Best Darn Veggie Burgers (Vegan & Grillable)

Best Darn Veggie Burger Recipe (Vegan & Grillable)

We’re crazy about these veggie burgers. I’m not usually one to title recipes as “Best Ever!!,” or “Ultimate!!” because I’m quite a shy person and that seems loud, but I am absolutely smitten with these.

First of all, they’re grill-able! Bring them to your backyard bbq or your 4th of July cookout. You can even make them a day or two in advance because, of course, you’d rather be spending time in the sun versus spending time in the kitchen.

Second, YUM!! A mix of shiitake and portobello mushrooms are the base of these burgers, creating great texture and umami-rich flavor. They’re seasoned with tamari, balsamic vinegar, smoked paprika, and sriracha. It may sound like an odd combination, but these ingredients help build an amazing savory/smoky flavor. Crushed walnuts give them a not-mushy texture, and freshly made sticky short grain brown rice gives them grillable cohesion. Even if you’re not a mushroom person, I think you’ll still love these. In the end, they’re just really darn good veggie burgers.

Best Darn Veggie Burger Recipe (Vegan & Grillable)

In these photos, I made the burgers as sliders, but the recipe works as larger-sized burgers as well.

Best Darn Veggie Burgers (Vegan & Grillable) Best Darn Veggie Burgers (Vegan & Grillable)

Did I mention that these are vegan? Between the sticky brown rice and the flaxseed, there’s no need for an egg to bind these. Flax is the way to go here, whether you’re vegan or not.

Best Darn Veggie Burgers (Vegan & Grillable)

So meaty! Of course, these are not intended to replicate real meat – it’s just a really good veggie burger! As they come off the grill, I brush them with vegan Worcestershire sauce (which I prefer to it’s non-vegan counterpart). It adds even more flavor and is a nice juicy addition.

Best Darn Veggie Burgers (Vegan & Grillable)

Buns out (suns out)! Load these up however you like – I like mine with avocado, red onion (rinsed if you have a strong onion), mustard, avocado mayo (which is not vegan, but you can use vegan mayo if you wish), sprouts, and a squirt of sriracha. If you simply like ketchup and mustard, that’s fine too!

Best Darn Veggie Burger Recipe (Vegan & Grillable)

Happy Grilling!


4.9 from 14 reviews
Best Darn Veggie Burgers (Vegan & Grillable)
 
Author:
Serves: Makes 6 burgers or 8 sliders
Ingredients
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 2 shallots, chopped (⅔ cup)
  • 16 ounces mushrooms (mix of shiitake + portobello), de-stemmed and diced
  • 2 tablespoons tamari
  • ¼ cup balsamic vinegar
  • 1 tablespoon mirin (or ½ teaspoon pure maple syrup)
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 2 teaspoons sriracha, more if desired
  • ½ cup crushed walnuts
  • ¼ cup ground flaxseed
  • 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)*
  • 1 cup panko bread crumbs, divided
  • vegan worcestershire sauce, for brushing
  • nonstick cooking spray, for grilling
  • desired burger fixings (buns, vegan mayo or avocado mayo, mustard, ketchup)
  • sea salt and freshly ground black pepper
Instructions
  1. Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
  2. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
  3. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.
  4. Transfer to a bowl and stir in the remaining panko.
  5. Form into 8 slider-sized patties or 6 burger-sized patties.
  6. Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.
Notes
The patties can made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well.

*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn't as sticky, so be sure to get short grain rice). I like to cook my rice in a rice cooker, or use this stovetop method:

Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

71 comments

  1. Hi Jeanine,
    Yay for grillable! Those char marks look fantastic. I’m with you on the “best ever!” “greatest!” thing — like I don’t want to cry wolf and I think it means more when you save it for the legit “best ever” recipe 🙂 I’m going to check out the Almond Butter Brown Rice Krispie treats too and make it a meal!

  2. Carolyn from whatcarolyncooks.com on said:

    Could they be made nut-free with sunflower seeds instead of walnuts?

    • Hi Carolyn, I haven’t tried so I’m not sure. (I’ll update you if I do!)

  3. Deb on said:

    Can I substitute the mushrooms with something else

    • Hi Deb, not this time, mushrooms are the base of these.

  4. Brittany Audra @ Audra's Appetite on said:

    I’m so impressed at how well these hold up grilling!!

  5. Gaby Dalkin on said:

    These are perfect!

    • Pam on said:

      Convinced my carnivorous husband to try these tonight, and he liked them. Maybe not as much as I did, but still….progress! I had some homemade muhamarra on hand, so used that instead of ketchup. Served with your fennel pear salad. Delicious :-).

  6. Vanilla from Itsmevanilla.blogspot.sg on said:

    That looks amazing! Im not totally sold on the mushy inside idea though bc most veggie burgers just do that but i’ll give it a whirl this weekend anyway!! 🙂

    • It’s not as firm as a meat burger, but I personally think these have a better texture than other veggie burgers I’ve eaten 🙂

  7. Veggie Mama from theveggiemama.com on said:

    holy schnikes these look amazing! You just know veggie burgers are gonna be good when they’ve got sauteed mushrooms in them. Yummo

  8. KareninStLouis on said:

    Do you think these can be broiled in the oven?

    • Hi Karen, I think it will work although I haven’t tried them in the oven yet. I’d either try 425° for about 9 minutes per side, or broiled for 5-7 minutes per side. Every broiler is different, so I’d just check them and add more time if necessary. Hope that helps!

  9. Kristin on said:

    How do you think these would freeze? Would you freeze them before or after grilling?

    • I think it’ll work, I have some in my freezer right now, I’ll report back about thawing and cook time once I make them!

      • Sue on said:

        I am also going to try freezing a few of these prior to cooking. Has anyone tried, and if so did you cook them from frozen or let them thaw before cooking? Thanks!

  10. Lucie on said:

    They look amazing and sound like total game changer!

  11. Elissa Fuchs on said:

    Yes. These burgers are fantastic. I have tried many commercial brands including the newer pea protein type and this recipe wins. Hands down. The grill creates a perfect crunch and the interior texture is perfect. Adding Worcestershire after they cook and then the fixin’s is perfect.

    • Yay, I’m so glad you loved these as much as we do! Thanks for coming back to let me know 🙂

  12. Beth on said:

    These are crazy good. I’m so excited to have a grillable veggie burger recipe! They are the perfect consistency. They don’t even stick to your hands when you shape them into patties. Seriously the best!!

    • Hi Beth, I’m so glad you loved them! Thanks for coming back to let me know that they were a hit!

  13. Ahaan from slimnhappy.com on said:

    Looks pretty amazing! Can eat all of ’em. Love to eat this veggie burger.

  14. Theresa O'Reilly on said:

    Hi! I’m actually making these as we speak. Question… I’ve gotten a lot of water output from the mushrooms and I don’t want to sauté them too much. What to do? Did you add or drain? (I’m going to drain for now but would love to hear your feedback!!!)

    • I’d cook it on low heat for a little longer (a couple of minutes) and it’ll cook off a bit. It’ll be ok once everything is mixed together (the rice, panko, etc).

      If it’s crazy wet when you try to form them, you could add a little more panko, but I’ve never found that necessary.

      Hope that helps!

    • also, let me clarify – it’s ok to fully saute the mushrooms. That’s what you want – browned, sauce-y and cooked, like that photo up there in the food processor.

  15. Diana on said:

    Theses were delicious! Thank you!

  16. Krithika on said:

    Omg, this really is the BEST burger I’ve ever eaten. I paired it with pesto as my burger spread and it was phenomenal!

  17. amanda on said:

    Hi Jeanine! I’m planning to make these tonight, but don’t have a grill — do you think searing them in a cast iron skillet would be okay? It’s 100* in NYC today, so turning on the oven is not gonna happen. 😉

    • Hi Amanda,

      Ha, yep, I think a hot cast iron pan will be fine 🙂

      • amanda on said:

        This was, indeed, the BEST veggie burger ever. The flavor was so incredible and I loved the texture. Thank you for my new obsession! x

        • yay, thank you for coming back to let me know! So glad they worked well in the cast iron pan too!

  18. Anne on said:

    My husband and I have been trying different veg burger recipes for years and this one absolutely takes the cake. Thanks so much! I can’t wait to serve it to meat eaters and not have to worry about the texture/flavor/falling-apartness.

    • Hi Anne, I’m SO glad to hear that these were a hit for you guys! Thanks for coming back to let me know!

  19. rds on said:

    I am hoping to make these gluten free. Do you think I could use all rice and skip the panko? thanks!

    • Gluten free panko would be the best sub (I think the ian’s brand is pretty good), it brings a nice texture to these, I think it might be mushy with rice alone. Hope that helps!

    • rds on said:

      These are awesome. I didn’t have the flaxseed and they were still really lovely.

    • Vegan Sue on said:

      rds- If you can’t find gluten free panko, try using crushed rice chex cereal.

  20. Jean on said:

    I made these tonight and they were great! My four year old loved them too. Thanks for all of your delicious, creative recipes. Lots of new favorites at our house from your blog lately!

    • Hi Jean, I’m so glad you all loved them, and I’m especially happy to hear that they’re 4 year old approved!!

      • Andy on said:

        My four year old loved then too! I made mini sliders, he asked for a second 🙂

  21. Marie on said:

    I would like to make those! Do you know the macros per patty (protein, carbs, fat, calories)?

    • Hi Marie, I don’t count calories so I’m not sure.

  22. Josie on said:

    Definitely the best darn veggie burgers ever!! Flavor was amazing. They held together perfectly. I cooked some in a frying pan with oil which were lovely. The rest I grilled. They came out looking rather dry, but the vegan worcestershire sauce remedied that and actually added a nice carmelized texture when it cooled. Delicious as you say with avo, red onion, lettuce and tomato. Will definitely repeat!

    • Hi Josie,
      I’m so glad you loved them! Happy the worcestershire added a nice touch 🙂

  23. Christina on said:

    Could you use quinoa instead of brown rice?

  24. Tamara J Loughlin on said:

    I made these for my family because my daughter is vegan and it doesn’t hurt us eat like she does. Let me start by saying, everyone said they were delicious, but I am suspicious because I wasn’t blown away, but I rarely am when I cook. I feel like a video would be a great help with this recipe because I had a few questions. 1. How much fluid should be left in the pan with the mushroom/shallot step? 2. Should my mixture be sticky? 3. Should I dip the sticky patties in panko to make them more managable? I felt the patties were too wet to grill so I did add extra panko to the mixture and rolled the patties in panko to make them easier to handle on the bbq. What should I have done differently?

    • Hi Tamara, thanks for your feedback, maybe one day we’ll start doing videos! There is a little bit of liquid left after the mushrooms, I find that it gets absorbed once mixed with the brown rice and panko. Adding extra panko is exactly what I would have done. I’m sorry that you weren’t blown away – maybe a bit more seasonings (sriracha, tamari, to taste) to the mixture would have helped?

  25. Trina Flynn on said:

    Your veggie burgers look delicious! Would long grain brown rice work? It was the only kind I could find in our grocery store. I’m sure another store may carry some but not sure which brand name would be the best to use.

    • Hi Trina – I’m not sure, I’ve only had (grill-able) success with short grain rice because it’s typically the most sticky. That stickyiness is what holds them together. I usually get Whole Foods’ 365 Brand or Lundberg Family Farms (usually available at most stores).
      Hope that helps!

      • Trina Flynn on said:

        Hi Jeanine, Thank you for letting me know. I will try a few stores located in the next town from me. One of them has to carry that rice…lol

    • Pam on said:

      I also had trouble finding short grain, but used a sprouted medium grain, and they held together well and were tasty!

  26. Rebecca on said:

    Hi Trina,
    Really looking forward to making this recipe. My husband has an allergy to walnuts. Do you have a substitute nut that you think might work-all others good for him! 🙂
    Cheers!
    Rebecca

  27. Amanda on said:

    Loved these. I’ve tried several veggie burger recipes before but this is now my favorite because it actually IS grillable! My kids even liked them (ages 8 and under), and two of them even went for seconds. They claim to be mushroom-averse so I hid the pan when I cooked them, and they were none the wiser. Changes I made due to what I had on hand: 8oz mushrooms and used baby bellas only, no sriracha/worcestershire, a bit of honey instead of mirin, and grilled on our George Foreman grill. This is the first recipe I’ve made from your site so thank you for sharing it!

  28. Andy on said:

    These we’re delicious! Great flavor! Always looking for new veggie dishes. Ive never made a veggie burger. I will say my patties were sticky, but placed on parchment and in fridge for a while and they set nicely. Not so much luck on the grill, not sure where I went wrong, but I would make again! Huge Plus, my 4 yr old wanted seconds :)Thx for recipe.

    • Hi Andy, ha, I’m glad they were a hit with everyone including your 4 year old! :). Next time, try adding a little more panko if they were too wet, and also be sure your brown rice started out really sticky to begin with.

  29. Aiden on said:

    Hi Jeanine!

    I would love to make these but I just moved into a new apartment and am, sadly, grill-less. Do you think they would turn out/hold up if baked?

    Thank you!!

    Aiden

    • Hi Aiden, they can be made in a skillet on the stove!

      • Aiden on said:

        Good idea! Thanks!! 🙂

  30. john on said:

    can i substitute the tamari sauce to a regular soy souce?

  31. Michelle from Bakersfield on said:

    Just made these tonight and they were awesome! The patties held together just fine and charred up adding that bbq char flavor. I’m so glad I found this recipe! No weird ingredients that require a special trip to a specialty store. With the added fixings, this was the best vegan burger I’ve ever had, and I’ve had a few restaurant vegan burgers that don’t even compare to this. The mushroom mix was so good I had to stop eating it so I could make the burgers.

  32. Lisa Silver on said:

    Best tasting ever! Mine were a bit mushy, so will add more panko or try cooking them longer next time. However, I just picked up a fork and finished what didn’t hold together…delish!

    • Hi Lisa, I’m glad you loved them! Let me know how it goest next time!

  33. Mary Frangie on said:

    These are very delicious! I made them as small
    ‘meatballs’ to add to pasta, I broiled them to add crunch to the outside and then baked them for about 15 minutes to firm up the wet texture. They didn’t stay round but it didn’t matter, the taste and texture are really good! Great recipe!

  34. Mary Frangie on said:

    These are very delicious! I made them as small
    ‘meatballs’ to add to pasta, I broiled them to add crunch to the outside and then baked them for about 15 minutes to firm up the wet texture. They didn’t stay round but it didn’t matter, the taste and texture are really good! Great recipe!

    • Hi Mary, I love the idea of making them into meatballs! I’m so glad you enjoyed the recipe 🙂

  35. Linda on said:

    Have made these several times, both for my family and for parties. Always a huge hit. Just the right combo of flavors. Would love to try as a loaf. Any suggestions?

    • Hi Linda, I’m so glad you’ve been loving them! Hmm, I don’t think I’ve ever made a veggie loaf so it’s hard to say how it would go without tinkering around with it…

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