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Veggie Burger

Veggie Burger

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.


  • ½ ounce dried porcini mushrooms
  • 4 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 8 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 1 15-oz. can chickpeas, rinsed
  • 1½ teaspoons Bragg liquid aminos or reduced-sodium soy sauce
  • Freshly ground black pepper
  • 1 medium carrot, peeled, finely grated
  • 1 large egg, beaten to blend
  • 4 ounces sharp cheddar, thinly sliced
  • 4 seeded whole grain buns, toasted
  • Mayonnaise, ketchup, mustard, sliced tomato, avocado, and/or alfalfa sprouts (for serving)

Recipe Preparation

  • Cook wheat berries in a medium saucepan of boiling salted water until tender (they will remain quite chewy), 45–50 minutes. Drain, spread out on a baking sheet, and let cool.

  • Meanwhile, place porcini mushrooms in a small bowl and cover with 1 cup very hot water. Let stand 20 minutes to soften; drain, reserving ¼ cup mushroom soaking liquid.

  • Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add shiitake mushrooms and cook, tossing occasionally, until golden brown and tender, 6–8 minutes. Transfer shallot and shiitake mushrooms to a food processor. Add chickpeas and rehydrated porcini mushrooms and pulse until coarsely chopped. Add wheat berries, liquid aminos, and reserved mushroom soaking liquid and process until fairly smooth (mixture should still have some texture). Transfer to a large bowl; season with salt and pepper and fold in carrot and egg. Form mixture into four 5” patties; place on a plate and chill, uncovered, at least 30 minutes.

  • Heat remaining 2 Tbsp. Cook patties until deeply browned, about 4 minutes per side. Top patties with cheese, cover skillet, and cook until cheese is melted, about 1 minute.

  • Serve patties on toasted buns with desired toppings.

  • DO AHEAD: Patties can be formed 24 hours ahead. Keep chilled.

Reviews Section

Veggie Burgers

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 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.

Even if you’re not a mushroom person, I think you’ll love this recipe. Smoky, savory, and meaty, it makes a darn good veggie burger.

Find the complete recipe with measurements below.


Steam vegetables for patties

1. Start by steaming the veggies in a pot, steamer or cooker. Pour 2½ to 3 cups of water to a pot or steamer/ cooker / Instant pot. Place a trivet or a rack inside and bring the water to a boil on a medium heat. Here is a picture of my pot/steamer with a trivet.

2. Meanwhile rinse all the vegetables. Here is what I used 250 grams potatoes (2 large or 3 medium, 2 cups cubed) 2 medium carrots (1 heaped cup diced) 6 to 8 french beans (½ cup finely chopped) ½ to ¾ cup green peas (I use frozen). You can also use cauliflower if you like.

3. Peel and chop potatoes to 1 inch pieces. Chop both ends of the beans & discard. Chop them finely about ¼ inch pieces. Add all of them to the steam basket. If you use fresh peas, add them too at this stage. Place it in the steamer and cover. Steam until half done for about 5 to 7 mins from the time water comes to a rolling boil.

4. While those steam, peel and chop 2 medium carrot. When the potatoes are half cooked, add the carrots and peas. If using cauliflower you can also add ¾ cup florets.

5. Cover and steam all of these just until fork tender and not mushy.

6. To check prick a potato with fork and it should go in easily meaning they are perfectly cooked.

Make veg patties

7. Cool all these and add them to a large mixing bowl. There should be no drippings of water or stock in these veggies. Add
½ to ¾ teaspoon salt
1½ teaspoon ginger paste (or ½ teaspoon ginger powder)
½ teaspoon garlic powder (optional, skip if using taco seasoning)
1½ teaspoon garam masala (or taco seasoning as needed)
½ teaspoon coriander powder (optional)
3 to 4 tablespoons fresh chopped coriander leaves (or any other herbs of choice)
1 to 2 green chilies chopped (skip for kids)

8. Mash all the ingredients with a masher. Please note mashing chilies will make the patties spicy. For lesser heat, add them after mashing the veggies.

9. Add ½ cup bread crumbs or 1/3 cup powdered poha or sattu (roasted gram flour).

Tip: To use besan or rice flour. Dry roast the flour on a medium heat until a nice aroma comes out. Cool it completely. Add it here. I usually like to use powdered poha, if you like to use it refer this post on veg cutlet.

10. Mix everything well. It is normal for the mixture to be slightly sticky as seen in the picture below.

Troubleshooting tip: If it is too moist and sticky, you may add more binding ingredient like bread crumbs or poha powder. But also remember using a lot of binding ingredient is going to alter the taste of the burger patty.

11. This is how the mixture looks finally, slightly sticky due to the potatoes. At this stage, you can taste test and add more salt or garam masala if you need.

12. Divide to 4 to 6 equal parts, depending on how thick you want the patty to be.

13. Flatten the balls to patties of almost the same size as your burger buns. While you flatten if they tend to be too sticky sprinkle some flour on the patties like I did. Keep them aside.

Prepare bread crumbs

14. Add panko crumbs or bread crumbs to a wide bowl. You can flavor the crumbs or use them directly as is. I do not add anything to the kids&rsquo portion. For the rest I add about ¼ teaspoon red chili powder and little all-spice powder. Do not use a lot as it will settle at the bottom.

Tip to make your own: If you do not have the crumbs, then simply toast bread slices on a pan until slightly crisp. Cool and tear them to pieces and add to grinder. Pulse them to coarse crumbs.

Make batter

15. To a mixing bowl add ½ cup besan (gram flour) or corn starch and ¼ teaspoon salt. Pour water just enough to make a batter that is thick. If you make runny batter the patties will soak up the moisture and if the batter is too thick it won&rsquot coat and spread well over the patty. Take a look at the picture below for consistency.

Breading veggie patty

16. Dip one patty at a time in the batter completely.

17. Place it over the bread crumbs or panko crumbs. You can see the batter is quite thick so it creates a proper thick crust over the veggie patty.

18. Coat it on the other side as well including the sides.

19. Transfer the patty to a plate. Repeat the steps of dipping each patty in the batter and then in the bread crumbs/ panko crumbs. Place them in a plate and rest for 10 to 15 mins. This helps the crumbs to stick well to the patty there by reducing mess in the pan while frying. Meanwhile prepare the sauce/ dressing.

Make burger sauce

20. Add ½ cup mayonnaise or greek yogurt (hung curd) to a bowl. Add 1 tablespoon olive oil, ½ to ¾ teaspoon mustard powder, ¼ teaspoon garlic powder and ½ teaspoon black pepper powder.

Tip: I used some fresh made yogurt after straining a bit. Yogurt has to be thick otherwise the sauce will drip off the burger. You can refer this post for making hung curd from homemade curd.

21. Squeeze some lemon juice. Skip lemon if your mayo or yogurt is sour.

22. Mix everything well and taste the sauce. Adjust any of the ingredients as needed to suit your taste including salt. Set this aside.

Prepare toppings

23. Lettuce must always be cleaned thoroughly before using to save ourselves form stomach infections. Wash each leaf separately under a slow stream of running water. Place them over kitchen tissues and let them sit in a cool place until all of the water drips.

Tip: I make a cleaning solution with 1 part of vinegar with 3 parts of water to clean the lettuce. Sprinkle it over the leaves. Leave it for 5 mins. Wash off thoroughly.

24. Slice 1 large onion and 2 medium tomatoes to thin circles. Separate the layers of onions. Deseed the tomatoes. Set these aside as well in a cool place.

Veggie Burger Serving Suggestions

Burger Accompaniments

Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:

  • Ripe, juicy sliced tomato
  • Crisp lettuce or fresh sprouts
  • Sliced cheese
  • Onion, very thinly sliced
  • Avocado or guacamole
  • Ketchup and mustard
  • Maybe even fried eggs

Side Dish Suggestions

You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.

Ideas for Leftovers

Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.

Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.

Please let me know how your veggie burgers turn out in the comments! I love hearing from you.

The Case for Veggie Burgers

It should be noted that veggie burger recipes, too, have come a long way in the past decade or so. They’re no longer the mealy, flavorless, and crumbly patties you remember–many of them are now so good that you’ll find yourself trying out a recipe even if you do eat meat (and being satisfied, too). And many of them are made from pantry staples like beans, whole grains, and rice.

Hamilton Beach 12-Cup Stack & Snap Food Processor and Vegetable Chopper, $49.99 on Amazon

A food processor makes quick work of all sorts of veggie burger mixtures.

It is possible to buy delicious meat alternatives to grill this summer, including several seriously good meatless burgers, but we’re always a fan of doing it from scratch when time allows.

The Chowhound community has recommended some of their favorite veggie burger recipes before, and we’ve come up with some of our own too.

These plant-based burgers are all delicious, and most are vegan many are also gluten-free, and all can be customized with whatever toppings and seasonings you like. In short, there’s something to please everyone, including the most committed carnivores.

Another trick to successful veggie burgers is to make sure your ingredients are free of extra water. Drain and dry your beans or other ingredients thoroughly before mashing. You can even gently pat them dry with a kitchen cloth or paper towel. You'll also want to drain and press tofu and drain rehydrated TVP (texturized vegetable protein) very well so it's easier to form patties. Generally, you're looking for a sticky consistency that is not too wet or too dry.

The thickness of your patties can make a difference as well. Very thin patties may fall apart during cooking, so try to form patties that are about 1-inch thick. Don't go too big, though, or your burgers may not cook evenly.

Our Perfect Veggie Burger

Yield 8 burgers
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour

Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out. This recipe is inspired by Whitewater Cooks.


  • 3 tablespoons ground flax
  • 1/3 cup (80 mL) warm water
  • 1 (14-ounce/398 mL) can black beans, drained and rinsed
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 3/4 cup finely chopped red onion or yellow onion
  • 2 large garlic cloves, minced
  • 1 cup grated carrots
  • 1/3 cup finely chopped fresh parsley or cilantro
  • 1/2 cup sunflower seeds, toasted
  • 1 to 2 tablespoons (15 to 30 mL) tamari, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 cup rolled oats, processed into a coarse meal *
  • 1/2 cup spelt bread crumbs (or bread crumbs of choice)
  • 1 to 2 tablespoons oat flour (or flour of choice), as needed
  • 1/2 to 3/4 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.
  3. Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2/3 of the mixture is a bean "paste" while leaving about 1/3 of the beans mostly intact.
  4. In a medium skillet, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed beans.
  5. Stir in the flax egg, grated carrots, parsley (or cilantro), sunflower seeds, tamari, chili powder, oregano, and cumin until thoroughly combined.
  6. Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.
  7. Shape the dough into 8 patties (roughly 1/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. Place onto the baking sheet.
  8. Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.
  9. Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.
  10. Serve in a bun or lettuce wrap with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.
  • * To coarsely chop the oats, add 1/2 cup rolled oats into a food processor. Process the oats until a coarse meal forms (the chopped pieces will be a mixture of powder and chopped oats just smaller than rice). Be sure not to process too long or the oats will turn into flour.
  • Make it gluten-free: Use certified gluten-free oats, gluten-free Tamari, and gluten-free breadcrumbs.

Nutrition Information

Serving Size 1 of 8 burgers | Calories 180 calories | Total Fat 8 grams
Saturated Fat 1 grams | Sodium 250 milligrams | Total Carbohydrates 21 grams
Fiber 6 grams | Sugar 2 grams | Protein 7 grams

Nutrition info is based on 8 servings.
* Nutrition data is approximate and is for informational purposes only.

If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

This veggie burger ‘dough’ is so good to eat straight from the bowl! Another thing I learned during my mission: if the ‘dough’ doesn’t wow you, the burgers won’t either. Don’t be afraid to adjust the seasonings to taste.

For my first trial, I didn’t process the oats into a flour and they didn’t hold together very well when frying. For my second trial, I used oat flour instead of whole oats and they held together very well!

Before baking in the oven:

I love my silpat, but you can also use parchment paper.

After baking for 20 mins. on each side…crispy and golden!

Our preferred method of cooking is on the skillet, fried in a bit of oil. The burgers get this crispy shell similar to a hash brown! We already have plans to fry the ‘dough’ in a skillet for breakfast.

We also tried them on the BBQ, which also worked well. Pre-cook them in the oven for about 15 minutes first to firm them up a bit.

On the side, kale chips and ketchup.

On the burgers, we had homemade BBQ sauce, ketchup, mustard, lettuce, tomatoes. The second night, we had guacamole and pico de gallo on top- incredible!

I think this comment from Dawn says it all:

“Throw out any of your other veggie burger recipes! Seriously. This. Is. The. One! No weird ingredients. I’m no gourmet foodie, I’m just plain jane and have regular things in my pantry and fridge and I had all of these ingredients. I added about 1 Tbsp chopped jalapeno (from a jar of sliced jalapenos). Love the sunflower seeds!! Do not over chop the black beans. I recommend mixing by hand in a bowl. I used my kitchen aid and they were too mush-i-fied. Even with my mess ups, these were very, very good. I immediately ate one from pan fried. The others I baked and will freeze. Then I will give them a try on the barbecue. Truly. I am going to remove other recipes from my Pinterest, and toss the others from my recipe box.
Thank you for making the Perfect Veggie Burger recipe!”

Don’t forget, this morning is the last chance to enter the Glo bar Giveaway! (Your comments are amazing by the way)

Enjoy this unique dish savory or sweet! Eat with some Paleo mustard for lunch or with a drizzle of maple syrup for breakfast!

Recipe: A Garden for the House | Portabella Mushroom Burger

Black bean burgers are one of the most popular options for burger alternatives, and for good reason! Black beans are packed with protein and give the burger an unbeatable flavor and are perfect to freeze and enjoy later, so don’t be afraid to double up the recipe. You’ll thank yourself later.