The BEST Vegan Burger (GF, Soy-Free)
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 (Burgers)
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Calories
410 kcal
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Course
Main Course
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Cuisine
Vegan
The BEST Vegan Burger (GF, Soy-Free)
Description
The BEST Vegan Burger (GF, Soy-Free) uses a mixture of cooked brown rice, sautéed shiitake mushrooms, and caramelized onions as its base. Cashew nuts add creaminess and texture while oat flour acts as a binder. The flavor is accented with miso paste and smoked paprika, which provide a subtle depth and savory note. Preparation involves slowly cooking the onions to develop sweetness and adding mushrooms to contribute earthiness and moisture. This burger patty is crafted to hold together well without soy, making it suitable for varied diets.
The burger can be served on a bun with typical toppings like lettuce, tomato, pickles, and condiments. Caramelized onions as a topping can enhance taste and texture further. Although optional, homemade ketchup or vegan mayo can complement the umami flavors. Given the ingredients and method, these patties offer a satisfying vegetable-driven burger experience without gluten or soy.
The recipe notes caution that nutrition information is estimated excluding optional ingredients. Following the detailed caramelization technique for onions is key to achieving the full flavor profile. Precise ratios of oat flour ensure the burger holds shape. The use of coconut aminos or tamari provides additional umami without soy for those who prefer soy-free alternatives.
Ingredients
VEGAN BURGERS
- 1 cup brown rice measured after cooking, cooked and cooled
- 4 Tbsp avocado oil divided
- 1 ½ cups yellow onion ~1 small onion as recipe is written, thinly sliced
- 5 cups shiitake mushrooms or sub cremini, but you will need more oat flour, sliced
- 3/4 cup cashew nuts raw
- 1/2 - 1 cup oat flour (ground from rolled oats — certified GF as needed)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp miso paste (we like chickpea miso by Miso Master, or yellow or white soy miso)
- 1 Tbsp coconut aminos (or sub tamari)
- 1/4 tsp smoked paprika
FOR SERVING optional
- Hamburger Bun
- ketchup (try our homemade!)
- Vegan mayo
- tomato
- lettuce
- pickles
- mustard
- onion caramelized
Instructions
- If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
- Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).
- Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
- Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.
- Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.
- Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
- Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren’t as crispy as you’d like.
- Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.
Notes
- Cook brown rice in advance, then cool before mixing to ensure proper texture in the burger.
- Caramelize onions slowly to develop deep sweetness and color, stirring frequently to avoid burning.
- Sauté mushrooms in batches if needed for even cooking and moisture release.
- Adjust oat flour amount according to the moisture level of the mushroom and cashew mixture to form firm patties.
- Use chickpea miso or white/yellow soy miso for milder flavors; avoid Hatcho miso for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Burgers)
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 410 | 21% |
| Carbohydrates | 38.5g | 13% |
| Protein | 9.8g | 20% |
| Fat | 25.9g | 40% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 15.9g | 80% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 442mg | 18% |
| Potassium | 581mg | 12% |
| Fiber | 5.7g | 23% |
| Sugar | 6.6g | 13% |
| Vitamin A | 52.3IU | 1% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 28.1mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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