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 Darn Veggie Burger Recipe (Vegan & Grillable)

We’re crazy about this veggie burger. 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 this veggie burger recipe.

First of all, these are grill-able! Bring them to your backyard bbq or your family 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.

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

My Best Veggie Burger Recipe Ingredients

Second, YUM!! A mix of shiitake and portobello mushrooms is 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 this. It’s just a darn good veggie burger recipe. (If you’re still not convinced about mushrooms, try these Black Bean & Quinoa Burgers.)

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

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 Burger Recipe (Vegan & Grillable)

Veggie Burger Serving Suggestions

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 or chipotle sauce. When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños. If you simply like ketchup and mustard, that’s fine too!

Of course, these are wonderful alongside classic picnic fare like corn on the cob, broccoli salad, or corn salad. If it’s cool enough to turn your oven on, sweet potato fries would be a great side as well.

Best Darn Veggie Burger (Vegan & Grillable)

If you love this veggie burger recipe…

Try BBQ jackfruit sandwiches, portobello mushroom dogs, mushroom po’ boys, or one of these 85 vegan recipes next!

4.9 from 36 reviews

Best Veggie Burgers

Prep time
Cook time
Total time
The best Veggie Burger Recipe! These are tangy, smoky, savory, and have a hearty texture from walnuts and mushrooms.
Recipe type: main dish
Serves: 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.


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Rate this recipe (after making it):  

  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

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

    • Jeanine Donofrio

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

  3. Deb

    Can I substitute the mushrooms with something else

    • Jeanine Donofrio

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

  4. Brittany Audra @ Audra's Appetite

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

  5. Gaby Dalkin

    These are perfect!

    • Pam

      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

    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!! 🙂

    • Jeanine Donofrio

      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. 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

    Do you think these can be broiled in the oven?

    • Jeanine Donofrio

      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

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

    • Jeanine Donofrio

      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

        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!

      • Karlee

        Hi Jeanine,

        Just wondering how you went with the frozen burgers?

        • Karen

          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!

          • Jeanine Donofrio

            amazing! So happy to hear that they’ve been so versatile 🙂

  10. Lucie

    They look amazing and sound like total game changer!

  11. Elissa Fuchs

    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.

    • Jeanine Donofrio

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

  12. Beth

    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!!

    • Jeanine Donofrio

      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

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

  14. Theresa O'Reilly

    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!!!)

    • Jeanine Donofrio

      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!

    • Jeanine Donofrio

      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

    Theses were delicious! Thank you!

    • Jeanine Donofrio

      Hi Diana – I’m so happy to hear! xo

  16. Krithika

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

    • Jeanine Donofrio

      I’m so glad you loved them!

  17. amanda

    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. 😉

    • Jeanine Donofrio

      Hi Amanda,

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

      • amanda

        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

        • Jeanine Donofrio

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

  18. Anne

    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.

    • Jeanine Donofrio

      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

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

    • Jeanine Donofrio

      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

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

    • Vegan Sue

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

  20. Jean

    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!

    • Jeanine Donofrio

      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

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

  21. Marie

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

    • Jeanine Donofrio

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

  22. Josie

    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!

    • Jeanine Donofrio

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

  23. Christina

    Could you use quinoa instead of brown rice?

  24. Jeanine Donofrio

    Hi Christina,

    For this particular recipe, the sticky brown rice is what holds these together. But you could make this quinoa burger recipe instead: They’ll just need to be baked in the oven, they’re not cohesive enough to hold up on the grill. Hope that helps!

  25. Tamara J Loughlin

    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?

    • Jeanine Donofrio

      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?

  26. Trina Flynn

    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.

    • Jeanine Donofrio

      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

        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

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

  27. Rebecca

    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! 🙂

  28. Amanda

    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!

  29. Andy

    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.

    • Jeanine Donofrio

      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.

  30. Aiden

    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!!


    • Jeanine Donofrio

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

      • Aiden

        Good idea! Thanks!! 🙂

  31. john

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

    • Jeanine Donofrio

      yep, you can!

  32. Michelle from Bakersfield

    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.

  33. Lisa Silver

    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!

    • Jeanine Donofrio

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

  34. Mary Frangie

    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!

  35. Mary Frangie

    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!

    • Jeanine Donofrio

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

  36. Linda

    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?

    • Jeanine Donofrio

      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…

  37. Bernadette Morrissey

    These REALLY are the BEST darn veggie burgers! Highly recommend!

    • Jeanine Donofrio

      so glad you loved them!!!

  38. Wow, its look so yummy that i can’t hold myself. Can we use other oil other than olive oil?

  39. Lucy Silver

    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.

    • Jeanine Donofrio

      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!

  40. Karen

    Would these freeze as well?

    • Jeanine Donofrio

      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!

      • sharon

        Substitute for walnuts, pecans??

  41. Ava

    I have tried this recipe and it turned out very delicious. Thank you very much for sharing this wonderful recipe!

  42. Katie & Matt

    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!

  43. Corinne

    Can you freeze these?

  44. Meal Ideas

    thank for sharing this delicious food to make.i love this recipe.

  45. Jenny P

    Do you have a good nut-free alternative to walnuts? Thank you!
    Tree nut allergy.

  46. Haley

    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 🙂

    • Jeanine Donofrio

      Hi Haley, I’m so glad you loved them!

  47. Cathy

    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! : )

    • Jeanine Donofrio

      Hi Cathy – yay, thank you for coming back to let me know! I love to hear when recipes make it into the regular rotation 🙂

  48. Laura

    used white sushi rice, cashews and a wild mushroom mix. they were awesome. way better than the storebaught vegan patties.

    • Jeanine Donofrio

      So glad you loved them! Thanks for letting me know that they worked well with the sushi rice!

      • laura

        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.

  49. Liz Estabrooke

    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!

    • Jeanine Donofrio

      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.

  51. Annette

    Is there a gluten free option for the panko in the recipe? can I sub oat flour for example?

    • Jeanine Donofrio

      Hi Annette, I would use gluten free panko – I know the Ian’s brand makes it. I haven’t tried it with oat flour.

  52. Jenny

    Amazing! I’ve made these twice now in as many weeks! Tonight I put them in a wrap.

  53. Plug In Nepal

    Love Burgers, and best part is LOTSSSSSS of MAYO.

  54. Melina


    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?

    • Jeanine Donofrio

      Hi Melina, I’ve kept mine in the fridge for 3 to 4 days before grilling them.

  55. Michelle

    Best vegan patty! Grilled just fine on the BBQ. It’s so good I ate it cold out of the fridge.

  56. Joe Schmoe

    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!!!!!!!!!!!!!!!!!

    • Jeanine Donofrio

      Hi Joe – I’m so glad you loved the burgers!

  57. Tali

    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!

  58. Cathy Sturrock

    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!

    • Jeanine Donofrio

      Hi Cathy, I’m so glad everyone loved the burgers!

  59. Emma

    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.

    • Jeanine Donofrio

      Hi Emma, yay! I’m so glad everyone loves them so much!! Thanks for coming back to let me know 🙂

  60. Linda from

    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!

    • Jeanine Donofrio

      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!

  61. Sharon

    I’ve probably tried 10 different veggie burger recipes and this is by far the best one I’ve ever tried at home!

    • Jeanine Donofrio

      Yay!! Love hearing that!

  62. Julie Bauer

    I would like to know the nutritional information for these veggie burgers. Thank you.

  63. Janet

    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.

    • Jeanine Donofrio

      Hi Janet, yay!! I’m so so glad you all enjoyed these veggie burgers so much! xoxo

  64. Karla VanAlstine

    OMGoodness! These were amazing! I did add about 2/3 cup of black beans as well. Incredible!

    Question: Can I freeze the cooked remaining patties?

    Thanks for such an amazing recipe!

  65. Connor B.

    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.

    • Connor

      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 🙂

      • Jeanine Donofrio

        Hi Connor, I’m glad you enjoyed them grilled!

  66. Anna

    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.. =)

  67. Vicki dischner

    Love your idea of a cook club

  68. Samantha

    Hi I want to batch make these and freeze them. But I’m not sure how long they’re okay in the freezer?

    • Jeanine Donofrio

      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.

  69. Rachel

    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.

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.