Veggie Burgers
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
30 mins
-
Servings
4 -6
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
American
Veggie Burgers
Description
The recipe begins by baking mushrooms and cannellini beans with grated carrot until the vegetables dry out and develop some golden edges without becoming too crunchy, which adds an earthy depth without excess moisture. Cashews ground to crumbs provide richness and binder, combined with Panko breadcrumbs, Parmesan cheese, egg, mayonnaise, garlic, paprika, salt, pepper, cooked brown rice, and sliced green onions to form the burger mix.
The mixture is pulsed in a food processor until it reaches a texture that holds together without being overly smooth, preserving some chunkiness. Formed into patties about 0.7 inches thick, they develop a crisp golden exterior when cooked in oil. The burgers are adaptable, allowing different beans or nuts as substitutions, and feature flexible seasoning. Typical burger toppings such as lettuce, tomato, cheese, pickles, and sauces complement the patties.
This veggie burger suits those seeking a flavorful meat alternative with a good balance of nutrition and texture. Pairing with fries or baked wedges completes the meal.
Allow the mixture to maintain the right moisture level by not overbaking vegetables or overprocessing the mix. Refrigerate raw patties for up to 24 hours before cooking, or cook and freeze for longer storage. Reheat cooked patties in the oven or pan to restore crispness; avoid microwaving to prevent sogginess.
Ingredients
Beans and Veggies:
- 250g/8oz mushrooms sliced
- 2 tsp olive oil
- 400g / 14 oz cannellini beans canned, drained
- 1 carrot large, grated
Patties:
- 1/2 cup (70g) cashews raw, unsalted
- 1/2 cup (55g) panko breadcrumbs
- 1/2 cup (50g) Parmesan Cheese grated
- 1 egg
- 2 tbsp mayonnaise
- 1 garlic minced, clove
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup (150g) brown rice cooked
- 3/4 cup green onions , sliced
Burger:
- 2 - 3 tbsp olive oil or other oil
- soft buns
- lettuce
- tomato
- cheese
- pickles
- Sauces
- avocado
- beetroot
On the side
- French Fries
- potatoes baked wedges
Instructions
Beans and Veggies:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
- Spread beans on another tray, sprinkle carrots all over.
- Put beans on top shelf and mushrooms on the shelf underneath.
- Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
- Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
Patties:
- Place cashews in food processor. Blitz until they are breadcrumb size, don't blitz to powder.
- Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
- Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
- Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
- Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
- Shape into 4 - 6 patties, between 1.5 - 1.8cm / 0.6 - 0.7" thick and 10cm / 4" wide (Note 7). Refrigerate for at least 1 hour.
To Cook - Stove:
- Cook burgers cold, straight from the fridge.
- Heat 2 - 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
- Add 3 - 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
BBQ:
- Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
Assemble:
- Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.
Notes
- Other beans such as red kidney, black beans, butter beans, or chickpeas can be used, affecting color and flavor; adjust baking time accordingly.
- Roasted unsalted cashews can substitute raw cashews; macadamia nuts, almonds, or walnuts are good alternatives for nut options. For nut allergies, sunflower seeds work best.
- Normal breadcrumbs can replace Panko; crushed rice crackers make a gluten-free option.
- Other cooked grains like quinoa, bulgur, or buckwheat can substitute brown rice.
- Avoid overbaking vegetables to prevent overly crunchy bits; a slight golden edge on carrots and dry splitting skin on beans is desirable.
- Adjust burger patty thickness to about 0.7 inches; thicker patties may be too soft inside and lack a crust.
- Add cheese on patties after flipping, cover loosely to melt cheese before serving. Swiss cheese is recommended.
- Use favorite burger sauces or a homemade pink sauce mix of sour cream or mayo, chopped dill pickles, and hot sauce.
- Raw patties can be refrigerated up to 24 hours; longer storage of raw patties is not recommended as texture may suffer.
- Cooked patties can be refrigerated or frozen and reheated in oven or pan for best texture; avoid microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 170g | |
| Calories | 358cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
