Veggie Burger for the Table

Veggie Burger perfection! Loaded with veggies, beans, and cashews, these burgers are surprisingly “meaty” and sure to satisfy both vegetarians and carnivores.

Try these other vegetarian burgers next: Sweet Potato Black Bean Burger or Black Bean Burger recipe.

The Best Veggie Burger Recipe

Every year, I host a 4th of July party, and it’s one of my favorites! Along with this Burger Recipe, I always make Black Bean Corn Avocado Salad, Cowboy Caviar, and 4th of July Bark for the kids.

With so many vegetarians in my family, I’ve been perfecting an all-purpose veggie burger. Last year, more veggie patties were eaten than beef!

My recipe wasn’t quite right to share, but now it’s ready. This year, I’m excited to serve this perfected Veggie Burger—it’s meaty-tasting, flavorful, with crispy edges and a tender interior.

What’s Really In A Veggie Burger?

A few ingredients in these Veggie Burgers worth going into detail over:

• Use panko breadcrumbs for a crunchier, crispier, and lighter texture than regular bread crumbs.
• For Parmesan, skip the canned kind, as it’s too salty. Use fresh-grated Parm for a softer, sand-like texture. Here’s what I use.

What Holds a Veggie Burger Together?

It’s essential to have a binder (think of it as the glue that makes the ingredients stick) in the patty mixture. I use an egg and mayo to help bind the ingredients.

Veggie Burger Toppings

• Lettuce: Butter, romaine, Boston, or green leaf lettuce all work. I usually use green leaf.
• Avocado: A ripe, creamy avocado is the best with the veggie patty. See “quick tip” below.
• Tomatoes: Thick slices make a great topping.
• Red Onion: Thinly sliced or pickled red onion adds flavor. I use half in the patty filling, saving the rest for the burgers.
• Mayo: Hellman’s/Best Foods® is my go-to. The better the mayo, the better the flavor—don’t skimp!

The Best Buns: Brioche Buns!

A Veggie Burger on a brioche bun is the best.

To make the buns even better, toast them with melted butter. Spread softened butter inside the buns, then place them butter-side down on a a medium burner pan or grill. Toast for 30 seconds to a min until the edges turn golden brown. Remove from heat (the next batches will toast faster).

How To Make A Veggie Burger

1. Sauté veggies: Cook onion, beans, carrot, and mushrooms, ensuring the mixture dries out to prevent soggy patties.
2. Pulse: I use a 12-cup food processor. It makes patty prep quick and straightforward!
3. Chill: Freeze the patties for 20 mins to firm them up after they get wet in the fridge. Once chilled, they’re ready to cook!

Storage

Freezing Veggie Burger Patties

Wrap each patty tightly and place them in a large freezer bag for up to 3 months. You can cook them straight from the freezer, just adding a few extra mins to the cook time.

Storing Leftovers: Keep cooked patties in an airtight container in the fridge for up to 3 days, or freeze for later. Reheat when ready to eat.

More Vegetarian Favorites:

Dinner

Vegetarian Thai Green Curry

Dinner

Black Bean Quesadilla Recipe

Dinner

Vegetarian Chili Mac

Dinner

Vegetarian Gyros

Ingredients

• 1 (15-ounce) can cannellini beans
• 3-1/2 cups sliced mushrooms (like Baby Bella, 1 (8-ounce) package)
• 3/4 cup grated carrot (1 large or two medium carrots)
• 3/4 cup grated red onion
• Olive oil
• Salt
• 1/2 cup dry-roasted cashews
• 3/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese (see note 1)
• 1 large egg
• 2 tablespoons mayo
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3/4 cup cooked brown rice (see note 2)
• Serving suggestions (see note 3)
• Burger sauce (skippable, see note 4)

Method

1. Thoroughly drain and rinse beans. keep nearby to dry. Rinse, dry, and coarsely chop mushrooms. Peel carrot(s) and grate along with 1/2 a large red onion. Measure 3/4 cup each of grated carrot and onion, lightly packed. keep nearby.
2. Heat 1 tablespoon oil in a large cast-iron pan over medium-a hot burner. Add beans, mushrooms, carrot, and onion. Season with 1/4 teaspoon salt and pepper each. Sauté, stirring occasionally, until very tender and liquid evaporates, about 12–15 minutes. Stir more frequently as veggies dry out. Remove from heat and cool 5 minutes.
3. While veggies cook, pulse cashews in a large food processor until coarsely chopped. Add cooled veggies and pulse until chunky. Add panko, Parmesan, egg, mayo, garlic powder, paprika, and 1/4 teaspoon each of salt and pepper. Pulse until mixed. Add cooked rice blend and pulse briefly to incorporate without breaking down the rice.
4. Measure 1/2-cup portions of the mixture onto a parchment-lined sheet pan to form 6 mounds. Evenly distribute any remaining mixture. Lightly oil your hands and shape each mound into a 3/4-inch thick, 4-inch wide patty. Freeze for 20–30 minutes.
5. Cook on stovetop or grill. To cook on stovetop, heat 2 tablespoons oil over medium-a hot burner. Add 3 frozen patties to the pan and cook until the edges turn golden and crispy, about 4 minutes per side. move to a plate and repeat with remaining patties, avoiding overcrowding.
6. Too cook on grill, heat grill to 450°F and oil the grates. Straight from the freezer, brush patties with olive oil and grill patties 3–4 minutes per side until the edges turn golden and crisp.
7. Toast buns (see note 5). Spread mayo or burger sauce on the bottom bun. Add lettuce, veggie patty, avocado, tomato, and onion. Spread mayo on the top bun, assemble, and enjoy.