Servings
Font
Back
World's Best Veggie Burger
5 from 9 votes

World's Best Veggie Burger

I can honestly say this is the World's Best Veggie Burger! I wouldn't say it if it wasn't true! It takes a little effort, but most really good things do. But you'll have enough to freeze and enjoy for weeks. Amazing!

Prep Time
40 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 6 people
Calories: 279 kcal
Course: Lunch

Ingredients

  • 2 small potato yellow, peeled
  • 1 medium beet about the size of an egg, peeled and shredded (a box grater works well)
  • 1 oz. can red kidney beans drained
  • 8 oz. cremini mushrooms sliced
  • 8 oz. shiitake mushrooms sliced
  • 1 tablespoon thyme chopped (or 1 teaspoon dried, fresh
  • 3 tablespoon extra-virgin olive oil or, as needed
  • 2 tablespoon balsamic vinegar
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 1 cup bulgur cooked
  • 1 cup almonds or cashews, tamari flavored
  • 2 large egg
  • 2 tablespoon Greek yogurt or mayonnaise
  • ¾ cup panko bread crumbs
  • 2 scallions sliced
  • 4 garlic minced, cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon liquid smoke
  • swiss cheese sliced
  • Whole Wheat Bun toasted
  • tomato lettuce and red onion, for garnish, sliced
  • mayonnaise you can substitute Greek yogurt for the mayo, if you prefer, Chimichurri flavored
  • *Available at many super markets at specialty stores (ie, Whole Foods) and health food stores

Instructions

    Cup of Yum
  1. Boil, steam, or microwave the potatoes until cooked, then roughly chop, and set aside.
  2. Pre-heat oven to 400 F.
  3. Line 2 baking sheets with foil and lightly spray with cooking oil. On the first sheet, add the beets on one side, and the beans on the other. Toss them with a little of the EVOO and salt and pepper.
  4. Place mushrooms on the 2nd baking sheet. Toss with the EVOO, thyme and salt and pepper.
  5. Place both baking sheets in the oven. Remove the beets/beans after 15 minutes and the mushrooms after 25 minutes.
  6. Pour the balsamic vinegar over the mushrooms and gently mix with a wooden spoon.
  7. Meanwhile, cook the bulgar. Follow package instructions. You'll need 1 cup. Set aside.
  8. Using a large food processor, pulse the nuts until finely chopped.
  9. Add in the cooked potato and pulse until well incorporated into the nuts.
  10. Add the beets, beans, mushrooms, bulgar, eggs, yogurt, bread crumbs, scallions, garlic, paprika, liquid smoke, ½ teaspoon salt and pepper, to taste.
  11. Pulse until mostly smooth, but still a few mushroom pieces are visible.
  12. Place in a bowl, cover with plastic wrap, and put in fridge for an hour to firm up.
  13. Remove from fridge and form patties.
  14. Cook on a hot grill, or in a medium-high hot skillet, until slightly browned (about 4 to 6 minutes per side, depending on size of patties)
  15. Top with Swiss cheese until just melted.
  16. Toast the buns and serve garnished with tomatoes, lettuce, red onion and Chimichurri Mayo.

Notes

  • Although these veggie burgers resemble real hamburgers, the texture is slightly different.  The burgers are 'wetter' than meat burgers.  Therefore, we find that cooking them on the grill in a gill pan, or a cast iron skillet will ensure they stay together in a patty shape.  They also will firm up as they cook. 

Nutrition Information

Calories 279kcal (14%) Carbohydrates 40g (13%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 71mg (24%) Sodium 125mg (5%) Potassium 794mg (17%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 371IU (7%) Vitamin C 11mg (12%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 40g 13%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 71mg 24%
Sodium 125mg 5%
Potassium 794mg 17%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 371IU 7%
Vitamin C 11mg 12%
Calcium 78mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.