Best Veggie Burger

If you make one veggie burger recipe, it has to be this one. These burgers have a wonderful savory flavor and hearty texture. They're grillable, too!

Best Veggie Burger

Say hello to the BEST veggie burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree. For one, these patties are grill-able! And if you’d rather be spending time in the sun than in the kitchen, you can even make them a day or two in advance.

But that’s not all. This veggie burger has an amazing meaty texture and savory, smoky flavor. It’ll keep its shape when it’s stuffed inside a bun, and it’s delicious with fancy fixings or with good old ketchup and mustard. Unlike many packaged veggie burgers, its incredible texture and flavor come from simple, plant-based ingredients, so it doesn’t just taste good – it’s good for you, too!

So many readers have made and loved this veggie burger recipe over the last few years. If it’s not already obvious, we’re also pretty obsessed with it. Jack and I are making it this weekend to celebrate the unofficial start of summer, and I hope you will too. Hearty, flavorful, and really darn fun, it’s not a recipe you want to miss!

Best Veggie Burger Recipe

Veggie Burger Recipe Ingredients

Instead of making a bean-based burger, I make this recipe with shiitake and portobello mushrooms! They give these meatless burgers a wonderful hearty texture and umami-rich flavor. Then, I round them out with these key ingredients:

  • Tamari, balsamic vinegar, and mirin bring out the savory flavor of the mushrooms.
  • Smoked paprika and sriracha make these burgers smoky and spicy.
  • Finely chopped garlic and shallots add depth of flavor.
  • Crushed walnuts give them a meaty bite.
  • Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON’T use long-grain brown rice here. It’s not as sticky as short grain rice, so it doesn’t yield cohesive patties.

Even if you’re not a mushroom person, I think you’ll love this recipe. Smoky, savory, and meaty, it makes a darn good veggie burger.

Find the complete recipe with measurements below.

Mushrooms in a skillet Veggie burger recipe ingredients in a food processor

Best Veggie Burger Recipe Tips

  • Use rice that’s hot off the stove. The rice has to be sticky in order to bind these patties together. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge.
  • Brush them with vegan Worcestershire sauce after cooking. These veggie burgers aren’t intended to imitate a beef burger by any means, but they do have a wonderful meaty texture and flavor. To add even more flavor and to make them slightly juicy, brush them with vegan Worcestershire sauce (I like Annie’s brand) when they come off the grill.
  • Get ahead. You have a few options for prepping this veggie burger recipe ahead of time. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. You can also grill them in advance and store them in the fridge for 3 to 4 days – they reheat surprisingly well! If you have leftovers, freeze them in an airtight container or freezer bag for up to 3 months.

Best Veggie Burgers on the grill Brushing cooked patties with Worcestershire sauce

Veggie Burger Serving Suggestions

Buns out (suns out)! Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun. When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños. If you simply like ketchup, mustard, and dill pickles, that’s fine too!

Since you’ll already have the grill going, I recommend serving these with grilled vegetables, grilled zucchini, or corn on the cob. They’d also be fantastic with sweet potato fries or any of these salad recipes:

For more salad ideas, check out these 37 best salad recipes!

Vegan veggie burgers

More Favorite Cookout Recipes

If you love this veggie burger recipe, try one of these fun cookout recipes next:

Then, find 85 more delicious vegan recipes here!

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Best Veggie Burger

rate this recipe:
4.91 from 442 votes
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Serves 8
Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, chopped (⅔ cup)
  • 16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced
  • 2 tablespoons tamari
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon mirin, or ½ teaspoon maple syrup
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 2 teaspoons sriracha, more if desired
  • ½ cup chopped 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
  • Hamburger buns and desired burger fixings
  • Sea salt and freshly ground black pepper


  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
  • Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
  • In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
  • Transfer to a large bowl and fold in the remaining panko.
  • Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
  • If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
  • Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
  • Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.


The patties can be 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.
You can also freeze the cooked burgers. Allow them to cool completely after cooking. Transfer them to an airtight container or bag, and freeze them for up to 3 months. Thaw frozen burgers in the microwave, or warm them in a 400° oven for 10-20 minutes, until heated through.
*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).



4.91 from 442 votes (290 ratings without comment)

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Rate this recipe (after making it)

  1. Elizabeth Taft

    5 stars
    The most delicious whole food, plant based burger. These are my go to burger. I cook them on a grill on my stove and they are perfect every time. They REALLY are the BEST!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Elizabeth, thanks for your sweet comment. I’m so glad you love the burgers!

  2. Jenny

    5 stars
    These are seriously AMAZING!!! Thank you!! My son was curios about making them like “meatballs” and I was wondering if you’ve ever tried baking them? I didn’t know if that would make them dry? Or how long to cook them? Please let me know if you have any suggestions. Thanks!! And thanks for this delicious recipe! 🙂

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jenny, we haven’t tried forming this recipe into balls, but I think it would work! In that case, it might work best to cook them like we do these vegan meatballs—searing them in a skillet and then baking them. We’ve tried baking the burgers before but found that they were drier than the ones we cooked on the grill or in a skillet. Hope this helps!

  3. Mary

    3 stars
    I love the flavor, but mine came out mushy. Any suggestions?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary, I’m glad you loved the taste! These burgers won’t be as firm in the middle as a meat burger would be, but they shouldn’t be super mushy. Did you change anything about the recipe? My biggest tip would be to make sure to chill them in the fridge for at least an hour before cooking. It helps them firm up.

  4. Stacy Leopold

    4 stars
    Delicious burger. I am vegan and I made them for july4th for omnivore friends and we all agreed that these were the best vegan/ vegetarian burgers we’d ever eaten! They were not hard to make either. I even had to use gluten free panko. Thank you for this fantastic recipe that I will definitely make again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stacy, I’m so glad the burgers were a hit!

  5. Lisa Hubbard

    What is the nutritional value?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, We don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.

  6. Mel

    I can’t get short grain brown rice could I sub short grain white? Like a sushi rice or arborio?

  7. Lori

    Delicious “meaty” flavor, but my results were much too dry. The patties fell apart when I cooked them in a skillet. Any tips for making them moister/juicier?

  8. Shay

    5 stars
    I am BLOWN AWAY by these burgers!!!
    These are the best veggie burgers I have ever had (homemade AND store bought!) When I saw that they weren’t bean based, i felt a little apprehensive because veggie based burgers in grocery stores usually have black beans as the main ingredient or some type of soy protein, but all of the reviews were so positive, I had to try it! The way that the burgers formed together, after the fridge and after being cooked, literally was like the perfect burger texture. Not to mention the flavor! I told my boyfriend that I need to make these again asap but double the batch! I usually eat beyond/impossible burgers, but I’m trying to spend less money at the grocery store and these burgers are out of this world and SO budget friendly!

    • Jeanine Donofrio

      Hi Shay, I’m so glad you both loved them so much!

  9. Arvis

    5 stars
    This actually IS the best veggie burger! So happy to have found this recipe and all of Love and Lemons.
    Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Yay!! So glad you’re loving the recipes

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.