Best Veggie Burger Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
172 kcal
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Course
Main Course
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Cuisine
Vegan
Best Veggie Burger Recipe
Description
The Best Veggie Burger Recipe starts with sautéing cremini mushrooms, garlic, shallots, and roasted red peppers to soften and concentrate flavors. These vegetables are then combined in a food processor with black beans, oats, and walnuts which provide body and texture. The seasoning with smoked paprika, cumin, and Worcestershire sauce adds depth and mild smokiness. The mixture is pulsed until combined but remains chunky to preserve some texture in the patties.
The formed patties, about ¾ inch thick, hold together firmly and can be cooked in a skillet or baked. The recipe anticipates eight patties from the quantity made. The ingredients and preparation method ensure a burger with a moist crumb and a sturdy structure that holds well when cooked.
This recipe allows for convenient make-ahead options; patties can be shaped and refrigerated before cooking. Leftovers reheat well in a skillet, and fully cooked patties freeze effectively with precautions to prevent sticking. This flexibility supports meal prepping or batch cooking.
Nutrition facts are estimated per patty, and the recipe is shared with permission from its source cookbook.
Ingredients
- 2 tablespoons olive oil , divided
- 8 ounces cremini mushrooms roughly chopped (about 2 1/2 cups, baby bella
- 2 cloves garlic , minced (about 2 teaspoons)
- 1 medium shallot , minced (about 1/2 cup)
- 4 roasted red bell peppers (about 3/4 cup, diced)
- 1 teaspoon salt divided, fine sea salt
- 1 (15 oz) can black beans , rinsed and drained
- ¾ cup rolled oats plus more as needed, old-fashioned
- ½ cup walnut halves raw
- ½ teaspoon smoked paprika
- 1 ½ teaspoons cumin ground
- 1 tablespoon Worcestershire sauce vegan
- ¼ teaspoon black pepper ground
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat, and add the mushrooms, garlic, shallot, red peppers, and ½ teaspoon of salt. Sauté until the vegetables soften and most of the liquid has cooked away, about 8 minutes.
- While the vegetables are cooking, add the black beans, oats, walnuts, paprika, cumin, Worcestershire, black pepper, and the remaining ½ teaspoon of salt to the bowl of a large food processor fitted with an "S" blade.
- When the vegetables are tender, transfer them to the food processor, too. Pulse the mixture in 5-second bursts until it's combined, but still slightly chunky. (about 15 to 20 seconds total) The burger mixture should stick together easily when you press it between your fingers, without being totally pureed.
- Scoop the mixture using a ⅓ cup measure, then press it between your hands to shape the patties. You should get 8 patties from this recipe, that are 3/4-inch thick.
- To cook the burgers, use the same skillet you used for sauteing the veggies. (See the notes for an oven-baked method.) Add 1/2 tablespoon of oil to the pan and heat it over medium-high heat.
- When the pan is hot and the oil is easy swirl around (but not smoking), add 3 patties to the pan and cook until the first side is crispy, about 3 minutes. Flip and cook until the other side is crisp, and the burgers are heated through, about 3 additional minutes.
- Remove the burgers to a plate lined with towel, then repeat with the remaining burger patties, using the remaining oil to grease the pan again. Serve warm with your favorite toppings.
Make Ahead & Storage Tips:
Notes
- Uncooked shaped patties can be refrigerated for up to 4 days before cooking.
- Bake patties brushed with olive oil at 400ºF, flipping halfway, for a total of 20 minutes.
- Leftover cooked burgers store refrigerated up to 3 days and reheat in a lightly oiled skillet.
- Fully cooked patties can be frozen up to 3 months, thaw before reheating in an oven at 350ºF for 12–15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Sodium | 780mg | 33% |
| Potassium | 395mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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