Best Veggie Burger Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
174 kcal
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Course
Lunch
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Cuisine
American, International
Best Veggie Burger Recipe
Description
The Best Veggie Burger Recipe mixes cooked vegetables—including carrots, mushrooms, onion, peas, and spinach—with brown rice, walnuts, and rolled oats. Sautéing the veggies softens them while retaining some bite, and the spices add mild warmth. The mixture is pulsed in a food processor just enough to combine while keeping a coarse texture, ensuring patties hold together without becoming mushy.
The formed patties are then cooked in olive oil until crispy on the outside, providing a contrast to the tender interior. The recipe offers flexibility in assembly with various bun toppings like guacamole, tomato, lettuce, and sauces, accommodating personal preference.
These burgers can be air-fried for a healthier cooking option and are suitable for making gluten-free with appropriate oats. They store well refrigerated for several days, and freezing instructions allow for convenient make-ahead meals, with reheating done in a pan or oven to maintain texture.
The notes recommend pulse blending instead of full pureeing to preserve texture, and suggest substitutions like quinoa for rice or quick oats for rolled oats, while cautioning against steel-cut oats.
Ingredients
- 2 tablespoon olive oil divided, or avocado oil
- 1 cup carrot peeled and cut into ½-inch coins
- 1 cup mushrooms baby bella or white, sliced
- 1 small yellow onion chopped
- 2 large garlic minced, cloves
- 2 cups peas frozen
- 1 cup spinach fresh
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ - 1 teaspoon salt to taste prefference
- ½ teaspoon black pepper
- 2 cups brown rice such as Trader Joe’s Microwave Brown Rice, cooked
- ¼ cup walnuts
- ½ cup rolled oats gluten-free or regular
- Bun Topping options, mix and match for the perfect bite
- guacamole
- tomato
- lettuce
- onion
- mustard
- ketchup
- mayonnaise
- pickles
Instructions
- Sauté the veggies: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add carrots, mushrooms, and onion. Cook for 5 minutes, then stir in the garlic and cook for 1 more minute.
- Add seasoning & greens: Mix in the peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for 1 - 2 minutes until the peas defrost and the spinach wilts. Use a paper towel to remove any extra moisture.
- Blend the mixture: In a food processor, add the cooked brown rice, walnuts, oats, and sautéed veggies. Pulse 15 - 25 times until combined but still slightly chunky. Scrape the sides as needed. The texture should be coarse, and there should still be small pieces of rice. Do not fully blended!
- Form the patties: Remove the mixture from the food processor and shape into 8 burger patties (about 1-inch thick). Press them firmly so they hold together.
- Cook the burgers: Wipe the pan clean or use a new one. Heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the burgers in batches if needed.
- Sear each side: Cook for 5 - 6 minutes per side, flipping carefully. If they brown too quickly, lower the heat. They should be crispy outside and warm inside.
- Serve & enjoy: Let the burgers rest for 1 - 2 minutes. Serve on a bun with your favorite toppings or in a salad.
Notes
- Pulse the veggie mixture lightly in the food processor to avoid over-blending and preserve texture.
- Air fry the patties at 375°F (190°C) for 10-12 minutes, flipping halfway, for a crispy exterior.
- Use gluten-free oats to make the recipe gluten-free.
- Add chopped jalapeños or hot sauce to the mixture to introduce a spicy kick.
- Substitute cooked quinoa or couscous for brown rice for different textures.
- Store cooked burgers in an airtight container in the fridge for up to 4 days.
- Freeze patties individually before storing in a bag for up to 3 months; cook from frozen adding a few extra minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 168mg | 7% |
| Potassium | 302mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3400IU | 68% |
| Vitamin C | 18mg | 20% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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