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Best Veggie Burger Recipe

This is the best no-bean veggie burger recipe! They're crispy, moist, packed with flavor, and made with brown rice, peas, carrots, and mushrooms. A healthier and tastier option to store-bought patties—perfect for a BBQ, family dinner, or meal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 174 kcal
Course: Lunch
Cuisine: American , International

Ingredients

  • 2 tablespoon olive oil or avocado oil divided
  • 1 cup carrots peeled and cut into ½-inch coins
  • 1 cup sliced baby bella or white mushrooms
  • 1 small yellow onion chopped
  • 2 large garlic cloves minced
  • 2 cups frozen peas
  • 1 cup fresh spinach
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ - 1 teaspoon salt to taste prefference
  • ½ teaspoon black pepper
  • 2 cups cooked brown rice such as Trader Joe’s Microwave Brown Rice
  • ¼ cup walnuts
  • ½ cup rolled oats gluten-free or regular
  • Topping Options: Your favorite bun, guacamole, tomato, lettuce, onion, mustard, ketchup, mayo, or pickles. Feel free to mix and match for the perfect bite!

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. Serve & enjoy: Let the burgers rest for 1 - 2 minutes. Serve on a bun with your favorite toppings or in a salad.

Notes

  • AIR FRYER INSTRUCTIONS: You can air fry these veggie burgers! Preheat your air fryer to 375°F (190°C). Place the patties in a single layer, ensuring they don’t overlap. Air fry for 10-12 minutes, flipping halfway through, until they’re crispy and heated through.
  • Pulse, don’t blend – Pulse the mixture in the food processor to keep it chunky, not smooth!
  • Make the Gluten-Free: Just make sure you use gluten-free oats!
  • Spicy Veggie Burger: Add chopped jalapeños or a dash of hot sauce to the mixture for a spicy kick.
  • Brown rice SUB – Use cooked quinoa or couscous for a different texture.
  • Rolled oats SUB – Use quick oats if needed. Do NOT use steel-cut oats.
  • STORING: Store cooked veggie burgers in an airtight container in the fridge for up to 4 days.
  • FREEZING: To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, warm them in a pan or oven until heated through. For frozen burgers, cook directly from frozen, adding a few extra minutes to the cooking time.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 168mg (7%) Potassium 302mg (9%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 3400IU (68%) Vitamin C 18mg (20%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 174

% 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.