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Veggie Burger

This is the best Veggie Burger recipe ever! With loads of veggies, beans, and cashews you'll be amazed how "meaty" these burgers taste -- sure to thrill the vegetarians AND even the biggest carnivores! No need to ask Siri for a "veggie burger near me" because nothing beats this homemade version.
Course Dinner, lunch, Main Course, Sandwich
Cuisine American, Healthy, Vegetarian
Keyword veggie burger, veggie burger recipe
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 burgers
Calories 361kcal
Author Chelsea Lords
Cost $8.12

Ingredients

  • 1 can (15 oz.) cannellini beans drained and rinsed
  • 3-1/2 cups (1, 8-oz. pkg) sliced mushrooms (like Baby Bella)
  • 3/4 cup each: grated carrot(s) and grated red onion (Note 1)
  • Olive oil, fine sea salt & pepper
  • 1/2 cup dry-roasted cashews
  • 3/4 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (Note 2)
  • 1 large egg
  • 2 tablespoons mayo
  • 1/2 teaspoon each: paprika, garlic powder
  • 3/4 cup cooked brown rice (Note 3)
  • For serving: 5 buns (we love Brioche best!) and softened butter, good-quality mayo, green leaf lettuce, ripe (soft) avocado or guacamole, tomato, red onion, cheese slices (Note 4)
  • Optional: best-ever burger sauce! (Note 5)

Instructions

  • PREP: Thoroughly drain and rinse white beans. Shake off and set aside to dry. Rinse and dry mushrooms. Coarsely chop mushrooms. Peel carrot(s). Use the large side of a grater to grate carrots and then to grate 1/2 of a large red onion (Note 1). Measure to get 3/4 cup grated carrots and 3/4 cup grated onion (lightly packed) and set aside.
  • VEGGIES: Add 1 tbsp oil to a large cast-iron skillet over medium-high heat. Once the oil is hot, add in the beans, mushrooms, carrot, and onion. Season to taste with salt and pepper (I add 1/4 tsp of each). Sauté veggies, stirring occasionally until very tender. Liquid will seep out at first. Cook until all liquid is evaporated and veggies begin to dry out; this takes about 12-15 minutes. You'll need to stir more frequently as the veggies dry out so they don't stick to the pot. Remove from heat and let cool for 5 minutes.
  • FOOD PROCESSOR: Meanwhile, while veggies are being sautéed, prep everything else! Add 1/2 cup cashews to a large (12-cup) food processor and pulse 10 times or until coarsely chopped (no smaller). Add in the cooked and slightly cooled veggies and pulse 15 times or until broken down but still chunky. Add in 3/4 cup panko, 1/2 cup grated Parmesan, 1 large egg, 2 tbsp mayo, 1/2 tsp garlic powder, 1/2 tsp paprika, and a touch more salt & pepper to taste (I add another 1/4 tsp of each). Pulse 5 times. Scrape down the sides, stirring the mixture, and pulse another 5 times. Scrape sides and pulse 5 more times. Ingredients should be well incorporated. Finally, add in the cooked rice blend. Pulse 3 times, scrape edges and stirring. Then pulse 3 more times (we're only pulsing to incorporate the brown rice--we don't want to break it down or you'll get gummy burgers!).
  • FORM PATTIES: Measure out 1/2-cup portions and plop onto a parchment-paper or foil-lined sheet pan. Repeat to get 6 mounds of the mixture. Divide any remaining mixture among the mounds to evenly disperse. Lightly spritz your hands with cooking oil spray and then shape each mound into a patty by pressing it down on the sheet pan and shaping it with your hands. Each patty should be about 3/4-inch thick and about 4 inches wide. Place shaped patties in the freezer for 20-30 minutes. Cook on stovetop or grill.
  • COOK ON STOVETOP: Heat a drizzle of oil (about 2 tbsp) over medium-high heat. Once oil is hot, add 3 patties straight from the freezer to the pan and cook until browned, golden, and crispy about 4 minutes. Carefully flip then cook the other side for another 4 minutes or until deeply golden. Transfer to plate. Cook the next batch following the same method. Don't crowd the pan with too many burgers at a time.
  • GRILL: Cook cold, straight from the freezer. Clean grill grates, then heat to medium-high (450 degrees). Use a pastry brush to brush olive oil on both sides of the patties. Once grill is heated, grease the grill grates with oil (I drench a paper towel in vegetable oil then hold that paper towel with tongs and rub it along the grill grates). Add patties straight from the freezer to grill and cook 3-4 minutes on each side until nice, golden, and crisp.
  • ASSEMBLE: Toast buns (Note 5). Place the bottom of the bun on a plate and add mayo or burger sauce. Layer with lettuce, veggie patty, avocado, tomato, and onion. Add mayo to the top bun. Sandwich together and enjoy promptly.

Video

Notes

Note 1: Grated red onion and carrot: Cut 1 really large red onion in half -- save half to thinly slice as a burger topping and then grate the other half on the large holes of a cheese grater. Lightly pack to get 3/4 cup. For carrots, you'll need 1 large or 2 medium-sized.
Note 2: Parmesan cheese. Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated -- sandy-like consistency from the store. Here's exactly what we use.
Note 3: Cooked brown and wild rice: Any cooked and leftover grain will work. To keep things as easy as possible, I use this and microwave it for 1 minute. One container is the perfect amount here!
Note 4: Toppings: We love a good ripe avocado on these burgers. Can't find a ripe avocado? We love having these perfectly ripe avocado minis on hand. Grab the pack that lists "Hass avocados" only in the ingredients instead of getting the guacamole blends. If you'd like to add cheese to your burgers, add a slice of cheese as soon as you flip the patty. Cover the pan with a lid to help the cheese melt. Once the cheese is nicely melted, the patty should be cooked.
Note 5: BEST burger sauce: Combine: 1/2 cup good quality full-fat mayonnaise, 2 tablespoons ketchup, 1 tablespoon finely grated onion, 1 tablespoon sweet pickle relish, 1 teaspoon adobo sauce from canned chipotle chiles in adobo, and 1/4 teaspoon salt. Stir until combined and smooth. Taste and adjust seasonings to personal preference. Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat.
Note 6: Toast the buns: This adds tons of flavor and keeps the buns from getting soggy too quickly. Spread softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!)
Nutrition information is for the burger only. Since buns and toppings will vary according to preference, those stats aren't included.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 44g | Protein: 13.9g | Fat: 15.2g | Cholesterol: 37.7mg | Sodium: 417mg | Fiber: 4.8g | Sugar: 3.3g