Best Veggie Burger Recipe: Hearty Flavor You’ll Love

Discover the best veggie burger packed with umami flavors and a hearty texture that meat lovers will adore.

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Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Servings: 8 patties

Course: Lunch

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Patty Mixture

2 tablespoons extra-virgin olive oil Can substitute with another neutral oil.
1 cup finely chopped shallots May replace with yellow onion.
2 cups diced shiitake and portobello mushrooms Other mushrooms like cremini can work.
2 tablespoons tamari Use gluten-free soy sauce as a substitute.
1 tablespoon balsamic vinegar Red wine vinegar can be used as an alternative.
1 tablespoon mirin or maple syrup Use maple syrup for vegan recipes.
3 cloves garlic Garlic powder works in a pinch.
1 teaspoon smoked paprika Regular paprika can replace for milder taste.
1 tablespoon sriracha Adjust amount to taste.
1 cup chopped walnuts Substitute with pecans for a different flavor.
2 tablespoons ground flaxseed Chia seeds can substitute.
1 cup cooked short-grain brown rice Sticky rice is best for this.
½ cup panko breadcrumbs Regular breadcrumbs can work but yield different texture.
2 tablespoons vegan Worcestershire sauce Optional.

For Grilling & Serving

1 can nonstick cooking spray Oil can be used as an alternative.
8 pieces hamburger buns Gluten-free buns are available.
to taste sea salt
to taste freshly ground black pepper

Equipment

Skillet
food processor
grill
mixing bowl

Method

Preparation Instructions

Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add 1 cup of finely chopped shallots and sauté until soft, about 1 minute.
Stir in 2 cups of diced shiitake and portobello mushrooms, seasoning with a pinch of salt. Cook for 6 to 9 minutes until brown.
Reduce heat to low and stir in 2 tablespoons of tamari, 1 tablespoon of balsamic vinegar, 1 tablespoon of mirin, 3 minced garlic cloves, 1 teaspoon of smoked paprika, and 1 tablespoon of sriracha. Let cool.
Transfer the mixture to a food processor. Add 1 cup of coarsely chopped walnuts, 2 tablespoons of ground flaxseed, 1 cup of cooked brown rice, and ½ cup of panko breadcrumbs. Pulse until combined.
Pour into a mixing bowl, fold in the remaining ½ cup of panko breadcrumbs, and shape into 8 patties. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high heat. Brush patties with olive oil.
Grill patties for about 7 minutes on each side or until charred. If pan-frying, cook for 5 to 6 minutes per side.
Brush with vegan Worcestershire sauce, serve on warm buns with desired toppings.

Nutrition

Serving: 1pattyCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 300mgFiber: 4gSugar: 2gVitamin C: 4mgCalcium: 2mgIron: 8mg

Notes

Use fresh mushrooms and shallots for best flavor. Chill the patties for at least 1 hour to maintain their shape while grilling.

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