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!
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!
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.
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 2 months.
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:
- Best Broccoli Salad
- Easy Pasta Salad
- Greek Salad
- Mediterranean Chickpea Salad
- Watermelon Salad with Feta
- Cucumber Salad
For more salad ideas, check out these 37 best salad recipes!
More Favorite Cookout Recipes
If you love this veggie burger recipe, try one of these fun cookout recipes next:
- BBQ Jackfruit Sandwiches
- Portobello Mushroom Burgers
- Black Bean Burger
- Crispy Cauliflower Po’ Boy Sandwiches
- Easy Fajitas
- Vegetarian Tacos
Then, find 85 more delicious vegan recipes here!
Best Veggie Burger
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 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
- Hamburger buns & desired burger fixings
- Sea salt and freshly ground black pepper
Instructions
- 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.
- 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.
- In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.
- Transfer to a large bowl and stir in the remaining panko.
- Form into 8 slider-sized patties or 6 burger-sized patties.
- 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
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!
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!)
I would also like to know if anyone ever tried this without walnuts, as I am deathly allergic.
I used hemp seed in lieu of walnuts (not my own allergies), and I have to say- I was impressed with how they turned out. Flavour and texture wise they were fairly comparable to the original recipe.
Can I substitute the mushrooms with something else
Hi Deb, not this time, mushrooms are the base of these.
I’m so impressed at how well these hold up grilling!!
These are perfect!
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 :-).
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 🙂
holy schnikes these look amazing! You just know veggie burgers are gonna be good when they’ve got sauteed mushrooms in them. Yummo
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!
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!
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!
Hi Jeanine,
Just wondering how you went with the frozen burgers?
I’ve frozen mine! I’ve cooked them both from frozen and thawed and then cooked. Both ways worked great. I’ve also cooked on the grill and in the oven. So far, I haven’t found a way to screw these up! Delicious!
amazing! So happy to hear that they’ve been so versatile 🙂
They look amazing and sound like total game changer!
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 🙂
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!
Looks pretty amazing! Can eat all of ’em. Love to eat this veggie burger.
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.
Theses were delicious! Thank you!
Hi Diana – I’m so happy to hear! xo
Omg, this really is the BEST burger I’ve ever eaten. I paired it with pesto as my burger spread and it was phenomenal!
I’m so glad you loved them!
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 🙂
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!
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!
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!
These are awesome. I didn’t have the flaxseed and they were still really lovely.
rds- If you can’t find gluten free panko, try using crushed rice chex cereal.
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!!
My four year old loved then too! I made mini sliders, he asked for a second 🙂
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.
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 🙂
Could you use quinoa instead of brown rice?
Hi Christina,
For this particular recipe, the sticky brown rice is what holds these together. But you could make this quinoa burger recipe instead: https://www.loveandlemons.com/black-bean-quinoa-burgers/ They’ll just need to be baked in the oven, they’re not cohesive enough to hold up on the grill. Hope that helps!
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?
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!
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
I also had trouble finding short grain, but used a sprouted medium grain, and they held together well and were tasty!
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
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!
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.
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!
Good idea! Thanks!! 🙂
can i substitute the tamari sauce to a regular soy souce?
yep, you can!
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.
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!
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!
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 🙂
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…
These REALLY are the BEST darn veggie burgers! Highly recommend!
so glad you loved them!!!
Wow, its look so yummy that i can’t hold myself. Can we use other oil other than olive oil?
Hi Jeanine Donofrio,
I love your Veggie Burger recipe, Really wanna try at my kitchen, but I have a question for you, can we use white rice instead of short grain brown rice and can we use any other oil instead of olive oil because I don’t have right now. please reply.
Hi Lucy, I think brown rice is necessary – short grain brown rice is really sticky so it’s necessary to hold the burgers together. You can use any oil you have on hand! Hope that helps!
Would these freeze as well?
Hi Karen, I’ve frozen them after cooking them – I just reheat them in the oven. They’re not quite as cohesive as just storing them in the fridge, but they were still delicious. (You can store them in the fridge up to about 5 days). Hope that helps!
Substitute for walnuts, pecans??
I have tried this recipe and it turned out very delicious. Thank you very much for sharing this wonderful recipe!
Fantastic!! Softer than a burger made from ground beef (as expected!), but the texture otherwise and the flavor (!!!) is spot on and delicious! We cooked ours in a cast iron pan and got them nicely browned. Highly recommended!
Can you freeze these?
Nice recipe. very testy.
thank for sharing this delicious food to make.i love this recipe.
Do you have a good nut-free alternative to walnuts? Thank you!
Tree nut allergy.
I love it, I’m going to combine it with this http://bit.ly/2TdWtT5
Jeanine! I’m so happy I found this recipe! I’ve been a vegetarian for 12 years, and this is hands down one of the best veggie burgers I’ve ever had (and definitely the best one I’ve made myself!).
I don’t have a grill, but I panfried the burgers and they got nice and crispy on the outside. Can’t wait to make again 🙂
Hi Haley, I’m so glad you loved them!
I have made these mushroom burgers several times and my husband and I LOVE them so much. THANK YOU for this amazing recipe. It has been a go to meal for us, so nice to have a meatless option in my dinner repertoire! : )
Hi Cathy – yay, thank you for coming back to let me know! I love to hear when recipes make it into the regular rotation 🙂
used white sushi rice, cashews and a wild mushroom mix. they were awesome. way better than the storebaught vegan patties.
perfect.
So glad you loved them! Thanks for letting me know that they worked well with the sushi rice!
You wrote that is important that the rice is sticky. Next time I will try it with leftover rice( sushi rice is even cold still pretty sticky). I just have to make these burger over and over again.
I have to say, I didn’t really believe the comments about these burgers. I’ve eaten a lot of veggie burgers in my life, and I’ve had a lot of duds. I also have always assumed that any I made at home would not be as good as those I could get at restaurants. Man, was I wrong. Even my husband, who has not been very excited about food since the switch to vegan, and who really didn’t even want to eat them, said they were “excellent”! I was amazed at the crispiness– you just never get that in a veggie burger. Thank you, thank you!
Hi Liz, this is the best comment ever! I’m so happy to hear that these won you over 🙂
The recipe looked so yummy and delicious. looking forward to try in my kitchen.
Is there a gluten free option for the panko in the recipe? can I sub oat flour for example?
Hi Annette, I would use gluten free panko – I know the Ian’s brand makes it. I haven’t tried it with oat flour.
Amazing! I’ve made these twice now in as many weeks! Tonight I put them in a wrap.
Love Burgers, and best part is LOTSSSSSS of MAYO.
Hi!
I was wondering how many days in advance can you make these? I see that you can grill them and then freeze them, but how long can they stay in the fridge before grilling them?
Hi Melina, I’ve kept mine in the fridge for 3 to 4 days before grilling them.
Best vegan patty! Grilled just fine on the BBQ. It’s so good I ate it cold out of the fridge.
These burgers taste like the burgers my grandmother used to make and reminds me of the good old days on the family ranch down in Alabama.
THANK YOU so much for this recipe!!!!!!!!!!!!!!!!!
Hi Joe – I’m so glad you loved the burgers!
I sooooo appreciate this recipe because my husband is allergic to legumes and it’s so hard to find a good veggie burger recipe that doesn’t call for beans in some form! Can’t wait to make these!
Absolutely delicious! Forgot balsamic when making but sprinkled the burgers before popping in oven. Didn’t use oil in rice or in cooking. Non vegan family looved them too. Thank you!
Hi Cathy, I’m so glad everyone loved the burgers!
I never leave comments on websites, however just had to say that I LOVE THESE BURGERS. My meat eating flatmates literally beg me to make these every time we have a BBQ, they are my go to and honestly if you haven’t made them you need to try them! So easy to make and taste better than any vegan burger you would have at a restaurant.
Hi Emma, yay! I’m so glad everyone loves them so much!! Thanks for coming back to let me know 🙂
Can’t say enough about these burgers. Have made them numerous times for both my own family and several clients. The best feedback from a client was, “These are better than (beef) burgers. And I love burgers!” One question! I have cooked the rice either stovetop or in my InstaPot, but you do mention a rice cooker. I’d like to look into that option for greater ease since I make these so often. Is there one that you recommend? I’d like just a small one, but the reviews are all over the place! I didn’t see any listed in your shop. Thanks you so much! Love and highly recommend your blog and both of your books!
Hi Linda, the Zojirushi brand is really good – I have a really large one that was sent to me years ago but I bet they make a small one. It’s the brand that everyone has in Japan. Although, if the Instant Pot works for you, you might not need a rice cooker if it does the same job.
I’m so glad everyone has loved the veggie burgers!
I’ve probably tried 10 different veggie burger recipes and this is by far the best one I’ve ever tried at home!
Yay!! Love hearing that!
I would like to know the nutritional information for these veggie burgers. Thank you.
Ok there are a lot of people on Pinterest that say they have the best veggie burger and I tried many receipes that claim they do that had failed to hold up and also fail my taste buds.
OMG I finally found a Pinterest receipe from a great creator that truly created this awesone veggie burger that holds up and taste absolutely AMAZING!! My husband loved it too!! Thank You for this best veggie burger recipes.
Hi Janet, yay!! I’m so so glad you all enjoyed these veggie burgers so much! xoxo
I made this recipe a few days ago, and it was great!
I did use some substitutions:
1. Maple syrup instead of mirin, as suggested
2. No garlic, but more shallots (I’m intolerant to it)
3. Farro instead of brown rice, because that’s what I had on hand
4. Turns out we didn’t have paprika, so I omitted that (not recommended)
I prepared it in an oven, 425*F for 9 minutes each side as Jeanine suggested below in the comments.
I need to add more spice for flavor, mine were quite bland & the condiments couldn’t do all the work to carry it. The texture was wonderful, I look forward to playing around with the recipe in the future, + grilling it. I have patties in the freezer ready to go. 🙂
Hope this helps anyone in the future.
Update: I grilled them. They were amazing, I wanted to eat 4 patties lol.
Perhaps I didn’t broil properly to begin with, but I will just stick to grilling 🙂
Hi Connor, I’m glad you enjoyed them grilled!
I was wondering what food processor you use on this, i have no clue about them, just would like to know which one you prefer, hope you dont mind me asking, I really want to make these thank you for making it and sharing.. =)
Love your idea of a cook club
Hi I want to batch make these and freeze them. But I’m not sure how long they’re okay in the freezer?
Hi Samantha – I’d say a month or two depending on your freezer. They won’t go bad, they’ll just eventually get freezer burn like anything else.
I really loved these! I baked mine at 375 degrees. Thank you for sharing this recipe. I think that the Worcestershire sauce gave it such great flavor. This would be a good veggie burger to serve to all types of eaters.
Hi Rachel, I’m so glad you loved them!
Do you happen to have the nutrition facts?
Just a suggestion… MyFitnessPal is free and allows you to import recipes to get nutritional info.
Fantastic! Can’t wait to have the left overs! I made 7 patties with it. Put the party in a homemade bun and topped my burger with arugula tomato avocado, vegan mayo and ketchup. Served with a mix of air fryer potatoes! Wish I could post the photos!
These are amazing!! We didn’t have buns so we just ate them as plain patties. I formed them thin and oiled my hands as it was sticky but it was no problem and the bit of oil browned them perfectly on the griddle. I also doubled the recipe because my mushrooms needed to be used up and I’m so glad I did. My 3yo who picks mushrooms out of everything gobbled up two in no time. The flavor was perfect. Thank you so much for this recipe. I’m not a great cook so the people who have the ability to make recipes from scratch and then share all their hard work are my hero’s. My children thank you as well! 😋😁
Hello, did you end up finding out if it would work without the nuts?
Hi Hala, I haven’t tried without nuts.
I’m very interested to know if sunflower seeds or pepitas could be a substitute for those of us allergic to nuts? Or if peanuts could be used for those like me only allergic to tree nuts (peanuts are legumes)
I haven’t tried either, so I’m not sure.
Can I leave out the flax? Would you just increase one of the other ingredients to compensate and if so, which one?
Hi Deb, the flax helps bind since there’s no egg in the recipe. I keep a bag in my fridge anytime I’m subbing out eggs and it lasts a really long time.
Absolutely LOVED this recipe! By far my favorite veggie burger recipe and these were so easy to cook on the stove. I haven’t tried it yet on the grill, but looking forward to it soon.
I’m allergic to walnuts. Is there another nut that you would recommend?
Thanks
Hi Janet, pecans would be great if you’re not allergic to other nuts.
Thank you, pecans are yummy!
Hi Jeanine,
May I substitute the flaxseed for eggs? If so, how many eggs would work?
Thank you! Can’t wait to try 🙂
Jac
Hi Jacqueline, I haven’t tried, so I can’t say. Since I don’t add water to my flax, I wonder if an egg might make the mixture too wet.
I love keeping flax on hand, it lasts forever in the fridge and I use it in a lot of baked goods too.
Hi Jeanine,
Thanks so much for your quick reply, and good to know! I’ll have to pick myself up some flax.
Cheers!
Hello Jeanine,
It was our first attempt.. I thought I would be enjoying our first vegan burgers alone.. But no! It was such a success, everybody enjoyed them. I was so happy, thank you once again!
Annabelle
Hi Annabelle, I’m so glad everyone loved them!
These are hands down the best veggie burgers I’ve ever made. My partner, who hates onions (& shallots) and mushrooms even said they were delicious. That’s a HUGE win in our household! These will be my go-to recipe from now on.
Ha, I’m glad they were a hit!
I made these yesterday and your homemade burger buns and they were fantastic! I really enjoyed the flavor of the burgers- vegan Worcestershire and smoked paprika made it reminiscent of barbecue. The buns were delightfully soft and fluffy. I also made them using aquafaba instead of egg and it worked out perfectly! Thanks!
Hi Megan, I’m so glad you loved these and the hamburger buns!
Delicious, I had trouble shaping the burgers. I wet my hands and they came together.
I served beef burgers as well as these burgers and everyone loved these ones. Have you ever tried drying out the black beans in the oven to reduce the moisture in In the burger? I see some recipes do this. They were delicious!
Hi Catherine, I’m so glad you enjoyed them. I don’t have black beans in this recipe, maybe you’re referring to another recipe?
However, I did just post this new black bean burger, this is nicely firm in the middle (I did test drying the beans but found it didn’t make much of a difference): https://www.loveandlemons.com/black-bean-burger-recipe/
These are great! Do you know the calorie and fiber content? Thanks! 😊
I’m so glad you loved them! I’m sorry, I don’t count calories personally so I don’t calculate nutrition facts.
These are delicious. The texture and flavor are perfect. I am not vegan, so I did put Point Reyes Blue and grilled red onions on them. Also, I thought I measured out the mushrooms as indicated but I ended up with 10 regular-sized burgers, not 8. I’m glad some reviewers had luck freezing them because I’ll be doing that. Thanks for the recipe!
I’m so glad you loved them!
These look amazing !! Question .. do you think I could sub out quionoia instead of short brown rice as I don’t have any at the moment . Ty!
Hi Lisa, not in this burger because it’s the sticky brown rice that holds it together. But take a look at this other burger recipe that uses quinoa, maybe you have all of these ingredients instead? https://www.loveandlemons.com/black-bean-burger/
Super yummy veggie burger! Flavor, color, texture – all worked well. Also, I thought I’d need more protein in the form of a bean or lentil, but my hunger was satisfied after eating, so that was good.
I sub’d farro for the brown rice (like another commenter suggested; my local supermarket in the time of covid barely had any kind of rice).
One small issue I had was its squishiness, a common issue with homemade veggie burgers. I took the first bite and the sides of the burger moved out of the bun! I don’t know how to remedy that, and it wasn’t such a big deal. It just made it a little difficult to work with.
All in all, I think it lives up to its name 🙂 Yay!
I’m so glad you loved them and I’m glad it worked with farro. Mine are pretty firm and don’t squish out like normal veggie burgers – I’d try with brown rice next time you find some, the change of grain could be the difference.
Update: Last night after a couple of days in a container in the fridge, I reheated the remaining burgers in a cast iron skillet. They turned out great! Minimal squish!
I don’t think it was the farro that did it (lest there be farro slander, lol), rather my handling of it (I rinsed it before I but it in the food processor, thus introducing unneeded liquid to the mix. Not a good look.)
Problem solved. Thanks again for this.
Hi Esther, I’m glad they firmed up!
Very flavorful and delicious! I sautéed mine in a pan and the result was perfection. This is a great recipe. I’ve tried to make other veggie or bean burgers and I must say, this is now my favorite. Thank you for this recipe!
Hi Mary, I’m so glad you loved them so much!
Made these for the 4th July for my vegetarian friend. She said these were the best vegetarian burgers she had ever eaten! My husband even ate the vegetarian burger over a beef burger.
In future I would make this vegetarian burger over beef burgers. Absolutely delicious!
Yay!! I’m so glad they were a hit!
Made this recipe as meatballs and it was delicious 😋 thanks for the recipe!
Oh yum! I’m so glad you loved it!