Best Darn Veggie Burgers (Vegan & Grillable)

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

Happy Grilling!

5.0 from 4 reviews
Best Darn Veggie Burgers (Vegan & Grillable)
Serves: Makes 6 burgers or 8 sliders
  • 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
  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.
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.


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  3. 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!

  4. Carolyn from 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!)

  5. Deb on said:

    Can I substitute the mushrooms with something else

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

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

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

  8. Gaby Dalkin on said:

    These are perfect!

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  10. Vanilla from 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 🙂

  11. Pingback: Best Darn Veggie Burgers (Vegan & Grillable) – Family Recipe Hunter

  12. Veggie Mama from 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

  13. 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!

  14. 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!

  15. Lucie on said:

    They look amazing and sound like total game changer!

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  19. 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 🙂

  20. 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!

  21. Ahaan from on said:

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

  22. 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.

  23. Diana on said:

    Theses were delicious! Thank you!

  24. 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!

  25. 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!

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  27. 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!

  28. 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.

  29. 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!!

  30. Marie on said:

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

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