Name: Best Veggie Burger
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 shallots (chopped (⅔ cup)); 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced); 2 tablespoons tamari; 2 tablespoons 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 chopped 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 and desired burger fixings; Sea salt and freshly ground black pepper

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This Best Veggie Burger is a game-changer, packed with hearty textures and bold flavors that even meat lovers will adore.

Each bite offers a satisfying crunch from roasted veggies, paired with a tender, smoky patty that’s perfectly seasoned.

With just over two hours of total time, including prep and cooking, you’ll create a burger that’s worth every minute.

The blend of savory spices and fresh herbs makes it irresistibly aromatic, while the golden crust adds a delightful contrast to the soft, juicy interior.

Whether you’re grilling or pan-frying, this burger delivers a mouthwatering experience that’s both wholesome and indulgent.

The patty holds together beautifully, making it ideal for stacking high with your favorite toppings. Its rich, umami flavor profile is complemented by a subtle sweetness, creating a harmonious balance.

Perfect for weeknight dinners or weekend gatherings, this recipe proves that plant-based eating can be exciting and satisfying.

Ingredients for the Best Veggie Burger

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, chopped (⅔ cup)
16 ounces mushrooms (mix of shiitake and portobello), stemmed and diced
2 tablespoons tamari (or soy sauce as a substitute)
2 tablespoons balsamic vinegar
1 tablespoon mirin (or ½ teaspoon maple syrup as a substitute)
2 garlic cloves, minced
½ teaspoon smoked paprika
2 teaspoons sriracha (add more if you like it spicy)
½ cup chopped walnuts
¼ cup ground flaxseed
2 cups cooked short-grain brown rice (freshly cooked so it’s sticky)
1 cup panko bread crumbs, divided
Vegan Worcestershire sauce, for brushing
Nonstick cooking spray, for grilling
Hamburger buns and desired burger fixings (lettuce, tomato, avocado, etc.)
Sea salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Cook the mushrooms: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the shallots and sauté until soft, about 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes. Reduce the heat slightly if needed.
Add flavor: Stir in the tamari, balsamic vinegar, and mirin. Reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
Process the mixture: In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched but still have some texture.
Fold in panko: Transfer the mixture to a large bowl and fold in the remaining ½ cup panko.
Form patties: Shape the mixture into 8 patties. Place them on a large plate and chill in the fridge for 1 hour to firm up.
Grill or cook on the stove: If grilling, preheat the grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through. If using a skillet, heat a cast-iron skillet over medium heat, coat with oil, and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
Finish and serve: Remove the patties from the heat, brush with Worcestershire sauce, and serve on hamburger buns with your favorite fixings.

Perfect Pairings: Sauce and Topping Ideas

Elevate your veggie burger with a variety of sauces and toppings! Try a creamy avocado spread or a tangy vegan aioli made with plant-based mayo, garlic, and lemon juice. For toppings, add fresh lettuce, tomato, and pickles, or get creative with caramelized onions, roasted red peppers, or sprouts. A drizzle of vegan Worcestershire sauce adds a savory finish.

Make It Your Own: Recipe Variations

Customize your veggie burger to suit your taste! Swap walnuts for pecans or almonds, or use quinoa instead of brown rice for a different texture. For a spicier kick, add extra sriracha or a pinch of cayenne pepper. If you’re gluten-free, substitute gluten-free breadcrumbs for panko and serve with a lettuce wrap instead of a bun.

Time-Saving Tips for Busy Cooks

Short on time? Prep the mushroom mixture and cook the brown rice a day ahead. You can also form the patties and store them in the fridge for up to 24 hours before cooking. If you’re in a rush, skip the chilling step—just handle the patties gently when cooking to prevent them from falling apart.

Storage and Reheating Made Easy

Store leftover patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm them in a skillet over medium heat until heated through, or pop them in the oven at 350°F for 10-12 minutes. Avoid microwaving to maintain their texture.

Essential Equipment for Success

For this recipe, a food processor is key to blending the ingredients without over-processing. A cast-iron skillet or grill will give your patties a delicious char. If you’re grilling, don’t forget nonstick cooking spray to prevent sticking. A sturdy spatula will help flip the patties with ease.