brown rice? one less step. Thanks Gen.
Yes definitely Gen! N x
Hi Nagi. This might be a stretch,but is there a version of this where you can sub or leave out beans? I’m allergic to beans/chickpeas but have been looking for a veggie burger to try!
Hi Elizabeth, the beans are required for this one sorry – pop a request on my recipe request page though, it would be something I’d need to develop. N x
Thankyou so much for this recipie! I had to dry the beans and mushrooms for an extra 15 minutes, but that was all I changed. These have amazing texture and flavours and will be a regular rotation at our house.
I love Dozer 🐾🐾